Sourdough Bread Bowls
Serves 6
180 mins prep
45 mins cook
600 mins Resting time
825 mins total
This recipe makes 6 miniature sourdough bread bowls which results in a fun and easy way to serve a variety of soups and dips. You can also leave these as mini artisan loaves which are a great way to gift bread!
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In the morning, feed your sourdough starter.
When your starter has peaked, assemble your dough.
Dough Assembly
In a large bowl using a food scale, whisk together your water and bubbly starter until a milky liquid form. Add in the flour and salt. Mix together until a shaggy dough forms.
Let rest for 45 minutes.
After resting, work your dough into a semi - smooth ball by pulling one side of the dough up and over, rotating the bowl, and repeating until the dough appears smoother (about 30 seconds).
Cover and let rest for another 45 minutes.
After resting, perform your first set of stretch and folds, or coil folds. They do the same thing.
Perform 2-4 more stretch and folds anywhere from 30 minutes-1 hour apart.
Cover with a damp tea towel or bowl cover and let it rest on the counter overnight (8-10 hours).
In the morning, your dough should have doubled in size. Turn over onto a lightly floured work space. Separate the dough into 6 equal pieces (280 - 300 grams each).
Shape each piece like you would a regular round artisan loaf, only this one is smaller.
Place seam-side up into a proofing basket and place all 6 baskets onto a baking sheet for easier transferring. Cover with plastic wrap and place the whole tray of dough into your fridge for 2 hours or up to 3 days.
Baking
When you're ready to bake, preheat the oven to 450 degrees.
Turn all 6 loaves onto a large piece of parchment paper on top of a baking sheet, score the tops of the dough as you would a normal size loaf. Carefully transfer to the top wrack of the oven.
Place an oven-safe shallow dish (I use my cast iron skillet) on the bottom rack of the oven. Pour boiling water in the dish and close the oven immediately to trap in the steam.
Bake for 18 minutes with steam, then remove the dish with water and bake for an additional 18-20 minutes until golden and crispy.
Let cool for 30 minutes before slicing and enjoy!
Tip: to make into a bread bowl, with a sharp serrated knife cut the top of the bread off in a circle. Then with your hands, take the inside of the bread out as deep and wide as you prefer.
If you top any soup off in the bowl with cheese, you can toast the entire bowl for another 10 minutes at 370 degrees.
