Dough Bowl Decor – Beautiful And Perfect For Any Season
Have you ever heard of a Dough Bowl before? The past year, I’ve seen them turn up everywhere! I think folks are discovering just how beautiful they are, and I know I did too. A Dough Bowl was originally known as a Bread Trough which is a rectangular container with a shallow basin, used in traditional bread making in Europe. The wooden form has been used for centuries for making bread. It is variously called an “artesa” or “dough trough.
I finally ordered one from Pottery Barn a few months ago, and I have loved decorating it since. Dough Bowls are available in so many shapes and sizes too. This is the one I originally ordered but PB said they are all made by hand and vary in appearance. I still love mine so I wasn’t upset that it didn’t look exactly like the one I ordered.
There are so many ways you can decorate them. For Thanksgiving, I filled it up with pumpkins, acorns, succulents, and other harvest goods. It transforms any table perfectly. All my guests loved it! The painted pumpkins were so easy to make and the pops of color are simply stunning. Be sure to check out my tutorial on how I made them.
Now, with Christmas approaching, I added a beautiful holiday scented candle from Pier 1 and various ornaments and in a matter of minutes, you have a wonderful holiday centerpiece!
Dough Bowl decor is perfect for any time of year. I love how you can use something as simple as candles and it will be the focal point of any room.
Dough Bowls are perfect for any room in your home or any time of the year too. I can’t wait to get this one for my living room. I love the larger size which is perfect for a coffee table.
For this holiday season, there’s nothing more festive than decorating your table with pops of holiday color!
The “ingredients” you decide to use in your Dough Bowl can be so easily transformed from season to season and holiday to holiday. You can go big or use smaller decor elements, it’s totally up to you! Have fun decorating and have a wonderful and blessed holiday season!
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As one of 30+ bloggers participating in the Thrift Store Décor Challenge this month, I am excited to share how I took a wooden bowl and turned it into a knock off dough bowl. When you get to the bottom of this post you will be treated to some serious creativity so please hop around to each blog and get to know us.
- Upcycle an item(s) from a thrift store, resale store, or garage sale into a new piece of decor.
- There’s no monthly theme.
- There’s no budget to stick to.
Meet the Hosts
Make sure you follow our board on Pinterest for more upcycled decor inspiration!
Today I am going to show you how I made a knock off dough bowl but first let’s talk about the history of this rustic, wooden bowl that adorns the farmhouse tables of the home decor community.
History of the Wooden Dough Bowl
A traditional dough bowl, also known as a bread trough, is typically a shallow, wooden bowl hand carved into a rectangular or oval shape. Over the centuries it has traditionally been used to make bread by many different cultures across the continents. After the bread ingredients were mixed in the wooden dough bowl it would be left snugly in the bowl to rise until it was time to be baked. Wooden dough bowls were handcrafted into various sizes and were often passed down through the family.
Decorating with a Wooden Dough Bowl
So now that we have the history of the dough bowl out of the way let’s talk about how this rustic bowl has taken the home decor scene by storm. (Thank you Joanna Gaines.)
As you know, I have moved coast to coast and in my travels over the years I have seen tons of these bowls at the flea markets and thrift stores but never had any interest in them because I thought it was too primitive looking for my decor.
That was before I fell in love with the farmhouse look and way before my flea market style had evolved into how I decorate my house. I love the look of anything worn, well used and oh so very loved with a great story and the wooden dough bowl checks all those boxes but the price most definitely didn’t fit into my thrifty budget.
Making a Knock Off Dough Bowl
Yes, you can purchase a dough bowl on Amazon but you’re going to pay for it. Look at these prices below.
After I got over the sticker shock of the prices being asked for the dough bowls I did what any DIYer would do. I headed straight over to Pinterest to do some research.
I also kept my eyes open as I scoured the flea markets and thrift stores for a dough bowl and then one day I came across a rectangular, hand carved, wooden bowl that looked a lot like a wooden dough bowl but it was just a decorative bowl from a big box store.
It was the right shape and size but the orange, shiny color was all wrong however, I purchased the bowl for $5 because I knew I could make my own knock off wooden dough bowl with some of my homemade chalky paint and sandpaper.
I started by sanding off the shiny varnish with some heavy grit sandpaper. As you can see after the sanding the texture and hand carved details were much more noticeable.
I added a layer of my homemade chalky paint in a light aqua blue color and let it dry for about an hour or two.
Then I went to town sanding and distressing the dough bowl until it looked rustic and worn like a well used vintage dough bowl.
For the last step I rubbed it down with some antique wax which really made the distressing and patches of chalky paint pop along with all of the texture and hand carving.
Wooden Dough Bowl Ideas
I started a Pinterest Dough Bowl Board to capture all of the unique ways people are decorating with this handy bowl that is now being used for anything but making bread these days.
I have also gathered some ideas from my friends to see how they are using their dough bowls in their home decor. Good stuff below and I have a lot to learn from them when it comes to styling my knock off dough bowl.
Creamed chicken with biscuits is a home-style classic, and the fun twist here is serving the chicken mixture in biscuit bowls made from refrigerated canned biscuits.
Recipe Summary test
- 2 tablespoons butter or margarine
- ½ cup finely chopped onion (about 1 small onion)
- ½ cup finely chopped celery
- ½ cup sliced fresh mushrooms
- 1 (10 3/4-ounce) can condensed cream of chicken soup
- ½ cup milk
- ¼ teaspoon dried tarragon
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 2 ½ cups chopped cooked chicken
- ½ (16-ounce) package frozen peas and carrots, thawed
- 1 (2-ounce) jar diced pimiento, drained
- ¼ teaspoon salt
- ½ teaspoon pepper
- Biscuit Bowls
- Step 1
Melt butter in a large skillet over medium-high heat; add 1/2 cup onion, 1/2 cup celery, and 1/2 cup sliced mushrooms, and sauté 2 to 3 minutes or until tender.
Whisk in cream of chicken soup, 1/2 cup milk, and 1/4 teaspoon dried tarragon; cook over medium-low heat 3 to 4 minutes, stirring occasionally. Add 1 cup Cheddar cheese, stirring constantly, until cheese melts. Stir in cooked chicken, peas and carrots, diced pimiento, salt, and pepper. Cook over low heat, stirring often, 10 minutes or until thoroughly heated.
Spoon warm chicken mixture evenly into Biscuit Bowls.
Chicken Pot Pie in Biscuit Bowls: Substitute 1 (10-ounce) thawed package frozen mixed vegetables for peas and carrots. Add 1/2 teaspoon dried thyme and 1/2 teaspoon poultry seasoning. Omit tarragon, sliced mushrooms, and pimiento. Proceed with recipe as directed.
Learn how to make an old fashioned homemade wooden dough bowl. To make an affordable dough bowl, I like to use a combination of power tools and hand tools. In particular, I will be using a chain saw, an adze, and a carbide shaping tool to create an antique looking dough bowl.
Wood working activities which use sharp tools and powered machines are inherently dangerous. It is your responsibility to follow all chainsaw safety guidelines and manufactures recommendations. The author assumes no responsibility for any injury or accidents. Enjoy this woodworking project, but keep safety in mind.
Step 1: Create a slab from a log using a chain saw.
First, I create a straight edge on a log. This log is bigger than necessary. Next, I create a slab 3″ to 4″ (7cm 10cm) thick.
Step 2: Mark the outline of the dough bowl on the wood.
I then mark the outline of dough bowl.
Personally, the dough bowls which I make are at least twice as long as they are wide as shown below.
Dough Bowl Dimensions.
Step 3: Cut out the wooden dough bowl using a chainsaw.
Next, I remove the sides.
While not exact, I aim for a 50 to 60 degree slope on all the sides as shown below.
The angle on the sides of the dough bowl. Dough bowl blank.
Step 4: Begin working on the inside of the dough bowl.
I then use a chainsaw to create relief cuts. A smaller chainsaw bar would come in handy now! Next, I use a curved adze to remove the inside of the bowl.
Step 5: Finishing shaping the outside and inside of the dough bowl.
I then take the bowl inside the shop and use a tungsten carbide shaping dish to round the outside. After the outside is finished, I then use the carbide shaping dish to finish the inside. Occasionally, I use a calipers to help achieve a consistent wall thickness. If using wet wood, I will applying an end-grain sealer to prevent cracking.
Step 6. Sand the inside and outside of the wooden dough bowl.
After drying for several weeks, I sand the inside using an electric drill. I then use a belt sander to smooth the outside of the dough bowl.
Step 7. Finish your dough bowl.
Finishing a dough bowl with linseed oil. Decorate your finished dough bowl. Kneading dough in the finished bowl.
Essential Chain Saw Tips. The ultimate guide to chainsaw safety, sharpening, etc.
A warm biscuit straight from the oven brings me back to my childhood and my grandma’s homemade blackberry jam. She made the best biscuits and taught me that a few simple ingredients, when carefully mixed together create a soft, pillowy roll of comfort. Biscuits can take on very different meanings in different parts of the world. In North America, they are meant to be a flaky and soft leavened quick bread. Ideally they should have tender flaky layers and an extra buttery taste. An easier alternative to dinner rolls and equally good at breakfast, lunch, and dinner.
1. Make sure your butter is cold.
As in FROZEN cold. About 30 minutes before you plan to make your biscuits pop a stick of butter in the freezer. For the perfect biscuit texture we grate our butter into the flour. (Yes, with a cheese grater!) Extra cold butter will ensure it doesn’t melt while you work the dough with your hand. And grating the butter will distribute the butter evenly, making lots of little pockets for it to melt while baking. In other words: It guarantees extra fluffy biscuits.
2. Don’t be afraid to add more buttermilk.
Or less for that matter. A good biscuit maker is someone that can tell what the dough needs past what the recipe says. Unless you weigh out your flour each time, your amount will always vary slightly. Add the buttermilk slowly so that you know if your dough is becoming too wet. If you feel it’s a little too dry add about 1 tablespoon of buttermilk at a time until it feels right. If you’ve already added all of your buttermilk and it’s too sticky add just a bit more flour until the dough is easy to work with. A biscuit dough will be a little drier than you expect. Pockets of dryness while folding are fine. as long as the dough is holding together nicely.
3. Don’t overwork the flour.
I’m sure you’ve heard this one before but it’s still just as important. The more the flour gets mixed and worked, the more gluten develops. And over-activated gluten=tough and gummy baked goods—the complete opposite of what we are going for here. To avoid this problem, you’re to pat your dough a lot while making biscuits. Once you feel the buttermilk is mixed in, use your hands to pat the dough into a rectangle. Your hands will be a much better guide than a spoon or any other tool. When folding your dough, don’t be too tough when flattening it back together. Imperfection is beauty here.
4. Don’t twist your biscuit cutter.
This is a simple yet fatal mistake. When using a cookie or biscuit cutter you’re likely to naturally twist the cutter to make sure it cuts through the dough all of the way. Don’t! Twisting the cutter causes the dough to pinch together and you won’t get a proper rise on your biscuits. Instead, punch straight down and lift. If a few little strands are still connected, take a pairing knife or kitchen scissors and cut them loose. And flouring your biscuit cutter should prevent sticking!
Like most baked goods, these biscuits are best day of and fresh out of the oven. They will keep in an airtight container for a couple of days. Re-toast them in the oven for a few minutes to help make them warm and soft again! These also freeze well after being baked. Just thaw out in a 350° for several minutes until warm all the way through for a fresh tasting and buttery biscuit!
Tried making these flaky biscuits? Let us know how you liked them in the comments below.
Editor’s Note: The introduction to this recipe was updated on August 21, 2020 to include more information about the dish.
Know what this is? Oh, I guess I just told you in the title!
This dough bowl has been passed down through the generations on my mother’s side of the family, and now I am its caretaker.
This thing is old, old, old. It was already an antique when Mom got it back in the ’60s. I remember she kept it tucked away on the top shelf of her sewing room closet amidst her fabric stash. It was out of the reach of we curious children there, where it wouldn’t get further damaged or broken.
It’s had that split in it as long as I can remember, and there are some other discolorations and wear. It shows a lot of character, I think. This bowl was obviously well used and loved. It’s quite large, measuring 23 x 14 inches.
So what in the world is a dough bowl? Well, generally, it was used to knead and raise bread and other dough. My Southern great-grandmother would have made a lot of biscuits in this bowl, I imagine.
Although I don’t know whose bowl it originally was. If Mom did tell me way back when, it didn’t stick in my mind. I was a kid and those things, unfortunately, tended to go in one ear and out the other. Now she’s gone, and Dad doesn’t remember either.
At any rate, it’s hand carved. I wonder by whom? That rough patch on the underside of the bowl seems to be a naturally-occurring part of the wood it was carved from.
I found some fascinating information about the history of dough bowls, sometimes called trenchers, at BetterBaking.com, in an article about dough bowl carver Leon Neal of North Carolina, who said:
Interesting, huh? Fortunately, I don’t think there was any family friction over this dough bowl. That kind of thing I think I would have remembered!
Finally, Dolly the mannequin was tired of hanging out in the basement on such a nice sunny day and wanted to model the vintage crocheted apron I found at the thrift store recently. How could I resist?
/>Thanks for visiting, and happy Vintage Thingie Thursday, friends! Be sure to make the rounds to all the VTT participants and Suzanne at Colorado Lady!
The idea of making biscuits can be intimidating; not because the process is difficult—really, it’s not—but because we want them to meet our own lofty, buttery expectations. To make sure you rise to the occasion, apply this wisdom from some venerable biscuit pros.
Use Quality Ingredients
“I swear by White Lily Self-Rising Flour. It’s our not-so-secret weapon and makes a great biscuit,” says Carrie Morey, founder of Callie’s Hot Little Biscuit in Charleston, South Carolina. “We also try to use whole buttermilk whenever possible.”
“My advice to anyone that asks me for a biscuit recipe: 1. You can’t have mine; 2. Go to the store, get a bag if White Lily Self-Rising Flour, and follow the biscuit recipes on the back,” says Hunter Evans, the executive chef at Elvie’s in Jackson, Mississippi.
“You don’t want to use flour with too high of a protein content—the higher the protein content, the denser and tougher the dough will be,” says Kaley Laird, the executive pastry chef at Rhubarb, the Rhu, and Benne on Eagle in Asheville, North Carolina. “We use all-purpose flour that’s about 11 percent protein, and find it is toothsome enough—strong but not too strong for our recipe. Specifically, I use King Arthur and will only change it up when I want a different flavor profile.”
“For the most delicate biscuits, I like using a blend of cake flour and all-purpose flour,” says Olivia Hirsch, the pastry chef at Palm & Pine in New Orleans, Louisiana. “The less glutinous cake flour helps prevent overworking and keeps things from getting too tough and weighed down.”
“I always use self-rising flour, preferably White Lily because it contains leavener,” says Katie Coss, the executive chef at Husk in Nashville, Tennessee. “As far as buttermilk is concerned, I love using Cruze because it has a high percent of fat. Typically, you want to use buttermilk that has a fat content of 2 percent.”
Erika Council, the founder of Bomb Biscuit Co. in Atlanta, Georgia, agrees: “I would ride my bicycle to Tennessee to get [Cruze] buttermilk,” she told G&G earlier this year. “It’s phenomenal. It’s the only buttermilk that tastes like the buttermilk my granddaddy used to drink with his cornbread.”
Keep Your Cool
“Temperature matters a lot,” says Graham Dodds, executive chef at Elm & Good in Dallas, Texas. “The dough needs to be very cold and the oven needs to be hot to get the lift that biscuits deserve. They are similar to cookies; you want to get the dough very cold before baking. We actually chill them overnight, so they keep their shape and puff up nicely.”
“The biggest mistake biscuit makers make is not using cold product—even the flour needs to be as cold as possible,” says Mee McCormick, the founder and executive chef at Pinewood Kitchen & Mercantile in Nunnelly, Tennessee. “I put all of my dry ingredients into my mixing bowl and store it in the freezer for as long as possible.”
“Once I cut the biscuits out, I freeze them before I bake them—for about thirty minutes,” Council told G&G. “It just makes the butter even more solidified and then it gives off that steam you want. Where cold butter is used, the steam from the melting butter expands between the layers of dough, creating pockets of air, yielding a flaky end product. Also, biscuits can last for a month or more in the freezer. Then all you have to do is pop them into the oven when you’re ready to bake.”
Don’t Overwork (or Underwork) Your Dough
“One of the most common mistakes when making biscuits is overworking the dough; dough shouldn’t take long to bring together,” Morey says. “Biscuits are simple and forgiving and there is almost always a way to ‘fix’ them—add more flour to wet dough, or more liquid to dry dough—except when you overwork it. Overworked dough makes for a tough biscuit, but that doesn’t mean it can’t be used in a casserole or as croutons!”
“The trick is to be gentle,” Evans says. “I can still hear one instructor from culinary school in the voice of Sean Connery say, ‘Gently work the dough until a shaggy mass forms.’ It’s true. Work the wet ingredients into the flour until it comes together a little, then pour onto a floured surface and gently work a little more.”
“One can absolutely underwork a biscuit dough,” too, warns Rob McDaniel, the co-owner and executive chef of Helen in Birmingham, Alabama, “which will result in a crumbly biscuit that may taste OK but won’t hold together for stuffing [it] full of delicious bacon.”
Cut, Don’t Twist!
“Get a thin and sharp cutter and go straight down,” Evans says. “No twisting. Instead of cutting, it crimps the dough together, which inhibits loft.”
“I don’t need to twist the cutter, because I dip my cutter in a little flour before each cut,” Coss says.
“We train our bakers to stamp straight down and pull right back up, as twisting seals the edges and prevents that high heat from going in and helping them to rise high high high!” Morey says. “And make sure not to press them or fuss with them once you’ve stamped them out. We also make sure our biscuits touch on the tray. They rise taller when they are next to each other.”
It is as it sounds: a bowl made of bacon, filled with a luscious egg.
If you’ve heard of a bacon bowl, it’s likely been in the made-for-TV section of the convenience store. In this context, the bacon bowl is kitschy, sacrilegious. But made at home and crafted from thick-cut maple bacon, one farm-fresh egg and a ceramic coffee mug, and it’s easily the best breakfast you’ve never had.
Even better: it’s quick and easy. The bacon gets crispy, the egg gets fluffy, and the bacon’s natural fats keep it from sticking to the mug. It’s low-maintenance, delicious and holds an impressive, pork presentation. Prep time is five minutes tops, cook time is about 15, and there’s no need to soak and scrub a pan and spatula afterward: a ceramic coffee mug is all you need. Less mess, less time wasted. Here’s how we made ours.
The Bacon Bowl and Egg
2 slices thick cut bacon
1 egg, small
Ceramic mug (oven-proof)
*Time varies based on oven heat, mug position, mug thickness and bacon thickness.*
1.Pre-heat the oven to 375°F. If the oven isn’t preheated, the bacon will not be crispy enough to maintain its form. 2. Pick two strips of bacon: one long strip for the outside and a thicker one for the base. Cut the thicker piece in half. 3. Line the mug with bacon. First, place the longer strip of bacon alongside the walls. Criss-cross the shorter pieces onto the bottom of the mug and gently press down. 4. Crack one egg into the bowl. 5. Place in oven on top rack. Then, check status at 10 minutes and again at 15. If it’s not crispy, feel free to give it another 5 minutes or so. 6. Going for impressive presentation? Gently scoop the bowl out of the mug and put it on a plate. Keeping things simple? Grab a fork and dig in.