Description
These Sourdough Bread Bowls are crispy on the outside, soft and chewy on the inside, and perfect for serving soups, stews, or dips. Made with a naturally fermented sourdough starter, they have a deep, tangy flavor and a sturdy structure that holds up to any filling!
Ingredients
Scale
For the Dough:
- ½ cup active sourdough starter
- 1 cup warm water
- 4 cups bread flour
- 1 ½ teaspoons salt
For Baking:
- 1 tablespoon cornmeal (for dusting)
- 1 egg (for egg wash, optional
Instructions
- Mix the Dough: Combine the sourdough starter, warm water, flour, and salt. Mix until a shaggy dough forms.
- Knead: Knead for 8-10 minutes until smooth and elastic.
- First Rise: Cover and let ferment for 8-12 hours at room temperature until doubled in size.
- Shape: Divide into four equal balls, shape into rounds, and let rise for 1-2 hours.
- Bake: Preheat oven to 450°F. Brush with egg wash (if using), dust with flour, and bake for 25-30 minutes.
- Hollow Out: Cut off the tops and remove some of the inside to create the bowl shape.
Notes
- Use a mature sourdough starter for the best rise.
- Let the dough ferment overnight for maximum flavor.
- Serve with thick soups to prevent sogginess.
- Prep Time: 15 mins
- Cook Time: 30 mins
Keywords: Sourdough Bread Bowls