Rustic Bread Bowls

 in Demos

Always wanted to make those delicious bread bowls at home? Now you can! In our personal opinion, whoever came up with the idea for an edible soup bowl was an absolute genius. By creating a simple sourdough with your pastry arts program skills, you’re able to hollow out the center and pour in your favorite savory stew. Not only does the make-shift bowl hold the liquid, it also soaks up the delicious flavors for some serious post-soup indulging! We like to use the leftover bread for homemade croutons, bread pudding or stuffing but the possibilities are endless. Now the real question is, what soup are you going to make along with it?

Rustic Bread Bowls

5 cups bread flour
1.5 tbsp salt
1 tsp active dry yeast
2 cups lukewarm water
2/3 cups mashed potatoes (cooled)

1. Preheat the oven to 475F. To make the sponge, mix flour, salt and yeast in a large bowl. Separately, mix the potatoes with ½ of water and whisk until smooth. Add that mixture to the sponge with the remaining water and stir until you have a shaggy dough.

2. Cover tightly with plastic wrap and allow to rest at room temperature overnight (or at least 12 hours). When ready, the dough will be bubbling and doubled in size.

3. Dust your work surface with bread flour. Turn out the dough onto the work surface – it will be sticky. Work the dough into a smooth ball. Cut and shape into 4 uniform rounds and allow to rise 1-2 hours at room temp, covered with plastic wrap.

4. Bake at 475F for 30-35 minutes or until done. When cool, slice the top off with a serrated knife and press down on the center of the roll. Fill with the soup of your liking!

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