Baking bread is a beloved pastime for many people. The aroma of freshly baked bread filling your kitchen is one of life’s simple pleasures. When it comes to baking bread at home, having the right equipment can make a big difference in your results. One of the most important pieces of equipment for baking bread is the bowl you use for mixing and proofing the dough. But with so many options on the market, how do you know what type of bowl works best?
Can you bake bread in any type of bowl?
Technically, you can bake bread using almost any type of bowl. However, some bowls are better suited for the task than others. The key factors to consider when choosing a bread baking bowl are:
- Material – Bowls made from nonporous materials like metal, glass, and ceramic tend to be best for dough development.
- Size – The bowl needs to be large enough to allow the dough to double in size during proofing.
- Shape – A wider bowl gives the dough room to expand versus a deeper, narrower vessel.
- Weight – Heavier bowls made of materials like stoneware won’t shift around as easily when kneading dough.
- Texture – Bowls with some grabbing texture help prevent dough from sliding around during mixing.
While simple plastic or wooden bowls can get the job done, bowls designed specifically for bread baking really enhance the process and finished results.
What are the best materials for bread baking bowls?
When it comes to materials, three of the most popular and effective options for bread bowls are:
Stainless Steel
Stainless steel bowls are a top choice for many home bakers. Benefits of using stainless steel for bread dough include:
- Nonporous surface that won’t absorb dough or odors
- Allows dough to easily release from sides of bowl
- Can be chilled or frozen for cold proofing
- Sturdy but lightweight
- Metal helps conduct heat for proper dough temperature
- Long-lasting durability
- Non-reactive so dough won’t pick up metallic flavors
Look for heavy gauge stainless steel bowls without any seams or edges inside that could make kneading difficult. Stainless offers an excellent bread baking surface at an affordable price point.
Glass
Glass baking bowls are another smart option, providing these advantages:
- Nonporous surface
- Neutral material won’t impact dough flavors
- Allows you to monitor dough rising and development
- Can be chilled or frozen for cold fermentation
- Easy to clean
- Somewhat heavy to stay in place while kneading
The downsides of glass are that it’s breakable if dropped and not as effective at conducting heat. But for most home bakers, glass baking bowls yield wonderful homemade bread.
Ceramic
Finally, ceramic bread bowls bring their own set of pros to bread making:
- Keeps dough at ideal ambient temperature
- Heavier weight stays grounded while kneading vigorously
- Textured surface helps grip wet dough
- Can be decorative statement piece for kitchen
- Porosity absorbs some moisture from dough exterior
Glazed ceramic finishes will minimize moisture absorption. Just avoid unglazed terra cotta bowls which can draw too much moisture from dough.
What size bowl is best for baking bread?
When it comes to bowl size, you want something large enough to allow the dough to double or even triple in size during proofing. A bowl that’s too small can restrict dough expansion, limiting rise and creating misshapen loaves.
For standard loaf pans or boules, a good benchmark is a bowl with at least 3-4 quarts capacity. But bowls in the 5-8 quart range give the dough plenty of room for oven spring.
Larger bowls around 10 quarts work well if you’ll be baking multiple loaves at once or very large batched like 5-6 pounds of dough. Mini loaf pans call for smaller bowls in the 2-3 quart range.
Keep in mind that dough will expand more horizontally than vertically. So wider, shallower bowls are often better than narrow, deep bowls for adequate proofing.
What shape of bowl is optimal?
As noted above, the ideal bowl shape for bread baking is wide and somewhat shallow. This gives the dough room to spread out as rising gases expand the gluten network.
Bowls that are too deep and narrow can restrict this expansion, resulting in misshapen bread. Dough tends to rise up and collapse over the sides of tall, cylindrical containers during proofing.
A bowl shape with gently sloping sides, like a salad or mixing bowl, gives dough the most room to develop properly. Bowls with nearly straight sides (vs sharply angled) also aid in expansion.
Standard round bowls are the most common. But oval, rectangular and square bowls also work well, maximizing surface area for dough contact.
Should the bowl be lightweight or heavy?
For the kneading stage, a heavier bowl is preferred. The weight helps stabilize the bowl against sliding as you vigorously mix and work the dough.
Materials like stainless steel, ceramic, and stoneware offer the heft needed to withstand aggressive kneading. Lightweight plastic and regular glass bowls have a tendency to move around.
However, once the dough is formed, a heavy bowl is not necessary for the proofing stage. The dough mainly needs to be able to rise freely without restraint.
So you can use lightweight containers for the second proofing if desired. Or just avoid exceptionally lightweight materials for the initial mixing and kneading if possible.
Should the surface be textured or smooth?
A little bit of texture on the interior bowl surface can be beneficial when kneading bread dough. The texture “grabs” the dough slightly to prevent slipping and sliding of the dough.
This allows you to really work and develop the gluten network. Too smooth of a surface may cause the dough to ride up the sides without kneading properly.
Light etching or sandblasting are some techniques used to create subtle grab on bowl interiors. A completely smooth polished surface can hinder dough manipulation.
However, you don’t want a really aggressive coarse texture either. This could actually tear at the dough surface during the long mix time.
A lightly textured interior strikes the right balance for dough kneading and development.
What are some bowl options to avoid?
On the flip side, here are some bowl materials that may cause issues when baking bread:
- Porous materials like unglazed terra cotta that can draw moisture out of dough
- Plastic that can absorb odors and develop deep scratches
- Wood that harbors bacteria and retains dough in cracks
- Reactive metals like copper or aluminum that impart metallic flavor
- Cast iron that may oxidize and loose small particles into dough
- Low quality materials that may contain lead or chemicals
While not necessarily harmful, very lightweight bowls may shift excessively while kneading. Slippery surfaces like melamine can also make dough manipulation difficult.
How to choose the right bread bowl for your needs
Consider the following to select a bowl that meets your bread baking needs:
- Bowl capacity – Get a size big enough for dough to proof properly
- Bowl shape – Wider and more shallow promotes expansion
- Bowl weight – Heavier for kneading stage, weight matters less for proofing
- Bowl texture – Lightly textured or etched interior helps grip dough
- Bowl material – Stainless, glass or ceramic are ideal options
- Frequency of baking – If you only bake occasionally, inexpensive bowls work. For avid baking, invest in higher quality bowls.
- Quantity baked – Larger or multiple loaves may require bigger bowl capacity
- Budget – Quality bread bowls can range from $20 on up to $100+
Test out a few Bowls to discover your favorites. Having bowls in multiple sizes gives you flexibility no matter what quantity of dough you’re preparing.
Examples of great bread baking bowls
To give you an idea of excellent bread bowls available, here are top options in various materials:
Stainless Steel Bread Bowls
- Update International Stainless Steel Bowl
- ExcelSteel Stainless Steel Mixing Bowl
- Cuisinart Stainless Steel Mixing Bowls
- Vollrath Wear-Ever Mixing Bowl
Best Ceramic Bread Bowls
- Emile Henry Ceramic Mixing Bowl
- Rachael Ray Cucina Ceramic Mixing Bowl
- Le Creuset Ceramic Mixing Bowl
- Kota Stoneware Ceramic Mixing Bowl
Top Glass Bread Bowls
- Pyrex Smart Essentials Mixing Bowl
- Anchor Hocking Glass Mixing Bowl
- Gibson Soho Lounge Glass Mixing Bowl
- OvenStuff Glass Mixing Bowl
Beststone Double Handle Bread Bowl
This gorgeous, rustic stoneware bread bowl has generous 10.5 quart capacity for large batch bread making. The stone maintains ideal ambient dough temperature. And the floured exterior adds striking style to your kitchen. Dual handles facilitate easy transport.
Tips for using your bread bowl
Follow these tips for getting the most from your bread bowl:
- Lightly flour interior if dough is sticking while kneading
- Avoid bowls with cracks, chips or raw edges that could cut dough
- Allow glass or metal bowls to come to room temperature before use
- Preheat ceramic bowls in oven for 10 minutes before use if refrigerator cold
- Select a bowl size allowing dough to at least double, ideally triple, in size while proofing
- Cover bowl with plastic wrap or damp towel to prevent dough surface drying
- Clean after each use to prevent odors and buildup; avoid soaking
With the right techniques, your bread bowl will deliver perfect dough for years. Try out different shapes, sizes and materials to discover your favorite vessel for homemade bread magic!
Frequently Asked Questions
What type of bowl absorbs moisture from dough the least?
Nonporous materials like stainless steel, glass, and glazed ceramic absorb minimal moisture from dough. Unfinished terra cotta can draw out too much moisture.
Can you proof bread dough in a plastic bowl?
While not ideal, you can proof dough in a plastic bowl in a pinch. Avoid thin, lightweight plastic that may warp from dough expansion. Look for thick, commercial grade plastic to maintain bowl shape.
Is a round or square bread bowl better?
Round, oval and square bread bowls all work well. The wide, shallow shape is more important than the specific contour. Square corners maximize use of space when proofing.
Should you cover dough while proofing in a bowl?
Yes, cover dough lightly with plastic wrap or a damp towel while proofing in the bowl. This prevents a skin forming on the dough and keeps the surface moist.
Can you use a metal bowl to proof dough in the refrigerator?
Metal bowls like stainless steel work very well for cold proofing dough in the refrigerator. The material helps conduct cold temperatures evenly into the dough.
Conclusion
Baking bread starts with choosing a vessel that will help your dough reach its full potential. Stainless steel, glass or ceramic bowls in a wide, rounded shape provide an ideal environment for dough development and rising.
Look for a spacious capacity, gently sloped sides, lightweight body and subtly textured interior to craft incredible homemade loaves. With the right bowl, you can experience the joy and satisfaction of baking your own bread from start to delicious finish.