Sourdough Bread Bowls
We kind of like bread over here. Especially with our soup.
Most people do. Crusty, flavorful bread hot out of the oven with a smear of butter or dunked in soup, creamy soup.
If you have never attempted to make your own bread then I urge you to start now! Nothing beats fresh homemade bread being passed around at the dinner table. Everyone loves it and you will feel a sense of accomplishment when everyone is in awe that you could make such delicious bread. Trust me, you will get major points for this!
Sourdough bread however takes some time. Nothing about it is difficult or time intensive though. You see, to achieve its sour flavor you will need something called a sourdough starter. This is basically just flour, water, yeast, and a little sugar. It needs sit at room temperature for 3 to 5 days to develop it’s flavor. After this it needs to be refrigerated. It can then be used to make any sourdough breads your heart desires.
I have been looking for the prefect sourdough bread that, wait for it, is actually sour! There are two important factors to making this bread great! One is to give the dough proper time to develop its sour flavor. I know you might be anxious to eat it, but it will be worth the wait. DO NOT SKIP any of the resting and rising steps.
Two is a dutch oven. Most people have one. Honestly, I bake all my bread inside my dutch oven with the lid on. It traps the heat and mimics that of a stone oven. It creates the most amazing crusty, holey bread! Seriously, if you do not have one you should probably think about investing in one. You will use it ALL the time, not just for bread.
I shaped my bread into boules which can be used as a bowl or as personal loaves for dinner. The dough can also be shaped into two medium size loaves. If you do not need to use all the bread it can be baked and then frozen or you can freeze the dough and then bake when needed. I froze half the dough and am excited to have it in the freezer for when the urge strikes!
I do not think the family will eat soup out of anything else again! Like Panera, but BETTER!
It is Sunday so here is this week menu:
Monday
Cincinnati Chili Lasagna
Tuesday
Cranberry Chicken Puffs
Wednesday
Chicken and Broccoli Cobbler
Thursday
Beef + Fish Tacos
Homemade Taco Shells
Friday
Butternut Squash Ravioli
Ciabatta Bread
Saturday
Cheese Fondue with
Grilled Streak and Chicken, Cubed Bread, Veggies
Sunday
French Onion Soup
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Sourdough Starter
By halfbakedharvest
Course: Bread
Cuisine: American
Keyword: sourdough
Simple, delicious and great with soup
Ingredients
- 2 cups warm water
- 1 tbsp . sugar or honey
- 1 tbsp . active dry yeast
- 2 cups unbleached all-purpose flour
Instructions
-
Pour the water into a 2-quart glass or ceramic jar or bowl. Stir in the sugar or honey to dissolve. Stir in the yeast.
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Gradually whisk in the flour. Cover loosely with a clean kitchen towel or dishcloth (not plastic wrap) and place it in a warm area. (My kitchen in the winter definitely has no warm location, but my starter was just fine.)
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Let it develop 2-5 days, stirring once a day due to the separation that will occur. When bubbling has subsided and a sour aroma has developed, stir once more and refrigerate until ready to use.
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Storing and Maintaining Your Starter
-
Once your starter is stored away in the refrigerator, it only needs to be replenished once every two weeks or so. I put a little note to myself in my calendar as a reminder to either bake with or feed my starter. You should feed your starter each time you remove a portion for use in baking, but if it has been two weeks and you don’t intend to bake with it immediately, simply remove a cup of the starter and discard. For every 1 cup of starter removed, replace with 1 cup of flour and ½ cup of water. Stir to blend, and let sit at room temperature for at least 12 hours before returning to the refrigerator.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Sourdough Bread Bowls
By halfbakedharvest
Course: Bread, Main Course
Cuisine: American
Keyword: bread bowls, soup bowls, sourdough
Freshly made sourdough bread bowls make for a tasty lunch or dinner!
Ingredients
- For the sponge:
- 1 cup fed sourdough starter
- 1 1/2 cups lukewarm water
- 3 cups all-purpose flour
- For the dough:
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons salt
- 2 cups bread flour
- 1 tbsp . water optional
- To finish:
- 1 tbsp egg white lightly beaten with 1 tbsp water
- water in a spray bottle
Instructions
-
In a large mixing bowl or the bowl of an electric mixer, combine the starter, water, and all-purpose flour. Mix together with a fork or wooden spoon until smooth. Cover with plastic wrap and let sit at room temperature for 4 hours.
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Transfer the bowl to the refrigerator and chill overnight, at least 12 hours.
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Remove the bowl from the refrigerator and add the sugar, salt, and bread flour to the sponge. Mix until a ball of dough begins to come together. If some of the dry ingredients will not incorporate into the dough, add the additional 1 tablespoon of water to moisten them. Continue kneading the dough (on low speed if using an electric mixer) until the dough is smooth and elastic, about 5-6 minutes. Form the dough into a ball and transfer to a large lightly oiled bowl, turning the dough once to coat in the oil. Cover with plastic wrap and let rise in a warm spot until doubled in volume, 3-4 hours.
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Line a baking sheet with a silicone baking mat or parchment paper. Transfer the dough ball to a lightly floured work surface and gently deflate the dough. Divide the dough into eight equal portions. Form each piece of dough into a ball, and tuck any loose edges or seams underneath. Place seam-side down on the prepared baking sheet. Repeat shaping with the other 7 pieces of the dough. Transfer the shaped boules to the prepared baking sheet. Cover loosely with lightly oiled plastic wrap. Let rise in a warm place until nearly doubled in volume, about 2-3 hours.
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Place a baking stone or large dutch oben in the oven and preheat the oven to 425? F. Allow the pot to preheat for at least 20 minutes. Just before baking, lightly slash the top of each boule using a sharp serrated knife. Brush the exposed surface of the loaves with the egg wash. Spray the loaves lightly with water. Slide the entire baking sheet onto the baking stone or carefully place 4 boules in the dutch oven with the top on. Bake about 28-32 minutes, rotating the pan halfway through baking, until the crust is golden brown. If baking with the dutch oven repeat once the first four have been baked. Transfer the finished boules to a wire rack and let cool at least 30 minutes before slicing and serving.
Recipe Notes
*The dough can be shaped into two loaves. Once the dough is read to be shaped divide it into two equal portions. Working with one piece of the dough, press gently into a rough rectangular shape. Make an indentation along the length of the dough with an outstretched hand. Press the thumb of one hand along the indentation while pulling the upper edge of the dough down over the hand to enclose the thumb. Tightly roll the dough towards you while forming into a rough torpedo shape, about 6 x 8 inches. If there is a seam, pinch it shut. Place seam-side down on the prepared baking sheet. Repeat shaping with the other half of the dough. Transfer the shaped loaves to the prepared baking sheet. Cover loosely with lightly oiled plastic wrap. Let rise in a warm place until nearly doubled in volume, about 2-3 hours. Bake as directed. *Using a baking stone of dutch oven is what creates this amazing crust. If you have a dutch oven please use it! If not this bread can still be baked using a baking sheet. I am not sure how the crust will turn out. *To Freeze The Dough: Let dough complete all it risings. Shape into a ball and place in a freezer bag. Freeze. When ready to use defrost. When defrost shape into a loaf or boule and allow to rise until doubled in size. Bake as directed. To Freeze the Baked Bread: Allow the bread to cool completely wrap well and freeze. When ready to eat defrost on the counter for an hour or two. Reheat in a 350 degree oven until heated through.
Adapted from Annie.
So about that soup…It is soo good. Can’t wait to tell you about it.
I specialized in making challahs (Jewish bread) and I must say – these are beautiful breads!
My sister used to make sourdough bread all the time, but then she moved out of state for college! 🙁 I will have to try this soon because I seriously miss eating sourdough bread!
I found your post via Whipperberry!
Helen
Blue Eyed Beauty Blog
I’m definitely going to sign up for your site – you have great recipes!
My plan is to work on my sourdough recipes in November. My sister gave me a wonderful ceramic dutch oven last Christmas which is dedicated to baking bread. I can’t wait to use it with your recipe.
Those are perfection!! I just started making bread in my Dutch Oven last month, isn’t it just the best?! I’m excited to try your recipe, I love sourdough!! Stopping over from Mandy’s, and I think I just might have to follow you. 🙂
~April
These look amazing!
woa, i love bread
These look amazing! Can’t wait to try them!!
These look so good! Thanks for sharing.
LOVE sourdough bread and this sounds like a great recipe! Good tip on the Dutch oven too – did not know that! Thanks so much for sharing on Busy Monday
The dutch oven really works like magic! I swear!
Your bread is beautiful! I love baking bread, and I’m always looking for new recipes. I have not used a Dutch oven before, but wow it makes your bread look amazing! The sourdough I have made had potato flakes in the starter, will try this recipe too. Thanks!
The dutch over really works like magic! Let me know how it turns out!
Oh thank you for this recipe. I have made sourdough but never made sourdough from scratch, that is, without a special starter i could purchase. i just gotta try your method of making it. Meanwhile, do come and share it at our linky party, at http://www.finecraftguild.com/party-3/ Our readers would love to find you.
Thank you! I will! Let me know how it turns out!
This is amazing! I LOVE sourdough and so does my daughter! I will definitely try this. Just wish I had started this 5 or 6 days ago so I could already be eating it! Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
Michelle
What size does the dutch oven need to be? I have one that I cook in that came with my pan set but it seems a little large. Does it need to be the size you want your finished bread to be? Like about only 10 inches? Also my lid has a black (Plastic?) handle on the top. Do you put that kind in the oven? Thanks for your help!
It does not matter what size your dutch oven is aslong as the dough fits in it. As for the top cover it in a good layer of tin foil and it should be fine in the oven! Let me know how it turns out!
I have been looking for a good sourdough starter for a while now. So excited to find this! Can’t wait to try it. Love soup and love bread, especially homemade!
It really is so good! Let me know how it turns out!
My husband is the bread baker in our family. He hasn’t made rolls in a while. I will pass this recipe on to him. Thanks for sharing it on foodie friday.
Totally gorgeous! I love sourdough bread, and I like the time and effort it takes to make it. It is always rewarding. Thank you for sharing at Foodie Friends Friday.
It really is so rewarding! I love when I get to see the finished product!
These look great! Please come by and post on our blog party! Thank you! Please help spread the word!
http://artbyasm.blogspot.com/search/label/Blog%20Party
Warmest Regards,
Annamaria
Looks superb! My husband’s dad’s side of the family is known for sourdough everything – I really need to get a starter started! 🙂
Stopping in from Totally Tasty Tuesday
The hardest part about this recipe is actually starting the starter! I always say i am going to do it, but never do!
Great recipes. Love sourdough! HAPPY THANKSGIVING! We’ll have a linky party tomorrow but the blog will be ‘closed for business’ on Thursday. That is: all the free Thanksgiving coloring pages etc. will be downloadable but I won’t be turning on that computer..,So, we hope to see you tomorrow then!
Pinning to try! I enjoy making bread and I have always been afraid of making sourdough! Thanks for sharing at All my Bloggy Friends. I’m looking forward to seeing what you share this week! 🙂
Love sourdough bread and this looks irresistible. It’s almost an year since I started to make homemade sourdough bread and it is just amazing. I’ve made my sourdough starter from scratch using only flour and water, for 2 weeks. Since then I keep it in refrigerator and feed it once a week . There is no comparison with the yeast bread.
Hi there, this is actually a good write-up. You get my vote for this and also I am going to bookmark your blog right now.
Will the starter rise whil it sits? I was concerned because unfortunately I don’t have any large ceramic bowls right now and used a good sized bowl that go with my dish set and it was only a half inch from the brim so I ended having to use Tupperware
These look amazing, I can’t wait to try them! I have my sponge resting on the counter right now 🙂 Question…how do you get the bread bowls in the Dutch oven without deflating them after they have risen?
I very carefully place two at a time in the dutch ovens using my hands. The keyword is careful. If they deflate a little that ok! good luck!
Do you leave them on the parchment paper in the Dutch oven or pick them up off the parchment paper and place them in the Dutch oven? Sorry for all the questions, I want to get this right 🙂 my family LOVES sourdough! Thanks
There is something about sourdough bread that I just LOVE. Have you ever heard about Sourdough International’s sourdough starter? I have a friend who bakes and she uses their starters but I kind of wanted some more reviews..
No I have never heard of that, but how cool!! I must try and find some!
Such a helpful blog!
I am new to baking so I’m clueless!!! My friends have all recommended Sourdough’s International’s sourdough starter to me, so I’m going to give it a go!!!
Thank you so much! That starter sounds awesome!
It really is delicious!!!
If you try it, let me know how you like it! : )
I have trouble with keeping the bread in “bowl like” form while baking. They seem to flatten with time. Any suggestions?
Hmm, this is really weird. I have never heard of the bowls not holding their shape. Are you sure they are cooked in the middle? The only thing I can think is that they are still doughy in the center, causing them to flatten as they sit.
Let me know!
I would just like to make loaf sour dough bread. Can you tell me how to do that ?
Hey Cathy! Instead of dividing the bread into bowls, just leave it as one whole round or oval loaf and bake as directed. You are going to need to bake the bread a little longer than if you were to make the bowls. Hope this helps and I hope you love the bread!
Hi first time listener, first time caller, Hey, what is the difference between the “sponge” and the “dough”??? I’m guessing the sponge is the starter and the dough is what you are using to make the bread bowls. … I saw the recipes the other night searching the web, I started a starter yesterday (Wednesday) and hope to be doing the bread bowls Sunday.
Recipe sounds great, … Iron MIke
Hey Mike! Yes, that is correct. Hope you love the bread!! Please let me know if you have any questions.
I am passionate about bread, I can not live without them, breakfast without bread is not breakfast. I loved the photos and the post.
Thanks so much Filip!
Humm, these look so delicious! =) Thanks for sharing.
Thank you Barbara!
How big do the bowls end up being (approximately how many inches across and how tall)? After you scoop some of the bread out, how much soup would you say it holds? I am planning to use these for a main course with clam chowder and don’t want them to be too small. Thanks!
Hey Melissa,
They are about the size of a normal cereal, but will hold a little less do to the thicker walls. Sorry, I do not now the exact measurements.
oops, meant to say a normal cereal bowl. Let me know if you have any other questions. Thanks!
Nice bread pictures! i am getting hungry now.
Thanks!
Is it necessary to refrigerat 12hours. Can you go ahead and loaves, raise then bake.
The 12 hours in the fridge is important to help develop that sour flavor.
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Two questions: What kind of Dutch oven do you have — ceramic, cast iron, what? And, I like a VERY sour dough. Will your starter give this result? Any special trick to making it very sour? Thank you! Oops, one more — does rainy, humid weather have any effect on making the starter, or the bread itself? Thanks again.
HI! I have a cast iron dutch oven. unfortunately, I am not a bread making pro, so no major tips for you on making it very sour. That said, I think the bread is pretty sour as is. I have not noticed a difference in humid weather or anything like that. Thanks!
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I love sourdough bread so I decided to give it a try on doing homemade sourdough. Is the starter supposed to separate the liquid from the rest when it sits on the counter for days? I know it’s supposed to smell sour but does that mean sour as in what sourdough bread smells like? Mine smells more like rancid. I made it on Tuesday and it is now Thursday.
HI Sasha! It is really hard to say without seeing your starter. Mind does not separate, so I wander if it could have been too warm in your kitchen possibly? It smell sour, but not bad. Let me know if I can help more, sorry!
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Could you tell me if it is possible to make a “Healthier” recipe for this bread replacing the ingredients, for example, replacing the white flour to a wheat flour, sugar for sweetener and etc? Your bread looks gorgeous by the way! xoxo
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This looks like a wonderful recipe. I am looking for a new sourdough bread bowl recipe, as the first one I tried did not rise as bowls, leaving me with wonderful tasting nearly flat bread — which was not my full intention. Although I like the taste of the first product, I will try yours from the starter, as I don’t know where the issue lies. One suggestion though, as you say you do not know how the crust will turn out outside of the dutch oven. The previous recipe mentioned, called for steaming the oiled bread bowls, which I assumed gave them the crunchy outer layer necessary for a bread bowl. If you care to try it: It calls for placing a pan at the bottom of the oven before putting the bread in. Prepare a cup filled with ice and water. Put the bread in the oven and as quickly as possible, as to not lose temperature, dump the ice water in the pan and shut the oven. In 5 minutes, repeat, and resume cooking as directed. Not exactly as beautiful as your dutch oven pictures, but I was pleased with the crunchy, yet chewy texture, and hard enough to hold in liquids.
I can’t wait to dig into your recipe, and I hope it solves my problem of the boules not retaining the bowl shape! Thank you so much. Your directions are amazing!!!
Thanks Kathy! Let me know if you have any questions, hope you love the recipe!
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Obrigado!
It’s almost an year since I started to make homemade sourdough bread and it is just amazing. I’ve made my sourdough starter from scratch using only flour and water, for 2 weeks.
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Please help. I followed the steps for days and when I was ready to bake my bread it was wet looking compared to your photos after rising under the plastic. It has not risen up into the bowl shape I had hoped for but was much more like a puff disk.
Where did I go wrong? How can I fix this for the next batch?
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Great recipes, good tips.
Thank you Paulo!
Wow! I really like bread
Me too! I hope you love this bread bowl! Thank you!!
Thank you very much for sharing this wonderful and delicious bread recipe with us, I made it here at home and it went very well, it was a delight.
I am so glad it went perfect for you! Thank you!
This is really great, thanks for the tip.
Thank you Sérgio!
Excelente!! Nice page > http://vencendocalvicie.com
Thank you
fiz está receita e gostei muito obrigada
Obrigado!
amo pão
it’s delicious!!
Thank you1
I was thrilled with this content! Thanks.
Thank you!
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Thanks!
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Thanks!
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Good luck, thanks!
My article will add value in your life, thanks for this.
thanks.
I was thrilled with this content! Thanks
your welcome, thank you.
Obrigado por compartilhar
Obrigado!
Otimo conteudo
Obrigado!
I loved this!
Thank you!
Thanks for sharing!
Thanks!
Very good, I loved it, thank you!
So happy you liked it thank you!
surprised me too much.
Surprised how?
I love homemade bread, thanks for sharing.
Thanks Alice, hope you love it!
Perfect, very good recipe. Thank you for sharing!
I am so glad you enjoyed it Allane! Thank you!
Great recipe, I got my mouth watering, I’ll try to make this wonderful bread
I hope it turns out awesome Julio! Thank you!
Wonderful content, congratulations
Thanks!
Bread with soup is so good, great idea, nham!!!
Thank you Mariano!
I found your post incredible, I already wrote down the recipe I’ll prepare here, and then I’ll tell you how it came out.
I loved everything!
Wow thank you! I hope you love it!
Fantastic site, find everything I need here, congratulations on the site / blog and continue with the beautiful work.
Thanks so much Allie!
Hi Tieghan, congratulations for the content! Your blog is amazing, and thanks for share the reciple, I’ll try make it.
I really love bread with soup! nham nham
Thank you Diana! I hope you love the bread bowls!
I really enjoyed the recipe. I really like cooking.
Thank you! Same here, haha!
Hello dear. I really liked your blog. I’m in love with bread
I also am in love with bread! Thanks so much Vence!
Hello Annie. Thanks for sharing this wonderful recipe.
Keep posting these tips. Really like. 🙂
Thanks so much!
17:26:39
When you share you learn what it is to add. Thanks for sharing!
Thanks!
20:24:09
When you share you learn what it is to add. Thanks for sharing!
Thanks!
Ok, very nice job! Congrats!
Thank you!
very good
Thanks!
Wonderful bread, I loved!!!!
Thanks so much!
Delicious.
It must be very tasty.
I live in Brazil
And I really like your blog.
Wow so cool!! Thank you so much (:
Launching new products on Amazon To be harder every day
I liked your site revenues of delights. thank you for sharing.
I am happy you do, thanks!!
Many thanks for the bread and soup recipe, very easy to make and delicious to eat, thanks for sharing with us.
Happy to hear that you liked this! Thanks!
The blog or and best that is extremely useful to keep I can share the ideas of the future as this is really what I was looking for, I am very comfortable and pleased to come here. Thank you very much.
it’s delicious!! <3 <3
Thank you Ana!
I loved your post! Thank you for sharing this valuable Content.
Thanks!
Great content, thank you, my friend.
Thank you!
I loved the Sourdough Bread Bowls recipe, sure to do at home. Thank you!
Thanks so much!
very gooooooooooooood
Thanks so much!
I liked the article! Thank you!
Your welcome, thanks Julia!
Thank you very much.
This documentation is amazing
Thank you!
Método Bumbum Na Nuca Thank you for sharing with us, its amazing!
So happy you like it, your welcome!
Great Post!
Thank you!
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Fazer pão é uma arte que poucos dominam.
Obrigado!!
Parabéns pela receita.
love❤️️❤️️❤️️❤️️
Thank you!
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Awh thank you so much!
I totally get it the latest post here thank you so much for this post.
I am glad you like it! Thanks!
I loved the recipe. Thanks for sharing.
Thank you! I am so glad you enjoyed it!
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Thank you!
Adoro um pão quente com manteiga. Queria aprender fazer pão em casa também. Esses pães devem ter ficado gostosos! Obrigado
Obrigado!!
Oh my God I really loved this recipe…Sadly I don’t know to cook ;(
But this one, deserves a chance!!
Thanks for share!
I think you can make it, its not too hard I promise!!
Thank you Barbara!
Que delícia de pãozinho!! 😀
Obrigado, Diana!
Delicious recipe! I loved it and I will do it for my family! Thanks for sharing
I hope you guys love it! Thank you!
Delicious.
It must be very tasty.
I live in Brazil
And I really like your blog.
Wow! So cool to hear from you Eliane! Thank you so much!
Thanks for your post! Through your pen I found the problem up interesting! I believe there are many other people who are interested in them just like me! How long does it take to complete this article? I have read through other blogs, but they are cumbersome and confusing. I hope you continue to have such quality articles to share with everyone!
Delicious recipe!
Thank you!
Wow wonderful. It must be very tasty.
I really like your blog.
Thank you!!
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Thank you Celia!
What delicious recipe, congratulations, I really enjoyed it.
Thank you Luiz!
This week I’ll put a hand in the dough to make these homemade delicacies
Thanks! I hope you love it!
I like passion breads mouth watering your your recipe thank you.
Thank you!
nice
Thank you!
It seems to be very tasty, it’s mouth watering.
Thank you Talita!
Great article, I really liked this site, I will always come back!
Thank you!
woa, i love bread thanks
Haha glad to hear it! Thank you!
very good
Thank you!
Wonderful recipe for this loaf, I loved it and will recommend it.
Thank you Adriana!
Hunnnn delicious!
Thank you!
Thank you very much for the tips I liked that it will not fatten I’m doing a diet but I’ll start to make it here at home seems to be very good even
thanks.
Thank you!
wow thanks very good
Thank you Juliana!
Good post.
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Thanks!
Muito bom gostei muito, era o que eu estava procurando.
Parabéns pelo trabalho de vocês
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Muito obrigado! Estou muito feliz por você ter gostado disso!
Delicia,muito bom!!
Obrigado!
Simplesmente amei.
Thanks!
Delicious recipe…thank you for share!!
So glad you like this! Thank you!
i love your foods thank you
Thank you!
Very Good
Thanks Luis!
The best Food
Thank you!
Amei tudo que encontrei aqui pela primeira vez que vim aqui já me apaixonei adoro pão caseiro obrigado por compartilhar esta delicias conosco..
Obrigado! Estou tão feliz que você aproveite minhas receitas e espero que continue!
It looks delicious. I will surely try this.
Thank you Kelvin!
Thank you very much for sharing this wonderful recipe, I do not know what would be of me without this blog, ours as it helps me with the recipes.
Thank you! I am so glad you like this!
I confess that I am completely crazy about the recipes of this wonderful and lovely blog.
Thank you!!
Great recipe, I liked it too much to know, I was mouthwatering just to see the image, when preparing here will be a party. Congratulations on the recipes you share.
I am so glad you like this! Thanks!
wow, this cake is delicious, thank you for sharing the way.
Thank you!
best article I’ve ever found on the internet I’ll share
Thank you!
I specialized in making challahs (Jewish bread) and I must say – these are beautiful breads!
Thank you so much!
Good blog post.
Thank you!
Site realmente incrível !!!Adoro realmente estar aqui …
Thank you! I am really glad you do!
Deu água na boca!! Parabéns!! 🙂
Thank you!
Nossa que delicia da água na boca só de ver as imagens. Parabéns pelo post!
Muito obrigado! Estou tão feliz que você gostou desta receita!
OURSELF THAT DELICIATION WILL I BE ABLE TO DO?
I found these slices of bread very healthy for a normal human being would you wanted to see such a latest bread bowls here.
Thank you!
Hi Tieghan,
I absolutely love your cookbook and your recipes have become a staple in my house, and have made me a much better and more adventurous cook! I am definitely not a baker and have never made bread, so I decided to start wih something easy (lol)like a sourdough starter this morning. Added everything into a 1700ml glass jar (I used dry active yeast), covered it, and within about a half hour it had absolutely exploded and overflowed all over my counter. What did I do wrong? My water was pretty warm, could that be it? It continues to grow and bubble. Is it still usable? Thanks!
Hey Jenn! Oh no! I am so sorry it exploded. I would recommend just using a container twice the size. I don’t think you did anything incorrectly. Hope this helps! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Muito bom o artigo, bem completo!!!
Ótimas receitas, muito deliciosas!
Obrigado!
Wow! very good this recipe. I loved it!
Thank you Sabrina! xTieghan
Delicious.
I loved your blog, it’s beautiful. Very good, important recipes
Thank you! xTieghan
Seu site é bastante lindo. Adorei as receitas. Parabéns
Obrigado!
Sour bread success! I did the 5 days on counter when I made my starter. Bread was very good and enjoyed by all of my guests. Baked bread kept well for several days at room temp. Easy and low maintenance. Used my kitchen aid mixer w hook attachment and didn’t have to knead by hand. Only thing I did wrong was I let it rise the second time for probably 6 hrs-and it was huge. Next time after it rises the second time, I will place in fridge if I am not ready to bake until evening dinner. Thanks for the recipes!
Thank you Michelle! I am so glad you loved this one and hope you love others of mine! xTieghan
Muito bacana o seu artigo parceiro. Super completo e detalhado. Vou continuar acompanhando o seu blog.. Parabéns!
Obrigado! xTieghan
Muito bacana o seu artigo parceiro.. Parabéns!
Obrigado Mateus! xTieghan
Congratulations on the article, has won a regular reader, I will make the recipe
Thank you! xTieghan
This recipe looks amazing, I can’t wait to try it! I also really want to read the Cranberry Chicken Puffs recipe, is it on your blog? I didn’t have luck finding it but it sounds yummy. Thank you!!
Hi! Can you give me some more detail on the recipe you are searching for? Ingredients?
When putting starter up in fridge for storage, do I keep a towel over it, or a solid lid?
Hi! I would use a solid lid. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Amei a receita de pão, deve ficar ótima porque coloca mel. Pareceu simples de faze-la. Vou colocá-la em prática hummm…Obrigada
Obrigada! xTieghan
If you don’t have a dutch oven you can acheive the thick crunchy crust by preheating a baking sheet with sides while the oven is preheating. When you put the dough into the oven pour water into the hot baking sheet and quickly close oven door. This will create steam to help the dough continue to rise and to create the crust. The purpose of baking in a closed dutch oven is to create the same effect. Bake for 20 minutes, then remove the pan and continue to bake for 10 minutes or until the loave is toasty brown. This method works beautifully. I baked sourdough at my daughter’s home. I didn’t have my dutch oven with me and the bread turned out exatly the same.
Hi Marilyn! Thank you so much for sharing! I am so glad this bread turned out so well for you! xTieghan
wonderful and delicious
I loved your blog, it’s beautiful. Very good, important recipes
Thank you Helen! xTieghan
Is it ok if they touch when cooking with a Dutch oven? I have a 7.5 qt oven do I just bake one at a time?
Hi Katherean,
That should be okay! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Very nice !!
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Thank you so much Pedro! xTieghan
When you put the starter in the fridge does it still need to be covered with a towel or could you put a lid on it he bowl?
Hi I’m trying your recipe for the first time, and my starter is very watery after sitting for a couple days and stirring like you said. Is that the correct consistency? Also, I saw you said it needs to be “fed” when you make the sponge, but it looks like it isn’t fed when you put it in the fridge after 2-5 days. How long before you actually make the bread do you “feed” the starter or is the first step where you add sugar and flour “feeding” it? Sorry for all the questions. I tried it before and my bread came out hard and flat. but I don’t think my starter was ready.
Would it work to cover the balls with a kitchen towel instead oiled plastic wrap?
Hey Nicole,
Yes, that will work. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
I tried today and did not have great results. Tasted good but to flat. I also had to add a lot more flour than the recipe called for and it still seemed too soft. I think my starter is too liquidity. What is the consistency we are looking for?
Hey Anne,
Sorry to hear you had issues with the recipe. It is hard to say without seeing the results, what kind of yeast did you use? Let me know how I can help! xTieghan