October 30, 2010 - 2:25pm
Best method to Proof Sourdough Bread Bowls?
I want to make several bread bowls. They are going to be much larger than a bun and yet not nearly as large as a round loaf. I'd say about a 5" round loaf,baked. My question is: Would it be better to shape and proof these loaves in a small linen lined bowl..Or place them together on a sheet pan, much like you would rolls. I'm thinking not as close together as you would place rolls. Does anyone know how a bakery proofs their sourdough bread bowls?
Sylvia
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Susan of Wildyeastblog made beautiful bowls with her sourdough corn bread. She used small,lined bowls. Details on her blog.
Susan's recipe and bowls look wonderful. I would like my bb a little larger. I was hoping to avoid having to dig out all those bowls and linen, but I think to get the best shape, that's the only alternative! I can see why the bakery charges so much for bread bowls..just as much work involved as making a large loaf.
Sylvia
Hi Sylvia,
In a bakery the loafs would be proofed in a commercial proofer, allowing for more options than what most of us have at home. For a home setting I'd recommend using the bowls and cloth...sorry, and not to bake more than 2 or 3 at a time so that you have enough air circulation between the loaves as they're baking if your oven is not a convection type.
Franko