How to Make Sourdough Bread Bowls at Home [Step-by-Step Guide]

Sourdough bread bowls turn simple soups and stews into special dining experiences, yet many home bakers avoid them, thinking they’re too difficult to make. The frustration of collapsed, soggy bowls has stopped many people from trying. Picture serving perfect, crusty sourdough bread bowls that hold their shape while soaking up just enough flavor. Below you’ll find professional tips to create impressive bread bowls with great taste, proper thickness, and perfect size—using ingredients you already have. Learn this useful skill and make everyday meals more memorable.

Table of Contents

Ingredients Needed

• 4-5 cups bread flour (12-14% protein)
• 1/2 to 3/4 cup active sourdough starter (fed 6-12 hours prior)
• 2 teaspoons fine sea salt or kosher salt
• 1 1/2 to 1 3/4 cups water (70-80°F)

Optional ingredients:

• Up to 20% whole wheat or rye flour (substitute for some bread flour)
• 1 tablespoon honey or sugar
• 1-2 tablespoons olive oil
• Seeds (sesame, poppy, sunflower) for topping
• Dried herbs (rosemary, thyme, oregano)

Creating Your Starter

Creating your starter from scratch is surprisingly simple. Mix equal parts flour and water in a jar, then let nature do its work. Wild yeasts already present in your kitchen environment will colonize this mixture, creating a fermentation unique to your home. After 7-10 days of daily feedings (discarding half and adding fresh flour and water), you’ll have a living culture ready for baking.

For bread bowls specifically, your starter needs strength to create the structural integrity that holds soups without collapsing. Look for consistent bubbling throughout, a pleasant tangy aroma, and the ability to double within 6-8 hours after feeding. Your starter is ready when a small spoonful floats in water.

Young starters produce milder-flavored bread bowls, while mature ones develop more complex, tangy results. You can adjust your feeding schedule—cooler water and longer fermentation for more sourness, warmer water and shorter fermentation for milder flavor.

Preparing the Dough

Creating perfect bread bowl dough requires balancing hydration and gluten development. For bread bowls, aim for 65-70% hydration—tacky but not overly sticky—giving structure to hold soup without collapsing.

Follow these steps for optimal results:

1. Mix your active starter with water until cloudy and well-combined.
2. Gradually add flour, mixing until no dry spots remain.
3. Let your mixed dough (without salt) rest 20-30 minutes—this autolyse allows flour to fully hydrate and begins gluten development effortlessly.
4. Add salt by pinching and folding it throughout the dough for even distribution.
5. Instead of continuous kneading, use the stretch-and-fold method: pull the dough and fold it over itself from all four sides.
6. Repeat step 5 three to four times at 30-minute intervals during initial fermentation.
7. Test readiness with the “windowpane test”—a small piece should stretch thin enough to see light through without tearing.
8. Allow fermentation until the dough increases by about 50% in volume and shows visible bubbles.

With each stretch and fold, you’ll feel the dough becoming more elastic, developing crucial gluten structure that enables your bread bowls to hold their shape. 

First Rise & Stretch and Folds

During this crucial phase, wild yeast creates air pockets while developing the strength needed to hold soup later.

The stretch and fold technique works better than traditional kneading. With slightly wet hands, grab one edge, stretch it upward until you feel resistance (without tearing), then fold it toward the center. Rotate your bowl and repeat from all four sides. Perform 4-6 sets spaced about 30 minutes apart to create an ideal structure.

Temperature dramatically affects timing. At 75°F, expect 4-5 hours of bulk fermentation. Cooler kitchens need 6-8 hours, warmer spaces just 3-4 hours.

Watch for these readiness signals rather than strictly following the clock:

• 50-75% volume increase
• Domed, slightly rounded top
• Small surface bubbles
• Jiggly texture when the container is gently shaken

Shaping the Bread Bowls

After your dough has completed bulk fermentation, proper shaping creates bread bowls that maintain their form when filled with soup. The key is creating surface tension while preserving those hard-earned air pockets.

• Gently turn your dough onto a lightly floured surface
• Divide into equal portions (250-300g each) using a bench scraper
• Work with one portion at a time, folding edges toward the center to form a rough ball
• Cup your hands around the dough ball with pinky fingers against the work surface
• Pull the dough gently toward you in a circular motion to create surface tension
• Look for a smooth, taut top surface as the bottom naturally seals
• Transfer each shaped boule seam-side up into a flour-dusted banneton or towel-lined bowl
• Avoid overhandling – use quick, confident movements to preserve gas bubbles

The surface tension gives your bread bowls their characteristic dome shape and prevents spreading during baking. Meanwhile, the banneton supports the dough’s final rise while creating those beautiful rings that add professional flair to your finished bread bowls.

Final Proof & Scoring

After shaping your bread bowls, the final proof and scoring steps are critical for achieving proper rise, texture, and that artisan appearance. This stage allows your dough to make its final expansion while developing flavor complexity.

• Place your shaped boules in their bannetons in the refrigerator for 12-24 hours (cold proofing)
• Cold proofing slows fermentation, developing deeper flavors while making the dough easier to handle
• Look for dough that’s visibly puffy and springs back slowly when gently poked
• About 30 minutes before baking, preheat your oven to 450°F with a Dutch oven inside
• Carefully turn your proofed dough out onto parchment paper (seam side down)
• Use a lame or sharp razor blade to score the top with a decisive ¼-inch deep cut
• Good scoring allows controlled expansion during baking, preventing random blowouts
• For bread bowls, a simple cross-cut or single slash works best for even rising
• Transfer immediately to your preheated Dutch oven to capture steam for optimal crust

The cold-proofed dough will be noticeably easier to score with clean cuts. 

Baking Techniques

Mastering the art of baking transforms your carefully prepared dough into crusty, golden bread bowls worthy of your favorite soup. The right combination of heat and steam creates that signature crackling crust while ensuring a perfectly cooked interior.

• Preheat your oven to 450°F for at least 30 minutes with your baking vessel inside
• Choose between two excellent baking methods:
  • Dutch oven method: Place dough inside, cover for 20 minutes, then uncover for 15-20 minutes
  • Baking stone method: Preheat stone, add a steam tray below, and load dough directly onto stone
• For the steam tray method, pour 1 cup hot water into a preheated cast iron pan on the bottom rack
• Steam in the first 15 minutes helps dough expand fully and develops that crisp, shiny crust
• After the steam phase, vent the oven by briefly cracking the door to release moisture
• Bread bowls are done when deeply golden brown and hollow-sounding when tapped underneath
• For precision, check that the internal temperature reaches 205-210°F with an instant-read thermometer
• Allow bread bowls to cool completely (at least 2 hours) before cutting to prevent gumminess
• For extra crispness, return bread bowls to a 350°F oven for 5-10 minutes before serving

The Dutch oven method is more foolproof for beginners, creating its steam environment. The baking stone approach offers more flexibility for multiple bread bowls but requires careful steam management for comparable results.

Serving Ideas

Classic pairings include New England clam chowder, broccoli cheddar, hearty beef stew, loaded potato soup, and vegetarian chili.

Seasonal options work well too: butternut squash bisque in fall, asparagus cream in spring, and chilled gazpacho in summer.

Prep your bowls by cutting a circular lid, hollowing out the center while leaving a 1-inch wall, and lightly toasting for 5 minutes to create a moisture barrier. Save the removed bread for dipping.

Thicker soups hold up best, while brothy options may soak through quickly. Smaller bread bowls make great appetizers filled with spinach dip or buffalo chicken.

Master Sourdough Bread Bowls in Your Kitchen

Start your sourdough adventure by growing your very own starter – it’s easier than you think! Get the hang of those stretch-and-fold moves to build up that amazing texture, and don’t forget to create good tension when shaping your dough into perfect bowls.

Pop your dough in the fridge overnight – this little trick makes for tastier bread and easier scoring! Bake in a Dutch oven for foolproof results or try a baking stone if you’re feeling adventurous. Listen for that hollow sound and look for a gorgeous golden crust before letting it cool. Pair with your favorite soup for a meal that’ll wow everyone at your table!

FAQs