Sourdough Bread Bowls
Sourdough bread bowls are such a fun way to serve up a thick and hearty soup, stew, or chili. This recipe makes 6 to 8 bowls. Traditional and added yeast methods.
Servings: 6 bread bowls
Calories: 1023kcal
Ingredients
- 3 c active and bubbly starter
- 1 ½ c warm water
- 1 Tbsp yeast optional
- 1 Tbsp sea salt
- 4 - 8 c unbleached flour
Instructions
Traditional Method:
- Mix starter, water, salt, and 2 cups of flour in mixing bowl. Beat until smooth.
- Add remaining flour, a little at a time, until dough holds together.
- Turn onto a lightly floured board and knead until smooth and no longer sticky, 8 to 15 minutes. Or knead for the same amount of time with the dough hook on your mixer.
- Put into greased bowl and turn to grease top. Cover and let rise till doubled. The time will depend on the strength of your starter and the warmth of your kitchen. Anywhere form 2 to 6 hours.
- Punch down, turn onto lightly floured surface and shape. Makes 6 or 9 bread bowls.
- Place bread bowls on parchment lined cookie sheet(s) to rise.
- Let rise till doubled. Again, the time will vary from 1 to 3 hours.
Optional Yeast Method:
- Dissolve yeast in warm water.
- Mix starter, water/yeast, salt, and 2 cups of flour in mixing bowl. Beat until smooth.
- Add remaining flour, a little at a time, until dough holds together.
- Turn onto a lightly floured board and knead until smooth and no longer sticky, 8 to 15 minutes. Or knead for the same amount of time with the dough hook on your mixer.
- Put into greased bowl and turn to grease top. Cover and let rise till doubled, 1 ½ to 2 hours.
- Punch down, turn onto lightly floured surface and shape. Makes 6 or 9 bread bowls.
- Place bread bowls on parchment lined cookie sheet(s) to rise.
- Let rise till doubled, 30 to 45 minutes.
For both Methods:
- 20 minutes before baking, put baking stone in the oven and preheat to 450° F.
- Brush tops with melted butter or water and slash with a cross. Slide parchment paper onto preheated baking stone in oven.
- Bake at 450°F with steam 25 to 35 minutes, or until golden brown.
- Remove from parchment and return to baking stone until the bottoms are golden brown.
- Always check for doneness by thumping the bottom of the bowl. If it sounds hollow, it is done. Let cool completely before cutting.