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When soup season hits, these sourdough bread bowls are the move—crackly on the outside, soft and steamy inside, ready for ladles of creamy tomato or French onion. They’re simple, hands-off, and use your starter for real tang and great chew.
We’ll walk through the Dutch oven method for that bakery crust, shaping into bowls (or two loaves), plus smart storage so you can bake now and enjoy later.
Why You’ll Love These
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True sour flavor from a fed starter and an overnight sponge.
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Dutch oven bake for a blistered, shiny crust and open crumb.
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Shape as 8 bowls for soup night or 2 loaves for dinner and toast.
If you have never attempted to make your own bread then I urge you to start now! Nothing beats fresh homemade bread being passed around at the dinner table. Everyone loves it and you will feel a sense of accomplishment when everyone is in awe that you could make such delicious bread. Trust me, you will get major points for this!
Sourdough bread however takes some time. Nothing about it is difficult or time intensive though. You see, to achieve its sour flavor you will need something called a sourdough starter. This is basically just flour, water, yeast, and a little sugar. It needs sit at room temperature for 3 to 5 days to develop it’s flavor. After this it needs to be refrigerated. It can then be used to make any sourdough breads your heart desires.
I have been looking for the prefect sourdough bread that, wait for it, is actually sour! There are two important factors to making this bread great! One is to give the dough proper time to develop its sour flavor. I know you might be anxious to eat it, but it will be worth the wait. DO NOT SKIP any of the resting and rising steps.
Two is a dutch oven. Most people have one. Honestly, I bake all my bread inside my dutch oven with the lid on. It traps the heat and mimics that of a stone oven. It creates the most amazing crusty, holey bread! Seriously, if you do not have one you should probably think about investing in one. You will use it ALL the time, not just for bread.
I like to shape my bread into bowls which can then be used as a bowl or as personal loaves for dinner. You can also shape the dough into two medium size loaves. You don’t need to use all the bread it can be baked and then frozen. Or you can freeze the dough and then bake when needed. I froze half the dough and am excited to have it in the freezer for when the urge strikes!
FAQ:
Can I make the bowls ahead for a party?
Yes—bake a day or two ahead, cool, and store airtight. Before serving, warm to refresh the crust, then toast the hollowed bowls briefly so they stay sturdy with hot soup.
My starter isn’t very bubbly—should I wait?
If it hasn’t doubled and looks flat, feed it and wait until it’s active before mixing the sponge; this improves rise and sour flavor.
What if I don’t have a Dutch oven?
Bake on a preheated stone or sheet and add steam (pan of hot water on a lower rack). Crust will be good, just a touch less blistered than a sealed pot.
How do I freeze the dough vs. baked bowls?
Follow the post’s notes: freeze after the final rise and shaping or freeze fully baked bowls once cooled. Thaw in the fridge; let dough rise again before baking, and rewarm baked bowls until heated through.
It is Sunday so here is this week menu:
Monday
Cincinnati Chili Lasagna
Tuesday
Cranberry Chicken Puffs
Wednesday
Chicken and Broccoli Cobbler
Thursday
Beef + Fish Tacos
Homemade Taco Shells
Friday
Butternut Squash Ravioli
Ciabatta Bread
Saturday
Cheese Fondue with
Grilled Streak and Chicken, Cubed Bread, Veggies
Sunday
French Onion Soup
Lastly, if you make these sourdough bread bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sourdough Starter
Servings: 4 loaves
Calories Per Serving: 270 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 cups warm water
- 1 tbsp . sugar or honey
- 1 tbsp . active dry yeast
- 2 cups unbleached all-purpose flour
Instructions
- Pour the water into a 2-quart glass or ceramic jar or bowl. Stir in the sugar or honey to dissolve. Stir in the yeast.
- Gradually whisk in the flour. Cover loosely with a clean kitchen towel or dishcloth (not plastic wrap) and place it in a warm area. (My kitchen in the winter definitely has no warm location, but my starter was just fine.)
- Let it develop 2-5 days, stirring once a day due to the separation that will occur. When bubbling has subsided and a sour aroma has developed, stir once more and refrigerate until ready to use.
- Storing and Maintaining Your Starter
- Once your starter is stored away in the refrigerator, it only needs to be replenished once every two weeks or so. I put a little note to myself in my calendar as a reminder to either bake with or feed my starter. You should feed your starter each time you remove a portion for use in baking, but if it has been two weeks and you don’t intend to bake with it immediately, simply remove a cup of the starter and discard. For every 1 cup of starter removed, replace with 1 cup of flour and ½ cup of water. Stir to blend, and let sit at room temperature for at least 12 hours before returning to the refrigerator.
Sourdough Bread Bowls
Servings: 8 Bowls or 2 Loaves
Calories Per Serving: 360 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- For the sponge:
- 1 cup fed sourdough starter
- 1 1/2 cups lukewarm water
- 3 cups all-purpose flour
- For the dough:
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons salt
- 2 cups bread flour
- 1 tbsp . water optional
- To finish:
- 1 tbsp egg white lightly beaten with 1 tbsp water
- water in a spray bottle
Instructions
- In a large mixing bowl or the bowl of an electric mixer, combine the starter, water, and all-purpose flour. Mix together with a fork or wooden spoon until smooth. Cover with plastic wrap and let sit at room temperature for 4 hours.
- Transfer the bowl to the refrigerator and chill overnight, at least 12 hours.
- Remove the bowl from the refrigerator and add the sugar, salt, and bread flour to the sponge. Mix until a ball of dough begins to come together. If some of the dry ingredients will not incorporate into the dough, add the additional 1 tablespoon of water to moisten them. Continue kneading the dough (on low speed if using an electric mixer) until the dough is smooth and elastic, about 5-6 minutes. Form the dough into a ball and transfer to a large lightly oiled bowl, turning the dough once to coat in the oil. Cover with plastic wrap and let rise in a warm spot until doubled in volume, 3-4 hours.
- Line a baking sheet with a silicone baking mat or parchment paper. Transfer the dough ball to a lightly floured work surface and gently deflate the dough. Divide the dough into eight equal portions. Form each piece of dough into a ball, and tuck any loose edges or seams underneath. Place seam-side down on the prepared baking sheet. Repeat shaping with the other 7 pieces of the dough. Transfer the shaped boules to the prepared baking sheet. Cover loosely with lightly oiled plastic wrap. Let rise in a warm place until nearly doubled in volume, about 2-3 hours.
- Place a baking stone or large dutch oben in the oven and preheat the oven to 425? F. Allow the pot to preheat for at least 20 minutes. Just before baking, lightly slash the top of each boule using a sharp serrated knife. Brush the exposed surface of the loaves with the egg wash. Spray the loaves lightly with water. Slide the entire baking sheet onto the baking stone or carefully place 4 boules in the dutch oven with the top on. Bake about 28-32 minutes, rotating the pan halfway through baking, until the crust is golden brown. If baking with the dutch oven repeat once the first four have been baked. Transfer the finished boules to a wire rack and let cool at least 30 minutes before slicing and serving.
Notes
*The dough can be shaped into two loaves. Once the dough is read to be shaped divide it into two equal portions. Working with one piece of the dough, press gently into a rough rectangular shape. Make an indentation along the length of the dough with an outstretched hand. Press the thumb of one hand along the indentation while pulling the upper edge of the dough down over the hand to enclose the thumb. Tightly roll the dough towards you while forming into a rough torpedo shape, about 6 x 8 inches. If there is a seam, pinch it shut. Place seam-side down on the prepared baking sheet. Repeat shaping with the other half of the dough. Transfer the shaped loaves to the prepared baking sheet. Cover loosely with lightly oiled plastic wrap. Let rise in a warm place until nearly doubled in volume, about 2-3 hours. Bake as directed. *Using a baking stone of dutch oven is what creates this amazing crust. If you have a dutch oven please use it! If not this bread can still be baked using a baking sheet. I am not sure how the crust will turn out. *To Freeze The Dough: Let dough complete all it risings. Shape into a ball and place in a freezer bag. Freeze. When ready to use defrost. When defrost shape into a loaf or boule and allow to rise until doubled in size. Bake as directed. To Freeze the Baked Bread: Allow the bread to cool completely wrap well and freeze. When ready to eat defrost on the counter for an hour or two. Reheat in a 350 degree oven until heated through.
Adapted from Annie.
So about that soup…It is soo good. Can’t wait to tell you about it.
This post was originally published on November 4, 2012
How big do the bowls end up being (approximately how many inches across and how tall)? After you scoop some of the bread out, how much soup would you say it holds? I am planning to use these for a main course with clam chowder and don’t want them to be too small. Thanks!
Hey Melissa,
They are about the size of a normal cereal, but will hold a little less do to the thicker walls. Sorry, I do not now the exact measurements.
oops, meant to say a normal cereal bowl. Let me know if you have any other questions. Thanks!
Nice bread pictures! i am getting hungry now.
Thanks!
Hi first time listener, first time caller, Hey, what is the difference between the “sponge” and the “dough”??? I’m guessing the sponge is the starter and the dough is what you are using to make the bread bowls. … I saw the recipes the other night searching the web, I started a starter yesterday (Wednesday) and hope to be doing the bread bowls Sunday.
Recipe sounds great, … Iron MIke
Hey Mike! Yes, that is correct. Hope you love the bread!! Please let me know if you have any questions.
I am passionate about bread, I can not live without them, breakfast without bread is not breakfast. I loved the photos and the post.
Thanks so much Filip!
Humm, these look so delicious! =) Thanks for sharing.
Thank you Barbara!
I would just like to make loaf sour dough bread. Can you tell me how to do that ?
Hey Cathy! Instead of dividing the bread into bowls, just leave it as one whole round or oval loaf and bake as directed. You are going to need to bake the bread a little longer than if you were to make the bowls. Hope this helps and I hope you love the bread!
I have trouble with keeping the bread in “bowl like” form while baking. They seem to flatten with time. Any suggestions?
Hmm, this is really weird. I have never heard of the bowls not holding their shape. Are you sure they are cooked in the middle? The only thing I can think is that they are still doughy in the center, causing them to flatten as they sit.
Let me know!
Such a helpful blog!
I am new to baking so I’m clueless!!! My friends have all recommended Sourdough’s International’s sourdough starter to me, so I’m going to give it a go!!!
Thank you so much! That starter sounds awesome!
It really is delicious!!!
If you try it, let me know how you like it! : )
There is something about sourdough bread that I just LOVE. Have you ever heard about Sourdough International’s sourdough starter? I have a friend who bakes and she uses their starters but I kind of wanted some more reviews..
No I have never heard of that, but how cool!! I must try and find some!
These look amazing, I can’t wait to try them! I have my sponge resting on the counter right now 🙂 Question…how do you get the bread bowls in the Dutch oven without deflating them after they have risen?
I very carefully place two at a time in the dutch ovens using my hands. The keyword is careful. If they deflate a little that ok! good luck!
Do you leave them on the parchment paper in the Dutch oven or pick them up off the parchment paper and place them in the Dutch oven? Sorry for all the questions, I want to get this right 🙂 my family LOVES sourdough! Thanks
Will the starter rise whil it sits? I was concerned because unfortunately I don’t have any large ceramic bowls right now and used a good sized bowl that go with my dish set and it was only a half inch from the brim so I ended having to use Tupperware
Hi there, this is actually a good write-up. You get my vote for this and also I am going to bookmark your blog right now.
Love sourdough bread and this looks irresistible. It’s almost an year since I started to make homemade sourdough bread and it is just amazing. I’ve made my sourdough starter from scratch using only flour and water, for 2 weeks. Since then I keep it in refrigerator and feed it once a week . There is no comparison with the yeast bread.
Pinning to try! I enjoy making bread and I have always been afraid of making sourdough! Thanks for sharing at All my Bloggy Friends. I’m looking forward to seeing what you share this week! 🙂
Great recipes. Love sourdough! HAPPY THANKSGIVING! We’ll have a linky party tomorrow but the blog will be ‘closed for business’ on Thursday. That is: all the free Thanksgiving coloring pages etc. will be downloadable but I won’t be turning on that computer..,So, we hope to see you tomorrow then!
Looks superb! My husband’s dad’s side of the family is known for sourdough everything – I really need to get a starter started! 🙂
Stopping in from Totally Tasty Tuesday
The hardest part about this recipe is actually starting the starter! I always say i am going to do it, but never do!
These look great! Please come by and post on our blog party! Thank you! Please help spread the word!
http://artbyasm.blogspot.com/search/label/Blog%20Party
Warmest Regards,
Annamaria
Totally gorgeous! I love sourdough bread, and I like the time and effort it takes to make it. It is always rewarding. Thank you for sharing at Foodie Friends Friday.
It really is so rewarding! I love when I get to see the finished product!