This sourdough bread bowl is the perfect vessel for soup. Easy to make and perfect for any soup.
- sourdough starter: A 100% hydrating active sourdough starter is the norm here.
- white bread crumbs: Refined wheat flour gives the dough a three-dimensional effect, and gluten is added to make it easier for yeast to eat.
- salt: High quality sea salt adds fragrance and suppresses yeast.
Overview of How to Make a Sourdough Bread Bowl
- Self-decomposition: This is the process of mixing flour, water, and starter to start hydrating the flour.
- Mix salt: Salt slows down the yeast process but adds flavor and makes the dough easier to work with.
- Bulk fermentation: This is the process of fermenting the dough. Interspersed during bulk fermentation are some stretches and folds that help promote better gluten structure.
- shape: Once the dough has risen to some extent, shape it to the desired size.
- Cold resistance: This part is optional, but it allows the dough to rest as well as add more flavor.
Frequently Asked Questions + Substitutions
- Can I use active yeast? Active yeast is possible, but the ratio will certainly vary.For now I recommend against replacing it with active yeast, but I’ll work on the recipe soon
- Can I use whole grains? Yes, I can! Make sure it’s whole grain bread crumbs. The dough will certainly get firmer, so I 100% recommend storing the bread in the refrigerator overnight with whole wheat to enhance the flavor.
- Can I make 2 large bowls instead of 3? Of course, cut the dough to your desired size. We recommend not exceeding 4 bread bowls. Otherwise, it will become a roll.
- Can this recipe be made gluten-free? Unfortunately this sourdough does not, as it relies on its gluten structure for its texture and structure.
Looking for soup ideas?Here are some soups to sample in the bread bowl
Make sourdough bread
- 100% bread crumbs
- 65% moisture
- 20% starter with 100% hydration
- 2% salinity
- 600g wheat flour
- 390g water
- 100% Hydration Starter 120g
- 12g salt
- Put water and starter in a bowl and mix well
- add flour and mix
- Leave the dough to self-extinguish for about 45 minutes to 1 hour.
- Add salt and water and mix well
- Place the dough in a warm place and let it rise for 3 hours. During his first two hours, he performs a series of stretches and folds to increase the strength of the fabric. See my his Sourdough 101 blog post for more on stretching and folding.
- After 3 hours, divide the dough into 3 equal parts by weight and shape each into a circle.
- If baking the same day, place the bread on a baking tray, cover with plastic wrap, and place in the refrigerator while preheating the oven for 1 hour.If baking the next day, place the baking tray in the refrigerator overnight.
- Preheat oven to 450°F.
- Once your oven is done preheating, bring water to a boil and place in a small baking pan on the bottom rack.
- Cut the top of each bread bowl into an X shape and place in the oven. Bake at 450°F for 20 minutes
- After 20 minutes, reduce temperature to 400°F, remove pan with water, and continue baking for another 20 minutes.
- Remove the bread from the oven and let it cool completely
- After the bread has cooled, cut off the top and hollow out the bread. You can save the bread pieces for croutons or simply eat them.
- Enjoy with your favorite soup.