Sourdough Bread Bowls
These Sourdough Bread Bowls are made with just 4 simple ingredients, including active sourdough starter. Baked in a Dutch oven to crispy perfection, they're great for soup, dips, baked brie, and more.
Servings 4 bowls
Calories 518kcal
Equipment
- Mini proofing baskets or small bowls lined with tea towels
Ingredients
- 4 ¼ cups (510 grams) bread flour
- 1 ¼ cups + 2 tablespoons (330 grams) warm water 80-90℉
- ½ cup (100 grams) active sourdough starter
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Rice flour for proofing baskets
- Ice cubes for steam
Instructions
- Feed your sourdough starter 6-12 hours before starting. It should be bubbly and active by the time you're ready to bake. In cooler kitchens (around 65-68°F), it might take 10-12 hours. In warmer kitchens (around 75°F), it might take just 6 hours.
- In a large mixing bowl, combine the bread flour, warm water (80-90°F), active sourdough starter, and kosher salt. Mix with your hands for about 5 minutes until everything is fully combined. Cover the bowl and let the dough rest for 20 minutes.4 ¼ cups (510 grams) bread flour, 1 ¼ cups + 2 tablespoons (330 grams) warm water, ½ cup (100 grams) active sourdough starter, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands to prevent sticking. To develop gluten, perform a “stretch and fold.” Grab one edge of the dough, stretch it up without tearing it, then fold it over the top of the dough. Rotate the bowl 90° and repeat on all four sides. After completing all four folds, gather the dough into a ball, flip it seam-side down, and cover it. Let it rest for 20 minutes. Repeat this stretching and folding process 3 more times (for a total of 4 rounds), allowing 20-minute rests between each round.
- Cover the dough and let it rise until it doubles in size and develops visible fermentation bubbles on the surface. The rise time can vary, taking anywhere from 4 to 8 hours or more, depending on the temperature of the dough and your kitchen, and the strength of your starter. For an easy way to track its progress, use a straight-sided container and mark the starting level of the dough.
- Turn the fermented dough out onto a lightly floured surface. Divide it into 2-6 equal pieces, depending on the size of the bread bowls you want. To shape each piece, fold the edges into the center, pinch them together, then flip the dough ball seam-side down. Roll the dough on the counter to create surface tension and seal the seam.
- Line your proofing baskets (or small bowls) with a clean tea towel and dust them generously with rice flour to prevent sticking. Place the shaped dough balls seam-side up in the baskets. If needed, pinch the seams to seal them. Cover the baskets and place them in the refrigerator for a cold proof overnight (12-16 hours).Rice flour
- The next day, place a lidded Dutch oven inside the oven and preheat it to 450°F. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
- When you’re ready to bake, remove the dough from the refrigerator. Depending on the size of your Dutch oven, you may need to bake in batches - keep any unbaked dough in the refrigerator until you're ready to use it. Turn the dough out from the proofing baskets onto small individual squares of parchment paper. Use a lame (or a sharp knife) to score a long line down the center of each dough ball. Add 2 ice cubes to the preheated Dutch oven to create steam. Carefully transfer the doughs, with the parchment paper, into the hot Dutch oven.Ice cubes
- Cover the Dutch oven with its lid and bake at 450°F for 25 minutes. After 25 minutes, remove the lid and bake for an additional 5-10 minutes, or until the crust is golden brown.
- Transfer the baked bread bowls to a wire rack and let them cool for at least 1 hour before cutting or serving.
Notes
- Storage: Store uncut bread bowls at room temperature for 2-3 days or freeze for up to 3 months.
Nutrition
Serving: 1bowl | Calories: 518kcal | Carbohydrates: 102g | Protein: 20g | Fat: 2.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 1008mg | Potassium: 209mg | Fiber: 4.5g | Sugar: 0.5g | Calcium: 32mg | Iron: 7.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
