{"id":336,"date":"2011-11-18T21:57:00","date_gmt":"2011-11-19T04:57:00","guid":{"rendered":"https:\/\/inkofpark.wordpress.com\/?p=336"},"modified":"2024-09-01T20:24:30","modified_gmt":"2024-09-02T02:24:30","slug":"sourdough-chowder-bowls","status":"publish","type":"post","link":"https:\/\/www.inkofpark.com\/?p=336","title":{"rendered":"Sourdough Chowder Bowls"},"content":{"rendered":"

In San Francisco, on the wharf, you can buy a hollowed-out loaf of sourdough bread, filled with New England style clam chowder. You can buy it from street vendors, or sit down in a restaurant and eat it. Sourdough and San Francisco go together. I love the bowl, chewy, flavorful, damp from the chowder. I even like the chowder, which is pretty much like what you get from a can. Unfortunately, Albuquerque does not have a wharf on the Rio. What to do when I want a chowder bread bowl on a cold late autumn day.<\/p>\n

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I made them today, to moderate success. Two weeks ago I made them to miserable failure, having forgotten the salt. The recipe is simple, the challenge is in the baking. I bake in a convection oven, but the process is almost the same without convection. I put the boules in a pre-heated covered Pyrex baking dish at 425 for 15 minutes then uncover the dish and lower the temperature to 325 for between 20 and 35 more minutes. I spray the boules with water before putting them in the dish, to help the crust develop.<\/p>\n

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The crumb is dense, the crust is chewy, the taste sour but not overpowering. The chowder, from a can, hearty.<\/p>\n