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–+ servings
loaves of bread cut into bread bowls placed on a cutting board

Easy Homemade Sourdough Bread Bowls

What can make a warm bowl of soup even better? Serve it in a bread bowl of course! This easy homemade sourdough bread bowl recipe is perfect for soups, chilis, dips, and stews! 

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Cook Time 35 minutes
Fermentation 14 hours
Total Time 14 hours 35 minutes
Serving Size 8 people

Ingredients

  • FOR THE LEAVEN the active starter you will use in the bread mix
  • 2 tablespoons of starter
  • 1 cup all-purpose flour
  • 1 cup water
  • FOR THE BREAD
  • 1 cup leaven
  • 2 3/4 cups water
  • 8 cups all-purpose flour
  • 1 tablespoon salt

Instructions

  • After starter has doubled, it’s time to mix the dough. Add starter and water into a large mixing bowl. Stir to disperse. Now add flour and stir until a shaggy dough is formed. Cover and allow dough to sit for about 20 minutes.
  • After 20 minutes, add salt and knead by hand for 2-3 minutes. Wet your hands so that the dough doesn’t stick and the salt will incorporate better. Cover and set to the side in a warm place.
  • 30 minutes later, begin stretch and folds. 6 sets of stretch and folds in total. The first 3 sets are 15 minutes apart, and the last 3 you’ll do every 30 minutes.
  • Keep in mind this does not have to be exact! Cover in between sets.
  • After stretch and folds are complete, cover bowl and leave on the counter for 2 hours or until the dough looks silky and has risen 30-50%
  • Separate and shape your dough into 8 equal portioned loaves. Allow 20 minutes of rest time for your loaves after shaping.
  • Cover each round with a small bowl and let them rest for 20 minutes.
  • After resting, remove each bowl and line each one with a cloth. Dust the cloth inside the bowl with flour and then place a round inside each bowl. Cover and let them ferment overnight in the refrigerator.
  • The next day, preheat your oven to 500°F. Place a baking sheet on the bottom rack with about 1 cup of water. This will create steam for your loaves to rise. Then line another baking sheet with a piece of parchment paper and place each round on the prepared baking sheet. Score each loaf using a sharp knife or bread lame.
  • Bake for 15 minutes at 500° and then turn the oven down to 450° and bake for an additional 20 minutes. Cook until golden brown!

Notes

Allow your loaves to cool completely on a wire rack! Once cooled, use a serrated knife to cut each individual loaf. Scoop out the insides and pour in your favorite soup!