Go Back
sourdough bread bowl

Easy Homemade Sourdough Bread Bowl Recipe for Beginners

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Fermentation Time 1 day 10 hours
Total Time 1 day 10 hours
Servings 6 Bread bowls

Ingredients
  

For the Levain (Prepare 10-12hours in advance, preferably overnight):

  • 10 grams ripe/active starter (about 2 teaspoons)
  • 110 grams all-purpose or bread flour (about ¾ cup)
  • 110 grams water (scant ½ cup)

For the Bread Bowl Dough:

  • 225 gramsripe, active levain (about 1 cup)
  • 400 grams water (about 1 ⅔ cup)
  • 600 grams bread flour (about 4 ¼ cups)
  • ½ - 1 cup ice cubes (for baking the bread)

Instructions
 

Step 1: Prepare the Levain

  • 1- Combine 10 grams of ripe starter, 110 grams of flour, and 110 grams of water in a bowl.
    2 - Mix until smooth, cover loosely, and let it sit at room temperature for 10-12 hours or overnight. It should be bubbly and active when ready.
    sourdough bread bowl

Step 2: Mix the Dough

  • 1 - In a large bowl, combine 225 grams of your prepared levain with 400 grams of water.
    2 - Stir until the levain dissolves. Add 600 grams of bread flour and mix until no dry flour remains. Cover and let it rest for 30 minutes (this step is called autolyse).
    sourdough bread bowl

Step 3: Incorporate the Salt

  • Sprinkle 12 grams of salt over the dough and use your hands to mix it thoroughly. This step may take a few minutes, but it ensures an even distribution.
    sourdough bread bowl

Step 4: Perform Stretch and Folds

  • 1 - Over the next 3-4 hours, perform stretch-and-folds every 30 minutes. To do this, grab one edge of the dough, stretch it upwards, and fold it over the center. Rotate the bowl and repeat on all four sides.
    2 - Cover the dough and let it rest between each session.
    This builds strength and structure.
    sourdough bread bowl

Step 5: Shape the Dough

  • 1 - Once the dough has risen and feels airy, gently turn it out onto a floured surface.
    2- Divide the dough into smaller portions (depending on how many bread bowls you want) and pre-shape them into rounds. Let them rest for 20 minutes.

Step 6: Final Shaping

  • 1- Shape each portion into a tight, smooth round. Place them seam-side down on parchment paper or in a floured proofing basket.
    2 - Cover and let them proof at room temperature for1-2 hours or until slightly puffy. Alternatively, refrigerate them overnight for a deeper flavor

Step 7: Preheat and Bake

  • 1 - Preheat your oven to 475°F (245°C) and place a Dutch oven or baking stone inside.
    2 - When ready to bake, carefully transfer the dough onto parchment paper and score the tops with a sharp knife.
    3 - Transfer the dough into the hot Dutch oven, add a few ice cubes for steam, and cover with the lid. Bake for 20 minutes.
    4 - Remove the lid and bake for an additional 20-25 minutes or until the crust is golden brown.

Step 8: Hollow Out the BreadBowls

  • 1 - Allow the bread to cool completely before cutting off the tops and scooping out the interior.
    2 - Save the bread you remove for croutons or breadcrumbs!
    sourdough bread bowl