Sourdough Bread Bowls

Ingredients

For the Dough

• 400g (3¼ cups) Bread flour
• 100g (¾ cup) Whole wheat flour
• 350g (1½ cups) Warm water (80-85°F)
• 100g (½ cup) Active sourdough starter
• 10g (1¾ teaspoons) Fine sea salt
• 12g (1 tablespoon) Honey

For Finishing

• 50g (1 large egg) Large egg, beaten
• 15ml (1 tablespoon) Water
• optional (optional) Coarse sea salt for sprinkling

Total flour: 500g

Hydration: 70%

Equipment

Method

Mix the Dough

Combine ingredients and begin developing the dough structure.

1. Combine wet ingredients. In a large bowl, whisk together the warm water, active sourdough starter, and honey until well combined.
2. Add dry ingredients. Add both flours and salt. Mix with your hands or a wooden spoon until no dry flour remains. The dough will be shaggy and slightly sticky.
3. Rest the dough. Cover with a damp towel and let rest for 30 minutes. This autolyse helps develop flavor and gluten structure.

Wait: 30 minutes

Develop Structure

Build strength in the dough through stretch and folds over 2 hours.

1. First set of folds. With wet hands, perform 4 stretch and folds, rotating the bowl 90 degrees between each fold. The dough should feel stronger already.
2. Rest between sets. Cover and rest for 30 minutes.
3. Continue folding. Repeat stretch and folds every 30 minutes for 3 more sets (4 total). Cover between sets.
4. Bulk fermentation. After the final set, let dough bulk ferment until increased by about 50% and feeling jiggly. This typically takes 2-4 hours at room temperature.

Wait: 2+ hours

Tip: The dough should feel airy and jiggly when ready, with visible bubbles on the surface.

Divide and Pre-shape

Portion the dough and create initial round shapes.

1. Divide the dough. Turn dough onto a lightly floured surface. Using your bench scraper, divide into 6 equal portions (about 145g each).
2. Pre-shape rounds. Shape each piece into a loose round by folding the edges toward the center.
3. Bench rest. Let rest 15 minutes to relax the gluten before final shaping.

Wait: 15 minutes

Baking Timers

Use these interactive timers to track each stage of the baking process.

1. Use the timers. Start each timer above as you move through preheat, steam bake, finish bake, and cool. Audible alerts will fire when each phase ends.

Final Shaping and Proof

Create tight balls with good surface tension for optimal oven spring.

Tight Boule (recommended)

Classic round shape perfect for bread bowls

1. Shape tight balls. Take each piece and shape into a tight ball by pulling the surface taut and tucking underneath. The surface tension is crucial for a good rise.
2. Place in proofing containers. Place seam-side up in small bowls lined with floured tea towels, or in bannetons if you have them.
3. Final proof. Final proof: 2-3 hours at room temperature, or overnight in the refrigerator (8-12 hours).

Proof test: Use the poke test: press gently with a floured finger. If it springs back slowly with a slight indent remaining, it's ready. If it springs back quickly, proof longer. If it doesn't spring back at all, bake immediately.

Score and Bake

Steam bake for a crispy crust and golden finish.

Oven: 230°C / 450°F. Internal temperature when done: 96°C°C / 205°F°F.

Baking Stone with Steam

Creates the best crust with steam injection

Equipment: Baking stone + cast iron skillet

1. Preheat oven and stone. Place your baking stone on the middle rack and a cast iron skillet on the bottom rack. Preheat oven to 450°F (230°C) for at least 45 minutes.
2. Turn out dough. Gently turn each proofed bowl onto parchment paper, seam-side down.
3. Apply egg wash. Brush tops with beaten egg mixed with water. This creates that beautiful golden shine.
4. Score the dough. Using a sharp knife or lame, cut a deep "X" pattern on top of each bowl. This scoring allows for proper expansion.
5. Create steam. Slide parchment with bread bowls onto hot stone. Immediately pour 1 cup boiling water into the cast iron skillet and close oven door quickly.
6. Steam bake phase. Bake 20 minutes with steam, then remove the skillet.
7. Finish baking. Bake another 15-20 minutes until deep golden brown and hollow-sounding when tapped.
8. Cool before serving. Cool on a wire rack for at least 30 minutes before cutting.

Note: Steam is essential! It keeps the crust soft initially so the dough can fully expand before setting.

Storage

• Room temperature: Best enjoyed fresh. Wrap in a kitchen towel for 1-2 days.
• Frozen: Freeze whole bowls and refresh in a 350°F oven for 5 minutes before serving.

Recipe doubles beautifully for larger gatherings, or halve for just 3 bowls.

Frequently Asked Questions

What soups work best in bread bowls?

Thick, creamy soups are ideal: broccoli cheddar, loaded potato, clam chowder, tomato bisque, French onion, or beer cheese soup. Avoid thin, brothy soups as they'll make your bowls soggy too quickly.

Can I make these ahead of time?

Yes! This dough works beautifully with an overnight cold proof. Mix in the morning, shape in the evening, and bake the next day.

What if I don't have a cast iron skillet for steam?

Place a metal pan on the bottom rack and add 6-8 ice cubes when you put the bread in as an alternative.

My bowls spread too much during baking. What went wrong?

The dough may have been overproofed. Next time, shape with more surface tension and proof for less time.

How do I hollow out the bread bowls?

Cut off the top third at an angle, like carving a pumpkin. Gently pull out most of the interior bread, leaving walls about ½ inch thick. Save the removed bread for dippers!

Nutrition

Per serving (1 bread bowl): 285 calories, 58g carbohydrates, 10g protein, 2g fat, 3g fiber. Makes 6 servings.