Sourdough Bread Bowls
Sourdough
These homemade sourdough bread bowls are crisp on the outside, soft and chewy on the inside, and perfect for serving your favorite soups, stews, or dips. With just a few simple ingredients and easy steps, you can create four golden, flavorful loaves that make any meal feel extra special.
Ingredients
200g Active Sourdough Starter
700g Filtered Water
1000g Unbleached Bread Flour or Freshly Milled Hard White Wheat
20g Salt
Directions
Mix the Starter
In the bowl of a stand mixer, add 700g of filtered water, 200g of active sourdough starter, and 20g of salt. Mix until everything is well combined.Add the Flour
Add 1000g of unbleached bread flour. Using the dough hook, mix on speed 2 for about 4–5 minutes, or until the dough becomes smooth and elastic. The dough should be slightly sticky but well incorporated.Stretch and Fold
Transfer the dough to a lightly greased bowl. Perform one stretch and fold by gently lifting one side of the dough and folding it over itself, rotating the bowl and repeating on all four sides.Bulk Fermentation (First Rise)
Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for 6–12 hours, or until doubled in size.Divide the Dough
Once risen, divide the dough into four equal portions (about 480g each).Shape the Loaves
Shape each piece into a tight round.Final Proof
Place each loaf into a well-floured banneton, cover, and let rest at room temperature for 1–2 hours.Cold Fermentation
Refrigerate for 4–48 hours to develop flavor.Preheat the Oven
Preheat to 450°F (232°C) with Dutch ovens inside for at least 45 minutes.Add Cooking Twine
Optional: Wrap cooking twine around the loaves to create the pumpkin shaped look.Bake the Bread
Transfer each loaf to a parchment-lined sling, score, and bake:Covered for 20–25 minutes, Uncovered for 15–20 minutes until deep golden brown
Cool
Remove loaves and cool on a rack for at least 1–2 hours before slicing or hollowing out for soups.