How To Make A Sourdough Bread Bowl

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Sourdough bread bowls are a succulent manner to serve your favorite soup.

The crisp crust and chewy inside pair wonderfully with flossy or broth based soup-and the best part?  You get to eat the breadstuff basin every bit you get!  This recipe is adapted from my Artisanal Sourdough Loaves and makes six private sized boules of bread.  If you're familiar with my original recipe, this 1 will be a breeze.

What you need to make the sourdough bread bowls:

Sourdough Starter

You demand an agile sourdough starter for this recipe.  I feed my starter daily, then it is e'er ready to use.  If you shop your starter in the refrigerator, make sure you lot pull it out at least two days before you plan on baking.  Feeding it at least ii times volition refresh the starter plenty to make cute loaves of bread.

Leaven

A leaven is the building block for this sourdough staff of life.  It begins with a small amount of sourdough starter that is fed whole-wheat flour and h2o.  To jumpstart the fermentation, the leaven needs to ascension somewhere around 80ºF.  My oven has a proof setting that works perfectly for this step.  If you don't have that setting, go on it in the oven with the calorie-free turned on (it may have a trivial longer to double in size though).

Water

For best issue, always use warm filtered water when making sourdough breadstuff.  I take a Britta Water Filter Dispenser that I keep in my refrigerator-I utilize this to top off glass pitcher that I store on the counter for my daily starter feedings.  When I'g ready to make the leaven, I set the drinking glass in hot water for a few minutes until it reaches 80ºF.

Bread Flour

The bulk of this loaf is bread flour-the high protein content gives the bread a beautiful chewy texture.

Whole-Wheat Flour

The whole-wheat flour is used in 2 ways.  Start, in the leaven to jump kickoff the fermentation.  Whole-wheat flour contains more nutrients than all purpose or staff of life flour, so the yeast has more to eat.  2nd, information technology lends a more than robust flavor and texture to the final bread.

Table salt

I apply Mortons Coarse Kosher common salt.  Information technology takes a little fourth dimension to work into the dough, but that isn't a bad affair.  If you are using a effectively common salt information technology will dissolve into the dough much faster.

Equipment and supplies y'all need to make the sourdough staff of life bowls:

Linen or Cotton napkins

Yous will need half-dozen cotton wool or linen napkins to line the bowls for the overnight proof.

Soup Bowls

Later on the staff of life dough is shaped, soup bowls are used for the final proof.  Ordinarily, a banneton handbasket is used, but in this instance soup bowls work perfectly!  Information technology can exist drinking glass, ceramic or plastic-just make sure that the lesser is more round than apartment.  You desire a bowl that will "cradle" the dough every bit it grows in size. The ones I apply are about 5 and a half inches wide.

Baking rock

A ceramic baking stone is essential.  It gets pre-heated, so the bread starts to form a crust every bit soon as it hits the oven (you lot can also utilise it to make awesome pizzas!).

Peel

A forest peel makes transferring the dough in and out of the oven SO much easier!

How to make the sourdough bread bowls:

Step 1

Brand the leaven

The nighttime before yous brainstorm, feed your starter then it is refreshed and ready to build the leaven (about eight-12 hours ahead of fourth dimension).  I build my leaven first matter in the morning.  To begin, mix the starter and warm filtered water in a small jar or bowl.  Add the whole-wheat flour and mix until at that place are no more dry out lumps.  Cover and proof at 80ºF for four hours.   My oven has a proof setting that stays just above 80ºF.  A good alternative is to keep the bowl in your oven with the light on.   The leaven is ready to employ when information technology has doubled in size, looks really agile, and has bubbling breaking on the surface.

Footstep 2

Make the dough

When the leaven is ready, brand the bread dough.  In a large basin, add the leaven and 600 grams of warm h2o.  Stir to break upwardly the leaven.  Add the remaining flours and mix.  Knead the dough past hand until in that location are no more dry bits of flour (it will be very gummy).  Scrape down the sides of the bowl, encompass, and rest for 30 minutes.  Sprinkle xviii grams of salt on the surface and pinch into the dough with a moisture hand.  Proceed to mix until all of the salt has dissolved.  Comprehend once again and rest in a warm spot for iv hours of bulk fermentation.

STEP three

Majority fermentation

While bulk fermenting, you will need to stretch and fold the dough every 30 minutes.  With a moisture hand, scoop one quarter of the dough from the bottom of the basin.  Stretch up every bit far as it will naturally pull and fold it dorsum onto the center of the dough.  Rotate the bowl and repeat 3 more times, so that all of the dough has been stretched.  Cover and place the bowl back in a warm spot to continue proofing.

Stride 4

Dividing the dough

After the four hours are up, the dough will have grown substantially and will accept a very supple texture.  At this point, quickly scrape the dough from the bowl onto a floured surface with a bowl scraper.  Split up the dough into six pieces with a bench scraper.

Starting with i portion of the dough, bring the top, lesser, left, and correct sides to the heart-starting to form a brawl.  Bring the remaining iv corners to the middle, tightening the shape.  Use the bench scraper to selection up the dough and flip it over onto the seam.  Gently round the ball with the side of your hand and the bench scraper.

Permit the dough residual for 30 minutes.

STEP v

Shaping the dough

To form the dough into the final boule shape, flip one of the dough balls onto a well floured surface.  Loosen the peak and bottom corners to from a long rectangular shape.  Pull the superlative edge downwards to the eye.  Compression a small amount of dough from the left and right sides and bring to the centre.  Overlap the dough as you work your way down, similar you are stitching the seam together.  Once you get to the bottom, tightly roll the dough up towards the elevation.  Use a bench scraper to flip the dough over.  Roll the dough between the edges of your palms to tighten and class more of a brawl shape.

Stride 6

Terminal Proof

For the terminal proof, yous volition need cotton or linen napkins and soup bowls.  Line the bowls with the napkins and generously grit with flour.  Once the bread is rolled into the final shape, transfer into the lined bowl and fold over the flaps of the napkin to cover the dough.  Once all half-dozen portions are covered, place in the refrigerator to proof overnight.

STEP 7

Scoring and Baking

Pre-heat your oven to 475º F with a ceramic baking stone on the middle rack and a heavy metal sheet tray on the bottom rack.  When you are ready to bake the beginning batch of bread bowls, (it will bake in two batches) transfer three rounds of dough onto a sheet of 12×sixteen" parchment paper set up atop a wood peel. Sprinkle over flour and quickly make four slashes (to form a box)with a bread lame or razor blade.  For an actress flourish, I similar to add a wheat blueprint to the center.

 To bake, apace slide the parchment paper off the peel onto the hot blistering stone.  Pour 1/two loving cup of ice onto the hot baking tray.  The steam will form a beautiful chaff.  Bake at 475ºF for 25 minutes.

Now for the hardest part…wait until the breadstuff is completely cool before serving!  I know information technology is then tempting, but this ensures that the inside reaches the perfect texture.

How to serve sourdough bread bowls:

To plough the boules into bread bowls, cut into the bread along the square blueprint.  A serrated knife works best for this job.  Try to cut at an bending (towards the side of the bowl) so you have lots of room for the soup.  Pull off the top and scoop out any extra bread.

 Ladle in your favorite soup and serve with the lid!  As you lot finish the soup exist sure to pull off pieces of bread to enjoy!

Store whatever unused bread in a bag at room temperature for a week, or wrap tightly and store in the freezer for one month.

Sourdough Bread Bowls

The crisp chaff and chewy inside pair wonderfully with creamy or goop based soup-and the all-time office?  You lot get to swallow the bread as you lot go!

Prep Time: 2 hours 30 minutes

Cook Time: fifty minutes

Proofing/Fermenting Fourth dimension: 1 day 8 hours

Class: Main Course, Soup

Keyword: sourdough

Makes: 6 Bread bowls

• 6 Cotton fiber or linen napkins

• Six five-six" wide soup bowls

• Wood Peel

• 12x16" parchment paper

• Blistering Stone

Leaven

• 25 grams sourdough starter fed and nonetheless at acme
• 50 grams whole-wheat flour
• 50 grams water filtered, 80ºF

Bread Dough

• 125 grams leaven as prepared above
• 600 grams h2o filtered, 80ºF
• 625 grams breadstuff flour
• 175 grams whole-wheat flour
• eighteen grams salt I utilize Mortons Coarse Kosher

• Set up the leaven.

  Mix the starter and water in a small jar or basin.  Add the flour and mix until in that location are no more than dry out lumps.  Encompass and proof at 80ºF for four hours.  The leaven is ready to apply when information technology has doubled in size, looks really agile, and has bubbles breaking on the surface.

• Brand the dough.

  In a large basin, add together the leaven and 600 grams of warm h2o.  Stir to break upward the leaven.  Add the remaining flours and mix.  Knead the dough by hand until there are no more than dry out bits of flour (information technology will be very sticky).  Scrape downwardly the sides of the basin, cover, and rest for 30 minutes.  Sprinkle 18 grams of common salt on the surface and pinch into the dough with a moisture hand.  Continue to mix until all of the salt has dissolved.  Embrace again and rest in a warm spot for four hours of bulk fermentation.

• Majority fermentation.

  While majority fermenting, you will need to stretch and fold the dough every 30 minutes.  With a wet paw, scoop one quarter of the dough from the lesser of the bowl.  Stretch upwards as far as it will naturally pull and fold it dorsum onto the center of the dough.  Rotate the bowl and repeat three more than times, so that all of the dough has been stretched.  Cover and place the bowl back in a warm spot to continue proofing.

• Dividing the dough

  After the four hours are up, the dough will accept grown substantially and will have a very supple texture.  At this point, quickly scrape the dough from the basin onto a floured surface with a bowl scraper.  Split up the dough into vi pieces with a bench scraper. Starting with one portion of the dough, bring the peak, lesser, left, and right sides to the center-starting to form a brawl.  Bring the remaining four corners to the center, tightening the shape.  Use the demote scraper to pick up the dough and flip it over onto the seam.  Gently circular the ball with the side of your manus and the bench scraper. Permit the dough rest for 30 minutes.

• Shaping the dough

  To form the dough into the final boule shape, flip i of the dough assurance onto a well floured surface.  Loosen the top and bottom corners to from a long rectangular shape.  Pull the pinnacle edge down to the center.  Pinch a small-scale amount of dough from the left and right sides and bring to the heart.  Overlap the dough equally you work your style down, like yous are stitching the seam together.  Once you get to the bottom, tightly roll the dough up towards the top.  Use a bench scraper to flip the dough over.  Ringlet the dough between the edges of your palms to tighten and class more of a ball shape.

• Concluding Proof

  For the last proof, you will demand cotton or linen napkins and soup bowls.  Line the bowls with the napkins and generously dust with flour.  Once the staff of life is rolled into the final shape, transfer into the lined basin and fold over the flaps of the napkin to cover the dough.  Once all six portions are covered, place in the refrigerator to proof overnight.

• Scoring and Blistering

  Pre-heat your oven to 475º F with a ceramic baking stone on the middle rack and a heavy metal sheet tray on the bottom rack.  When you are prepare to broil the first batch of bread bowls, (information technology will broil in 2 batches) transfer three rounds of dough onto a sheet of 12×sixteen" parchment paper ready atop a wood skin. Sprinkle over flour and quickly make four slashes (to form a box) with a bread lame or razor blade.  For an extra flourish, I like to add a wheat design to the center.

  To bake, quickly slide the parchment paper off the peel onto the hot blistering stone.  Pour 1/2 cup of water ice onto the hot baking tray.  The steam will class a beautiful crust.Bake at 475ºF for 25 minutes.

• Allow the breadstuff to cool completely before serving for the best texture.

• How to Serve the Sourdough Bread Bowls

  To turn the boules into bread bowls, cut into the bread along the square design.  A serrated knife works best for this job.  Try to cut at an angle (towards the side of the bowl) then you accept lots of room for the soup.  Pull off the tiptop and scoop out whatever actress bread.  Ladle in your favorite soup and serve with the chapeau!  Equally yous finish the soup be sure to pull off pieces of bread to enjoy!

• For all-time results, feed your starter 8 hours before making the leaven.
• Allow the breadstuff to cool completely before serving.
• Store any unused bread in a bag at room temperature for a week, or wrap tightly and store in the freezer for one month

Let me know how it was!

Source: https://www.artisanaltouchkitchen.com/2020/11/30/sourdough-bread-bowls/

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