Sourdough Bread Bowls
The perfect size and structure for your next creamy soup or chili, these sourdough bread bowls are easy to make!
Print
Pin
Servings: 4 bowls
Ingredients
- 100 grams starter
- 240 grams warm water
- 80 grams warm milk
- 24 grams sugar
- 360 grams bread flour
- 140 grams all purpose flour
- 9 grams fine salt
- cornmeal for dusting
Instructions
- Whisk the starter, milk, water and sugar together with a fork.
- Add the flours and salt. Stir with the fork until a stiff dough forms then finish by hand. Cover and let rest 30 minutes. Knead four or five times in the bowl to bring the mixture together into a smoother ball.
- Cover and let rise 8-10 hours at room temperature (68-70 degrees).
- Line a sheet pan with parchment paper dusted with cornmeal.
- Turn the dough out and divide into 4, 240-gram balls.
- Turn the ends under and shape on an unfloured surface into a ball.
- Transfer to the sheet pan; cover with greased plastic wrap and rise until noticeably puffy. About 1-2 hours.
- Preheat the oven to 400.
- Using a sharp knife or razor blade, score the top of each roll 1 1/2 inches deep right across the center.
- Bake on the center rack until the internal temperature reaches 180-200 and the bowls are golden. 35-40 minutes. Tent with foil if they start getting too dark.
- Once cool enough to handle, cut a shallow circle in the top and hollow out the inside of the bowl with your fingers, leaving at least 1/2" of bread on the inside to prevent leaks.
Nutrition
Serving: 1bowl | Calories: 510kcal | Carbohydrates: 104g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 886mg | Potassium: 158mg | Fiber: 3g | Sugar: 7g | Vitamin A: 34IU | Calcium: 46mg | Iron: 2mg