Gluten-free sourdough bread bowls

1. Mix the ingredients for leavening in a bowl with a wooden spoon. Cover with foil and leave in a warm place for 12 hours.

2. The next day, mix the water with the chia seeds in a glass and let it rest for about 10 minutes.

3. Prepare the dough in a food processor from the yeast from the first day, add Bread mix dark and white, salt, water with chia seeds and let it mix for about 5-7 minutes. Mix the lard into the mixed dough and let it mix again for a few minutes. Flour the dough a little and let it rise in a plastic bowl, covered, for about 3 hours.

4. Place the risen dough on a floured board and make a loaf. Divide it into 4 parts and mix each part. We form small loaves, which we flour on all sides and leave to rise for 2 hours. For the final proofing, we can use racks or molds, or leave them loose on the baking paper on which we will bake.

5. Put a baking tray in the oven and put a second tray on the bottom for the brew and heat it to 240°C. Boil 250 ml of water. Cut the loaves, sprinkle with water, place on a heated tray, pour boiling water into the lower tray and bake for 15 minutes. Then reduce the temperature to 180°C, remove the bottom plate and spray it with water again. Bake for 25 minutes. About 10 minutes before the end of baking, sprinkle with water once more. Leave the baked loaves to cool on a wire rack.

6. Before serving, cut off the top, make a hole and fill. We do not leave the walls of the loaf completely thin so that it does not tear and become soggy when we serve hot food.

A good tip:
We can serve thick cream soup, cabbage soup, or meat with vegetables or stew in bread bowls.