Description
Ingredients
For this sourdough bread bowl recipe, you’ll need:
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- 1 cup (220g) active sourdough starter (fed and bubbly)
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- 1 ½ cups (360ml) lukewarm water
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- 4 cups (480g) bread flour (plus extra for dusting)
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- 2 tsp salt
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- 2 tbsp olive oil (plus more for coating the bowl)
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- 1 tbsp honey or maple syrup
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- Optional: 1 egg white mixed with 1 tbsp water for glossy finish
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- Optional add-ins: 1-2 tbsp chopped fresh herbs, 1/4 cup grated parmesan, or 1 tbsp everything bagel seasoning
Instructions
In a large mixing bowl, combine your bubbly sourdough starter with lukewarm water, honey, and olive oil. Mix until the starter is fully dissolved. Stir in the flour and salt using a wooden spoon until the dough looks shaggy and just comes together.
Olivia’s Tip: I’ve learned that water temperature matters! Too hot will kill your yeast, too cold will slow fermentation. Shoot for water that feels like comfortable bath water (around 90-95°F).
Turn your dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. The dough should pass the “window pane test” — when you can stretch a small piece thin enough to see light through without tearing.
Reality Check: My first few attempts at kneading were awkward at best! If you’re new to this, search for “bread kneading techniques” on YouTube. And remember, there’s no such thing as bad technique if your bread turns out delicious!
Place your dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp kitchen towel or plastic wrap and let rise at room temperature (68-72°F) for 4-6 hours, or until doubled in size. For deeper flavor, you can refrigerate the dough overnight (up to 24 hours).
Timing Tip: This flexible timing makes it perfect for fitting into your schedule. I often make the dough in the morning, let it rise while I’m running errands, and finish the bread bowls in time for dinner.
Gently punch down the dough and turn it onto a lightly floured surface. Divide the dough into 4 equal portions for large bowls or 6 portions for smaller ones. Shape each piece into a tight ball by pulling the edges toward the center and pinching to seal.
Place the dough balls seam-side down on a parchment-lined baking sheet, spacing them at least 3 inches apart. Cover loosely and let rise for another 1-2 hours, or until puffy.
Shaping Secret: The key to a good bread bowl is creating surface tension. I cup my hands around the dough ball and rotate it while applying gentle pressure to create a smooth, tight exterior.
Preheat your oven to 450°F with a small, oven-safe dish of water on the bottom rack (this creates steam for a better crust).
Using a sharp knife or bread lame, score the top of each loaf with an “X” or other pattern about ¼ inch deep. This allows for expansion and gives your bread bowls that artisanal look.
If desired, brush with egg wash for a glossy finish, or dust with a little flour for a rustic appearance.
Bake for 25-30 minutes, or until the bread bowls are deep golden brown and sound hollow when tapped on the bottom. For extra insurance, their internal temperature should read 190-200°F on an instant-read thermometer.
Let the bread cool completely on a wire rack before slicing—it’s worth the wait
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl
- Calories: 300
Keywords: sourdough bread bowl, homemade bread bowls, how to make bread bowls, sourdough boule recipe