Rustic Sourdough Bread Bowl (Printable)

Crusty sourdough loaf with tangy flavor and chewy texture, perfect for serving hearty bowls or dips.

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - ½ cup active sourdough starter (100% hydration)
03 - 1½ cups lukewarm water
04 - 1¾ teaspoons fine sea salt

→ Finishing

05 - Extra flour for dusting

# Directions:

01 - Combine flour and water in a large bowl until just incorporated. Cover and rest for 30 to 45 minutes.
02 - Add the sourdough starter and salt to the dough. Mix thoroughly until a shaggy mass forms.
03 - Turn dough onto a lightly floured surface and knead or perform stretch-and-folds for 5 to 8 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let it rise at room temperature for 4 to 6 hours, performing stretch-and-folds every 30 minutes during the first 2 hours.
05 - Turn the dough out and divide into two equal portions. Shape each into a tight round loaf.
06 - Place rounds seam-side up into floured proofing baskets or bowls. Cover and refrigerate 4 to 8 hours or let rise at room temperature until puffy, about 1 to 2 hours.
07 - Preheat oven to 450°F with a Dutch oven or baking stone inside.
08 - Turn each loaf onto parchment paper, score the tops, and transfer carefully to the hot Dutch oven or stone. Bake covered for 20 minutes, then uncovered for 20 minutes until deep golden brown.
09 - Cool loaves completely on a wire rack before serving.
10 - Slice the tops off each loaf and hollow out the center, leaving a ¾ to 1¼ inch wall for a bread bowl. Fill with desired soup, stew, or dip.

# Expert Advice:

01 -
  • This recipe feels like I've unlocked a secret to hearty meals that double as their own serving dish
  • The chewy interior and crusty exterior make it the kind of bread you want to proudly serve to unexpected guests
02 -
  • Patience during the rising phases yields the best flavor and texture—don’t rush it or you'll miss out on that perfect sour note and crust
  • Chilling the dough overnight after shaping enhances tanginess and makes scoring easier
03 -
  • Use a kitchen scale for precise flour and water ratios—it makes a huge difference in dough consistency
  • Cover the dough with a damp cloth during proofing to avoid drying out the crust before baking

Go Back