Sourdough Bread Bowls

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Sourdough Bread Bowls are the perfect vessel for hearty soups, creamy chowders, and rich stews, adding a tangy depth of flavor that enhances every bite. There’s something undeniably comforting about a warm, crusty loaf of sourdough bread—but when that loaf transforms into an edible bowl, it becomes a whole new experience.

When To Use Sourdough Bread Bowls

Not only are they delicious, but they also offer a rustic charm that makes any meal feel special. Whether you’re hosting a cozy dinner or simply looking for a creative way to enjoy your favorite soups, sourdough bread bowls bring a perfect balance of flavor, texture, and presentation to the table. Let’s dive into the art of making and using these delightful bread bowls!

What Equipment Do I Need

• Stand Mixer
• Whisk
• Bench Scraper
• Towel (damp)
• Cookie Sheets
• Parchment Paper
• Roasting Pan
• Bread Lame or Sharp Knife
• Pastry Brush

Ingredients:

Bread

100 grams active sourdough starter

480 grams warm water

55 grams olive oil

840 grams bread flour

11 grams fine sea salt

Egg Wash

1 egg

1 tablespoon water

How Do I Make Artesian Sourdough Bread Bowls

• In a stand mixer bowl, whisk 100 grams of active starter with 480 grams of warm water.

• Add 55 grams olive oil and whisk together.

• Sift the 840 grams bread flour and add 11 grams of salt into the bowl.
• On low speed, mix the ingredients together until just combined and all flour is moistened.

• Scrape down the sides of the bowl and cover the bowl with a damp towel and let it rest for 15 minutes.

• Uncover the bowl, and mix the dough at medium speed for an additional 6 minutes.
• Cover the bowl with a damp towel or plastic wrap and let it bulk ferment for 6-8 hours at 72 degrees until the dough is nearly double in size.

• Prepare 2 cookie sheets with parchment paper.
• Punch down the dough and turn it out onto a lightly floured surface and divide it into 6 equal portions, approximately 240 grams each.

• Let the portions rest for 10 minutes

Forming The Dough

• Form each portion into balls:
  • Using a bench scraper or your hands, gently fold the edges of the dough into the center, creating a rough round shape. Flip the dough over so the seam side is down.

• Cup your hands around the dough and use a slight pulling motion to drag it across the surface. This creates surface tension as the dough grips the work surface. Rotate the dough slightly with each pull to maintain the round shape.
• Continue the cupping and pulling motion until the dough forms a smooth, taut ball. Be careful not to tear the surface of the dough.
• Once shaped, pinch the seams on the bottom together and place the finished dough on the parchment paper leaving about 4 inches of space between the rounds.

• Once all rounds are formed, cover them with a damp tea towel and let them rest for 2 hours in a warm humid place. 
• When there is 30 minutes left to the time, place an empty metal roasting pan on the bottom rack of the oven. Preheat the oven to 450 degrees and set out 2 cups of water so it comes to room temperature.

Preparing The Egg Wash

• Prepare the egg wash by beating the egg together with one tablespoon of water.
• When the rounds are done resting, carefully uncover them and baste them with the egg wash.

• With a very sharp knife or bread lame, slash an x on the top of each round.

• Being very cautious of the steam, open the oven and pour the 2 cups of water in the metal roasting pan and close the door (until you can get the dough ready to go in).
• Take the 2 cookie sheets of dough and place them in the oven being careful of the hot steam.
• Bake the rounds for 30-40 minutes.

• To make the bread bowls, cut around the top at a diagonal (like a pumpkin) and remove the top. Scoop out as much bread as you would like, being careful not to break through the shell of the bread to form the bowl. 

TIPS:

• Active Starter: Ensure your sourdough starter is at its peak activity (bubbly and doubled in size) before starting the recipe for the best rise and flavor.
• Steam Matters: The steam from the water poured into the roasting pan creates a crusty exterior, which is essential for a sturdy bread bowl.
• Shaping Consistency: Keep the dough portions as uniform as possible to ensure even baking. A kitchen scale is helpful for precise measurement.
• Egg Wash: For a vegan option, replace the egg wash with a mixture of non-dairy milk and a touch of maple syrup or olive oil for a golden crust.
• Soup Pairings: These bread bowls pair wonderfully with hearty soups like clam chowder, tomato bisque, chili, or creamy broccoli cheddar.

FAQs

• Can I make the dough ahead of time?
  Yes, you can refrigerate the dough after bulk fermentation for up to 24 hours. Allow it to come to room temperature before shaping.
• What if I don’t have a stand mixer?
  You can mix the dough by hand. Knead it on a lightly floured surface for about 10-12 minutes until smooth and elastic.
• How do I know the bread is fully baked?
  The bread should have a deep golden crust and sound hollow when tapped on the bottom. For precision, use a thermometer; the internal temperature should be 190-200°F (88-93°C).

• Can I freeze the bread bowls?
  Yes, after baking and cooling, you can freeze the bread bowls in an airtight bag for up to 2 months. Thaw at room temperature and reheat before serving.
• What happens if my dough doesn’t rise much during bulk fermentation?
  Ensure your starter is active, and check that the fermentation environment is warm enough (72-75°F is ideal). If it’s too cold, the process may take longer.
• How do I prevent the bread bowls from getting soggy with soup?
  Brush the inside of the bread bowl with olive oil or melted butter and toast it lightly in the oven before filling with soup.

How To Store My Sourdough Bread Bowls

Proper storage is key to keeping your sourdough bread bowls fresh and maintaining their signature crispy crust. Here’s how to store them effectively:

Short-Term Storage (1–2 Days)

• Keep the bread bowls at room temperature in a paper bag or wrapped in a clean kitchen towel. This helps maintain their crusty exterior while preventing them from becoming too dry.
• Avoid plastic bags, as they trap moisture and make the crust soft.

Medium-Term Storage (Up to 1 Week)

• Store the bread bowls in an airtight container or bread box. If they start to feel stale, lightly mist them with water and warm them in a 350°F (175°C) oven for 5–10 minutes to refresh the crust.

Long-Term Storage (Up to 3 Months)

• For longer storage, freeze the bread bowls. First, allow them to cool completely. Then, wrap each bowl tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag.
• When ready to use, thaw at room temperature and reheat in the oven at 350°F (175°C) for 10–15 minutes to restore the crispy texture.

By following these storage tips, you can keep your sourdough bread bowls fresh and ready to enjoy whenever you need them!

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