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sourdough bread bowl

A rustic, edible sourdough bread bowl perfect for filling with your favorite soup or chili.

  • Total Time: Overnight + 1 hour 20 minutes
  • Yield: 1 bread bowl

Ingredients

  • 1. Sourdough Starter
  • 2. Bread Flour
  • 3. Water
  • 4. Salt
  • 5. Optional Add-Ins (herbs, cheese, spices)

Instructions

  1. 1. Feed Your Starter: The night before you plan to bake, feed your sourdough starter with equal parts flour and water. It should be bubbly and active in the morning.
  2. 2. Mix the Dough: In a large bowl, combine the sourdough starter, bread flour, water, and salt. Mix until a shaggy dough forms.
  3. 3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic. You can also use a stand mixer with a dough hook.
  4. 4. Bulk Fermentation: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 4-6 hours, or until doubled in size.
  5. 5. Shape the Dough: Gently deflate the dough and shape it into a round. Place it in a floured banneton basket or a bowl lined with a floured cloth.
  6. 6. Proof the Dough: Cover the dough and let it proof in the refrigerator overnight, or for at least 8 hours. This slow proofing process develops the flavor of the bread.
  7. 7. Bake the Bread: Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully remove the hot Dutch oven and place the dough inside. Score the top of the dough with a sharp knife or lame.
  8. 8. Bake Covered: Cover the Dutch oven and bake for 20 minutes.
  9. 9. Bake Uncovered: Remove the lid and bake for another 25-30 minutes, or until the bread is golden brown and the internal temperature reaches 200-210°F (93-99°C).
  10. 10. Cool the Bread: Let the bread cool completely on a wire rack before slicing and filling.

Notes

Use a Kitchen Scale: For accurate measurements, especially when working with sourdough, a kitchen scale is your best friend.,

Don’t Overknead: Overkneading can result in a tough bread. Knead just until the dough is smooth and elastic., Watch the Dough, Not the Clock: Rising times can vary depending on the temperature of your kitchen.

Pay attention to how the dough looks and feels, rather than strictly following the time in the recipe., The Poke Test: To check if your dough is properly proofed, gently poke it with your finger.

If the indentation slowly springs back, it’s ready to bake., Steam is Key: The steam created by baking the bread in a Dutch oven helps create a crispy crust.

If you don’t have a Dutch oven, you can create steam by placing a pan of hot water on the bottom rack of your oven.

  • Author: Lisa
  • Prep Time: Overnight + 30 minutes
  • Cook Time: 45-50 minutes
  • Category: Bread
  • Cuisine: Italian-American

Nutrition

  • Serving Size: Varies depending on filling
  • Calories: Varies depending on ingredients and serving size
  • Fat: Varies depending on ingredients and serving size
  • Carbohydrates: Varies depending on ingredients and serving size
  • Protein: Varies depending on ingredients and serving size