sourdough bread bowls

Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Yields: 4 medium bread bowls

Intensity: Intermediate
Cuisine: American, Bread
Type: Main Dish, Side Dish

Introduction:

Sourdough bread bowls are a delightful and functional culinary creation that elevates any soup or salad to new heights. Whether you’re preparing a hearty chowder, creamy bisque, or a savory stew, these sourdough bread bowls offer a perfect, edible vessel for your dish. With their crispy, golden crust on the outside and soft, chewy interior, sourdough bread bowls are not only practical but incredibly satisfying.

This recipe will guide you through making the dough from scratch, allowing you to experience the joy of baking fresh sourdough bowls at home. If you’ve ever thought about making sourdough bread from scratch, this is a wonderful introduction. Let’s get started!

Ingredients:

For the Sourdough Starter (if you don’t have one):

• 1/2 cup (120 ml) lukewarm water

• 1/2 cup (60 g) all-purpose flour

• 1/2 cup (60 g) whole wheat flour

• 1/2 teaspoon (2.5 g) active dry yeast

For the Dough:

• 1 cup (240 ml) water, lukewarm

• 1 cup (240 g) active sourdough starter (see above or use store-bought)

• 4 cups (480 g) all-purpose flour

• 2 teaspoons (12 g) salt

• 1 teaspoon (5 g) sugar

• 1 tablespoon (15 ml) olive oil or vegetable oil

• 1/2 teaspoon (2 g) baking soda (optional, helps with fluffiness)

For the Bowls:

• 1 tablespoon (15 ml) olive oil (for greasing the bowls)

• 1 tablespoon (15 g) flour (for dusting the bread bowls)

Equipment Needed:

• Large mixing bowl

• Stand mixer or hand mixer (optional, can knead by hand)

• Clean kitchen towel

• Baking sheet

• Parchment paper (optional)

• Sharp knife or bread lame

• Dough scraper

• Bowl for proofing

Instructions:

Step 1: Prepare the Sourdough Starter (If Making From Scratch)

If you don’t have a sourdough starter on hand, you’ll need to create one. Mix the lukewarm water, all-purpose flour, whole wheat flour, and active dry yeast in a small bowl. Cover the bowl with a clean kitchen towel or plastic wrap and set it aside at room temperature for 12 to 24 hours. After 12 hours, you should see bubbles forming, and the mixture should have a slightly tangy smell.

You can skip this step if you already have an active sourdough starter.

Step 2: Mix the Dough

In a large mixing bowl or the bowl of a stand mixer, combine the lukewarm water, active sourdough starter, flour, salt, and sugar. Stir the ingredients until they form a rough dough. If you’re using a stand mixer, attach the dough hook and knead the dough on low speed for about 5-7 minutes until it becomes smooth and elastic. Alternatively, knead the dough by hand on a floured surface for about 10 minutes.

Once the dough is smooth, add the olive oil and knead again until incorporated. If you’d like a fluffier interior for your bread bowls, you can add the baking soda at this stage and knead it into the dough. The baking soda will help with leavening during baking.

Step 3: First Rise

Transfer the dough to a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until it has doubled in size. The ideal temperature for dough rising is around 75°F (24°C), but if your kitchen is colder, it may take longer.

Step 4: Shape the Dough into Bowls

Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a floured surface and divide it into 4 equal portions (or more if you prefer smaller bowls). Shape each portion into a smooth ball by folding the dough over itself and pinching the seams together underneath.

Lightly grease a baking sheet with olive oil and place each dough ball on it, spacing them a few inches apart. You can also line the baking sheet with parchment paper for easier cleanup.

Step 5: Second Rise

Cover the dough balls with a kitchen towel and let them rise for another 30 to 45 minutes. During this second rise, the dough should puff up but not quite double in size.

Step 6: Preheat the Oven and Score the Dough

While the dough is rising, preheat your oven to 425°F (220°C). Once the bread bowls have completed their second rise, use a sharp knife or bread lame to score an “X” shape on top of each dough ball. This scoring allows the bread to expand in the oven and helps form the traditional round shape of a bread bowl.

Step 7: Bake the Bread Bowls

Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the bread bowls have a golden-brown crust. For extra crispy bowls, you can spray a bit of water into the oven at the beginning of the bake to create steam, which will help the crust develop a nice crispness.

Step 8: Cool the Bread Bowls

Once the bread bowls are golden and fully cooked through, remove them from the oven and let them cool on a wire rack for about 10 minutes. This will allow the bread to firm up slightly and make it easier to hollow out.

Step 9: Hollow Out the Bread Bowls

After the bread bowls have cooled slightly, use a serrated knife to carefully cut out the center of each bowl. Start by cutting a circle around the edge, leaving about 1 inch of crust intact. Scoop out the soft inner bread, being careful not to tear the crust. You can save the bread you’ve scooped out and use it for croutons or breadcrumbs.

Step 10: Serve

Your sourdough bread bowls are now ready to be filled with your favorite soup, stew, or salad! Whether you’re serving creamy clam chowder, a rich tomato basil soup, or a savory chili, these bowls are sure to make your meal extra special.

Tips for Success:

1. Sourdough Starter: If you’re using a store-bought starter, make sure it’s active by feeding it at least 6 hours before using it. If it’s not bubbling or growing in size, it may need more time to become active.

2. Dough Hydration: The dough should be slightly sticky but manageable. If it’s too sticky, add a little more flour, but avoid making it too dry.

3. Oven Steam: Creating steam in the oven helps achieve a crisp crust. You can place a small pan of water on the bottom rack of the oven or spritz the oven with water before placing the bread inside.

4. Make Ahead: These bread bowls can be made ahead of time and stored for up to 2 days at room temperature in an airtight container or wrapped in plastic wrap.

Nutrition Information (Per Serving):

• Calories: 250-300 kcal

• Carbohydrates: 50g

• Protein: 7g

• Fat: 4g

• Fiber: 2g

• Sodium: 400mg

• Sugar: 1g

Note: The nutritional values will vary based on the size of the bread bowls and the specific ingredients used.

Conclusion:

Making sourdough bread bowls from scratch may seem like a challenge, but the result is totally worth it. The fresh, warm sourdough with its crispy crust and tangy flavor perfectly complements any soup or salad. Whether you’re looking to impress your guests or enjoy a comforting meal, these homemade sourdough bread bowls will definitely hit the spot.