Name: Sourdough Bread Bowls
Prep time: 1 d
Cook time: 30 min
Total time: 1 d 1 h
Yield: 8
Ingredients: 1 1/2 c. Active Sourdough Starter; 6 3/4 - 7 c. Organic, All Purpose Flour; 2 1/2 c. Water; 3 tsp. Pink Salt

Sourdough Bread Bowls are the perfect vessel for chili, soup, or stew on a cold night. These bread bowls are made using Active Sourdough Starter which creates a soft and tender interior.

Furthermore, as these bread bowls steam and bake in the oven, the crunchy and flaky exterior forms make these Sourdough Bread Bowls hard to resist. Finally, these make the perfect edible bowl for dips for Super Bowl Sunday, too!

Hypoallergenic

Sourdough Bread Bowls are made with Sourdough Starter which makes these bowls easier for your body to digest. When incorporating Sourdough Starter into the dough, helps to break down the gluten content within the dough.

Furthermore, the longer you allow the dough to ferment or rise, the more gluten-reduced the dough will be. In general, Sourdough products are considered healthier and (in my opinion) personally tastier.

Bread Bowl Ingredients

**Sourdough Bread Bowls** are edible vessels for soups, stews, chilis, and dips.

Making the Sourdough Bread Bowl Dough

First, in a Bosch Universal Mixer, combine all of the ingredients in the mixing bowl.
Next, turn the mixer on to speed 3 and mix the ingredients until the dough forms.
Then, turn off the mixer and take the dough out of the mixing bowl.
Next, form the dough into a ball and place it into a Banneton Bowl or an oiled glass or ceramic bowl.
Then, cover the bowl with a tea towel and let it rise for 30 minutes.
Next, after 30 minutes, pull the sides of the dough ball out and reform it into a ball. Do this every 30 minutes for the first 2 hours.
Finally, cover the ball of dough with a tea towel and let it rise for at least 12 hours. Remember: the longer you allow the dough to rise or ferment, the more gluten-reduced it will be.

Mix All of the Ingredients in a Bosch Universal Mixer

Sourdough Bread Bowl Ingredients — First, in a Bosch Universal Mixer, combine all of the ingredients in the mixing bowl.

The Sourdough Bread Bowl Dough is Ready

Form the Dough Into a Ball and Let It Rise

Risen Bread Bowl Dough — Finally, cover the ball of dough with a tea towel and let it rise *for at least 12 hours*. This is after 12+ hours of rising time. The dough has fermented or risen to 50% of its original size.

Forming the Sourdough Bread Bowls

First, take the risen Sourdough Bread Bowl dough and place it onto the lightly floured surface.
Next, using a Bench Scraper or sharp knife, divide the dough into 8 sections.
Then, take each section and form it into a ball.
Next, place the ball onto a nonstick or parchment-lined baking sheet. Repeat steps 3-4 until all of the dough has been formed into a ball.
Finally, cover the balls of dough with a tea towel and allow them to rise for 2-4 hours.

Divide the Dough

Divide the Bread Bowl Dough — Next, using a Bench Scraper or sharp knife, divide the dough into 8 sections.

Shape Each Section of Dough Into a Ball

Shape the Sections into a Ball — Then, take each section and form it into a ball.

Place the Balls of Dough Onto a Nonstick Baking Sheet

Cover the Dough and Let It Rise

Cover with a Tea Towel and Let It Rise — Finally, cover the balls of dough with a tea towel and allow them to rise for 2-4 hours.

Risen Bread Bowl — Furthermore, this picture is of the **bread bowl** dough after 4 hours of rising.

Baking the Sourdough Bread Bowls

First, preheat the oven to 450 degrees Fahrenheit.
Next, using a Bread Lame, score the balls of dough on the top (cut slits in the top of the bread bowl where you’ll later cut out the top).
Then, place the Sourdough Bread Bowls into the preheated oven. Bake with steam for 30-40 minutes or until they are golden brown.
- To bake with steam, place a metal (not glass) pan in the bottom of the oven with 1 cup of water while the oven is preheating. After you place the bowls into the oven to bake, add another cup of water to the pan (if needed). Be careful not to spill any of the water on the glass as it may shatter your oven glass.
Finally, once the bread bowls have been baked, put them onto a wire rack and allow them to cool to room temperature.

Score the Balls of Dough Using a Bread Lame

Score the Bread Bowls — First, using a Bread Lame, score the balls of dough on the top (cut slits in the top of the bread bowl where you’ll later cut out the top).

Bake the Sourdough Bread Bowls for 30-40 Minutes

Baked Bread Bowls — The **bread bowls** have baked for 30-40 minutes, and now it’s time for them to cool.

Let the Bread Bowls Cool

Creating the “Bowl” with the Sourdough Bread Bowls

First, cut around the edge of the bowls of the bread (be careful not to cut all the way through).
Next, use your fingers to tear the middle out (forming the bowl). You can choose to serve the middle or save it to make homemade Sourdough Bread Crumbs for later.

Serving the Sourdough Bread Bowls

Sourdough Bread Bowls make a fun and filling vessel for soups, stews, chili, and dipping sauces. Here are some of the ways I’d recommend serving these bowls –

Ladle Half Baked Harvest’s White Chicken Chili inside of the Sourdough Bread Bowls and eat them while watching Sunday Football.
Spoon Ground Elk Chili into the inside of the bread bowls for extra comfort and warmth on a cold day.
Fill the inside of the bread bowls with Seasoned Ground Bison Meat Queso and serve alongside Siete Tortilla Chips.
Spoon Ground Venison Spaghetti Sauce inside the Sourdough Bread Bowls for a new take on pasta and spaghetti sauce.
Carefully spoon Chicken Salad into the bread bowls for an edible presentation for a brunch or party.

Spoon Ground Elk Chili into the inside of the **bread bowls** for extra comfort and warmth on a cold day.

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