Bread Salad Bowls

Bread Salad Bowls

Category: Yeast bread

Ingredients
Dough (for 8 bowls):
Flour	260 g
Water	175 g
Salt	5 g
Live yeast	5 g

Cooking method

• Dissolve yeast in water at room temperature, add salt, flour, knead the dough. I do this in HP to keep my hands from getting dirty. Leave for 40 minutes to rise. Now you can make bowls. Divide the dough into 8 equal pieces, shape each into a small round bun and roll out into a 1-2mm thick flat cake, sprinkling generously with flour. Literally like a sheet of paper. Any dough crumbs adhering to the rolling pin, and then to the surface of the dough, can prevent the cake from then swelling in the oven.
  
• Put on parchment, sprinkle with a spray gun and into the oven at 240 degrees for 4-5 minutes. All!
  
• The author suggests using them as follows:
  
• Grease a small circle on the bottom with a wet brush. The dough in this place will get wet and you can cut it out. Put the salad into the "bowl" through this hole and place the bottom on a plate. The top will be whole. Guests are encouraged to bang a spoon on the lid and free the captive salad on their own. It is advised not to season the salad in advance or not to season it with a very liquid dressing - the dough will quickly get wet.
  
• 
  

Note

To say that I experienced a children's piglet delight when making them is to say nothing. It was like a circus trick. Children came running to watch these cakes inflate in the oven. I haven’t come across such a creative and simple idea for a long time. The recipe belongs to Richard Bertina. I have made the smallest adjustments, which you can not even mention especially. In general, if you read this and are on fire to repeat it, in an hour you will have these same bowls.

[Scarecrow]

The idea is superb! Less fiddling than trivial baskets and very creative. Scarecrow, and over time they do not lose their bulk (I mean, can they be baked prematurely or not)

No, they do not lose volume, they are very hard, like a regular bread crust. The cooled ones are exactly the same.
He says in his book that it is best to use them after 3-4 hours, but they are stored for up to 2 days. Only do not put in polyethylene - they will become soft.

Actually, the idea is not new. Here on our website it was called "Pita", as, incidentally, these rolls are called. I really thought that there really were some interestingly shaped baked bowls for salads ...

Ideas are always not new and someone, somewhere, usually has already done it.

However, pita is still a cake. A small pocket inside for toppings is not really a "bowl". there is just the thinnest shell of a hard crust and that's it. There is no pulp inside at all. In general, the taste and color.

[Scarecrow]

Scarecrow, thanks for sharing the recipe, class, I will definitely try! Very interesting! And how beautiful it is, although ... it never happens otherwise with you!

Such cakes "Lochira" baked in Uzbekistan ...

He says in his book that it is best to use them after 3-4 hours, but they are stored for up to 2 days. Only do not put in polyethylene - they will become soft.

pita is prepared in this way, only it is better not in the oven, but on a stone or a frying pan. not so fried (at least in the performance of Kiev bread (pitot) pitches, and not at all a "small pocket" in a cake, but a normal "pocket").

🔗
Cover the finished pitas with a towel. Pitas that are baked in the oven are denser and keep the shape of a ball, you have to blow them off (do not overdo the pita in the oven, otherwise they will be crispy and brittle); in a skillet, the pits are softer and deflate immediately after being removed from the stove.

But for the idea of ​​dry "baskets" - thanks!

[Rina72]

Rina72

Yes, this pita like Ayn's is very, very similar! And she always has such beautiful photos!
I did not expect that such a thin piece of dough, literally rolled out into paper, would give such even "lid" and "bottom".
Pakat
Class, and I have not seen this collection. And the cake comes off insipid, as far as I understand.

[Scarecrow]

Scarecrow, that's right, this is a fresh cake ...
Try to bake, guests, they kill on the spot ...

[Pakat]

Pakat

Have you already tried it? Is it delicious?

Does the dough turn out steep or not? And then I kneaded (with a mixer) and it seems like watery. I'll wait until it comes up - I'll see. And after rolling out - send the cakes directly to the oven, without proofing?

However, pita is still a cake. A small pocket inside for toppings is not really a "bowl". there is just the thinnest shell of a hard crust and that's it. There is no pulp inside at all. In general, the taste and color.

Nooo, pita is not a cake, it is a ball, empty inside, you can do it with a soft crust, if you roll it thinner, it will be with a hard one. I make an incision on the side and put the filling in the middle, it turns out a straight pie ... only a large one

[Suslya]

Does the dough turn out steep or not? And then I kneaded (with a mixer) and it seems like watery. I'll wait until it comes up - I'll see. And after rolling out - send the cakes directly to the oven, without proofing?

Without proofing. The dough should not be liquid, but rather plastic, like soft bread dough.
Suslya

Everyone, convinced, these bowls count as pitas adapted for bowls!

[Scarecrow]

Scarecrow used a recipe from the book Your own bread. Amazing art and simple pleasure
Written by Richard Bertinet



In the book, the author refers to this bread as "Bread Salad Bowls" which are very hard with a thin crust that even crumbles a lot when pressed.

It's not Pete at all !!!

Natasha, take a photo of this recipe from the book and display it for viewing!

There is another soup bowl recipe in this book (page 78), the photo shows a poured liquid soup in a bowl.

Thank you Natasha for such original baking recipes from this book

And I have only 3 of 8 pieces rounded, the rest remained flat cakes. And the oven took 10 minutes (at 250 *)

[kava]

The moderator ordered - I'm spreading it, I hope it's readable.



kava

Interestingly, the author writes that the first time you will most likely break half of it, but I did it without a hitch right away.

Did you put it on a heated surface? It would be nice on a baking sheet preheated with the oven or a baking stone (an inverted cast-iron pan with a wide bottom), that is, on a preheated under. Then, after 30 seconds, the first bubbles appear and then for another 30 seconds it swells up entirely.

Any dough crumbs should be removed from the rolling pin. He writes that crumbs adhering to the surface can prevent it from swelling in the oven later. When rolling, sprinkle generously with flour.

Yes, I put it on a hot baking sheet. I don’t know, there were bubbles, but they did not inflate the balloon. Maybe it was necessary to prove it. The dough is very soft, not steep. ... Come on, it happens. Now I'm thinking where to adapt them - if it doesn't work in the middle, then put it on top.

No, you definitely do not need to argue, and I do not argue. And you also know what an ambush can be - as our flour. I use Nordic. Flour is Finnish and expensive, from durum wheat, and then I increased the amount of flour per tablespoon and, taking into account it, indicated the flour in grams. And our usual flour may need to add 30 grams. It does not behave like this and does not absorb water so well. That is, the dough may be too soft. Although all this seems to be compensated for during rolling. You generously add flour there so that it doesn't stick.

Although mine are balls, my men do not put anything inside. They break them and eat them like bread chips, dipping them into something.

Such cakes "Lochira" baked in Uzbekistan ...

Aha! That's something like that I thought! This is impressive)))

[Scarecrow]

Scarecrow
I understand correctly that this cannot be repeated with dry yeast?

[Scarecrow]

Scarecrow
I understand correctly that this cannot be repeated with dry yeast?

Why?! No difference. Dry and fresh yeast are interchangeable. Instead of 5 grams of fresh, a little more than a third of a teaspoon of dry yeast will go.

[Scarecrow]

Scarecrow
Thank you, I made you happy! There are simply such recipes where it is written in black and white:"do not replace dry yeast" ...

[Scarecrow]

Scarecrow
Thank you, I made you happy! There are simply such recipes where it is written in black and white:"do not replace dry yeast" ...

No, here he himself writes that, of course, it's great to bake only on the living, but keep the dry ones in the kitchen just in case. Suddenly you were pinned to sculpting, but there is no live yeast (after all, with long-term storage they have troubles, and dry ones are stored for a long time and without problems). So the go-ahead was given by the author.

[Scarecrow]

Scarecrow, Nata, tryndets !. I

experienced a children's piglet delight

just looking at the photo !!!!!
can live yeast be replaced with dry yeast? if so, approximately in what proportion?

Live ones are replaced with dry ones approximately 5: 1. Those need about 1 gram of dry type saf-moment. This is about 1/3 teaspoon.

Tus, it seems like 1: 3 has always been counted ...

[Crochet]

Crochet,

A long time ago when I walked under the table when they wrote on a pack of saf-moment that this pack (11gr) replaces 60g of fresh yeast - I remember that. It turns out something in between 1: 6 or 1: 5. Therefore, 5g of fresh is 1g of dry from me.

How to measure this one gram - I also have a whole "nipple" system developed))). In this pack of dry saf-moment yeast (11gr) there were almost 4 tsp. (to be precise - 3h. l. and 3/4). thus 1 g is almost exactly 1/3 tsp.))

In general, you can increase the amount of dry ones. Up to 0.5 tsp. - fine.

Therefore, 5g of fresh is 1g of dry

Well, I’m 3 gr. fresh = 1 gr. dry ...

Yes, not the point ... think, two grams more, two less, garbage question ..
Do you remember how in that beer ad but maybe not beer at all, the picture - I clearly remember what they advertised - I'm not sure : "We are so different, and yet we are together (s) ..."

[Scarecrow]

Scarecrow, here in such bowls I will serve the usual olive. Or some other.
And simple, and tasty, and quite unusual !!!