I adapted this recipe from Julia Child’s french bread with a Kitchenaid mixer.
3½-4 cups all purpose flour (bleach or unbleach) scooped measurement cups into flour and leveled
1 package (1/4 oz/7gram/2¼ tsp) active dry yeast
1.5 tsp salt
1/3 cup warm water (100-110 oF/warm to the touch -about 20 seconds in microwave )
1¼ cups warm water (100-110 oF)
1-2 Tbs corn meal or partchment/silicone paper
- Combine yeast and 1/3 cup warm water in an electric mixing bowl. Stir once to combine. Let the yeast and water mixture sit for 10 minutes. It should be foaming/frothy. If nothing happened, you need to buy new yeast.
- Add 3½ cups flour and water to the yeast mixture . Stir with a silicone spatula, make sure all flour is absorbed. The dough should look wet and sticky. Let the dough rests 2-3 minutes.
- Attach dough hook and turn the mixer on medium speed knead the dough about 4 minutes, scrapping the bowl occasionally. If the dough still sticks to the side after 4 minutes, add more flour 2 Tbs at a time every 30 seconds until the dough clear the sides but still sticks to the bottom. Continue kneading until the dough smooth and elastic, about 8-10 minutes totally. Check here how the master tests the dough consistency at Americatestkitchen and King Arthur’s . The dough should be soft and not stick to your floured fingers when touching/folding quickly but will stick to your finger if you hold a pinch in 1-2 minutes. The dough looks like running when you pull it up and let go.
- Cover with plastic wrap at warm place (80-85 oF) until double in size about 1 hour. It is nice to have a marked container.
- Turn/fold the dough in the bowl with a dough scraper or large silicon spatula like folding an envelope: lift up 1 side and fold it down, repeat with other sides. Cover and repeat folding the dough one more time in the same maner. Cover and rise again about 30 minutes or longer until the dough double in size again.
- Sprinkle a baking sheet with 1 Tbs corn meal or line with parchment paper/silipak. Loosen the dough from all sides of the bowl. Turn it onto a floured surface. If the dough seems sweaty, sprinkling some flour. Cut the dough into 4-6 equal portions. Pat each down gently, pinch and deflate any formed bubles and fold all the sides into center. Turn it upside down and use the finger to tuck more dough into the bottom center while holding the dough up. Cover up loosely with plastic wrap or an inverted baking sheet. Let rise in warm place to nearly double or double in size about 45 minutes-1 hour. Turn the oven to 425 oF about 30 minutes before estimated rinsing time end with a shallow pan or a heatproof medium bowl of water at the bottom of oven. Position the rack that top of the bread should not higher than middle of oven.
- Bake until godlen brown about 25-30 minutes. The internal temperature will register at 210 oF. Turn off oven, immediately transfer bread to wire rack and cool completely or at least 30 minutes. Cut the top off with a seperate knife and carefull hollow inside. Now bread bowls are ready for your favorite soups. Check out New England Clam Chowder, will you? Bread bowls can be freezed well with freezer wrapper or containers
*Note: Spray or brush cold water/slightly beated egg white atop dough before baking make the bread shiny.