Description
Sourdough bread bowls are the perfect combination of flavor and functionality. With a tangy crust and a soft interior, these bowls are perfect for holding soups, stews, and dips. This recipe walks you through the process step-by-step, ensuring homemade bread bowls that are delicious, sturdy, and easy to make.
Ingredients
Scale
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For the Dough:
- 4 cups bread flour
- 1 cup sourdough starter (active and bubbly)
- 1 ½ cups water (room temperature)
- 2 tsp salt
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For Baking:
- 1 cup all-purpose flour (for dusting)
- Water for steaming
Instructions
- Prepare the Dough: In a large mixing bowl, combine the sourdough starter, bread flour, water, and salt. Mix until a rough dough forms. Knead for 8-10 minutes until the dough is smooth and elastic.
- First Rise: Cover the bowl with a damp cloth and let the dough rise in a warm spot for 4-6 hours, or until it doubles in size.
- Shape the Bowls: Divide the dough into 4-6 equal portions. Shape each portion into a tight ball and place them on a baking sheet lined with parchment paper.
- Proof the Dough: Let the shaped dough proof for 1-2 hours until it becomes slightly puffy.
- Bake: Preheat the oven to 450°F (232°C). Place a pan of water on the bottom rack to create steam. Bake the dough balls for 20-25 minutes until golden brown.
- Hollow the Bowls: Allow the bread to cool completely. Use a sharp knife to cut off the top of each loaf and hollow out the inside, leaving about ½ inch of crust all around.
Notes
- If you’re new to sourdough baking, start with an active and healthy sourdough starter for the best results.
- The removed bread from the inside can be toasted and used as croutons for your soup.
- Always let the bread cool before hollowing to prevent tearing the crust.
- For extra crispy bowls, brush the outside with olive oil before baking.
- Prep Time: 7 hours
- Cook Time: 25 minutes