Sourdough Bread Bowls

Sourdough bread bowl with chicken soup on a wooden board.

These sourdough bread bowls are amazing. They're not hard to make, though they take some time. It's worth the wait!

4.84 from 6 votes

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Course: Side Dish

Cuisine: American

Diet: Low Lactose

Prep Time: 15

Cook Time: 22

Rest and Rise Time: 19

Total Time: 19 37

Servings: bread bowls

Calories: 393kcal

Author: Michelle

Ingredients

For the sponge:

1/2 cup active sourdough starter
3/4 cup warm water
1 1/2 cups flour

For the dough:

2 tablespoons sugar
1 teaspoon salt
1 1/4 cup flour
1/2 teaspoon yeast optional

Instructions

To make the sponge
Add starter to a bowl with warm water and 1 1/2 cups flour. Stir to combine, then let rest loosely covered on a counter for 2-3 hours.
1/2 cup active sourdough starter, 3/4 cup warm water, 1 1/2 cups flour
Refrigerate overnight.
To make the dough
Remove sponge from fridge and let sit on counter for one hour.
Scrape sponge into a large mixing bowl. Add sugar, salt, and yeast (if you choose to use it) along with the remaining 1 1/4 cups flour. Mix together, then knead 5-7 minutes once dough forms.
2 tablespoons sugar, 1 teaspoon salt, 1/2 teaspoon yeast, 1 1/4 cup flour
Cover bowl with a clean kitchen towel, and let rise for 2-3 hours.
To form the boules
Place parchment paper on your counter, and line Dutch oven with a thin layer of cornmeal.
Separate dough into four equal pieces. Quickly shape each piece into a circle, and tuck the seams underneath.
Set the round onto the parchment paper. Repeat with remaining dough
Cut parchment paper into four pieces, and carefully lift them into the Dutch oven. Arrange parchment paper to support rounds.
Let rise for 45 minutes.
Preheat your oven to 425 degrees. Whisk the egg white and water together with a fork.
Once dough finishes rising, brush the top and sides with egg wash.
Use lame tool or serrated knife to cut a cross into the top of each boule.
Place Dutch oven into preheated oven with the lid on. Bake for 22-25 minutes, until tops are golden brown.
Once baked, carefully remove bowls from the Dutch oven and peel off parchment paper. Let them cool slightly, then serve the same day.

Equipment

Pastry Brush

Bread Lame Slashing Tool

Large Heavy Pot

Notes

If you do not have a Dutch oven, gently mist the boules with water, and slide them onto a baking sheet lined with cornmeal. They may take a little less time to bake when exposed directly to the oven's heat.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.