SC - Bread Soup Bowls

[Donna Hrynkiw]

Hello from Elizabeth,

On Sat, 7 Nov 1998, LYN M PARKINSON wrote:
> Bear,
> You speak of leaking bowls.  At Pennsic, a merchant, called _The Bread
> Bowl_ (go figure) makes several kinds of stew and serves them to
> customers.  [...]
> As there aren't
> dribbly trails all over Pennsic, there must be some way to keep the bowls
> from leaking for, say, 45 minutes?
> Allison
> allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
> Kingdom of Aethelmearc

I suppose it depends on how loose/liquid-y the stew/soup is, but...

When I want a "crust with attitude" (as my husband calls it) on my
big round sourdough loaves, I bake them in a high-humidity oven. A couple
of minutes before putting the loaves in the oven (or when it's still cold)
I wet down the walls with a misting/spray bottle of water. When I put the
loaf in the oven, I leave the door open a crack and give a good half-dozen
sprays or so before closing it all the way.

The crust is quite uh, strong and not for the faint of teeth. ;-) I can
easily imagine serving a hearty stew or soup in it without leaking in
the time it takes to be consumed.

Elizabeth
==================
Gaudium est in Factio (The Joy is in the Doing.)
Mistress Elizabeth "E.B." Braidwood, Northern Region, An Tir
braidwood at antir.sca.org  or donna at kwantlen.bc.ca

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