Homemade Sourdough Bread Bowls Perfect for Soup
Homemade sourdough bread bowls are the perfect way to enjoy your favorite soup and stews! They add a wonderful sour flavor and texture, complementing the soup while also serving as an edible container. The crusty exterior provides a nice contrast to the smoothness of most soups, making each bite even more enjoyable! And as the bread absorbs some of the soup’s flavors it enhances the overall taste.
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One of my favorite places to eat when I was growing up was Carrows Restaurant. They had the most amazing bread bowls that were served with thicker soups such as cream of broccoli and cream of potato. Cream of broccoli was my soup of choice until I had a food aversion due to the pregnancy of my first born. I literally could not stomach it for years! Sadly, once I was able to tolerate it again, they closed down. And anytime after that, when I would have some type of creamy soup, I would think back on those delicious bread bowls.
It never dawned on me to try to recreate them, even though I had been making homemade bread for most of my adult life! A year and a half ago, my mom pointed it out. So here is my version of those delicious sourdough bowls!
What do you eat in a bread bowl?
Popular soups for bread bowls include clam chowder, broccoli cheese, creamy potato, and hearty vegetable soups. Choosing a sturdy bread, like sourdough, holds up to the liquid without getting too soggy too quickly!
What can I use instead of a banneton proofing basket?
Instead of running out and buying a bunch of bannetons, which can get pretty pricey with a bunch of mini bread bowls proofing, here are some ideas to help you out:
- Cereal Bowls: Cereal bowls work well so long as they are not too shallow. Line them with tea towels and then flour it to prevent sticking.
- Mixing Bowls: Simply use a mixing bowl. I would also line the inside with some type of cloth and then generously flour it.
- Plastic Containers: Any container with a lid or plastic wrap can work. Just ensure it’s lightly greased or floured.
Equipment for the Sourdough Bowls
Large mixing bowl
4 small bowls
Plastic wrap, tea towels, or homemade bowl covers
Serrated knife
Kitchen scale
Wooden spoon or dutch dough whisk
Cookie sheet or a baking stone
Dough scraper
Sheet of parchment paper
Ingredients for Homemade Bread Bowls
- 500g all-purpose flour (or bread flour)
- 350g water (room temperature)
- 100g active sourdough starter
- 10g salt
- egg (for the egg wash)
Sourdough Bread Bowl Recipe
Night Before Baking
Feed your sourdough starter before going to bed.
The Next Morning
Combine Wet Ingredients: In a large bowl, mix warm water, and active sourdough starter. Stir with a wooden spoon or Dutch dough whisk in a circular motion until roughly combined.
Add Dry Ingredients: Add the flour and salt to the wet mixture and stir. It’s okay if the dough isn’t fully mixed at this point.
Rest the Dough: Cover the bowl with a damp towel, plastic wrap, or a plastic bag and let it rest for 15 minutes. This allows the flour to fully hydrate and kick-starts gluten development.
Stretch and Fold (First Set): After resting, use a dough scraper, bench scraper, or clean, wet hands to gather the dough from one side of the bowl, stretch it out, and fold it over itself. Turn the bowl a quarter turn and repeat the process, aiming for a somewhat square shape. Cover the bowl again with a damp towel and let it rest for another 20 minutes.
Repeat Stretch and Fold: After the 20-minute rest, perform another set of stretch and folds by stretching the dough from opposite ends and folding them over each other. Turn the bowl and repeat. Cover the bowl and let it rest for another 20 minutes. Do this for a total of three sets of stretch and folds.
First Rise (Bulk Fermentation): Once you’ve completed the three sets of stretch and folds, cover the bowl again and let the dough rise. Place it in a warm spot until the dough doubles in size, this should take about 4-6 hours.
(This initial process enhances the structure and flavor of the sourdough bread while promoting gluten formation through the stretch and fold technique. After the first rise, the dough will be ready to be shaped, proofed, and baked into delicious homemade sourdough bread bowls.)
Preparing for the Final Rise
Once the dough has doubled in size, gently turn the dough onto a floured surface and divide it into 4 equal dough balls (about 250g each for medium bowls).
Gently shape each portion into a round. Let them rest for 20-30 minutes, covered with a cloth.
Final Shaping:
Take each round and shape it again, tucking the edges under to create a smooth top.
Place each shaped dough into a floured proofing basket or bowl.
Cover the bannetons with plastic wrap or a damp towel and let the dough rise in the fridge for at least 3 hours. For a longer fermentation they can rise overnight in the fridge for about 12 hours.
Baking the Sourdough Bread Without a Dutch Oven
Place baking sheet on the bottom rack of your oven.
Place the pizza stone on the middle rack. Preheat your oven to 450 degrees.
About 10 minutes before the preheat time is up, carefully fill the baking sheet half way up with water and close your oven.
Carefully turn each loaf onto parchment paper. Score the tops with a sharp knife or blade.
Once the oven is preheated, open the oven, being careful to not get burned by the steam.
Place the dough with the parchment paper under it on the pizza stone or cookie sheet.
Bake for 30-40 minutes until golden brown and the internal temperature reaches about 200°F (93°C).
Cool and Hollow Out
Allow each round loaf to cool on a wire rack for at least an hour.
Once cooled, carefully slice off the tops of each bread bowl and use your hands or a spoon to hollow out the insides, creating a bowl shape.
Serve
Fill your sourdough bread bowls with your favorite soups or stews. Enjoy the delightful combination of flavors and the fun of eating the bowl afterward!
More Sourdough Recipes
The Best Cinnamon Raisin Sweet Sourdough Bread Recipe
Peanut Butter with Chocolate Sourdough Bread Recipe
Best Sourdough Bread Recipe with Almond and Raisins
Easy Sourdough Bread Recipe Without A Dutch Oven
Easy Italian Sourdough Flatbread Discard Recipe
Easy Same Day Sourdough Bread (Beginner’s Recipe)
Homemade Sourdough Bread Bowls Perfect for Soup
Equipment
- Large mixing bowl
- 4 small bowls
- Plastic wrap, tea towels, or homemade bowl covers
- Serrated knife
- Kitchen scale
- Wooden spoon or dutch dough whisk
- Cookie sheet or a baking stone
- Dough scraper
- Sheet of parchment paper
Ingredients
- 500 g all-purpose flour or bread flour
- 350 g water room temperature
- 100 g active sourdough starter
- 10 g salt
- egg for the egg wash
Instructions
Night Before Baking
- Feed your sourdough starter before going to bed.
The Next Morning
- Combine Wet Ingredients: In a large bowl, mix warm water, and active sourdough starter. Stir with a wooden spoon or Dutch dough whisk in a circular motion until roughly combined.
- Add Dry Ingredients: Add the flour and salt to the wet mixture and stir. It’s okay if the dough isn’t fully mixed at this point.
- Rest the Dough: Cover the bowl with a damp towel, plastic wrap, or a plastic bag and let it rest for 15 minutes. This allows the flour to fully hydrate and kick-starts gluten development.
- Stretch and Fold (First Set): After resting, use a dough scraper, bench scraper, or clean, wet hands to gather the dough from one side of the bowl, stretch it out, and fold it over itself. Turn the bowl a quarter turn and repeat the process, aiming for a somewhat square shape. Cover the bowl again with a damp towel and let it rest for another 20 minutes.
- Repeat Stretch and Fold: After the 20-minute rest, perform another set of stretch and folds by stretching the dough from opposite ends and folding them over each other. Turn the bowl and repeat. Cover the bowl and let it rest for another 20 minutes. Do this for a total of three sets of stretch and folds.
- First Rise (Bulk Fermentation): Once you’ve completed the three sets of stretch and folds, cover the bowl again and let the dough rise. Place it in a warm spot until the dough doubles in size, this should take about 4-6 hours.
- (This initial process enhances the structure and flavor of the sourdough bread while promoting gluten formation through the stretch and fold technique. After the first rise, the dough will be ready to be shaped, proofed, and baked into delicious homemade sourdough bread bowls.)
Preparing for the Final Rise
- Once the dough has doubled in size gently turn the dough onto a floured surface and divide it into 4 equal dough balls (about 250g each for medium bowls).
- Gently shape each portion into a round. Let them rest for 20-30 minutes, covered with a cloth.
Final Shaping
- Take each round and shape it again, tucking the edges under to create a smooth top.
- Place each shaped dough into a floured proofing basket or bowl.
- Cover the bannetons with plastic wrap or a damp towel and let the dough rise in the fridge for at least 3 hours. For a longer fermentation they can rise overnight in the fridge for about 12 hours.
Baking the Sourdough Bread Without a Dutch Oven
- Place baking sheet on the bottom rack of your oven.
- Place the pizza stone on the middle rack. Preheat your oven to 450 degrees.
- About 10 minutes before the preheat time is up, carefully fill the baking sheet half way up with water and close your oven.
- Carefully turn each loaf onto parchment paper. Score the tops with a sharp knife or blade.
- Once the oven is preheated, open the oven, being careful to not get burned by the steam.
- Place the dough with the parchment paper under it on the pizza stone or cookie sheet.
- Bake for 30-40 minutes until golden brown and the internal temperature reaches about 200°F (93°C).
Cool and Hollow Out
- Allow each round loaf to cool on a wire rack for at least an hour.
- Once cooled, carefully slice off the tops of each bread bowl and use your hands or a spoon to hollow out the insides, creating a bowl shape.
Serve
- Fill your sourdough bread bowls with your favorite soups or stews. Enjoy the delightful combination of flavors and the fun of eating the bowl afterward!
