Can I make these bread bowls without a sourdough starter?

While traditional yeast can be substituted, you'll miss out on the distinctive tangy flavor and improved digestibility that sourdough provides. If you don't have a starter, begin with 1 teaspoon of instant yeast dissolved in the water, and reduce the bulk fermentation time to 2-3 hours. The texture will be different, but they'll still function as bread bowls.

Why did my bread bowls go flat instead of maintaining their round shape?

This typically happens when the dough lacks sufficient strength or is overproofed. Ensure you're using high-protein bread flour and performing adequate stretch and folds during bulk fermentation. Watch for appropriate fermentation signs – the dough should increase by about 50%, not double. If your kitchen is warm, consider reducing proofing time.

How do I prevent the soup from soaking through the bread bowl too quickly?

Three techniques help tremendously: 1) Toast the interior of the hollowed bowls for 5-10 minutes at 350°F before filling, 2) Brush the inside with olive oil or melted butter to create a moisture barrier, and 3) Make sure your bread is completely cooled before hollowing. The structure continues to set as it cools.

Can I make mini bread bowls for appetizers?

Absolutely! Divide the dough into 8 equal portions (about 120g each) instead of 4. Reduce the baking time to 20-25 minutes total, and watch them closely as they'll bake faster. Mini bowls are perfect for individual appetizer portions of spinach dip, chili, or even individual desserts.

What's the best way to reheat leftover bread bowls?

To restore crispiness to day-old bread bowls, preheat your oven to 350°F, lightly spritz the bread with water, and heat for 5-7 minutes until warmed through and crisp on the outside. Microwaving will make them chewy rather than crispy, so avoid that if possible.

Perfect Sourdough Bread Bowls

Description

Homemade sourdough bread bowls are perfect for soup season with their crispy, artisanal crust and soft, tangy interior.

Ingredients

Scale

100g active sourdough starter
400g bread flour
100g whole wheat flour
350g filtered water, room temperature
10g fine sea salt
Rice flour for dusting (optional)
1 tablespoon olive oil

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Instructions

Mix the dough: Combine starter with water until dissolved. Add both flours and mix until no dry flour remains. Cover and let rest for 30 minutes.
Add salt and develop strength: Sprinkle salt over dough and incorporate with wet hands. Perform 4-6 sets of stretch and folds at 30-minute intervals over 2 hours.
Bulk fermentation: Cover and let rise at room temperature (70-75°F) for 4-6 hours until increased in volume by about 50% with visible bubbles.
Shape the bowls: Divide dough into 4 equal pieces (about 240g each). Shape each into a tight ball by pulling edges toward center and creating surface tension.
Cold proof: Place shaped dough seam-side up in floured bannetons or lined bowls. Cover and refrigerate for 12-24 hours.
Prepare for baking: Preheat oven to 450°F (230°C) with a baking stone or Dutch oven inside for 45 minutes. Remove dough from refrigerator 30 minutes before baking.
Bake: Turn dough onto parchment paper, brush with olive oil, and score tops with a crosshatch pattern. Transfer to hot baking stone or Dutch oven. Create steam by spraying oven walls with water or placing a pan of water on bottom rack. Bake for 20 minutes with steam, then 15-20 minutes more until deeply golden (internal temperature 205-210°F).
Cool completely: Transfer to wire rack and cool for at least 2 hours before hollowing.
Create bowls: Cut a circle in the top of each bread bowl about 1/2 inch from edge. Remove top and gently hollow out interior, leaving 1/2-inch border on bottom and sides. Save removed bread for dipping.
Prepare for serving: For extra crispy bowls, brush insides with olive oil and bake at 350°F for 5-10 minutes. Cool slightly before filling.

Notes

For extra sturdy bowls: Replace 50g of bread flour with vital wheat gluten, or brush the interior with melted butter to create a moisture barrier.
Flavor variations: Add 1 tablespoon dried herbs and 2 minced garlic cloves after the autolyse stage.
Troubleshooting flat bowls: If bowls spread rather than rise upward, decrease water to 340g and perform additional stretch and folds.
Make-ahead: Store unfilled bread bowls in an airtight container for up to 3 days or freeze for up to 1 month.
Same-day option: For faster bread bowls, use 125g starter and keep dough in a warmer environment (78-82°F).

Prep Time: 30 minutes
40 minutes: 18 hours
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: Ireland

Nutrition

Serving Size: 1 bread bowl
Calories: 300 kcal
Sugar: 2g
Sodium: 400mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Carbohydrates: 60g
Fiber: 3g
Protein: 10g