Best 9 Sourdough Bread Bowls Recipes

SOURDOUGH BREAD BOWLS

Steps:

• Mix the starter, flour and water together. Allow it to rest for 30 minutes.
• Add the salt to the dough and mix thoroughly using the stretch and fold technique right in the bowl. To do this simply stretch one side of the dough lifting it slightly out of the bowl but not allowing the dough to tear and fold it back to the center of the ball of dough. Pat down the seam and turn the bowl 1/4 turn and repeat stretching and folding until you have done the whole ball of dough. See "stretch and fold in the bowl" illustration for more detail. Allow the dough rest for 30 minutes.
• Repeat the stretch and fold in the bowl on the ball of dough for 10 rounds. Rest 30 min.
• Repeat the stretch and fold in the bowl again for 10 rounds. Rest for 30 minutes.
• Put the dough on a lightly floured counter (you still want the dough to have traction on the counter top) and do the stretch and fold technique for 1 round. Form the dough into a ball and place in a lightly oiled bowl. Cover the bowl with saran wrap. Allow to rest for 30 minutes.
• Repeat the stretch and fold on the floured counter. Reform the dough into a ball and replace it in the bowl. Leave the dough at room temperature until it has increased by 50%.
• Place the dough in the refrigerator overnight - plans changed when I first began my dough and it ended up in the refrigerator for 24 hours and still worked great!
• Turn the dough out onto a lightly floured surface. Divide into six equal parts and loosely shape into rounds. Let rest for 60 minutes.
• Shape into round balls (or boules) and proof in baskets or supported by tea towels for 30 to 45 minutes.
• Preheat the oven to 450 F.
• Score the boules and place in preheated oven. Bake with steam for 30 - 40 minutes or until they are golden brown.
• To bake with steam, place a metal (not glass) pan in the bottom of the oven while it is preheating. After putting the boules in the oven, carefully pour 1 cup of boiling water in the pan and quickly close the oven door. Be careful not to spill any water on the glass window of the door as there are reports of shattered glass with this method. I did it so it can be done - just be careful! You can also put a towel over the glass of the door while you pour the water - just take it out before you shut the oven.
• To make bread bowls, cut around the edge of the boules and into the bread but be careful not to cut all the way through. Use your fingers to tear the middle out forming a bowl. Serve the middle on the side for dipping.
• Enjoy!

SOURDOUGH BREAD BOWLS

Steps:

• Mix starter, water, salt, and 2 cups of flour in mixing bowl. Beat until smooth.
• Add remaining flour, a little at a time, until dough holds together.
• Turn onto a lightly floured board and knead until smooth and no longer sticky, 8 to 15 minutes. Or knead for the same amount of time with the dough hook on your mixer.
• Put into greased bowl and turn to grease top. Cover and let rise till doubled. The time will depend on the strength of your starter and the warmth of your kitchen. Anywhere form 2 to 6 hours.
• Punch down, turn onto lightly floured surface and shape. Makes 6 or 9 bread bowls.
• Place bread bowls on parchment lined cookie sheet(s) to rise.
• Let rise till doubled. Again, the time will vary from 1 to 3 hours.
• Dissolve yeast in warm water.
• Mix starter, water/yeast, salt, and 2 cups of flour in mixing bowl. Beat until smooth.
• Add remaining flour, a little at a time, until dough holds together.
• Turn onto a lightly floured board and knead until smooth and no longer sticky, 8 to 15 minutes. Or knead for the same amount of time with the dough hook on your mixer.
• Put into greased bowl and turn to grease top. Cover and let rise till doubled, 1 ½ to 2 hours.
• Punch down, turn onto lightly floured surface and shape. Makes 6 or 9 bread bowls.
• Place bread bowls on parchment lined cookie sheet(s) to rise.
• Let rise till doubled, 30 to 45 minutes.
• 20 minutes before baking, put baking stone in the oven and preheat to 450° F.
• Brush tops with melted butter or water and slash with a cross. Slide parchment paper onto preheated baking stone in oven.
• Bake at 450°F with steam 25 to 35 minutes, or until golden brown.
• Remove from parchment and return to baking stone until the bottoms are golden brown.
• Always check for doneness by thumping the bottom of the bowl. If it sounds hollow, it is done. Let cool completely before cutting.

SOURDOUGH BREAD BOWL SANDWICH

Steps:

• Prepare campfire or grill for low heat. Cut a thin slice off top of bread loaf. Hollow out bottom of loaf, leaving a 1/2-in.-thick shell (save removed bread for another use). Spread dressing on inside of hollowed loaf and under the bread top. Layer inside with cheddar, ham, provolone and turkey. Replace top. Place on a piece of heavy-duty foil (about 24x18 in.). Brush loaf with butter. Fold foil edges over top, crimping to seal., Cook over campfire or grill until heated through, 25-30 minutes. Let stand 15 minutes before removing foil. Cut into wedges.

SAN FRANCISCO SOURDOUGH BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.
• Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
• Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
• Brush egg wash over tops of loaves, and sprinkle with chopped onion.
• Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.

SOURDOUGH BREAD BOWLS

Steps:

• For the sourdough starter:.
• In a medium bowl, stir the yeast into the lukewarm water. Let the mixture activate (should take about 15 minutes to bubble). Add the bread flour and stir. Cover with a dish towel and let sit for 2-3 days. It's best if you store the starter where the room temperature is warm (80-85 degrees). To keep the starter going, you have to "feed" it. For each 1 cup you take out, replace with 1/2 cup water and 1 cup flour.
• For the bread bowls:.
• Combine the flour and salt in a large mixing bowl. Make a well in the center.
• Give the starter a good stir as it separates after sitting a while. Add the cup of starter and the 1/2 cup of water to the flour and stir until it forms a rough dough. You will probably need to use your hands to work the dough until it comes together into a ball.
• On a clean work surface, lightly cover with flour and roll the dough in it. Knead until the dough is smooth, elastic, and satiny.
• Place the dough in a lightly oiled bowl to rise. Cover with a clean dish towel and place in a warm place until the dough has doubled in size (about 2 hours).
• Remove the dough from the bowl and punch it down to knock most of the volume out of it.
• Then knead the bread briefly, just to get it back into a nice ball shape.
• Cut the dough in half, then cut each piece in half again.
• Knead each of the pieces just until they're round again. Form the pieces of dough into ball shapes and tuck any loose edges or seams underneath.
• Place the dough balls on an ungreased baking sheet as far apart as you can.
• Put the baking sheet somewhere warm to let the dough rise a second time until doubled in size (about 1 1/2 hours).
• Bake at 425 degrees for 15 minutes, then at 375 degrees for another 30 minutes. When done, they will make a hollow sound when you tap them on the bottom.
• Cut a circle in the top and hollow out much of the bread inside to make room for some delicious soup!

SOURDOUGH BREAD BOWLS

Steps:

• Mix starter, water, salt, and 2 cups of flour in mixing bowl. Beat until smooth.
• Add remaining flour, a little at a time, until dough holds together.
• Turn onto a lightly floured board and knead until smooth and no longer sticky, 8 to 15 minutes. Or knead for the same amount of time with the dough hook on your mixer.
• Put into greased bowl and turn to grease top. Cover and let rise till doubled. The time will depend on the strength of your starter and the warmth of your kitchen. Anywhere form 2 to 6 hours.
• Punch down, turn onto lightly floured surface and shape. Makes 6 or 9 bread bowls.
• Place bread bowls on parchment lined cookie sheet(s) to rise.
• Let rise till doubled. Again, the time will vary from 1 to 3 hours.
• Dissolve yeast in warm water.
• Mix starter, water/yeast, salt, and 2 cups of flour in mixing bowl. Beat until smooth.
• Add remaining flour, a little at a time, until dough holds together.
• Turn onto a lightly floured board and knead until smooth and no longer sticky, 8 to 15 minutes. Or knead for the same amount of time with the dough hook on your mixer.
• Put into greased bowl and turn to grease top. Cover and let rise till doubled, 1 ½ to 2 hours.
• Punch down, turn onto lightly floured surface and shape. Makes 6 or 9 bread bowls.
• Place bread bowls on parchment lined cookie sheet(s) to rise.
• Let rise till doubled, 30 to 45 minutes.
• 20 minutes before baking, put baking stone in the oven and preheat to 450° F.
• Brush tops with melted butter or water and slash with a cross. Slide parchment paper onto preheated baking stone in oven.
• Bake at 450°F with steam 25 to 35 minutes, or until golden brown.
• Remove from parchment and return to baking stone until the bottoms are golden brown.
• Always check for doneness by thumping the bottom of the bowl. If it sounds hollow, it is done. Let cool completely before cutting.

SOURDOUGH BREAD BOWLS

Steps:

• Add starter to a bowl with warm water and 1 1/2 cups flour. Stir to combine, then let rest loosely covered on a counter for 2-3 hours.
• Refrigerate overnight.
• Remove sponge from fridge and let sit on counter for one hour.
• Scrape sponge into a large mixing bowl. Add sugar, salt, and yeast (if you choose to use it) along with the remaining 1 1/4 cups flour. Mix together, then knead 5-7 minutes once dough forms.
• Cover bowl with a clean kitchen towel, and let rise for 2-3 hours.
• Place parchment paper on your counter, and line Dutch oven with a thin layer of cornmeal.
• Separate dough into four equal pieces. Quickly shape each piece into a circle, and tuck the seams underneath.
• Set the round onto the parchment paper. Repeat with remaining dough
• Cut parchment paper into four pieces, and carefully lift them into the Dutch oven. Arrange parchment paper to support rounds.
• Let rise for 45 minutes.
• Preheat your oven to 425 degrees. Whisk the egg white and water together with a fork.
• Once dough finishes rising, brush the top and sides with egg wash.
• Use lame tool or serrated knife to cut a cross into the top of each boule.
• Place Dutch oven into preheated oven with the lid on. Bake for 22-25 minutes, until tops are golden brown.
• Once baked, carefully remove bowls from the Dutch oven and peel off parchment paper. Let them cool slightly, then serve the same day.

SOURDOUGH STUFFING BREAD BOWLS

Steps:

• Using a sharp knife, carefully remove the center of the mini loaves to create a bowl. Remove additional bread from the inside by hand. Butter the inside of the loaves with the soft butter. Set aside.
• Using the tops of the loaves and bread removed from center, cut into small cubes.
• In a large mixing bowl, stir together onion, celery, parsley, melted butter, beaten egg, ground sage and red pepper flakes. Add cubed bread, salt and pepper then fold together to evenly distribute the mixture.
• Slowly drizzle milk over stuffing mixture while stirring until bread cubes are moist but not soggy. (May need a bit more or less milk).
• Spoon stuffing into individual bread bowls and set on a foil-lined baking sheet. Bake at 350 degrees F for about 45 minutes or until bread cubes on top are crispy.
• While the stuffing bakes, make crispy sage leaves. Heat oil in a small skillet over medium-high heat until hot. Fry 6 sage leaves at a time until crisp, about 15 seconds. Transfer with a fork to paper towels. Set aside.
• Remove stuffing from oven and garnish with chopped parsley and crispy sage leaves.

SOURDOUGH BOULES

Steps:

• Levain: On day 1 at night, mix together starter, flour, and water in a large bowl. Cover with a damp kitchen towel or a large plate and let stand at room temperature 10 to 12 hours.
• Dough: On day 2 in the morning, make an autolyze: Add 525 grams (2 1/4 cups) water to levain, stirring to dissolve. Stir in flour, using a rubber scraper and then your hands to fully incorporate. (Autolyze should not feel too wet or sticky; if it does, add more flour. Err on the side of a drier dough, especially as you will be adding more water later.) Cover bowl with a damp kitchen towel; let stand at room temperature at least 30 minutes and up to 4 hours.
• Dissolve salt in remaining 50 grams water (about 1/4 cup). Incorporate into dough by squeezing it in with your hands. Cover and let stand 30 minutes.
• With dampened hands, grab underside of dough, stretch it out, and fold it back over itself. Rotate bowl one quarter-turn and repeat 6 more times. Cover and let stand 30 minutes. Repeat process 5 more times, letting dough stand 30 minutes between each. After final folding, dough should be soft and elastic; let rest 30 minutes more (this step should take about 3 1/2 hours total).
• Turn rested dough out onto a lightly floured surface. Divide into two pieces with a bench scraper or a sharp knife. Using your hands, shape each into a loose round, rotating as you go. Let stand about 10 minutes. Meanwhile, flour 2 banneton baskets or kitchen-towel-lined bowls.
• With floured hands, fold edges of dough into center to create a tighter bundle: Start by folding edge closest to you in toward center. Then fold in sides, as if creating an envelope; finally, fold top edge down. Flip dough seam-side down. Using both hands, and keeping the sides of your hands in contact with work surface, cup side of dough farthest from you and gently drag it down toward your body in a half-circle motion, simultaneously using the side of your hand to tuck edges under dough round. (This will create tension on the outside of the dough, which is necessary to maintain the shape of the finished loaf.) Continue rotating and dragging until dough is taut, smooth, and uniformly round, 3 to 4 more turns.
• Use bench scraper to gently transfer shaped round to a prepared banneton or bowl, seam-side up. Repeat with second piece of dough and banneton. Cover with damp kitchen towels and refrigerate at least 8 hours and up to 1 day.
• On day 3, line a 6-quart or larger Dutch oven with a square of parchment (to prevent dough from sticking to bottom) and cover with lid. Place in oven on lower rack and preheat to 500°F. Meanwhile, take dough out of refrigerator. (It does not have to return all the way to room temperature.)
• Invert one dough, seam-side down, into preheated Dutch oven (or first into your hands to round it out, then into Dutch oven). Use a bread lame, razor, or knife to score top of loaf. Drop a couple of ice cubes on top (optional), cover, and bake 20 minutes. Reduce temperature to 450°F; bake 10 minutes. Remove lid and bake until crust is dark golden brown and boule sounds hollow when tapped, 15 to 25 minutes more.
• Remove from oven; transfer loaf to a wire rack and let cool completely. Let Dutch oven cool 10 minutes before cleaning it out and repeating entire process with second loaf. (If you have two Dutch ovens, you can bake both loaves at the same time.) Cooled loaves last about 2 to 3 days, well-wrapped at room temperature. Or cut them into quarters or slice, place in freezer bags, and freeze up to 1 month.