Sourdough Bread Bowl

Ingredients:

  • 1 cup active sourdough starter (fed within 4-6 hours, bubbly)
  • 1 ½ cups lukewarm water
  • 3 ½ cups bread flour
  • 1 ½ tsp salt
  • 1 tbsp olive oil (optional, for softer crust)

Equipment:

  • Large mixing bowl
  • Dutch oven or baking stone
  • Parchment paper
  • Sharp knife or lame for scoring
  • Kitchen scale (recommended for accuracy)

Instructions:

  1. Mix Dough: In a large bowl, combine sourdough starter and lukewarm water. Stir until mostly dissolved. Add bread flour and salt. Mix until a shaggy dough forms. If using olive oil, add it now and knead lightly to incorporate.
  2. Autolyse: Cover the dough and let it rest for 30 minutes to hydrate the flour.
  3. Knead: Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Alternatively, use the stretch-and-fold method: every 30 minutes for 2 hours, stretch the dough upward and fold it over itself 4-6 times.
  4. Bulk Fermentation: Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 8-12 hours (or until doubled in size, depending on starter strength and room temperature).
  5. Shape: Turn dough onto a floured surface. Divide into 4 equal portions for individual bread bowls. Shape each into a tight round ball by folding edges toward the center and rolling gently.
  6. Second Rise: Place dough balls on parchment paper, cover, and let rise for 1-2 hours until puffy.
  7. Preheat Oven: Preheat oven to 450°F (230°C) with a Dutch oven or baking stone inside for at least 45 minutes.
  8. Score and Bake: Score the top of each dough ball with a sharp knife or lame. Transfer to the preheated Dutch oven or baking stone (use parchment for easy transfer). Bake covered (or with steam) for 20 minutes, then uncover and bake 15-20 minutes more until golden brown and internal temperature reaches 200°F (93°C).
  9. Prepare Bowls: Once cooled slightly, cut a circle in the top of each loaf and scoop out the soft interior, leaving a sturdy shell for the soup. Reserve scooped-out bread for dipping.

Notes:

  • Ensure your starter is active and bubbly for best rise.
  • Baking times may vary based on oven and dough hydration.
  • Yields 4 medium bread bowls.

Tomato Basil Bisque

Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 (28 oz) cans whole peeled tomatoes (or 4 lbs fresh tomatoes, peeled and diced)
  • 1 cup vegetable or chicken broth
  • ½ cup heavy cream
  • ¼ cup fresh basil leaves, chopped (plus extra for garnish)
  • 1 tsp sugar (optional, to balance acidity)
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ½ tsp dried oregano
  • Pinch of red pepper flakes (optional, for a slight kick)

Equipment:

  • Large pot or Dutch oven
  • Immersion blender or countertop blender
  • Wooden spoon
  • Measuring cups and spoons

Instructions:

  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5-7 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
  2. Add Tomatoes: Pour in canned tomatoes (with juice) or fresh tomatoes. Break up whole tomatoes with a wooden spoon if needed. Add broth, salt, pepper, oregano, and sugar (if using). Stir to combine.
  3. Simmer: Bring to a gentle boil, then reduce heat to low. Simmer for 20-25 minutes, stirring occasionally, to let flavors meld.
  4. Blend: Use an immersion blender to puree the soup until smooth, or carefully transfer to a countertop blender in batches. If using a countertop blender, return the soup to the pot.
  5. Add Cream and Basil: Stir in heavy cream and chopped basil. Simmer for 5 more minutes to incorporate flavors. Taste and adjust seasoning as needed.
  6. Serve: Ladle hot bisque into prepared sourdough bread bowls. Garnish with extra basil leaves and a drizzle of olive oil or cream, if desired.

Notes:

  • For a vegan option, substitute heavy cream with coconut milk or a plant-based cream.
  • Store leftover bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
  • Bread bowls are best used fresh but can be stored in an airtight container for 1-2 days.

Serving Suggestions:

  • Serve with reserved bread pieces for dipping.
  • Pair with a side salad or grilled cheese for a complete meal.
  • Sprinkle with grated Parmesan or croutons for added texture.