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Sourdough Bread Bowls

These homemade sourdough bread bowls feature a crisp golden crust and a soft, chewy interior, making them the perfect vessel for creamy soups, hearty stews, and rich chowders. Made with simple ingredients and natural fermentation, they're a rustic addition to any homestead table.
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Course: bread, Lunch, Soup
Cuisine: American
Diet: Vegetarian
Keyword: artisan sourdough bread, homemade bread bowl recipe, homemade sourdough bread bowls for soup, rustic sourdough bread bowl, sourdough bread bowl, sourdough bread bowl recipe, sourdough bread bowls, sourdough soup bowl
Prep Time: 30 minutes
Cook Time: 30 minutes
Fermentation Time: 12 hours
Total Time: 13 hours
Servings: 4 bread bowls
Calories: 320kcal
Pin Recipe
Author: Victoria Herbert

Equipment

  • large mixing bowl
  • Dough whisk or wooden spoon
  • Bench scraper
  • Kitchen scale (recommended)
  • Baking sheet or Dutch oven
  • parchment paper
  • Bread lame or sharp knife
  • cooling rack

Ingredients

  • 100 grams active sourdough starter
  • 350 grams warm water
  • 500 grams bread flour
  • 10 grams sea salt

Instructions

Mix the Dough

  • In a large bowl, combine the active sourdough starter and warm water.
  • Stir until the starter is mostly dissolved.
  • Add the bread flour and salt.
  • Mix until a shaggy dough forms and no dry flour remains.

Rest the Dough

  • Cover and allow the dough to rest for 30 minutes.

Stretch and Fold

  • Perform 4 sets of stretch and folds every 30 minutes over the next 2 hours.

Bulk Fermentation

  • Cover and allow the dough to ferment at room temperature for 6–10 hours, or until noticeably puffy.

Shape the Bread Bowls

  • Turn the dough onto a lightly floured surface.
  • Divide into 4 equal portions.
  • Shape each portion into a tight round ball, creating surface tension.
  • Place on a parchment-lined baking sheet or in proofing baskets.

Final Rise

  • Cover and allow to rise for 1–2 hours.

Bake

  • Preheat oven to 450°F.
  • Score each loaf with a sharp knife or bread lame.
  • Bake for 25–30 minutes until deep golden brown and crusty.

Cool

  • Transfer to a cooling rack and allow to cool completely.

Create the Bread Bowls

  • Slice off the top of each loaf.
  • Carefully hollow out the center, leaving about 1 inch of bread around the sides and bottom.
  • Fill with your favorite soup, chowder, or chili and serve immediately.

Notes

The removed bread centers make excellent croutons or breadcrumbs.
Bake the loaves until deeply golden for maximum soup-holding strength.
Thick soups work best and help prevent sogginess.
Bread bowls can be frozen for up to 3 months before hollowing and serving.

Nutrition

Serving: 1bread bowl (without soup) | Calories: 320kcal | Carbohydrates: 64g | Protein: 10g | Fat: 1g | Sodium: 580mg | Fiber: 2g
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