Description
These sourdough bread bowls are crusty on the outside with a soft, chewy interior, perfect for serving hearty soups or stews. Made with an active sourdough starter, bread flour, and baked with steam for an artisan crust, these bowls boast a deep flavor developed through slow fermentation and offer a delightful homemade touch to your meal.
Ingredients
Dough Ingredients
- 1/2 cup active and bubbly sourdough starter (100g)
- 2 cups filtered water (480g)
- 2 tablespoons granulated sugar (30g)
- 1/4 cup olive oil (55g)
- 7 cups bread flour (840g)
- 1 teaspoon salt (8g)
Egg Wash
- 1 large egg
- 1 tablespoon filtered water
Instructions
- Make the Dough: In a large bowl, whisk together the active sourdough starter and filtered water until fully dissolved. Then mix in the granulated sugar and olive oil until well combined.
- Add Dry Ingredients: Sift the bread flour and salt into the liquid mixture, stirring by hand or with a stand mixer until all ingredients are fully incorporated into a rough dough.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for 15 minutes to allow the flour to hydrate fully and begin gluten development.
- Knead the Dough: Uncover and knead using a stand mixer with a dough hook attachment on medium speed for about 6 minutes, or knead by hand for the same duration, until the dough is smooth, elastic, and pulls away from the bowl sides.
- Bulk Fermentation: Cover the dough with a damp cloth and let it ferment at 71°F (21°C) for 8 to 10 hours or overnight, until it doubles in size. Adjust time depending on ambient temperature.
- Shape the Bowls: Punch down the dough and turn it onto a lightly floured surface. Divide into six equal portions and pinch each into rough balls.
- Form Tight Rounds: Let the dough relax briefly, then shape each portion into tight round balls by pushing and pulling with your hands or a bench scraper to create surface tension.
- Second Rise: Place the shaped dough balls on a parchment-lined baking sheet with 3 inches of space between each. Let them rise at 71°F (21°C) for approximately 2 hours until visibly puffed and increased in size.
- Prepare Oven: Place a roasting pan on the lowest rack of the oven and preheat the oven to 450°F (230°C) with the pan inside to heat.
- Egg Wash and Scoring: Whisk the egg and water together to make an egg wash. Brush each dough ball with the wash or dust with flour, then score 2-inch crosses on top using a bread lame or sharp knife.
- Steam and Bake: Once preheated, carefully pour 2 cups of room temperature water into the hot roasting pan at the bottom of the oven to create steam, then immediately place the baking sheet with bread bowls on the rack above. Bake for 30 to 35 minutes until the crusts are deeply golden brown.
- Cool the Bowls: Remove the bread bowls from the oven and allow them to cool completely for at least two hours. This resting period finishes the interior cooking and sets the crumb.
- Core and Serve: After cooling, cut the tops off each bread bowl and hollow out the inside to create a cavity for soups or stews. Serve immediately or store as desired.
Notes
- Make sure your sourdough starter is active and bubbly before starting for the best rise and flavor.
- Resting and kneading times help develop gluten for a better structure and chew.
- Fermentation times can vary depending on room temperature; warmer rooms accelerate rising and cooler rooms slow it down.
- Using steam in the oven helps create a crisp crust with a beautiful sheen.
- Allowing the bread bowls to cool fully ensures the inside finishes cooking and prevents sogginess when filled.
- These bowls can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
