Many years ago, I visited Krakow in Poland for a meeting. One evening our Spanish friends ordered soup in a bread bowl. The soup was incredibly good, and the bread was both beautiful and delicious. The other day I wrote to my former colleague Anna Goral in Krakow and asked for a recipe. I had done some research on the internet before asking Anna, but the recipes did not match my expectations. Anna answered immediately, and I received a good recipe from her that I could start with. Have baked it a few times since then and have now created my own separate recipe that works great!
One can certainly make the bread with wheat flour only, but my experience is that you get a “crispier” and more sustainable bread if you mix different kinds of flour. Great to serve soup this way!
Ingredients for 3 bread bowls
435 grams of wheat flour
60 grams of graham flour
30 grams of cornflour
2 dl 37 degrees (Celsius) water
15 grams of fresh yeast
3 tablespoons vegetable oil
1.5 teaspoons of salt
1.5 teaspoons of sugar
1 egg for brushing the bread
1 – Dissolve the yeast in 37 degrees (Celsius) water, then add sugar and 2 dl of the flour mixture. Leave for about 10 minutes until you see bubbles on the surface.
2 – Add the rest of the ingredients and run a few laps in the food processor.
3 – Allow the dough to ferment in a draft-free place for 40 minutes. I usually put the light on in the oven and let the bread rise – it is absolutely free from the draft in there!
4 – Meanwhile, you can prepare the molds. I took a thin cardboard paper 10x 33 cm, which I then put together with a stapler. Cut a bit larger piece of silicone baking paper that you put inside the mold. I took a bigger piece of the silicone baking paper because it allows the bread to rise vertically.
5 – Take out the dough after 40 minutes and divide it into three equal parts. Take 15 grams of each piece and form each one as a ball.
6 – Put the doughs in the molds on a baking sheet. Put the balls on the bread. Cover and allow the bread to rise again for 20-30 minutes.
7 – Heat the oven to 180 degrees (Celsius) and insert the plate in the middle of the oven for 30 minutes.
8 – Remove the bread and let it cool for a little while. Cut off the lid and remove the entrails.
9 – Whip an egg and brush the bread both internally and externally with the egg mixture. This prevents the soup to “seep out”; therefore, you need to do it carefully. Brush even the lid.
10 – Insert it again in the oven for 5 – 6 minutes.
The bread is now ready, and you can serve the soup in it. Festive and good!
Thank you so much, Anna Goral, for the original recipe!