How To Make Sourdough Bread Bowls

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Sourdough bread bowls are a delicious way to serve your favorite soup.

The crisp crust and chewy within pair wonderfully with creamy or broth based soup-and the best part?  You get to eat the bread bowl as y'all go!  This recipe is adapted from my Artisanal Sourdough Loaves and makes six private sized boules of staff of life.  If you're familiar with my original recipe, this one will exist a breeze.

What you lot demand to make the sourdough bread bowls:

Sourdough Starter

You need an active sourdough starter for this recipe.  I feed my starter daily, so it is always ready to use.  If you store your starter in the refrigerator, make sure you pull it out at least ii days before you programme on baking.  Feeding information technology at to the lowest degree two times will refresh the starter enough to make beautiful loaves of bread.

Leaven

A leaven is the building block for this sourdough staff of life.  It begins with a small-scale amount of sourdough starter that is fed whole-wheat flour and water.  To jumpstart the fermentation, the leaven needs to rise somewhere around 80ºF.  My oven has a proof setting that works perfectly for this step.  If you don't have that setting, go along it in the oven with the light turned on (information technology may have a niggling longer to double in size though).

Water

For best result, ever use warm filtered water when making sourdough staff of life.  I have a Britta H2o Filter Dispenser that I keep in my refrigerator-I use this to top off drinking glass pitcher that I store on the counter for my daily starter feedings.  When I'm ready to make the leaven, I set the glass in hot water for a few minutes until information technology reaches 80ºF.

Bread Flour

The majority of this loaf is bread flour-the loftier poly peptide content gives the bread a cute chewy texture.

Whole-Wheat Flour

The whole-wheat flour is used in ii ways.  First, in the leaven to spring start the fermentation.  Whole-wheat flour contains more nutrients than all purpose or bread flour, and so the yeast has more to consume.  Second, it lends a more robust flavour and texture to the terminal bread.

Salt

I use Mortons Coarse Kosher common salt.  It takes a niggling fourth dimension to piece of work into the dough, just that isn't a bad thing.  If yous are using a finer salt it volition deliquesce into the dough much faster.

Equipment and supplies you need to make the sourdough bread bowls:

Linen or Cotton fiber napkins

Yous will need six cotton wool or linen napkins to line the bowls for the overnight proof.

Soup Bowls

After the bread dough is shaped, soup bowls are used for the final proof.  Normally, a banneton basket is used, but in this case soup bowls work perfectly!  It can be glass, ceramic or plastic-just make sure that the bottom is more round than flat.  Yous want a bowl that will "cradle" the dough as it grows in size. The ones I use are about v and a half inches wide.

Blistering stone

A ceramic blistering rock is essential.  It gets pre-heated, so the bread starts to form a crust as soon every bit it hits the oven (you can besides utilize information technology to make awesome pizzas!).

Peel

A wood skin makes transferring the dough in and out of the oven And so much easier!

How to brand the sourdough bread bowls:

STEP 1

Make the leaven

The night before y'all begin, feed your starter so information technology is refreshed and ready to build the leaven (nearly 8-12 hours ahead of time).  I build my leaven first thing in the morning time.  To begin, mix the starter and warm filtered water in a modest jar or bowl.  Add the whole-wheat flour and mix until there are no more dry lumps.  Encompass and proof at 80ºF for four hours.   My oven has a proof setting that stays but above 80ºF.  A skillful alternative is to go along the bowl in your oven with the light on.   The leaven is ready to utilise when it has doubled in size, looks really active, and has bubbles breaking on the surface.

Stride 2

Make the dough

When the leaven is set, make the bread dough.  In a large basin, add the leaven and 600 grams of warm h2o.  Stir to break up the leaven.  Add the remaining flours and mix.  Knead the dough by hand until there are no more than dry bits of flour (it volition exist very glutinous).  Scrape down the sides of the bowl, cover, and rest for xxx minutes.  Sprinkle eighteen grams of table salt on the surface and pinch into the dough with a wet mitt.  Continue to mix until all of the salt has dissolved.  Embrace again and residue in a warm spot for 4 hours of bulk fermentation.

STEP 3

Bulk fermentation

While majority fermenting, y'all will need to stretch and fold the dough every 30 minutes.  With a moisture hand, scoop one quarter of the dough from the bottom of the basin.  Stretch up equally far as it will naturally pull and fold information technology back onto the center of the dough.  Rotate the bowl and repeat three more times, then that all of the dough has been stretched.  Encompass and place the bowl back in a warm spot to continue proofing.

Stride 4

Dividing the dough

After the four hours are up, the dough will accept grown substantially and volition take a very supple texture.  At this bespeak, quickly scrape the dough from the bowl onto a floured surface with a bowl scraper.  Divide the dough into 6 pieces with a demote scraper.

Starting with one portion of the dough, bring the top, bottom, left, and right sides to the center-starting to form a ball.  Bring the remaining iv corners to the center, tightening the shape.  Apply the demote scraper to pick upwards the dough and flip information technology over onto the seam.  Gently round the ball with the side of your hand and the bench scraper.

Let the dough residual for 30 minutes.

STEP five

Shaping the dough

To form the dough into the final boule shape, flip i of the dough balls onto a well floured surface.  Loosen the top and bottom corners to from a long rectangular shape.  Pull the meridian edge downward to the center.  Pinch a small amount of dough from the left and correct sides and bring to the center.  Overlap the dough as you work your fashion downward, like you are stitching the seam together.  Once you get to the bottom, tightly roll the dough up towards the top.  Use a bench scraper to flip the dough over.  Roll the dough between the edges of your palms to tighten and form more than of a ball shape.

STEP 6

Last Proof

For the final proof, you will demand cotton or linen napkins and soup bowls.  Line the bowls with the napkins and generously dust with flour.  In one case the bread is rolled into the final shape, transfer into the lined bowl and fold over the flaps of the napkin to embrace the dough.  Once all six portions are covered, place in the refrigerator to proof overnight.

Pace 7

Scoring and Baking

Pre-estrus your oven to 475º F with a ceramic baking stone on the middle rack and a heavy metal canvass tray on the bottom rack.  When you are ready to bake the first batch of staff of life bowls, (information technology will broil in ii batches) transfer three rounds of dough onto a canvas of 12×16" parchment newspaper set atop a woods peel. Sprinkle over flour and speedily make four slashes (to form a box)with a bread lame or razor blade.  For an extra flourish, I like to add together a wheat design to the heart.

 To bake, quickly slide the parchment newspaper off the peel onto the hot baking stone.  Pour 1/2 loving cup of water ice onto the hot baking tray.  The steam will form a beautiful crust.  Bake at 475ºF for 25 minutes.

Now for the hardest function…await until the bread is completely absurd before serving!  I know information technology is so tempting, but this ensures that the inside reaches the perfect texture.

How to serve sourdough bread bowls:

To turn the boules into bread bowls, cut into the bread along the square design.  A serrated knife works best for this job.  Try to cut at an angle (towards the side of the basin) so you take lots of room for the soup.  Pull off the top and scoop out whatever extra bread.

 Ladle in your favorite soup and serve with the lid!  As yous terminate the soup be sure to pull off pieces of bread to savor!

Store any unused bread in a bag at room temperature for a week, or wrap tightly and store in the freezer for one month.

Sourdough Bread Bowls

The crisp chaff and chewy inside pair wonderfully with flossy or goop based soup-and the best part?  You become to eat the bread as you get!

Prep Time: two hours 30 minutes

Melt Fourth dimension: 50 minutes

Proofing/Fermenting Fourth dimension: one day 8 hours

Course: Principal Class, Soup

Keyword: sourdough

Makes: six Bread bowls

• half dozen Cotton or linen napkins

• Six 5-6" wide soup bowls

• Wood Peel

• 12x16" parchment paper

• Baking Stone

Leaven

• 25 grams sourdough starter fed and still at peak
• 50 grams whole-wheat flour
• l grams water filtered, 80ºF

Bread Dough

• 125 grams leaven as prepared above
• 600 grams h2o filtered, 80ºF
• 625 grams bread flour
• 175 grams whole-wheat flour
• 18 grams salt I use Mortons Fibroid Kosher

• Prepare the leaven.

  Mix the starter and water in a small-scale jar or bowl.  Add the flour and mix until there are no more dry lumps.  Cover and proof at 80ºF for four hours.  The leaven is set up to utilize when it has doubled in size, looks really active, and has bubbles breaking on the surface.

• Brand the dough.

  In a large basin, add the leaven and 600 grams of warm water.  Stir to break up the leaven.  Add the remaining flours and mix.  Knead the dough past paw until there are no more dry out bits of flour (it will be very sticky).  Scrape downward the sides of the bowl, cover, and rest for 30 minutes.  Sprinkle 18 grams of salt on the surface and pinch into the dough with a moisture hand.  Continue to mix until all of the salt has dissolved.  Encompass once more and rest in a warm spot for iv hours of bulk fermentation.

• Bulk fermentation.

  While majority fermenting, you will need to stretch and fold the dough every 30 minutes.  With a wet paw, scoop one quarter of the dough from the bottom of the basin.  Stretch upward as far equally it volition naturally pull and fold it back onto the center of the dough.  Rotate the bowl and echo 3 more times, then that all of the dough has been stretched.  Cover and place the bowl dorsum in a warm spot to continue proofing.

• Dividing the dough

  After the four hours are up, the dough volition have grown substantially and will have a very supple texture.  At this point, quickly scrape the dough from the bowl onto a floured surface with a bowl scraper.  Divide the dough into half dozen pieces with a bench scraper. Starting with one portion of the dough, bring the top, bottom, left, and right sides to the eye-starting to grade a ball.  Bring the remaining four corners to the middle, tightening the shape.  Use the demote scraper to selection up the dough and flip it over onto the seam.  Gently round the ball with the side of your hand and the demote scraper. Let the dough balance for 30 minutes.

• Shaping the dough

  To form the dough into the final boule shape, flip one of the dough balls onto a well floured surface.  Loosen the tiptop and bottom corners to from a long rectangular shape.  Pull the pinnacle edge downwardly to the center.  Pinch a small amount of dough from the left and right sides and bring to the center.  Overlap the dough equally you work your fashion down, like you are stitching the seam together.  One time you get to the bottom, tightly roll the dough upward towards the height.  Use a bench scraper to flip the dough over.  Roll the dough between the edges of your palms to tighten and grade more of a ball shape.

• Final Proof

  For the final proof, you will demand cotton or linen napkins and soup bowls.  Line the bowls with the napkins and generously dust with flour.  Once the breadstuff is rolled into the final shape, transfer into the lined basin and fold over the flaps of the napkin to encompass the dough.  Once all six portions are covered, place in the refrigerator to proof overnight.

• Scoring and Baking

  Pre-estrus your oven to 475º F with a ceramic baking stone on the eye rack and a heavy metal canvass tray on the lesser rack.  When you are ready to broil the showtime batch of staff of life bowls, (it will bake in ii batches) transfer three rounds of dough onto a sheet of 12×16" parchment paper set atop a wood peel. Sprinkle over flour and quickly make four slashes (to class a box) with a bread lame or razor blade.  For an actress flourish, I like to add a wheat design to the center.

  To bake, quickly slide the parchment newspaper off the peel onto the hot blistering stone.  Pour one/2 cup of ice onto the hot blistering tray.  The steam volition form a beautiful crust.Bake at 475ºF for 25 minutes.

• Allow the breadstuff to cool completely before serving for the all-time texture.

• How to Serve the Sourdough Bread Bowls

  To plow the boules into breadstuff bowls, cutting into the breadstuff along the square design.  A serrated knife works all-time for this job.  Try to cut at an angle (towards the side of the bowl) so you have lots of room for the soup.  Pull off the top and scoop out any actress bread.  Ladle in your favorite soup and serve with the hat!  Every bit yous finish the soup be sure to pull off pieces of bread to enjoy!

• For best results, feed your starter 8 hours earlier making the leaven.
• Let the staff of life to cool completely before serving.
• Shop whatsoever unused bread in a bag at room temperature for a week, or wrap tightly and shop in the freezer for one month

Let me know how information technology was!

Source: https://www.artisanaltouchkitchen.com/2020/11/30/sourdough-bread-bowls/

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