Sourdough Bread Bowls

I'm starting to feel the chill in the autumn air.....brrrrrr.  That means leggings during the day and long pajamas at night.  Yes, even in California.  We prefer it to be a steady 74 degrees.  When it gets even 1 degree below that, we all break out our winter coats.  Ok, maybe that's just me.  But, since I grew up in Hawaii, I think I have a legitimate excuse, right?

So, with the colder, 64 degree weather sending shockwaves through my body, I thought it was time for some warm soup to fill our bellies.  What better way to celebrate this wonderful San Francisco Bay Area with some clam chowder in sourdough bread bowls!  Just the thought of that takes me back to San Francisco's Fisherman's Wharf.  Sure, it's a huge tourist trap with herds of people no matter what time of day it is. But, MAC and I have an annual tradition of going to the crab stands at the wharf as soon as crab season starts.  Fisherman's Grotto is our go-to crab stand.  It's all the way at the end of the street, so we don't feel like we're fighting for elbow space when digging into our crab and chowder.  Also, we like that the white-haired man always cracks just the slightest of smiles when he sees us returning every year.  How cute is that?  We always get two dungeness crabs (extra large ones by request), a clam chowder in a bread bowl, and two beers.  Then, the fun begins.  This is the only time of year MAC and I are willing to subject ourselves to sitting out in the cold for more than 15 minutes.  In fact, it usually takes us a good 45 minutes to thoroughly enjoy that delicious meal, so you know it's gotta be darn good. We take turns scooping that chunky clam chowder from the bread bowl, in between the hacking and cracking of crab legs and long, thirsty swigs of beer.  Our favorite part is the crab body.  It's a labyrinth of lumps of sweet crab meat just waiting to be found. At the end of our smorgesborg, I'll usually find MAC picking crab pieces out of my hair and off my jacket. He's very sweet.

Anyway, this recipe is just for the sourdough bread bowls, not for the clam chowder.  I opted to buy a canned clam chowder this time around because I'm still testing out my skills on making bread with my sourdough starter, which I named Stewie.  No, I'm not a Family Guy fanatic, but I have watch a few episodes and I think "Stewie" is a such cute name, especially for a sourdough starter, don't you think?  I'll make a clam chowder from scratch the next time around. But, with only a few more weeks until crab season, MAC and I are counting down the days.  In the meantime, these bread bowls filled with clam chowder will easily keep our bellies content.  :)

Basic Sourdough Bread Bowls

Adapted from Pinch My Salt

Makes 2 Large Boules or 4 Small Boules

1 cup sourdough starter

1 1/2 cups warm filtered water

5 to 6 cups bread flour (can substitute unbleached all-purpose flour)

2 1/2 teaspoons salt

The sponge:

Pour 1 cup of starter into a large mixing bowl.  Add the warm water and 3 cups of flour.  Beat vigorously with a wooden spoon.  Cover the bowl with plastic wrap and put it aside to ferment.  This fermentation period can range from 2 to 8 hours, depending on your taste and preference. A longer period at a lower temperature will result in a more sour flavor. 

The dough: 

After the fermentation period, you'll notice that the sponge has bubbled and expanded.  Remove the plastic wrap.  Blend the salt and one cup of flour together, then add it into the sponge.  Mix with a wooden spoon.  Add more flour, a little at a time, as needed until the dough comes together.  Turn out your dough onto a floured work surface and knead it for 3 to 4 minutes.  Allow the dough to rest while you clean out and lightly grease your bowl.  Continue kneading for another 3 or 4 minutes, adding extra flour, as needed to keep the dough from sticking.  The final dough should be smooth and elastic.  Place the dough in the greased bowl.  Turn it over once to grease the top. Cover the bowl with plastic wrap and allow it to rise until doubled in size.  This will take 1-2 hours.

Shaping and Proofing:

Turn the dough out, then divide into four equal pieces with a bench scraper.  Shape each piece into a ball and place on a lightly greased and lightly floured baking sheet, 2 inches apart. Be as gentle as possible when shaping the dough, so as to not deflate the air pockets.  Lightly sprinkle the tops of the boules with flour Cover the dough very loosely with plastic wrap and allow it to  proof (rise) for 2 hours.  

Preheat the Oven:

Add a pan filled with 1" of water to the bottom shelf of your oven.  Preheat the oven with the pan of water to 475 F degrees for 1 hour before baking.

Slashing and Baking:

Remove the plastic wrap.  Slash the tops of the boules with a paring knife about 1/4 inch deep across the dough. Be careful to not deflate the dough.  Bake in the oven for 5 minutes in the middle rack of your oven.  Lower the temperature to 450 F and continue baking for 20 minutes, until a deep golden brown.  Turning the sheet from front to back halfway through for even baking.  For a crisp crust, crack open the oven door for the last 5 minutes of baking.

Cooling:

Remove from the oven and transfer the boules to a wire rack to cool completely before cutting open the tops. 

Eating and Enjoying:

Cut a round opening in each boule and scoop out some bread to make a bowl.  Fill with your favorite clam chowder and enjoy!