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Sourdough Bread Bowls Recipe

Sonia
Create delicious sourdough bread bowls with this step-by-step guide. Perfect for serving soups, dips, and other comfort foods.
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings 4 people
Calories 660 kcal

Equipment

  • Kitchen scale
  • Bread lame or sharp knife
  • Small Banneton Baskets

Ingredients
  

  • 3 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup active sourdough starter
  • 1½ cups warm water
  • 1½  tsp salt

Instructions
 

  • Feed your sourdough starter 4-8 hours before making the dough.
  • Mix flour and warm water, let rest for 30 minutes (autolyse).
  • Add starter and salt, then knead until smooth and elastic.
  • Bulk ferment for 4-6 hours at 75-80°F (24-27°C).
  • Divide dough into four 250g pieces.
  • Shape each piece into rounds, creating surface tension.
  • Place in proofing baskets and proof for 45-60 minutes at room temperature or overnight in the refrigerator.
  • Preheat oven to 480°F (250°C) with Dutch oven inside.
  • Score the dough and bake for 15 minutes.
  • Reduce temperature to 425°F (220°C) and bake for 20-25 minutes more.
  • Cool completely before cutting into bowl shapes.
  • Carve out the top and interior to create serving bowls.

Notes

  • Internal temperature should reach 210°F (99°C) when done
  • Keep walls thick enough to hold soup
  • Save removed bread for croutons or dipping
  • Can be frozen for up to 3 months
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