How to Make Sourdough Bread Bowls
I’ve had too many bread bowls that either fall apart or get soggy. Thankfully, these sourdough bread bowls actually hold your soup and are delicious to eat. The crust stays crisp while the inside remains tender and soft. They are a part of the meal, not just a container for it. Makes any soup into a treat.
Sourdough Bread Bowls
Equipment
- Bench Scraper
- Baking Sheet
- Bread razor
- Baking Stone (see notes if you don’t have one)
Ingredients
- 1 cup activated sourdough starter
- 4 ¼ cups all-purpose flour
- 3 ½ teaspoons salt
- 1 ⅔ cups warm water
- Ice cubes
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Instructions
- Activate starter. Combine 30 grams of sourdough starter, 70 grams of all-purpose flour, 30 grams of rye flour (optional, you can replace the rye flour with all-purpose flour), and 100 grams of warm filtered water. Stir to combine and allow to sit until it’s doubled in size and is nice and bubbly.
Make Dough
- Mix the starter and water. In a large mixing bowl, add the sourdough starter and warm water. Stir to combine using a spatula, whisk, or Dutch bread whisk.
- Add half the flour. Add half of the flour to the bowl and stir to combine. This will be a very wet mixture but you want to make sure the flour is fully incorporated.
- Add flour and salt. Add the rest of the flour and the salt. Stir to combine.
- Rest. Cover with a tea towel and allow the dough to rest for 30 minutes.
Stretch and Folds
- First stretch and fold. After 30 minutes, start the process of stretch and folds. Start from one edge of the bowl and stretch the dough up and towards the middle, folding the dough over itself. Turn the bowl ¼ turn and repeat until all of the dough has been stretched and folded towards the middle.
- Repeat. Cover the dough again with a towel. Wait 30 minutes and repeat. (You’ll want to do 3-5 series until the gluten is well developed. You will know it is done when the dough looks smooth and soft and you can stretch the dough without it breaking or ripping.)
Bulk Rise
- Rise. Allow the dough to sit covered, and undisturbed for 4-6 hours in a warm dark place.
- Cold Ferment. Transfer the dough to the refrigerator to cold ferment for 8-12 hours.
Shaping
- Prep. Line a baking sheet with a piece of parchment paper and set aside. Remove the dough from the refrigerator and turn out onto a clean dry surface.
- Divide dough. Separate the dough into 6 equal pieces.
- Shape. Shape them into balls and transfer them to the prepared baking sheet.
- Score. Use a bread razor (or really sharp knife) to score the dough balls with an X on top.
- Rise. Cover and allow them to come to temperature and rise for 1 hour.
Baking
- Prep. Arrange the racks in your oven so you have a rack in the lower 3rd of the oven and 1 rack in the center of the oven. Place a baking stone in the oven on the center rack. Preheat the oven to 450°F and allow it to warm for 30 minutes.
- Add ice. Fill a baking sheet with about 1 cup of ice. Add the baking sheet with ice to the bottom rack of the oven.
- Bake. Transfer the dough balls to the baking stone and bake for 25-30 minutes or until golden brown.
Notes
- If you do not have a baking stone, you can bake the bread on a parchment-lined baking sheet at 450°F for 25-30 minutes. You’ll want to place the ice under the parchment paper to help create some steam. You can reduce the ice to ½ cup.
I know the cold fermentation time is long, but this is what develops the gluten to make it stronger – giving you bowls that can hold soup. Plus, it develops that sourdough flavor.
Using the ice cubes to create steam helps the dough to expand before the crust sets. As it evaporates, you’ll get a crispy crust that will protect your bowl from getting soggy.
Tips for Success
Watch your dough during the stretch and folds – it should become smoother and more elastic with each set. If it’s still tearing easily after three sets, give it one or two more.
Keep your hands slightly wet when shaping to prevent sticking, but avoid adding extra flour, which can make the dough tough.
Score decisively with your blade at a 45-degree angle. Hesitant scoring can deflate the dough. Be brave.
Don’t skip the ice! Those first 10 minutes of steam are crucial for proper crust development.
Ingredients and Equipment
Sourdough Starter: Your starter should be active and bubbly, roughly doubling in size within 4-6 hours of feeding.
All-Purpose Flour: While bread flour works too, regular all-purpose creates a more tender crumb that’s easier to hollow out.
Baking Stone: Creates even heat distribution for a better rise and crust formation. A heavy baking sheet can work in a pinch.
Bread Razor: Gives you clean, precise scores. A very sharp knife is your next best option.
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Make It Your Own
You can adjust the taste and get creative with how you use these.
- Switch up the flour blend by replacing up to 20% with whole wheat or rye for a deeper flavor.
- For a more mild taste, reduce the cold fermentation time to 6-8 hours.
- These bowls aren’t just for soup – hollow them out and fill them with dips for game day, or get creative with breakfast by filling them with eggs and cheese.
This recipe might take some planning ahead, but most of the time is hands-off while the dough is in the fridge. These are sturdy and flavorful and do more than hold your soup. They are a part of the meal without being obnoxious about it.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.