Sourdough Bread Bowls
These sourdough bread bowls have the authentic flavor of a traditional sourdough loaf, but are just made small & are perfect as soup holders!
Servings: 6 bread bowls
Calories: 370kcal
Equipment
- Food scale
- Mixing bowl
- Proofing baskets or 6 soup bowls
- Bench scraper
- Silicone scraping tool optional, but handy!
- Scoring tool or a razor
- Pizza stone or steel
Ingredients
For the Levain
- 20 grams active sourdough starter fed within 8-12 hours
- 50 grams all-purpose flour
- 50 grams whole wheat flour
- 100 grams water
For the Dough
- 625 grams bread flour
- 175 grams whole wheat flour
- 200 grams levain from above
- 550 grams water
- 18 grams salt
Instructions
Make the levain
- In a small mason jar or glass jar mix the levain.
- Add the active sourdough starter, whole wheat flour, all-purpose flour, and water.
- Mix well using a fork or silicone spatula, cover loosely, and let it rest for 8-12 hours.
Mix the dough
- The following morning add the bread flour, whole wheat flour, and water to a mixing bowl. Mix with your hands until a rough dough ball is formed. Cover with plastic wrap and allow the dough to rest for 45 minutes.
Mix the levain and dough & knead
- After the dough has rested, sprinkle 18 grams of salt over the dough mixture & dimple it into the dough.
- Next, spread the levain over the dough and mix it well by dimpling it into the dough using your hands.
- Place the mixture onto a lightly floured surface and knead the dough for 5-7 minutes or until it comes together. Add flour as necessary to prevent stickiness.
- Place the dough back in the bowl, cover it with plastic wrap, and allow it to rest for 30 minutes in a warm spot.
Stretch and folds
- After the dough has rested, perform the first stretch and fold.
- Scoop your hand under a portion of the dough, stretch it up a few inches, and fold it to the opposing side. Do this to each section of the dough (totaling about 4-5 sections).
- Cover the dough and let it rest and perform 3 more stretch and folds in 30-minute increments totaling 4.
- Once all 4 stretch and folds have been completed, cover the dough and allow it to rest for the remaining of the bulk rise.
Pre-shape the dough
- After the dough has completed its first bulk rise it should be doubled in size, have bubbles on the surface, and jiggly.
- Remove the dough from the bowl onto a lightly floured surface and gently press it down into a rectangular shape.
- Using flour, draw 2 verticle lines and 1 horizontal line across the dough so it creates 6 sections (if making only 4 bread bowls read the tip section).
- Using a bench scraper, cut the dough along the floured lines. Each dough ball should weigh around 250 grams.
- Work each dough ball into a circle and let it rest for 5-10 minutes.
- Use the envelope-style shaping method to pre-shape the dough.
- Fold the top of the dough to the center, the left side to the center, the right side over the left side, and the bottom of the dough to the center.
- Flip the dough over (smooth side up) and tighten the shape using your hands by pulling the dough towards you & using circular motions.
- Make sure each dough ball is facing smooth side up, cover them with a tea towel, and allow the dough to rest for 20-30 minutes.
Final shaping
- After the dough has rested, use the same envelope-shaping method and shape the dough 1 more time. Shaping it twice will allow for an optimal rise in the oven.
- Once all dough balls have been shaped, place them in lightly floured, linen-lined soup bowls or banneton baskets seam side up.
- Cover the dough with the extra towel or place the bowls in a large ziplock bag with an elastic band.
- Allow the dough to rest in the refrigerator for 12-24 hours.
Score and Bake
- The following morning, preheat the oven to 450 degrees with the pizza stone or steel in the oven for 30 minutes.
- When ready to place the dough in the oven, remove three dough balls from the refrigerator and place them on parchment paper (about an inch apart) smooth side up. They will need to be baked in 2 batches.
- Using a scoring tool or a sharp razor score a square shape on top of each dough ball. This will help as a guide when cutting the bread bowls after they are baked.
- Transfer the parchment paper with the dough balls to the pizza stone and bake for 30-35 minutes.
- Simultaneously place a metal tray at the bottom of your oven with 1 cup of ice on it to create steam to give the bread that beautiful, brown crust.
- After baking both batches, allow the bread bowls to rest for 1-2 hours before cutting into them,
- Sourdough bread bowls can last for 4-5 days on the counter in your bread bag of choice or in an airtight container.
Notes
Baker's schedule: Make the levain the evening before and mix the dough in the morning. Allow the dough to rest 7-9 hours (at 70 degrees F), shape, and place into the refrigerator for 12-24 hours. Bake the following morning.
Keep in mind the temperature of your home will affect the above times. My rule of thumb is to watch the dough, not the clock.
TIP: This recipe can make 4 or 6 bread bowls. If making 4 bread bowls, each dough ball will weigh around 390-400 grams.
Nutrition
Serving: 1bread bowl | Calories: 370kcal | Carbohydrates: 50g | Protein: 11g | Fat: 2g | Sodium: 600mg
