everysourdough.com
Sourdough Bread Bowls
Four crusty, cup-measured sourdough mini loaves with a six-hour bulk rise, an overnight cold proof, and a covered-then-uncovered Dutch oven bake. Hollow them out for soup, stew, or chili.
- Total time
- About 17–21 hr, including overnight proof and cooling
- Yield
- 4 bread bowls
- Starter
- Active starter
- Heat
- 450°F / 232°C
Ingredients
Bread Bowl Dough
- 1 cup sourdough starter
- 1 cup water, plus a little more only if needed while kneading
- 3 cups bread flour, plus a little for dusting
- 3/4 Tbsp salt (2 1/4 tsp)
Method
Mix and Rest20-minute rest
- Mix the sourdough starter and 1 cup water thoroughly in a large bowl.
- Add the bread flour and sprinkle the salt over it. Mix lightly with a fork, then knead by hand. If the dough feels dry, add a little water while kneading, only until it comes together into a shaggy dough.
- Leave the dough uncovered on the counter for 20 minutes.
Fold and RiseAbout 6 hours
- Stretch and fold the dough to build tension. Cover the bowl and leave it on the counter for about 6 hours, until the dough is puffy and aerated. Room temperature and starter strength affect the timing.
Shape and Cold ProofFour mini loaves; overnight
- Lightly flour the work surface and the dough, then turn it out and divide it into 4 equal portions.
- Shape each portion into a taut ball, cinching the bottom closed. Place seam-side up in lightly floured mini bannetons or small bowls lined with clean, floured tea towels. Cover and refrigerate overnight.
Score and Bake450°F; 40 minutes per batch
- The next morning, preheat the oven to 450°F. Prepare parchment paper for the loaves. Use a Dutch oven and lid rated for this temperature; follow the manufacturer's preheating guidance.
- Turn the cold loaves onto the parchment and score the tops with a lame or sharp knife. Transfer to the Dutch oven, leaving room for expansion; bake 2 at a time if they fit. Keep the remaining dough refrigerated.
- Bake with the lid on for 20 minutes. Remove the lid and bake for another 20 minutes, until browned and the center reaches about 200–210°F. Total baking time is about 40 minutes per batch.
- Transfer to a wire rack. Repeat with the remaining 2 loaves; allow the oven and vessel to return to baking temperature as needed.
Cool and ServeServing suggestion
- Let the loaves cool completely. To serve as bread bowls, cut a lid from the top and scoop out some crumb, leaving a sturdy wall and bottom. Fill just before serving; save the lids and removed bread for dipping.
Helpful Notes
My saved note:
Everyday Bread - Active starter
Sourdough Bread Bowls
Four crusty, cup-measured sourdough mini loaves with a six-hour bulk rise, an overnight cold proof, and a covered-then-uncovered Dutch oven bake. Hollow them out for soup, stew, or chili.
- Total time
- About 17–21 hr, including overnight proof and cooling
- Hands-on
- About 25 min
- Yield
- 4 bread bowls
- Starter
- Active starter
- Difficulty
- Intermediate
- Heat
- 450°F / 232°C
- Pan or vessel
- 4 mini bannetons or towel-lined bowls + Dutch oven
Gather first
Ingredients
Ingredients
Bread Bowl Dough
- 1 cup sourdough starter
- 1 cup water, plus a little more only if needed while kneading
- 3 cups bread flour, plus a little for dusting
- 3/4 Tbsp salt (2 1/4 tsp)
Method
Step by step
Part 1
Mix and Rest
- Mix the sourdough starter and 1 cup water thoroughly in a large bowl.
- Add the bread flour and sprinkle the salt over it. Mix lightly with a fork, then knead by hand. If the dough feels dry, add a little water while kneading, only until it comes together into a shaggy dough.
- Leave the dough uncovered on the counter for 20 minutes.
Part 2
Fold and Rise
- Stretch and fold the dough to build tension. Cover the bowl and leave it on the counter for about 6 hours, until the dough is puffy and aerated. Room temperature and starter strength affect the timing.
Part 3
Shape and Cold Proof
- Lightly flour the work surface and the dough, then turn it out and divide it into 4 equal portions.
- Shape each portion into a taut ball, cinching the bottom closed. Place seam-side up in lightly floured mini bannetons or small bowls lined with clean, floured tea towels. Cover and refrigerate overnight.
Part 4
Score and Bake
- The next morning, preheat the oven to 450°F. Prepare parchment paper for the loaves. Use a Dutch oven and lid rated for this temperature; follow the manufacturer's preheating guidance.
- Turn the cold loaves onto the parchment and score the tops with a lame or sharp knife. Transfer to the Dutch oven, leaving room for expansion; bake 2 at a time if they fit. Keep the remaining dough refrigerated.
- Bake with the lid on for 20 minutes. Remove the lid and bake for another 20 minutes, until browned and the center reaches about 200–210°F. Total baking time is about 40 minutes per batch.
- Transfer to a wire rack. Repeat with the remaining 2 loaves; allow the oven and vessel to return to baking temperature as needed.
Part 5
Cool and Serve
- Let the loaves cool completely. To serve as bread bowls, cut a lid from the top and scoop out some crumb, leaving a sturdy wall and bottom. Fill just before serving; save the lids and removed bread for dipping.
Part 6
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Browned crust; center about 200–210°F / 93–99°C
Storage
Cool completely and store unfilled in an airtight container for up to 2 days, or freeze well wrapped.
Reheat or serve
Refresh unfilled bowls in a 350°F / 177°C oven until warm and crisp. Hollow and fill just before serving.
Keep Baking
Related sourdough recipes
Everyday Bread
One Day Sourdough Loaf
A same-day sourdough loaf with a six-hour bulk rise, an accelerated freezer proof, and a covered loaf-pan bake.
Everyday Bread
One-Day Cheesy Garlic Sourdough Focaccia
A forgiving, same-day focaccia with a crisp buttery crust, pockets of garlic, and a golden layer of melted Colby Jack.
Everyday Bread
One-Day Honey-Wheat Sourdough Sandwich Loaf
A soft, lightly sweet whole-wheat loaf with a flexible same-day rise, two simple sets of stretch and folds, and a dependable sandwich-ready crumb.