Sourdough Bread Bowls

Sourdough bread bowl filled with soup on a white plate on a white background.

5 from 25 votes

This easy sourdough bread bowl recipe makes the perfect sourdough bread bowls for soups, stews, and chowders. A must-try fall favorite!

Prep Time1

Cook Time45

Combined Rise Times12

Total Time13 45

Course: Bread

Cuisine: American

Keyword: sourdough recipe, bread bowl, bread for soup, sourdough bread bowl, Sourdough, sourdough bread

Servings: bread bowls

Calories: 904kcal

Author: Renae Gerhardstein

Equipment

Baking Sheet
large mixing bowl
dough whisk
bench scraper optional
parchment paper
oven rack optional
serrated knife

Ingredients

⅔ cup sourdough starter (165 grams) fed 12-24 hours prior *see notes below
2 ⅔ cups filtered water (640 grams) 95º to 100º F.
½ cup granulated sugar (100 grams) or 4 tablespoons honey
8 ¼ cups bread flour (1000 grams) see notes below about flour notes substitutions
3 tablespoons extra-virgin olive oil (40 grams)
1 tablespoon fine salt (20 grams)

US Customary - Metric

Instructions

Place sourdough starter in a large mixing bowl. Add warm water and sugar, and stir well with a dough whisk to combine.
Add bread flour, oil, and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms. Flour your hands, then finish mixing dough by hand until all the flour has been absorbed.
Cover with a clean, damp kitchen towel and let the dough rest for 30 to 45 minutes.
Turn the dough out from the bowl onto your work surface. *Use your fingers to help coax it out.
Knead by stretching the dough out 4 inches, then pushing it back down to the middle. Turn dough clockwise 1/4 turn and repeat kneading motion.
Repeat two more times, until you have turned the dough in a full circle.
Return the dough to the bowl, cover with a damp towel (or plastic wrap if you live in a dry area) and and let rise at room temperature or a warm area 4-12 hours (see chart in notes) to ferment.
After bulk rise, lightly flour your work surface.
Gently emove the dough from the bowl, then use your fingers to make dimples in the dough to release the air.
Use a bench scraper or sharp knife to cut dough into 4 equal pieces. Cover with a clean kitchen towel and let the dough rest 10 minutes.
Meanwhile, spray two baking sheets with non-stick cooking spray, or line each with parchment paper or a silicone baking mat.
One at a time, tighten the sourdough balls by gently pulling the dough towards you 5 to 8 inches along the countertop.
Arrange two dough balls on each prepared baking sheet, leaving plenty of space between them.
Cover with a clean kitchen towel and move pan to a warm area to rise for 1-2 hours, until the dough has doubled in size.
After rising time, use the tip of your finger to make a 1/2-inch deep indentation in the corner edge of the dough. If the indentation remains, it is ready to bake. Otherwise, allow it to rise longer.
Place an oven rack in the center position of your oven and preheat oven to 350ºF.
Place an oven rack in the center position of your oven and preheat oven to 350ºF. Arrange both pans on the center rack; Bake bread for 25 minutes, or until golden in color.
Wait at least 1 hour before cutting (to prevent the bread bowl from deflating).
To cut bread bowls, use a serrated knife with a sharp point. Hold the tip facing down at a 45º angle and cut a circle around the widest part of the bread bowl.
Using your fingers, lift the top off. To make room inside the bowl, run your fingers along the inside, flattening excess bread.

Notes

FOR GRAMS MEASUREMENTS click on METRIC tab above ingredients.

This recipe uses an unfed sourdough starter, which means one that was fed 12-24 hours before starting the recipe. Our recipe does not use a starter that's at its peak when mixing the dough. A 100% hydration sourdough starter works best for this recipe.

Flour substitutions: all purpose flour is not recommended. It has less protein (gluten) than bread flour, so it doesn’t provide enough structure for bread bowls.

I recommend using a clear glass mixing bowl for fermentation (rising). This allows you to see the activity on the dough's top and bottom. Often, the bottom of the dough will show a lot of activity, reassuring you that it's properly fermented.

Do not refrigerate the dough! Our recipe does not use a refrigerated rise. If it gets too cold, the dough will not ferment (rise) properly

Bulk Fermentation Rising guidelines:

Rising times will vary according to your room temperature and humidity:

80ºF about 4-5 hour
75ºF about 6-7 hours
70ºF about 8-9 hours
For temperatures under 70ºF it can take up to 12 hours or more

Check out our tips on proofing sourdough for the best rise and flavor.

TFN Pro Tips for keeping dough warm during colder months:

Place the bowl in the oven with the door closed and light on to create a slightly warmer climate without actually turning the oven on.
Use a heated mat (like those used for germinating seeds) for rising.
Use the "proof" setting of your oven (I set mine to 85ºF) and set a timer. This will speed up the rising process, so check it at 4 and 6 hours.
If there is a sunny room in the house that stays warm, keep the dough covered in that area.

For even better structure and crust, place a small oven-safe dish of boiling water on the lower oven rack while baking your sourdough bread bowls. The steam helps create a beautifully crisp exterior while keeping the inside soft—perfect for holding thick soups or stews without leaking!

How will I know if my bread is done baking?

Check to see if the top of the loaf is golden and if it sounds hollow when tapped on.
Check the internal temperature in the center of the bread. It should 195º – 200ºF when done.

Bread Storage Instructions:

Let the bread cool completely. Store it in a plastic bag at room temperature. I use a plastic bread bag with a twist tie to seal it and it stays fresh for about 5 days.
This sandwich bread is also great to freeze. Place in an airtight bag and store in the freezer for up to 3 months. Thaw the loaf at room temperature, then slice and enjoy.
Check out our in-depth guide on how to store sourdough bread for more storage tips.

Nutrition