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Bread Bowls for Two

Bread Bowls for Two Categories:
Nb persons: 2
Yield: 1
Preparation time:
Total time:
Source:

We're big fans of edible bread bowls; not only are they a tasty counterpart to whatever they contain, they minimize the amount of dishes in the sink once we're done eating! Starter
    1/2 cup  cool water
    1/16 teaspoon  instant yeast
    1 cup  King Arthur Unbleached Bread Flour
      Dough
all of the starter (from above)
    2 tablespoons  olive oil
    1/2 cup  lukewarm water
    1 teaspoon  salt
    2 cups  King Arthur Unbleached Bread Flour
    2 teaspoons  instant yeast
      cornmeal for dusting

To make the starter: Mix the water, yeast, and flour, stirring until the flour is incorporated. Cover and let rest at room temperature for about 14 hours, until bubbly.
To make the dough: Combine the starter with the remaining ingredients, and mix and knead by hand, mixer, or bread machine to make a soft, smooth dough.
Place the dough in a lightly greased bowl, cover, and let rise until doubled, about 60 minutes.
Gently deflate the dough, divide it in half, and round each half into a ball.
Place each ball, seam side up, in a generously floured mini brotform. No brotform? Place the dough seam side down on a piece of parchment.
Cover and let rise until noticeably puffy, about 60 minutes.
Tip the loaves out of the brotform onto a cornmeal-dusted baker's peel or parchment, and transfer them to a pizza stone in a preheated 425F oven.
Bake the loaves on the stone for 22 to 26 minutes, until they're golden brown. No pizza stone? Simply bake the loaves on a baking sheet.
To make bread bowls: Cut the top third off each loaf. Scoop out the insides, and fill with your favorite hearty soup or stew.
Yield: 2 bread bowls.

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