Sourdough Bread Bowls
Sourdough bread bowls are a popular choice for serving soups, stews, or dips.
Equipment
- Large mixing bowl
- Kitchen Scale
- Wooden spoon
- Parchment Paper
- Baking sheet
- Sharp knife
- Lame
Ingredients
- 385 g water
- 12 g salt
- 100 g sourdough starter
- 520 g bread flour
- olive oil for brushing on before baking
- butter rub on once baked
- rice flour to coat each ball of dough
Instructions
Feed your starter:
- Make sure you have fed your sourdough starter at least 4-6 hours before using it.
- Mix 1 cup bread flour, 1/2 cup water, and 1/4 cup (50 g) starter. Stir vigorously, making sure all of the flour has been hydrated.
- Leave the starter on top of your fridge until it has doubled (4-6 hours). This depends on how warm your house is. The warmer your house, the faster it will rise and double.
Make the dough:
- Using your kitchen scale measure out the water, salt, sourdough starter, and bread flour.
- Mix well with a wooden spoon. It will be a rough shaggy ball of dough.
- Let the dough rest for 15 mins.
Strengthen the dough:
- After 15 mins do your first set stretch and fold. With slightly wet hands pull the dough up from one side and over. Then twist the bowl and the another stretch. (4 times picking up the dough and folding it over itself)
- Repeat the stretch and folds 4 times, 15 mins apart.
Bulk Ferment:
- Cover the bowl with plastic and leave it out on the counter or on top of your fridge overnight.
Shape:
- In the morning, place the fermented dough on the counter and divide into 6 small balls or 4 larger balls (depending on how big you want your bowls).
- Roll each ball and place on a parchment paper seam side down. Coat each ball with rice flour so they wont stick to the parchment paper.
Second rise:
- Let the balls of dough rise for about 2-4 hours, until you can visibly see that they doubled. (depending on how warm your house is, it can be faster or slower).
Bake the bread bowls:
- Preheat your oven to 450 F.
- Slash an X shape on top of each bread with a bread lame.
- Brush the top of your bread bowls with olive oil using a pastry brush.
- Bake the bread bowls for 30-40 mins. Until they are golden brown to your liking.
Serve:
- Let the bread bowls cool for about an hour or so.
- Using a small, sharp, serrated knife cut into the top of the bread to create a bowl shape.
- Serve for dinner with soup.
