Sourdough Bread Bowls (Classic Artisan & Discard Method)
There’s something incredibly comforting about tearing into a golden, crusty sourdough bread bowl filled with warm soup on a cold day. Whether you’re using a bubbly, active starter or making the most of discard, this recipe gives you two foolproof paths Classic Artisan for deeper tang and chew, or a quicker Discard method to get sturdy, soup-ready bowls every time.
Ingredients
For the Dough
- 150 g active sourdough starter (or levain) bubbly and at peak strength
- 420 g warm filtered water about 32°C / 90°F
- 660 g unbleached all-purpose or bread flour bread flour gives a chewier crust
For the Salt
- 13 g kosher salt balances flavor and strengthens gluten
Optional Egg Wash
- 1 large egg for shiny crust finish
- 1 tbsp water to thin the egg wash
Instructions
- Step 1 – Build a Levain (Optional, Classic Method): The evening before, mix 50 g starter, 50 g flour, and 50 g water. Let sit at room temperature until doubled and bubbly by morning. Use 150 g of this levain for the dough.
- Step 2 – Mix & Autolyse: In a large bowl, stir 150 g active levain (or starter) with 420 g warm water. Add 660 g flour and mix until no dry bits remain. Cover and rest 30–60 minutes.
- Step 3 – Add Salt: Sprinkle 13 g kosher salt over the dough. With wet hands, press and fold until the salt is fully incorporated and the dough feels smoother.
- Step 4 – Stretch & Folds: Over the next 2–3 hours, perform a set of stretch-and-folds every 30 minutes. After the final set, let the dough rest until aerated and noticeably expanded.
- Step 5 – Divide & Shape: Turn dough onto a lightly floured surface. Divide into 4 equal pieces. Gently tighten each into a round. Rest 10 minutes, then shape more firmly into tight rounds. Place seam-side up in floured bowls or proofing baskets.
- Step 6 – Cold Fermentation: Cover and refrigerate the shaped dough for at least 12 hours (up to 48 hours) to develop flavor and structure.
- Step 7 – Preheat & Bake: Preheat oven to 475°F (245°C). Keep dough cold until loading. Bake using your setup Dutch oven, baking sheet with steam tray, or stone/steel until deeply golden and crusty. Brush with optional egg wash just before baking for shine.
- Step 8 – Cool Completely: Transfer to a wire rack and cool fully to set the crumb and avoid gumminess.
- Step 9 – Make the Bowls: Using a serrated knife, cut a circular lid from the top at a slight inward angle. Hollow the center, leaving ~½-inch (1.25 cm) walls. Save the soft interior for dipping.
- Step 10 – Fill & Serve: Add hot soup or dip just before serving. Replace the lid or serve it on the side to keep contents warm.
Notes
Expert Tip: Use a digital kitchen scale for consistent hydration and texture.
Troubleshooting: Flat bowls often point to weak starter, under-proofing, or low steam ensure a bubbly starter and add steam early. Gummy centers come from slicing too soon or under-baking; cool fully and bake to an internal 205–210°F (96–98°C). If the crust is too hard, reduce uncovered time; if too soft, finish baking without steam to dry the crust.
Storage: Keep cooled bowls in a paper bag or bread box at room temperature for up to 2 days. Refresh in a hot oven if the crust softens. Freeze individually wrapped bowls for up to 3 months; thaw, then warm at 350°F (175°C) for 10–15 minutes.
Serving Ideas: Great with broccoli cheddar, classic chili, French onion, spinach–artichoke dip, or creamy tomato basil.
No pork or alcohol: Pair with vegetarian or poultry-based soups; avoid alcohol-based deglazing use broth instead.