October 2, 2012 - 10:39am
Bread Soup Bowls
We were talking about ideas on how to proof/bake the small boules to make a perfect bread soup bowl and the idea struck me to use taco shell molds which actually worked perfectly and just as well as the mini springforms. Here are a couple of photos:
Share
Why not try wraping croquet balls in foil, greasing and dusting them and then plopping them in the center of your rising dough. The dough would creep and expand up the sides of the form while baking. Think it might work? Just a random thought. I thought cannon balls might be too heavy and too hard to quester. :)
that would work, I was thinking of a large cup, a pottery mug, but not sure if it would withstand the oven, it should. Now where would I get croquet balls ? ;) Maybe I go to a home-improvement store and see if they have a large wooden Kugel :)
apple as an insert, might even make the soup taste better. What sayeth thou ?
Surely a neighbor has croquet balls somewhere. I think an apple would float. How about rolling the dough balls into disks and draping over upside-down forms?
The thought that comes to mind is to flatten the dough, fit it into the form and nest another, weighted form on top of the dough. Then bake as if par--baking a pie crust; only not so thin.
Further thought: It may be simpler to upend the first form, lay on the dough, and then a second form.
cheers,
gary
Beatcha!
If I weren't so fumble-fingered at the keyboard, nor so anal about editing grammar and spelling errors, you might not have. ;p
But, you did. What's your preference? I'm under the impression you're in Germany or are of German descent, so I'd offer a fine German beer, except that while Germany has a deserved reputation for fine beers, I think the Dutch Grolsch lager and the Belgian Chimay ales are superior, so have one on me. If you'd prefer a sipping whiskey, I'll buy the next round of Jack Daniels Black Label. Wine is not on the table as no wine is the equal of a great beer or fine whiskey. Wine snobs be damned!
//Late edit: If I had read your profile, I'd have known it was Austria. Sorry. I will say I remember a visit to Salzburg nearly sixty years ago. It was a beautiful city, and the mine tour was fascinating. Never got to see Linz, or worse, Vienna. Viennese style bread is my go-to sandwich loaf though. Does that count? ~gt
cheers,
gary
taco salad bowls more appealing and thinner. I shall, first of all, prepare tortillas which, after cooled down a bit, I will drape over one taco mold and put the second taco mold over that. This way, the dough might not get so puffy and hopefully stays thinnish. And, of course, draping a single sheet of dough over the upside down glass jar, mold, wooden ball or whatever, would work great for a bread bowl.
Thanks Mini and Gary ! :)
I've got my eyes on a single malt. Viennese counts. :) Toast to you dear, Anna!
the corner ;)
Prost !
... can be found in his book "Dough". Page 78. This might not be so much fun and inventive as using cannonballs and croquet balls - but 'dull and practical' sometimes gets the job done well enough!
His method is to fit fermented dough, rolled out thinly, into circles, over upturned earthenware (soup or cereal) bowls. No outer mold, just pressing the dough over each bowl so it fits snugly without any space for air bubbles. Leave to rest for 10 minutes. Then into the pre-heated oven with them - earthenware bowls with dough carapace and all - for about 20-25 minutes (-ish) - or so says M. Bertinet.
Once baked, remove from oven,leave to cool for a few minutes, then gently prise off the bread bowl from the underlying earthenware bowl with a thin fine-bladed knife. And there on page 79 of "Dough", neat and natty, is pixellated proof his bread soup bowl holds good. Despite a gleaming red tomato brew steaming away inside it, there's nary a leak nor soggy bottom in sight!
All at Sea
Thank you so much for pointing to his idea, and a wonderful one it is. That tomato soup in this beautiful and thinner bowl is just perfect.
I had prepared a mushroom and corn soup last night and we ate it in the bread bowls, but for me it was too much bread to eat, even though it was awfully tasty since I had gently toasted the bowls with a bit of olive oil so the insides wouldn't get too soggy.
Best,
Anna
Chiguagua!!! Taco salad molds used for making soup bowls....Pancho Villa is turning over in his grave and wishing he would have stayed in the States to defend his taco homeland instead of turning tail for Mexico at the first sign of General Jack Black Pershing and Patton as a Captain.
I'm guessing you could stack them high to use the top and bottom of the taco shell for molds at the same time making a thinner soup bowl multi-level condo! No sense leaving a hot surface unused - right?
Thanks :)
anna
I have used that method once and found that the bottom of the bowl (which is up in the air when in the oven) rose a little and became domed so it was difficult to sit it on a plate :(
where that would present a problem. Might have to watch them bake, and maybe smush the top while still in the oven :)
... what a lovely word, Anna!
Shall add it to my ever-expanding lexicon of bread terms.
"Smushing" - baker's term for dealing with excessively over-exuberant dough ... :^)
All at Sea
All at Sea :)
Perhaps baking parchment topped with a heavy baking sheet would do the trick?