A Culinary Delight for Soup Lovers

Making sourdough bread bowls from scratch is a rewarding experience that adds a special touch to any meal. The process requires patience and care, but the end result is well worth the effort. These bread bowls not only serve as a unique and delicious way to present your favorite soups or pasta but also bring a sense of homemade comfort and warmth to the table.  The tangy and chewy sourdough bread bowls enhance the overall dining experience. Enjoy the delightful combination of flavors and textures, and impress your family and friends with this culinary masterpiece.

Sheet pan method-

If you do not have a baking stone you can use a baking sheet. Once the dough has finished cold proofing. Tear baking paper and put it on the baking sheet. Place the dough balls on the baking sheet with room to spread. About 2 inches at least.

Here is a link to purchase the 5 inch Banneton bread proofing baskets. https://l.facebook.com/l.php?u=https%3A%2F%2Famzn.to%2F4i5R1sN%3Ffbclid%3DIwZXh0bgNhZW0CMTAAAR1jKOrTyACtOFtVBLA1w9iUGLV8IELH7yHoujoA2o5OZLNDv0_DLz5vhYU_aem_be0ktpmgNaDFuXauGHqvZg&h=AT3uMESyzQAQfS4kQyE_sFqjmbJ51atstoN7EHoL1NgwrTnFKo0UJdDYCav815RQtb-GKz2xJ_PegATvTnHB-EPpoRFFWwuJFt_F1Ngcx2VMdIyT-NkgfqBwQJh2bxPTVmooBJu15xDb_ks

You do not have to use the baskets but I find it helps create the best shaped bread. If you want to you can do the cold proof in the large mixing bowl then shape the bread after and let them proof 2-3 hours. Continue with the baking process.

Ingredients

• 1 cup of active sourdough starter
• 3 cups of warm water
• 7 cups of bread flour Ap flour will work
• 3 1/2 teaspoons of sea salt

Instructions

Preparing the Dough

1.Combine the flour and water in a large bowl. Mix with a dough whisk or fork until just combined.

2. Cover the bowl with a towel. or plastic wrap. Let it sit for 1 hour.
3. Add salt and starter. After 1 hour, add salt and starter. It will be sticky. But you can wet your hands in a bit of water before you start.
4. Mix and fold until the flour is mixed through and smooth.
5. Cover again and let it rest for 30 minutes.
6. Stretch and fold for a few minutes. 4-6 folds. Cover and then rest for 30 minutes.
7. Two more rounds of stretches and folds. Cover and rest again for 30 minutes each.

Bulk Fermentation

1. Give the dough 1 more round of stretches and folds. Now cover and let it rise at room temperature for 8 hours.
2. After 8 hours it should have increased by 50% in volume. There may be some bubbles, and it will jiggle a bit too. If it has not doubled in size let it sit for a few more hours.

Shape

1. Lightly flour the work surface and carefully pour the dough onto the counter using a scraper.
2. Gently cut into 6 equal pieces. I use a scale and measure about 215-230 grams per piece. Shape them into a round dough balls.
3. Stretch the side up and down into the center, turning as you go. Repeat until you have made a full circle.
4. You can use a scraper to push and pull to create tension.

Rest

1. Let the dough balls rest seam side up for 30 minutes.
2. Prep the proof baskets while the dough rests. If you have a flour sack leave it in the bowl.
3. Dust the bowls with flour all over the bowl.
4. After the rest, push and pull with the scraper and place the dough into the proofing bowls seam side up.
5. Cover with plastic wrap and let them rest for 30 minutes.

Cold proof

1. Make sure the baskets are well covered. Refrigerate for 24- 30 hours. You can go up to 48 hours.

Baking the Bread Bowls

1. Place a baking stone, pizza stone or an inverted baking sheet in the oven to heat up when it is time.
2. Tear 2 baking sheets of paper the size of a baking stone and dump out 3 dough balls on each sheet, giving room for them to grow.
3. Make sure to place them carefully as you really don’t want to move them after they are on the paper.
4. Score them any way you choose. A simple X works or play with different designs. You will be cutting the tops so they do not have to be elaborate.
5. Cover and let them rest for 1-2 hours.
6. Preheat your oven to 450°F (230°C). for at least 45 minutes before baking.
7. When ready to bake prepare a tray for steam. This gives the perfect crunchy crumb.
8. In a baking sheet, pour 1 cup of ice and place it on the bottom rack of the oven.
9. Carefully transfer the risen dough balls onto the hot baking stone. 1 batch at a time.
10. Bake for 15 minutes then remove the ice and bake for 10-15 minutes more or until the bread bowls are golden brown and sound hollow when tapped on the bottom.
11. Remove from the oven and let them cool for 1 hour.

Hollowing Out the Bowls

14. Once the bread bowls have cooled, use a sharp knife to cut the tops off and a circle around the top of each loaf, creating a lid.
15. Gently scoop out the inside of the bread, leaving about a 1/2-inch-thick shell to hold the soup.

Serving Suggestions

Sourdough bread bowls are perfect for serving hearty soups, stews, and chowders. Here are a few ideas:

• Potato Soup: BEST Potato Soup!
• Broccoli Cheddar Soup: Broccoli Cheese Soup!
• Chicken Noodle Soup: Ma’s Chicken Noodle Soup
• Tomato Basil Soup: Roasted Tomato Soup with Basil

Enjoy your homemade sourdough bread bowls with your favorite soups and stews and savor the delightful combination of flavors and textures!

Tips for Success

• Active Starter: Ensure your sourdough starter is active and bubbly before beginning the recipe. This will help the dough rise properly. Here is my recipe Sourdough Starter
• Proper Kneading: Knead the dough thoroughly to develop the gluten, which will give the bread its structure and chewiness.
• Warm Environment: Allow the dough to rise in a warm, draft-free spot for optimal fermentation.
• Baking Stone: Using a baking stone or an inverted baking sheet helps achieve a crisp and evenly baked crust.
• Cooling Time: Let the bread bowls cool slightly before hollowing them out to prevent tearing the bread.

HAPPY BAKING!