i got the ready made bread dough ,and was planing to make a clam chowder ,thought it would be nice to have bread bowls to put it in.
Aluminum is tried and true, basalt seems like a gimmickAluminum's light, it's sought after over steel, which is cheaper and heavier and strongerNo basalt, no need.
Another vote for aluminumWheels with a basalt brake layer are overpriced.
Bread Bowls Serving size: Each loaf makes 3 - 2 cup bread bowls Spray baking sheet with cooking sprayDivide slightly thawed loaves into thirds, place on baking sheet and lightly spray with cooking sprayCover with plastic wrapLet rise at room temperature for 5 to 6 hoursPreheat oven to 350°FTo form bread bowl, turn soufflé-type-baking dish (approx2 to 3 cup capacity) upside-down on baking sheet; lightly spray outside of dish with cooking sprayPlace dough on base of dish and press down evenly over sides to form bowlRepeat process for desired number of bread bowlsBake for 30-35 minutesRemove from soufflé dishes and let cool If soufflé-type dish is not available, follow these instructions to form bread bowl mold: use a 3-cup capacity mixing bowl, line inside with a sheet of aluminum foil, press down to form shape of bowl and let excess foil hang over edgesStuff bowl with crumpled sheets of foil until completely filled and levelFold excess liner foil over crumpled foil to form the baking moldRemove from bowl and shape so sides and bottom are squared off Continue as directed above.
dude aluminum works fine no need for volcanic rocks or carbon wheels silly aluminum would be much better than plastic/carbon/basalt at dissipating heat at least it conducts heat wle
