Easy Sourdough Bread Bowls | Step-by-Step Recipe, by Keep it Sweet Kitchen on YouTube. 22 min 36 s.
- Video length
- 22 min 36 s
- Time to do it
- 1 day (about 1 hour active)
- Difficulty
- Medium
- Steps
- 9
What you need
Steps
Weigh your flour and water into a large bowl. Mix until no dry flour remains, cover, and let the dough rest so the flour hydrates before you add the starter.
Add the active starter and salt. Squeeze and fold the dough until everything is evenly combined and the dough feels smooth.
Do a set of stretch and folds: grab one side of the dough, stretch it up and fold it over the middle. Rotate the bowl and repeat around the dough.
Cover the bowl and let the dough bulk ferment at room temperature until it looks puffy and jiggly and has grown by about half to two thirds.
Turn the dough onto a lightly floured counter. Divide it into equal pieces for your bowls, then pre-shape each piece into a tight round.
Let the rounds rest, then shape each one again into a taut ball with a sealed bottom. Place them seam side up in floured proofing baskets.
Cover and chill the baskets in the fridge overnight for a cold ferment. This firms the dough and deepens the flavor.
Heat your Dutch oven to about 450 F (230 C). Turn a dough ball onto parchment, score the top with a lame, and bake covered, then uncovered until deep brown.
Cool the bowls completely on a rack. Cut a circle from the top of each, pull out the soft inside, and fill with hot soup.
Tips and common mistakes
Use a starter that is bubbly and has doubled after feeding, or the dough will not rise.
Keep the dough covered during bulk fermentation so the surface does not dry out and form a skin.
Score each bowl before baking so steam escapes and the crust opens instead of tearing.
Let the bread cool fully before hollowing it out, or the inside will tear and go gummy.
Questions
Can I make bread bowls with regular yeast instead of sourdough?
Yes. Use a standard lean bread dough with instant yeast and follow the same shaping and baking steps. The flavor will be milder and the rise faster.
How do I keep the bowl from getting soggy with soup?
Hollow the bowl and toast the inside for a few minutes, or brush it with a little oil and bake. Serve the soup hot and eat soon after filling.
How big should each dough piece be for a bread bowl?
Around 200 to 250 grams of dough per bowl works for a single serving. Weigh the pieces so they bake evenly.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
