I mix warm water with starter and watch it wake up. The bowl smells like wheat and sunshine. I stir in oil and sugar and the dough turns soft under my hand. We rest it and the gluten sets. I like that quiet moment when the dough breathes. This sourdough bread recipe makes sturdy bowls with a tender crumb. I wanted an easy sourdough bread recipe that still gives deep flavor. I shaped six rounds and we baked them hot with steam. You can fill them with broccoli cheddar or tomato soup. They sit proud on the table and they do not leak. You can use this as a quick sourdough bread recipe on a calm day or save it with your favorite recipes with sourdough bread. I even tested a chocolate sourdough bread recipe for dessert and it felt fun. Try a sourdough bread recipe for bread machine when you want less hands on work. Want it fast for soup night Try a one day sourdough bread recipe and serve bowls by dinner.

1) Key Takeaways
2) Easy Sourdough Bread Bowls Recipe
3) Ingredients for Sourdough Bread Bowls
4) How to Make Sourdough Bread Bowls
5) Tips for Making Sourdough Bread Bowls
6) Making Sourdough Bread Bowls Ahead of Time
7) Storing Leftover Sourdough Bread Bowls
8) Try these Dinner Recipes next
9) Sourdough Bread Bowls
10) Nutrition

1) Key Takeaways

We bake small round loaves and carve neat centers for soup. The crumb holds creamy chowder and tomato bisque. The crust stays crisp. We work with a lively starter and a warm room. The plan fits one calm afternoon or a slow weekend morning.

The method uses stretch and fold rather than heavy kneading. Steam helps the rise. A sharp lame gives an even score. You get six bowls that feel hearty yet light. The shape stays tall so the soup does not spill.

You can scale the batch for a party. You can freeze the shells. You can refresh them in a hot oven and bring back that snap. I am Nancy from Nancy Cooks and I keep this one in my back pocket for soup night.

2) Easy Sourdough Bread Bowls Recipe

My sourdough bread recipe brings sturdy bowls with tender crumb. This sourdough bread recipe starts with a bubbly starter and a simple mix that feels calm. I like quiet steps that build strength fast. We mix by hand and rest the dough so gluten bonds form without fuss.

I love how steam lifts these rounds. The crust sings as they cool. Inside you see a soft net of holes that soaks soup without falling apart. On busy days I still reach for this easy plan with the same trust I give to my favorite pot.

On Nancy Cooks I write with you in mind. I test for flavor and feel. I keep notes on room temp and timing. This simple sourdough bread method stays steady in a home kitchen and needs only a sheet pan and a sturdy bowl.

3) Ingredients for Sourdough Bread Bowls

Active sourdough starter Bubbly and airy with a clean tang. Feed it in the morning and use it when it peaks. A lively starter gives spring and flavor that no packet can match.

Warm filtered water Lukewarm water wakes the culture and helps starch hydrate. I touch the bowl and feel gentle warmth like a bath for the dough.

Bread flour Strong protein builds structure that stands tall. The best flour for sourdough bread gives chew and volume. If you swap some whole grain the bowls bake a bit darker and taste nutty.

Fine sea salt Salt strengthens gluten and rounds flavor. Mix it with flour so it spreads even. The dough feels more elastic after a short rest.

Olive oil A spoon of oil gives a thin tender edge and keeps the crumb soft for soups that sit a long time in the bowl.

Granulated sugar A small amount feeds the culture and boosts browning. The crust takes on a rich color without turning bitter.

Egg with water A quick wash adds shine. If you prefer a rustic look dust the tops with flour and skip the wash.

4) How to Make Sourdough Bread Bowls

Step one mix Stir starter with warm water until it dissolves. Add oil and sugar and whisk until smooth. Fold in flour and salt until a shaggy mass forms. Cover and rest for fifteen minutes so the dough relaxes.

Step two strengthen Give four rounds of stretch and fold spaced ten minutes apart. The dough tightens and turns silky. This classic sourdough bread guide keeps the process light on the wrists and heavy on results.

Step three bulk rise Let the dough rise in a warm room until puffed and airy. An overnight sourdough rise method works well when your day looks full. Aim for nearly doubled size and a jiggly top.

Step four shape Turn the dough onto a floured board. Divide into six even pieces. Cup your hands and pull each piece toward you to build tension. That move gives tall rounds that hold soup with ease.

Step five proof and bake Set the rounds on a sheet lined with parchment. Brush with egg wash or dust with flour. Score a neat cross with a sharp lame. Bake hot with steam until the crust turns deep brown and the bottoms sound hollow.

Step six finish Cool on a rack. Use a small knife to cut a circle on top and a spoon to lift the plug. Scoop a bit of crumb to make room. Fill with soup and serve right away.

5) Tips for Making Sourdough Bread Bowls

Keep the dough slightly tacky. A touch of stickiness leads to better oven spring. Dust your fingers rather than the whole bench so the surface keeps grip and tension.

Create steam with a hot pan and water. That puff gives a bold ear and a glossy crust. Score with clean moves and a steady hand. The blade should glide and not drag.

For a no fuss sourdough bread set up weigh your ingredients. Watch the dough more than the clock. If your kitchen feels cool extend the rise. If it feels warm cut the time. Your senses guide you better than numbers alone.

6) Making Sourdough Bread Bowls Ahead of Time

Mix and rise during the day and chill the shaped rounds for the night. Cold slows the yeast and builds flavor. In the morning set the sheet on the counter while the oven heats so the rounds lose their chill.

You can bake the shells a day early. Warm them in a hot oven for five minutes and the crust wakes up. The crumb turns soft again and smells like fresh bread bowls.

For batch cooking make a double mix and freeze half of the baked shells. Bread bowls reheat well and save you on weeknights. This plan fits a quick sourdough bread approach when life runs fast.

7) Storing Leftover Sourdough Bread Bowls

Let the shells cool to room temp. Keep them in a paper bag inside a larger container so the crust stays crisp yet the crumb does not dry out. Avoid the fridge since it makes bread stale.

Freeze plain shells in a zip bag with air pressed out. Thaw on the counter and refresh in a hot oven. If the bowls held soup let the crumb dry in a low oven and then freeze for croutons or bread crumbs.

Label the bag with date and count so you track your stash. For recipes with sourdough bread like strata or stuffing day old bowls shine. Waste turns into dinner and that always feels smart.

8) Try these Dinner Recipes next

9) Sourdough Bread Bowls