Romanian Bread Bowl Recipe | EU Politics Explained by Baking Romanian Bread Bowls

round bread loaf

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber and nutrients.

soup

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth is lower in calories.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

Prepare a sourdough by mixing 150 milliliters of lukewarm water, 150 grams of plain flour, and 15 grams of wheat sourdough starter. Leave it to rise overnight.

Mix 540 milliliters of water with 4 grams of yeast.

Add 600 grams of plain flour, 250 grams of brown bread flour, and 200 grams of rye flour to the yeast mixture.

Incorporate 10 grams of baking mold and the prepared sourdough into the mixture and mix well. Let it stand for 30 minutes.

Add 24 grams of salt to the dough and knead for 11 minutes in a stand mixer.

Let the dough proof for 80 minutes until it doubles in size, giving it a quick fold after 30 minutes.

Shape the dough into four small pieces and four large pieces, placing the smaller ones on top of the larger ones. Let them rise for about an hour.

Brush the dough with egg white and score the loaves in a pattern of your choice.

Bake the loaves at 250 degrees Celsius for 25 minutes, reducing the temperature to 210 degrees Celsius after 10 minutes.

Brush the bread with hot water just before it's done to give it a sheen.

Allow the bread to cool completely, then cut out a lid from the top of the loaf.

Remove the soft part of the bread to create space for the soup, being careful not to remove too much.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens