Homemade Sourdough Bread Bowls: A Recipe from the Farm

Last Updated on August 28, 2023 by TheFarmChicken

A perfect way to enjoy fall… Homemade Sourdough Bread Bowls: A Recipe from the Farm. Bread bowls are a fancy and fun way to serve all the thick, creamy, and delicious soups out of this fall and winter. Yum!

I think we are going to file this under Fancy Farm Food. Sourdough Bread Bowls are something that a person is more likely to make sometimes and not every week! A perfect recipe to celebrate an anniversary or really any small family gathering. These little bread bowls are a labor of love and take a little more time than traditional artisan bread but are so fun and unique.

The biggest thing I wanted when making this recipe was for the bowls not to be too big. I wanted a manageable size. One that I didn’t feel like I was eating a whole loaf of bread and not wasting any either. Plus, you can always add more soup to your bread bowl if you want more soup. So here we are, a cute little sourdough bowl that has a crusty exterior to keep all the soup goodness in and a delicious interior to tear away as you enjoy your think soup or chili.

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Another Way to Serve These: It could be fun to just make these mini loaves of bread for a fancy meal and slice them to serve.

I used my sourdough artisan bread recipe as a start for this recipe. If you want to learn how to make your own sourdough starter you can learn all about it with Agnes. Your first step to a world of sourdough!

Where did the bread bowl originate?

I was surprised to learn that the bread bowl concept was first documented in the 15^th century in Ireland. An Irish nobleman served a British duke soup in a loaf. Now here we are years later enjoying the same concept.

The Ingredients

The simple part of this recipe; the ingredients. All you need is an active sourdough starter and 3 other ingredients: flour (I prefer bread flour), distilled water, and salt.

The Techniques

We are truly just making little mini sourdough artisan loaves. It’s like having your own personal pan pizza but a tiny loaf of sourdough instead. This recipe makes 6 bread bowls. Perfect for a bigger family or to have a few guests over to share a meal.

You will use a lot of the same techniques as making artisan sourdough loaves; autolyse, coil fold, laminate, fold and shape.

Bannetons/ Proofing Baskets

Since the bread bowls are so small, we are going to use cereal bowls to proof/ long ferment our dough. First you will line it with a tea towel, dust the tea towel with flour and plop the shaped loaves into the prepared bowls. FYI, I tried it, and parchment paper does not work for this step. It sticks pretty bad.

I have an older tea towel that doesn’t have any embroidery or design that I cut into six pieces. It works very well to do it this way.

If you want to be super fancy, you can get these cute little bannetons too!

Baking the Mini Sourdough Bowls

Usually, artisan sourdough bread is made in a Dutch oven. This is no exception; we still want that added benefit of baking with a Dutch oven. I would recommend baking each separately unless you have a large Dutch oven. If you are fine with them not being completely round as they tend to touch when baked together you could do two at a time to speed up the baking process.

I tried 3 at a time when I was recipe testing, but they ended up pretty squished.

If you would rather, you can also bake these on a baking stone 3 at a time with a pan of water under to help memic a Dutch oven’s moisture. The texture won’t be the same as if you used a Dutch oven but you will be able to bake them faster and they are still good. Toward the end of the baking time remove the parchment paper and finish baking them directly on the stone. This helps the bottom have a nice crust.

Cutting the Bread Bowls:

This is best done with a serrated knife and carefully so as not to cut yourself. Cut around the top of the cooled small loaf leaving enough of the sides to hold the soup. Pull out the dough and serve on the side or discard. I like to serve it on the side, less waste this way and it also gives you a delicious start on bread to dip in your soup!

Soups to serve (thicker soups are best):

• Broccoli Cheese (Recipe coming soon!)
• Chili
• Creamy Chicken Tortilla
• Chicken Wild Rice
• Potato Corn Chowder
• French Onion Soup
• Clam Chowder
• Thick Tomato Soup

How to Eat Sourdough Bread Bowls:

1. Cut a bowl-shaped opening into the bread bowl.
2. Fill with your favorite thick soup, chowder or chili.
3. Start by eating the soup first.
4. As you eat the soup you can break off pieces of the bowl and dip/eat them.

Pin for Later:

The Recipe for Sourdough Bread Bowls:

• 260 grams active sourdough starter
• 550 grams room temperature distilled water or other NON CHOLORINATED WATER
• 900 grams bread flour
• 20 grams kosher salt

Directions:

• In a large mixing bowl or a bowl of a stand mixer weigh out your active starter with a gram scale. Then measure out your water and mix with either a spoon, your clean hands, or Danish hook.
• You want it to mix well until it becomes “milky”. Next, add the bread flour and place the bowl on the stand mixer. Knead for 1-2 minutes using the dough hook or until a shaggy dough forms. Autolyse for 30 minutes covered with a tea towel.
• While the dough is autolysing, you can measure out the kosher salt and set aside.
• Next start the mixer on the lowest setting and add the salt kneading the dough for a total of 5-6 minutes.
• After the dough has finished being kneaded transfer it to a large, greased mixing bowl. I use a drizzle of extra virgin olive oil and coat the sides of the bowl with my hand.
• Let rest for 45 minutes than complete your first set of coil folds. You will want a small bowl to wet your hands. This makes it easier to work with the sometimes-sticky dough.

Coil Folds

• To preform a coil fold, wet your hands with water and place them under the dough. Stretch the dough upward making sure not to rip the dough. Once it has stretch you will set the dough down, turn your bowl a quarter turn and repeat until you have done it 4 times total.
• Then:
• 45-minute rest, coil fold
• 45-minute rest, coil fold
• 45-minute rest, coil fold
• 30-minute rest
• After the final 30-minute rest you will do your first shape.
• Take and place the smooth dough on a clean surface and divide it with a bench scraper or sharp knife. Be careful if using a sharp knife so you don’t cut yourself. You will want to divide it into 6 equal portions.

Shaping:

• Shape each portion into a small boule. First stretch out your dough gently into a rectangle, you can go fairly thin (This is the laminate.). Then fold your dough into thirds and roll it up.
• Once you are at this stage cup your hands and pull the dough toward you to create tension. Be careful not to rip the dough.
• Repeat with all 6 loafs and let rest covered on the counter for 15 minutes.
• While your dough is resting you can get your mini bannetons or bowls ready. Take a inexpensive tea towel and cut it into 6 equal pieces, line 6 cereal bowls with the little clean tea towels and dust with all purpose flour.
• After the 15 minute rest you will shape each loaf the second time. This time you will want to be more gentle with the dough and not stretch it as far. Pull it out fold in thirds and roll it up. Cup and form a boule.
• Next dust the top of the dough with some all purpose flour and then put seam side up into the prepared bowls. Complete with all six.
• Place 3 each into plastic bags and tie them up. Let sit on the counter for 30 minutes and then place in the fridge to long ferment/proof for 8-10 hours.

The Next Day / Bake Day

• At 7 hours proofing preheat the oven to 500 degrees with the Dutch oven in the oven (or stone). Let that preheat for about an hour and then bake your sourdough bread bowls.
• You can do these two different ways:
  • Dutch Oven
  • Stone
• Flip the bread dough bowl out on a small piece of parchment paper and score the top in a square or cross mark.
• Place in the Dutch oven and into the oven. Turn the heat down to 450 degrees and bake 20 minutes with the lid and 10 minutes without.
• If baking on the stone preheat the stone like you would your Dutch oven. Place 3 loaves on the stone and then a baking/ cookie sheet with water on the bottom rack, below the stone. Bake at 450 degrees for 30 minutes until golden brown.
• Place on a wire rack to cool. After the loaves have cooled cut and serve with your favorite soup!

Thank you for reading! I hope you enjoy these Homemade sourdough bread bowls: A recipe from the farm. Comment below with any questions or rating on this recipe.

Mariah N. | TheFarmChicken

Homemade Sourdough Bread Bowls: A Recipe from the Farm

These bread bowls are a labor of love but a fun and fancy way to serve all the delicious soups and chili this fall. Perfect for a special occasion or a small dinner with friends.

Print Recipe

Ingredients

• 260 grams active sourdough starter
• 550 grams room temperature distilled water or NON CHOLORINATED WATER
• 900 grams bread flour
• 20 grams kosher salt

Instructions

• In a large mixing bowl or a bowl of a stand mixer weigh out your active starter on a gram scale. Then measure out your water and mix with either a spoon, your clean hands, or Danish hook.
• You want it to mix well until it becomes “milky”. Next, add the bread flour and place the bowl on the stand mixer. Knead for 1-2 minutes using the dough hook or until a shaggy dough forms. Autolyse for 30 minutes covered with a tea towel.
• While the dough is autolysing, you can measure out the kosher salt and set aside.
• Next start the mixer on the lowest setting and add the salt kneading the dough for a total of 5-6 minutes.
• After the dough has finished being kneaded transfer it to a large, greased mixing bowl. I use a drizzle of extra virgin olive oil and coat the sides of the bowl with my hand.
• Let rest for 45 minutes than complete your first set of coil folds. You will want a small bowl to wet your hands. This makes it easier to work with the sometimes-sticky dough.
• To preform a coil fold, wet your hands with water and place them under the dough. Stretch the dough upward making sure not to rip the dough. Once it has stretch you will drop the dough, turn your bowl a quarter turn and repeat until you have done it 4 times total.
• Then:
• 45-minute rest, coil fold
• 45-minute rest, coil fold
• 45-minute rest, coil fold
• 30-minute rest
• After the final 30-minute rest you will do your first shape.
• Take and place the smooth dough on a clean surface and divide it with a bench scraper or sharp knife. Be careful if using a sharp knife so you don’t cut yourself. You will want to divide it into 6 equal portions.
• Shape each portion into a small boule. First stretch out your dough gently into a rectangle, you can go fairly thin (This is the laminate.). Then fold your dough into thirds and roll it up.
• Once you are at this stage cup your hands and pull the dough toward you to create tension. Be careful not to rip the dough.
• Repeat with all 6 loafs and let rest covered on the counter for 15 minutes.
• While your dough is resting you can get your mini bannetons or bowls ready. Take a inexpensive tea towel and cut it into 6 equal pieces, line 6 cereal bowls with the little clean tea towels and dust with all purpose flour.
• After the 15 minute rest you will shape each loaf the second time. This time you will want to be more gentle with the dough and not stretch it as far. Pull it out fold in thirds and roll it up. Cup and form a boule.
• Next dust the top of the dough with some all purpose flour and then put seam side up into the prepared bowls. Complete with all six.
• Place 3 each into plastic bags and tie them up. Let sit on the counter for 30 minutes and then place in the fridge to long ferment/proof for 8-10 hours.

Next Day / Bake Day

• At 8 hours proofing preheat the oven to 500 degrees with the Dutch oven in the oven. Let that preheat for about an hour and then bake your sourdough bread bowls.
• You can do these two different ways:
• Dutch Oven
• Baking Stone
• Flip the bread dough bowl out on a small piece of parchment paper and score the top in a square or cross mark.
• Place in the Dutch oven and into the oven. Turn the heat down to 450 degrees and bake 20 minutes with the lid and 10 minutes without.
• If baking on the stone preheat the stone like you would your Dutch oven. Place 3 loaves on the stone and then a baking/ cookie sheet with water on the bottom rack, below the stone. Bake at 450 degrees for 30 minutes until golden brown.
• Place on a wire rack to cool. After the loaves have cooled cut and serve with your favorite soup!

Servings: 6 Bread Bowls

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• Cute Little Bannetons
• Cast Iron Dutch Oven (Our Favorite Cast Iron)
• Bread Lame
• Gram Scale (Less than $20)

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