Thursday, February 25, 2010

Sourdough Corn Bread Bowls with Winter Vegetable Chowder

My sourdough starter just turned one year old. I’m proud of everything it did in that first year, but I think it can do a lot more. Out of fear, I stuck pretty closely to the Breads from the La Brea Bakery book all year since that’s where it all started. I followed the instructions in that book for making the starter, and I’ve only used that book for baking bread. It hasn’t failed me yet. I’ve made the bagels several times, and just this morning I was branching out by adjusting that recipe to include some whole grains. But, now that a whole year has gone by, I’m ready to start attempting some other sourdough breads. When I saw these sourdough corn bread bowls at Wild Yeast, they went to the top of my list. I loved the idea of cornmeal and corn flour used with sourdough, and a bread bowl for a winter soup was perfect. I followed Susan’s instructions carefully, and everything went fine. I think it’s going to be fun to keep trying new and different sourdough recipes. For the soup, I had a hearty vegetable chowder in mind, and I found just the thing I wanted in Vegetarian Cooking for Everyone.

The sourdough corn bread was a breeze to mix. I combined bread flour, corn flour, coarse corn meal, water, salt, a little butter, and sourdough starter in the bowl of a mixer and let the dough hook do the work. The dough was transferred to an oiled bowl where it fermented for two and a half hours. It was then divided into six pieces which were left to rest for 30 minutes. Then each of those pieces was placed in a soup bowl, covered, and refrigerated until I was ready to bake. I let the dough come to room temperature while the oven pre-heated. Just before sliding the little loaves into the oven, they were slashed around the tops. The oven was spritzed, and I placed the loaves directly on a baking stone. The circular slash on each loaf made a good cut line for removing the tops and turning them into soup bowls.

The soup was even easier to prepare. First, parsley, thyme, bay leaves, sliced onion, peppercorns, and juniper berries were steeped in milk that was brought to a boil. That was covered and set aside while chopped leeks, carrots, turnips, rutabaga, celery, and potatoes were cooked in melted butter. After about 10 minutes, flour was stirred into the cooked vegetables, and then water was added. That was left to simmer for 25 minutes. Last, the milk was poured through a strainer into the soup, and seasoning was checked and adjusted.

A simple meal of bread and soup with some great cheese and olives seemed like a feast. The cornmeal and corn flour brought a little sweetness to the bread, and the crunchy crust gave way to a chewy, tasty, light yellow interior. The soup was a showcase of fresh, local, winter vegetables that was thickened just enough from the flour, starch from the potatoes, and the milk. As the soup disappeared in the bowl, it was easy to drag your spoon across the inner surface and bring bits of bread through the remaining chowder. Even better than that was pulling the bowl apart and eating the whole thing.

I’m submitting this to Yeastspotting where you’ll find some seriously well-made bread.



30 comments:

  1. This is just the kind of heart soup these bread bowls clamor for. Fantastic!

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  2. I let my sourdough starter die a couple of years ago. Feeling the urge to start one again.1

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  3. Lisa,
    This is so impressive.
    Anytime I need bread bowls, I buy them from my baker. The soup looks terrific too.

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  4. Oooh, working on a starter would be a fun project, but...that's for the bread pros. Like you! This is a 100% satisfying meal from start to finish because it's all homemade.

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  5. I'm sort of trying make my own sourdough bread. I just recently started a starter, so crossing fingers it'll turn out alright.

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  6. Oh, I love the thought of these!
    I have sourdough starter of my own (it's going on 7 years old!!), but I confess I use it primarily for waffles and pizza dough. I might have to haul it out again and see if I can tackle this recipe!

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  7. What a stunning bread! It makes for a beautiful presentation.
    Have a wonderful weekend.
    *kisses* HH

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  8. I always get attracted to soups that are served in sourdough!!!

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  9. i LOVE bread bowls. i LOVE the tang of sourdough. i LOVE cornbread with chili or chowder. obviously, i'm enamored of your creation here. perfect.
    incidentally, have you named your starter? it'd be a shame to have had it for a year and not bonded in that way. :)

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  10. Awesome post! Ten years ago I had a great starter, but let Igor die. I have not been successful getting another starter going with good flavor. I am going to check out your recommended book. Happy baking!

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  11. They look magnificent! What a great way to serve chowder!

    Cheers,

    Rosa

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  12. Always wanted to make this, Lisa, but I wondered if the soup would disappear into the bread, never to be seen again!
    Looks like the soup is thick enough to leave plenty to spoon out and the idea of scraping that divine bread to get the last of the soup is very appealing!

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  13. Gorgeous soup bowls!

    Yes! You need to start experimenting more. Your starter is full of wonderful flavor after a year of nurturing! I have been experimenting for a couple of years now and I am always in love with everything I make.

    Bread is great, but you can also make cakes, waffles pancakes, muffins, etc. Start searching the net for ideas. I don't mean to toot my own horn, but feel free to visit me on my blog. I've made some really great stuff over the years if you need inspiration.

    I look forward to seeing what you bake next!!

    Signed,
    A certified sourdough geek.

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  14. Oh, wow, those bread bowls are incredible! Fabulous with the comforting veggie chowder!

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  15. What a perfect way to celebrate the first year of your starter!

    Beautiful!

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  16. I think my husband would have a heart attack if I made these for him. Bread bowls are one of his favorite things in the world. I could put laundry water in one and he would lap it up. What an amazing dinner this must have been!

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  17. This looks so warm and delicious! A perfect winter meal!

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  18. Inspiring! My starter is 29 years old. sometimes I neglect it for years but it keeps on ticking...
    I will be trying this with baked beans and/or black bean soup.

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  19. This whole idea of that sourdough starter has got me intrigued. I have no idea what it is but the person above here is having one for 29 years... ?! Wow.... Your breadbowl just looks absolutely delicious so that alone might be worth trying out this sourdough thing for!

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  20. These are just fantastic! So dramatic for a dinner party!

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  21. I'm so impressed you made bread bowls - they look perfect!

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  22. That's so clever how you've made the little top so that it's easy to remove and looks like a little lid!

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  23. That is one amazing bowl of soup! I love soups served in bread bowls!

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  24. Sourdough AND cornbread? And then you turn into bowls for delightfully creamy chowder?! I am awed. And very hungry.

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  25. The corn bread bowl looks super delicious. I really love the rustic look of the bread.

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  26. this bread bowl looks amazing! Especially filled with that chowder. I am in winter comfort food heaven here.

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  27. This is sustainability at its finest - a year old starter, no out with the old, in with the new - that would never do =)
    and a server container that is edible - how cool is that. Seriously ever since I was a kid I loved bread bowls - still do.

    This soup sounds amazing, and of course sour dough is my favorite type of bread!

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  28. I love bread bowls! I need to have a bread bowl family night at my house soon! Thanks for the idea. Friended you up at foodbuzz!

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  29. What delicious looking bread bowls! And they sound so tasty too. The vegetable soup is just the perfect thing for them.

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  30. You are amazing! Most people take the easy way out and go buy the round bread loaves. Not you! You make your own. My toque is off to you. ;)

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