Sourdough Bread Bowls

Total Time: 4 hrs 45 mins Preparation Time: 4 hrs Cook Time: 45 mins

Ingredients

• 2 1/4 teaspoons active dry yeast
• 2 1/2 cups lukewarm water (100-110 degrees)
• 1 1/2 cups bread flour
• 3 cups flour
• 1 tablespoon salt
• 1 cup sourdough starter (see above)
• 1/2 cup lukewarm water (100-110 degrees)

Recipe

• 1 for the sourdough starter:.
• 2 in a medium bowl, stir the yeast into the lukewarm water. let the mixture activate (should take about 15 minutes to bubble). add the bread flour and stir. cover with a dish towel and let sit for 2-3 days. it's best if you store the starter where the room temperature is warm (80-85 degrees). to keep the starter going, you have to "feed" it. for each 1 cup you take out, replace with 1/2 cup water and 1 cup flour.
• 3 for the bread bowls:.
• 4 combine the flour and salt in a large mixing bowl. make a well in the center.
• 5 give the starter a good stir as it separates after sitting a while. add the cup of starter and the 1/2 cup of water to the flour and stir until it forms a rough dough. you will probably need to use your hands to work the dough until it comes together into a ball.
• 6 on a clean work surface, lightly cover with flour and roll the dough in it. knead until the dough is smooth, elastic, and satiny.
• 7 place the dough in a lightly oiled bowl to rise. cover with a clean dish towel and place in a warm place until the dough has doubled in size (about 2 hours).
• 8 remove the dough from the bowl and punch it down to knock most of the volume out of it.
• 9 then knead the bread briefly, just to get it back into a nice ball shape.
• 10 cut the dough in half, then cut each piece in half again.
• 11 knead each of the pieces just until they're round again. form the pieces of dough into ball shapes and tuck any loose edges or seams underneath.
• 12 place the dough balls on an ungreased baking sheet as far apart as you can.
• 13 put the baking sheet somewhere warm to let the dough rise a second time until doubled in size (about 1 1/2 hours).
• 14 bake at 425 degrees for 15 minutes, then at 375 degrees for another 30 minutes. when done, they will make a hollow sound when you tap them on the bottom.
• 15 cut a circle in the top and hollow out much of the bread inside to make room for some delicious soup!