Bread bowls for soups

If I were going to make individual boules to turn into bread bowls for soups or chowder, about how many ounces of dough would I want for each bowl, roughly? My usual recipes make about a pound and half of dough. Would quartering the dough give me bowls that are too big?


The tastiest bites delivered to your inbox!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.