Make your own wonderful sourdough bread bowls for your favorite homemade soups.
Keyword bread bowl, sourdough recipes, traditional
Prep Time 3 hourshours30 minutesminutes
Cook Time 30 minutesminutes
Total Time 4 hourshours
Author Cultured Palate
850gramsunbleached white flour
Mix the starter, flour and water together. Allow it to rest for 30 minutes.
Add the salt to the dough and mix thoroughly using the stretch and fold technique right in the bowl. To do this simply stretch one side of the dough lifting it slightly out of the bowl but not allowing the dough to tear and fold it back to the center of the ball of dough. Pat down the seam and turn the bowl ¼ turn and repeat stretching and folding until you have done the whole ball of dough. See "stretch and fold in the bowl" illustration for more detail. Allow the dough rest for 30 minutes.
Repeat the stretch and fold in the bowl on the ball of dough for 10 rounds. Rest 30 min.
Repeat the stretch and fold in the bowl again for 10 rounds. Rest for 30 minutes.
Put the dough on a lightly floured counter (you still want the dough to have traction on the counter top) and do the stretch and fold technique for 1 round. Form the dough into a ball and place in a lightly oiled bowl. Cover the bowl with saran wrap. Allow to rest for 30 minutes.
Repeat the stretch and fold on the floured counter. Reform the dough into a ball and replace it in the bowl. Leave the dough at room temperature until it has increased by 50%.
Place the dough in the refrigerator overnight - plans changed when I first began my dough and it ended up in the refrigerator for 24 hours and still worked great!
Turn the dough out onto a lightly floured surface. Divide into six equal parts and loosely shape into rounds. Let rest for 60 minutes.
Shape into round balls (or boules) and proof in baskets or supported by tea towels for 30 to 45 minutes.
Preheat the oven to 450 F.
Score the boules and place in preheated oven. Bake with steam for 30 - 40 minutes or until they are golden brown.
To bake with steam, place a metal (not glass) pan in the bottom of the oven while it is preheating. After putting the boules in the oven, carefully pour 1 cup of boiling water in the pan and quickly close the oven door. Be careful not to spill any water on the glass window of the door as there are reports of shattered glass with this method. I did it so it can be done - just be careful! You can also put a towel over the glass of the door while you pour the water - just take it out before you shut the oven.
To make bread bowls, cut around the edge of the boules and into the bread but be careful not to cut all the way through. Use your fingers to tear the middle out forming a bowl. Serve the middle on the side for dipping.
Bread Bowls Made With Sourdough
The following Sourdough Bread Bowls recipe does require a scale. Many sourdough bread recipe ingredients are determined by weight since it is more accurate than measurements so, I purchased from my affiliate the Cuisaid ProDigital Scale. While it is certainly not one of the more expensive digital scales, I am very pleased with it.