Bread Slicer- 40 cm Bread Bow Saw For Slicing - Serrated Sourdough Bread Saw with Acacia Wooden Handle - Bread Cutter for Homemade Bread- Sourdough & Bagels Serrated Bread Slicer- Bread Cutter

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One of the amazing things about this recipe is how simple the ingredients are! You don't need anything fancy, and you may already have all of it! Bread Rest. Turn the dough out onto a floured surface and form it into a ball. Place the ball into a greased mixing bowl, turning it so that the top of the dough also becomes greased. Cover the bowl with plastic wrap and place it into a warm area to rise for 90 minutes or until it has doubled in size. This folding action will develop the glutens in the flour so you get that chewy, elastic texture that’s so satisfying in a good loaf of bread! STEP 3: SHAPING THE LOAVES

I usually lean towards making my own rather than buying stuff that's premade, but baking my own bread rolls to then cut them up and make bowls out of them just seems a bridge too far for me. If you decide to make your own rolls - good on you! My goal with this recipe is to instill confidence in even the most amateur bread makers out there. Homemade bread is soo EASY and anyone can do it! I love that I usually always have the pantry ingredients I need to make it, and it tastes way better than anything you could buy at the store. Follow these simple steps and you’ll feel like a professional baker! When handcrafting the JonoKnife bread saw, we go the extra mile to round off and sand all sides, edges and curves of the entire wooden bow and handle to a furniture grade finish. The result is an extra stylish and ergonomic design. The knife is finished with three coats of Danish Oil yielding a beautiful finish protected for use in the busiest of kitchens.You’ll want to fold this dough twice, with a one-hour rest after each fold. The fold goes like this: top to bottom, bottom to top, right to left, left to right. You can see what this looks like by watching the video in the recipe card below. Store the bread in a cool, dry place. Enjoy it within 2-3 days. Otherwise, your best bet is to freeze the bread. To freeze the dough, punch it down after the first rise and store in an airtight, freezer safe container or bag for up to 2 months. Thaw overnight in the refrigerator and then continue with step 5, dividing the dough. During the cooler months, I love to treat myself to a warm, creamy soup. So why not try a bunch of soup recipes to keep you going this winter?

Optional: Cornmeal – Yellow cornmeal can be used as a base for your bread bowls to rise and bake on, and it will give a wonderful, rustic texture and flavor to your bread bowls. It’s a totally optional addition, and if you prefer to skip it, simply line the baking sheets with parchment paper instead. Mix the yeast. Place4½ teaspoons of active dry yeastand the first ½ tablespoon portion of sugar into the bowl of your stand mixer with the dough hook attached or into a large mixing bowl. Pour2¼ cups of warm waterover the top of the yeast and whisk it together. Cover the bowl with a towel and let it sit for 5 minutes or until foamy.

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The blade is super sharp and made from High Grade Carbon Steel and is Teflon Coated so never needs sharpening. The blade is held by two stainless steel screws. Flour: I used all-purpose flour and it worked great. Bread flour would work too. Make sure you know how to measure flour accurately before getting started.

In a large bowl, mix together the flour (540 grams, 4 ½ cups), salt (11 grams, 2 ¼ teaspoon), yeast (¾ teaspoon instant yeast or 1 teaspoon active dry yeast), and warm water (398 grams, 1 ¾ cup) until combined. Keep mixing until all of the flour is mixed throughout. New England Chowder: This version is what most people are referring to when they mention classic clam chowder.Bread Bowls vs Dip Bowls? I usually divide the dough into six bread bowls, and they’re the perfect serving size for my family. If you are using the bread bowls to hold a dip, or just want a bigger portion size, the dough could be divided into fourths instead. Pop them in the oven, fill the bottom dish with hot water to create a steam bath, and allow them to bake until browned & crusty. They should sound hollow when tapped, and their internal temperature should register at least 190 degrees F.