Prep
15 min
Total
1 hr 5 min
Serves
5
Hot tip: make this bread bowl to hold Randy’s classic winter beef stew.
INGREDIENTS
- 350 Millilitres Water at 95 degrees
- 25 Grams Honey
- 8 Grams Yeast
- 300 Grams Starter
- 600 Grams Bread flour
- 20 Grams EVOO
- 18 Grams Kosher salt
- 50 Grams Flour for dusting
Poaching
- 3 Litres Water
- 25 Grams Honey
- 1 Tablespoon Baking soda
METHOD
- Mix yeast, water and honey together. Let sit until form develops (5min)
- To the mixing bowl add flour, starter, and water yeast mix.
- Mix on number 2 for 8 minutes. Add salt, and olive oil. Mix for another 5 minutes until smooth.
- Remove and portion into 5. Roll into balls and let proof in a warm place for 20 minutes.
- Place in boiling water mixture. For 90 seconds. Remove and place on a lined baking tray. Season with sea salt and bake for 25 minutes at 425 degrees.
- Remove and let rest on a baking rack.
- Let cool, cut off the top and hollow out. (Save bread for dipping)
- Fill with beef stew or potato soup.
