How to Make Sourdough Bread Bowls
There’s something special about serving soup, chili, or chowder in a homemade sourdough bread bowl. The crispy crust, chewy interior, and tangy sourdough flavor turn an ordinary meal into a restaurant-worthy experience. The best part? Making sourdough bread bowls is easier than you might think.
We love enjoying a bowl of soup at our house, especially when the weather is just a little bit stormy or if there is a chill in the air. Enjoying your soup in a homemade sourdough bread bowl just takes it up a few notches and creates the ultimate comfort meal. Let me show you how easy they actually are to make.
I have been using my traditional sourdough bread recipe to make my bread bowls. It is easy to follow and has all the information you need to make the dough. Here is an updated recipe jist for sourdough bread bowls.
Easy Sourdough Bread Bowls
Ingredients
- 625 grams white bread flour about 4 cups
- 100 grams active sourdough starter about 1 cup
- 10 grams salt about 1 3/4 teaspoon
- 450 gram water about 1 1/2 cup
Instructions
- Take your sourdough start, water, and flour and put them in a large mixing bowl. Use a wooden spoon or dough spoon to mix the ingredients together.
- It will begin to be too sticky and dense to manage with a spoon. Mix with your hand until it is completely combined. Let this sit for one hour. This is the autolyse stage. Once the hour has passed you will add the salt and let it sit another 30 minutes.
- Now you will do your first stretch and fold or coil fold. There are two different options. You can stretch and fold which means you pull the dough up from one corner and stretch it and then fold it over the top fo the dough, rotate and do the same action 4 times for the dough.Coil fold is where you lift the dough from underneath with two hands, pulling the dough up and then folding it down in half on itself as you let it back down. I You then rotate the bowl and repeat this 3 more times rotating the bowl each time.`
- Let the dough rest another 30 minutes and repeat the coil fold or stretch and fold. (having wet hands makes this so much easier)
- Repeat this 3 -4 more times. You can do it up to 6 times.
- Once you are at this point you will notice the dough has a very different texture and should be very jiggly.
- Once it had doubled in size, its time to shape your dough and prepare it for the fridge! This could take anywhere from 3-8 hours to bulk ferment.
- Once the dough has almost doubled in size, it is time to shape the bowls. Divide the dough into 6 equal sizes. Shape them into balls.
- Place them on a parchment lined sheet pan and cover with a towel or plastic wrap and place in the fridge overnight.
- You can also let them sit and rise for about an hour and then bake.
- When you are ready to bake, preheat it to 400 degrees. Cut slits in the top of your bowls. You can brush an egg wash over the top of the bowls. Place in the oven with a pan of hot water or some ice cubes to promote steam.
- Immediately take your hot dutch oven out of the oven and take hold of the parchment paper with the dough. Put it inside the dutch oven and carefully place the lid on and put it in the oven to bake.
- If you want, you can add a couple ice cubes on the outside of the parchment paper between the pan and the paper. This will give the crust a bubbly surface and allow more of a rise!
- Bake the dough for 15-20 minutes. Check around 15 minutes and see if it is done. Tap it, it should feel hollow. Let them get nice and golden brown on the top.
- Take it out of the oven when it is done and let it cool completely on a rack. Cut the tops off and scoop out the bread. Fill up with your favorite stew or soup!
Nutrition
Tips For the Bets Sourdough Soup Bowls
- Tips for Perfect Sourdough Bread Bowls
- Make Smaller Loaves
- Smaller, tightly shaped loaves are easier to hollow out and serve individually.
- Bake Until Deep Golden Brown
- A darker crust creates a stronger barrier against moisture.
- Avoid Over-Hollowing
- Leave enough bread inside to support the soup.
- Serve Immediately
- Bread bowls are best enjoyed shortly after filling to maintain their texture.
Frequently Asked Questions
Can I freeze sourdough bread bowls?
Yes. Bake and cool the loaves completely, then freeze them in airtight bags for up to three months. Thaw before hollowing and serving.
Can I make them ahead of time?
Absolutely. Bake the bread bowls a day ahead and store them at room temperature until needed.
Why did my bread bowl collapse?
This usually happens because of underdeveloped gluten, insufficient shaping, or over-proofing. Make sure your dough is strong and holds its shape before baking.
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