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We kind of like bread over here. Especially sourdough bread bowls with soup.

Most people do. Crusty, flavorful bread hot out of the oven with a smear of butter or dunked in soup, creamy soup.

If you have never attempted to make your own bread then I urge you to start now! Nothing beats fresh homemade bread being passed around at the dinner table. Everyone loves it and you will feel a sense of accomplishment when everyone is in awe that you could make such delicious bread. Trust me, you will get major points for this!

Sourdough bread however takes some time. Nothing about it is difficult or time intensive though. You see, to achieve its sour flavor you will need something called a sourdough starter. This is basically just flour, water, yeast, and a little sugar. It needs sit at room temperature for 3 to 5 days to develop it’s flavor. After this it needs to be refrigerated. It can then be used to make any sourdough breads your heart desires.

I have been looking for the prefect sourdough bread that, wait for it, is actually sour! There are two important factors to making this bread great! One is to give the dough proper time to develop its sour flavor. I know you might be anxious to eat it, but it will be worth the wait. DO NOT SKIP any of the resting and rising steps.

Two is a dutch oven. Most people have one. Honestly, I bake all my bread inside my dutch oven with the lid on. It traps the heat and mimics that of a stone oven. It creates the most amazing crusty, holey bread! Seriously, if you do not have one you should probably think about investing in one. You will use it ALL the time, not just for bread.

I like to shape my bread into bowls which can then be used as a bowl or as personal loaves for dinner. You can also shape the dough into two medium size loaves. You don’t need to use all the bread it can be baked and then frozen. Or you can freeze the dough and then bake when needed. I froze half the dough and am excited to have it in the freezer for when the urge strikes!

I do not think the family will eat soup out of anything else again! Like Panera, but BETTER!

It is Sunday so here is this week menu:

Monday

Cincinnati Chili Lasagna

Tuesday

Cranberry Chicken Puffs

Wednesday

Chicken and Broccoli Cobbler

Thursday

Beef + Fish Tacos

Homemade Taco Shells

Friday

Butternut Squash Ravioli

Ciabatta Bread

Saturday

Cheese Fondue with

Grilled Streak and Chicken, Cubed Bread, Veggies

Sunday

French Onion Soup

Lastly, if you make these sourdough bread bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Sourdough Starter

Prep Time 15 minutes
Resting 1 day 12 hours
Total Time 15 minutes
Servings: 4 loaves
Calories Per Serving: 270 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 2 cups warm water
  • 1 tbsp . sugar or honey
  • 1 tbsp . active dry yeast
  • 2 cups unbleached all-purpose flour

Instructions

  • Pour the water into a 2-quart glass or ceramic jar or bowl. Stir in the sugar or honey to dissolve. Stir in the yeast.
  • Gradually whisk in the flour. Cover loosely with a clean kitchen towel or dishcloth (not plastic wrap) and place it in a warm area. (My kitchen in the winter definitely has no warm location, but my starter was just fine.)
  • Let it develop 2-5 days, stirring once a day due to the separation that will occur. When bubbling has subsided and a sour aroma has developed, stir once more and refrigerate until ready to use.
  • Storing and Maintaining Your Starter
  • Once your starter is stored away in the refrigerator, it only needs to be replenished once every two weeks or so. I put a little note to myself in my calendar as a reminder to either bake with or feed my starter. You should feed your starter each time you remove a portion for use in baking, but if it has been two weeks and you don’t intend to bake with it immediately, simply remove a cup of the starter and discard. For every 1 cup of starter removed, replace with 1 cup of flour and ½ cup of water. Stir to blend, and let sit at room temperature for at least 12 hours before returning to the refrigerator.
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Sourdough Bread Bowls

Prep Time 15 minutes
Cook Time 30 minutes
Resting time 23 hours
Total Time 45 minutes
Servings: 8 Bowls or 2 Loaves
Calories Per Serving: 360 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • For the sponge:
  • 1 cup fed sourdough starter
  • 1 1/2 cups lukewarm water
  • 3 cups all-purpose flour
  • For the dough:
  • 1 tablespoon granulated sugar
  • 2 1/4 teaspoons salt
  • 2 cups bread flour
  • 1 tbsp . water optional
  • To finish:
  • 1 tbsp egg white lightly beaten with 1 tbsp water
  • water in a spray bottle

Instructions

  • In a large mixing bowl or the bowl of an electric mixer, combine the starter, water, and all-purpose flour. Mix together with a fork or wooden spoon until smooth. Cover with plastic wrap and let sit at room temperature for 4 hours.
  • Transfer the bowl to the refrigerator and chill overnight, at least 12 hours.
  • Remove the bowl from the refrigerator and add the sugar, salt, and bread flour to the sponge. Mix until a ball of dough begins to come together. If some of the dry ingredients will not incorporate into the dough, add the additional 1 tablespoon of water to moisten them. Continue kneading the dough (on low speed if using an electric mixer) until the dough is smooth and elastic, about 5-6 minutes. Form the dough into a ball and transfer to a large lightly oiled bowl, turning the dough once to coat in the oil. Cover with plastic wrap and let rise in a warm spot until doubled in volume, 3-4 hours.
  • Line a baking sheet with a silicone baking mat or parchment paper. Transfer the dough ball to a lightly floured work surface and gently deflate the dough. Divide the dough into eight equal portions. Form each piece of dough into a ball, and tuck any loose edges or seams underneath. Place seam-side down on the prepared baking sheet. Repeat shaping with the other 7 pieces of the dough. Transfer the shaped boules to the prepared baking sheet. Cover loosely with lightly oiled plastic wrap. Let rise in a warm place until nearly doubled in volume, about 2-3 hours.
  • Place a baking stone or large dutch oben in the oven and preheat the oven to 425? F. Allow the pot to preheat for at least 20 minutes. Just before baking, lightly slash the top of each boule using a sharp serrated knife. Brush the exposed surface of the loaves with the egg wash. Spray the loaves lightly with water. Slide the entire baking sheet onto the baking stone or carefully place 4 boules in the dutch oven with the top on. Bake about 28-32 minutes, rotating the pan halfway through baking, until the crust is golden brown. If baking with the dutch oven repeat once the first four have been baked. Transfer the finished boules to a wire rack and let cool at least 30 minutes before slicing and serving.

Notes

*The dough can be shaped into two loaves. Once the dough is read to be shaped divide it into two equal portions. Working with one piece of the dough, press gently into a rough rectangular shape. Make an indentation along the length of the dough with an outstretched hand. Press the thumb of one hand along the indentation while pulling the upper edge of the dough down over the hand to enclose the thumb. Tightly roll the dough towards you while forming into a rough torpedo shape, about 6 x 8 inches. If there is a seam, pinch it shut. Place seam-side down on the prepared baking sheet. Repeat shaping with the other half of the dough. Transfer the shaped loaves to the prepared baking sheet. Cover loosely with lightly oiled plastic wrap. Let rise in a warm place until nearly doubled in volume, about 2-3 hours. Bake as directed. *Using a baking stone of dutch oven is what creates this amazing crust. If you have a dutch oven please use it! If not this bread can still be baked using a baking sheet. I am not sure how the crust will turn out. *To Freeze The Dough: Let dough complete all it risings. Shape into a ball and place in a freezer bag. Freeze. When ready to use defrost. When defrost shape into a loaf or boule and allow to rise until doubled in size. Bake as directed. To Freeze the Baked Bread: Allow the bread to cool completely wrap well and freeze. When ready to eat defrost on the counter for an hour or two. Reheat in a 350 degree oven until heated through.
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Adapted from Annie.

So about that soup…It is soo good. Can’t wait to tell you about it.

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Comments

    1. Hey Lisa,
      Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx

  1. Made my first loaves and they were amazing!!

    Another question, can I use my starter once every 7 days or would it be better to wait the 2 weeks before using and feeding?

    1. Hey Charla,
      Awesome!! Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! Once a week should be just fine! xx

  2. Can I use the starter for other sourdough recipes? And can I make one big sourdough loaf vs 7 small soup bread bowls? 🙂

    1. Hey Sarah,
      Sure, you can use the sourdough starter for other recipes and yes, one big loaf will work, you’re just going to need to increase the bake time. I hope you love the recipe! xx

  3. Hi Tieghan!

    I am new to your sourdough recipe (starter and all). Currently on my third round and I’ve noticed my starter is gradually getting thicker with each batch. Is that to be expected? Looking forward to hearing back!

    -Jaylynn

      1. Are you referring to the bread bowls being dense? Is your flour fresh? Anything you might be adjusting? xx

        1. Yes! The bread bowls/loaves have come out on the denser side. I have not been using fresh flour ? Could that be my problem? Also, one thing I some times do different is leave the dough in the fridge for longer than the 12 hours. I appreciate the feedback!

          1. Yes, I would definitely make sure your flour is not expired and make sure the dough comes back to room temp after leaving in the fridge for more than 12 hours:)

  4. 5 stars
    Ok chick! I look at so many of your recipes and make at least one recipe a week! I am amazed, excited and in love with this recipe! Lots of steps, well worth it! The texture was superb, do I really know that, yes, why because it is the BEST! My snl said why the Dutch oven, I said heck I don’t know but I am going to do it. So crusty, so soft on inside but the bite was delicious! Why don’t I have a picture??????Well, my friend came over and it went really fast!! Ok, I have a little left and gave the second loaf to my friend!! Truly try this recipe, read, don’t doubt and make it happen! Enjoy the small wonderful things in life!!! THANK YOU for the recipe and all the others I have tried!

    1. Hey Nancy,
      LOL thank you so much for your kind message:) Thanks a lot for trying this recipe and sharing your review, I love to hear that it was enjoyed! ?Tieghan

  5. 3 stars
    Loved this dough challenge for my novice self! My little loaves turned out so delicious, however there is no way to create a “bowl” from the final product. Thinking of simply cutting in half and maybe going with a chili instead of soup

  6. 5 stars
    Well, let’s just say my diet WAS going great until I made this…the most delicious sour dough you will EVER eat! And I’m not exaggerating! Yes it takes a lot of time, so much time I questioned whether I should just throw it out, but I kept on going and so glad (or the other way around ?) I did. Guess it’s definitely well worth the carbs! ?

    1. Hey Erin,
      Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan

  7. To make the starter have you ever tried platinum red star instant sourdough yeast ? I’m wondering if it would give more of a sourdough taste ?

    1. Hey Taryn! I use the 8 qt and it works fine! I t would be best if they weren’t touching, but it’s okay if they touch slightly! 🙂 xTieghan

  8. 5 stars
    I made this recipe in 2 of my Pampered Chef stone loaf pans. The loaves came out to perfection. Crusty exterior with soft dense interior. Perfect for sandwich making. My first recipe of yours to make and I’m a HUGE fan of yours now!
    (I used sourdough starter!) 🙂

    1. Hey Valerie,
      Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! xTieghan