How to make more sour and as soup bowls
When you say “I’d recommend letting it bulk ferment” to be more sour - what does that mean and in what stage?
How to make as four bread bowls for soup? How long to cook?
Thanks.
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Recipe question for:
No-Knead Sourdough Bread
Recommended by Food52
1 Comment
"Bulk ferment" refers to steps 4 to 6 in the recipe. It's when the dough is fermenting in "bulk" aka as a single blob. To extend bulk ferment, you could leave it in the fridge for longer than the prescribed 8-10 hours in step 6.
To make 4 bread bowls, when it comes time to shape (step 7), divide the dough into 4 portions, and shape each portion as Posie describes (tightening up each using the four-time folding motion, then flipping them seam-side-down for their final bench rest, before step 8). To prevent them from running into each other, I'd bake one at a time in a Dutch oven, or on a baking stone (with an overturned Dutch oven for trapping steam). Bake covered for closer to 12-15 minutes, then uncovered for another 10-15ish.