Classic Sourdough Bread Bowls
These artisan sourdough bread bowls are crusty on the outside, chewy on the inside, and perfect for serving soups, stews, or dips. Made with a naturally fermented sourdough starter, they are flavorful, nutritious, and a joy to bake.
Equipment
- Mixing bowls
- Bench scraper
- Dutch oven or baking stone
- Proofing baskets (optional)
- Kitchen scale
Ingredients
- Amount Unit Name Notes
- 500 g grams Bread flour Can substitute all-purpose flour
- 350 g grams Water Lukewarm
- 100 g grams Sourdough starter Active and bubbly
- 10 g grams Salt Fine sea salt
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine the bread flour and water. Mix until no dry flour remains. Let it rest for 30 minutes (autolyse).
- Add the sourdough starter and salt. Mix until fully incorporated.
- Bulk Fermentation:
- Cover the dough and let it rest at room temperature for 4-6 hours. Perform a series of stretch-and-folds every hour to develop gluten.
- Shape the Dough:
- Divide the dough into 4 equal portions (about 240g each). Shape each portion into a tight round ball.
- Use your hands to create a hollow center in each ball, forming a bowl shape.
- Proof the Dough:
- Place the shaped dough on a floured surface or in proofing baskets. Cover and let it proof for 1-2 hours, or until slightly puffy.
- Preheat and Bake:
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Carefully transfer the dough to the preheated Dutch oven. Score the tops with a sharp knife or lame.
- Bake covered for 25-30 minutes, then uncovered for 10-15 minutes until golden brown.
- Cool and Serve:
- Let the bread bowls cool completely before filling them with your favorite soups, stews, or dips.
Notes
- For a deeper flavor, refrigerate the dough overnight after bulk fermentation and bake the next day.
- If you don’t have a Dutch oven, bake on a baking sheet with a pan of water underneath to create steam.
- Store leftover bread bowls in an airtight container for up to 3 days or freeze for longer storage