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We kind of like bread over here. Especially with our 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 shaped my bread into boules which can be used as a bowl or as personal loaves for dinner. The dough can also be shaped into two medium size loaves. If you do not 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

Sourdough Starter

Prep Time 15 minutes
Resting 1 day 12 hours
Total Time 15 minutes
Servings: 4 loaves
Calories Per Serving: 253 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.

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: 318 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.

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 Michelle,
      This is just how I made my bread bowls, if you have a different method that works for you then you should use that:) xTieghan

  1. I tried today and did not have great results. Tasted good but to flat. I also had to add a lot more flour than the recipe called for and it still seemed too soft. I think my starter is too liquidity. What is the consistency we are looking for?

    1. Hey Anne,
      Sorry to hear you had issues with the recipe. It is hard to say without seeing the results, what kind of yeast did you use? Let me know how I can help! xTieghan

    1. Hey Nicole,
      Yes, that will work. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  2. Hi I’m trying your recipe for the first time, and my starter is very watery after sitting for a couple days and stirring like you said. Is that the correct consistency? Also, I saw you said it needs to be “fed” when you make the sponge, but it looks like it isn’t fed when you put it in the fridge after 2-5 days. How long before you actually make the bread do you “feed” the starter or is the first step where you add sugar and flour “feeding” it? Sorry for all the questions. I tried it before and my bread came out hard and flat. but I don’t think my starter was ready.

  3. When you put the starter in the fridge does it still need to be covered with a towel or could you put a lid on it he bowl?

  4. Is it ok if they touch when cooking with a Dutch oven? I have a 7.5 qt oven do I just bake one at a time?

    1. Hi Katherean,
      That should be okay! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. If you don’t have a dutch oven you can acheive the thick crunchy crust by preheating a baking sheet with sides while the oven is preheating. When you put the dough into the oven pour water into the hot baking sheet and quickly close oven door. This will create steam to help the dough continue to rise and to create the crust. The purpose of baking in a closed dutch oven is to create the same effect. Bake for 20 minutes, then remove the pan and continue to bake for 10 minutes or until the loave is toasty brown. This method works beautifully. I baked sourdough at my daughter’s home. I didn’t have my dutch oven with me and the bread turned out exatly the same.

    1. Hi Marilyn! Thank you so much for sharing! I am so glad this bread turned out so well for you! xTieghan

  6. 5 stars
    Amei a receita de pão, deve ficar ótima porque coloca mel. Pareceu simples de faze-la. Vou colocá-la em prática hummm…Obrigada

    1. Hi! I would use a solid lid. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  7. 5 stars
    This recipe looks amazing, I can’t wait to try it! I also really want to read the Cranberry Chicken Puffs recipe, is it on your blog? I didn’t have luck finding it but it sounds yummy. Thank you!!

  8. Congratulations on the article, has won a regular reader, I will make the recipe

  9. Muito bacana o seu artigo parceiro. Super completo e detalhado. Vou continuar acompanhando o seu blog.. Parabéns!

  10. 5 stars
    Sour bread success! I did the 5 days on counter when I made my starter. Bread was very good and enjoyed by all of my guests. Baked bread kept well for several days at room temp. Easy and low maintenance. Used my kitchen aid mixer w hook attachment and didn’t have to knead by hand. Only thing I did wrong was I let it rise the second time for probably 6 hrs-and it was huge. Next time after it rises the second time, I will place in fridge if I am not ready to bake until evening dinner. Thanks for the recipes!

    1. Thank you Michelle! I am so glad you loved this one and hope you love others of mine! xTieghan

  11. Hi Tieghan,

    I absolutely love your cookbook and your recipes have become a staple in my house, and have made me a much better and more adventurous cook! I am definitely not a baker and have never made bread, so I decided to start wih something easy (lol)like a sourdough starter this morning. Added everything into a 1700ml glass jar (I used dry active yeast), covered it, and within about a half hour it had absolutely exploded and overflowed all over my counter. What did I do wrong? My water was pretty warm, could that be it? It continues to grow and bubble. Is it still usable? Thanks!

    1. Hey Jenn! Oh no! I am so sorry it exploded. I would recommend just using a container twice the size. I don’t think you did anything incorrectly. Hope this helps! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  12. 4 stars
    I found these slices of bread very healthy for a normal human being would you wanted to see such a latest bread bowls here.

  13. 5 stars
    Great recipe, I liked it too much to know, I was mouthwatering just to see the image, when preparing here will be a party. Congratulations on the recipes you share.

  14. 5 stars
    I confess that I am completely crazy about the recipes of this wonderful and lovely blog.

  15. 5 stars
    Thank you very much for sharing this wonderful recipe, I do not know what would be of me without this blog, ours as it helps me with the recipes.

  16. Amei tudo que encontrei aqui pela primeira vez que vim aqui já me apaixonei adoro pão caseiro obrigado por compartilhar esta delicias conosco..

  17. Thank you very much for the tips I liked that it will not fatten I’m doing a diet but I’ll start to make it here at home seems to be very good even
    thanks.

  18. Thanks for your post! Through your pen I found the problem up interesting! I believe there are many other people who are interested in them just like me! How long does it take to complete this article? I have read through other blogs, but they are cumbersome and confusing. I hope you continue to have such quality articles to share with everyone!

  19. Oh my God I really loved this recipe…Sadly I don’t know to cook ;(

    But this one, deserves a chance!!

    Thanks for share!

  20. Adoro um pão quente com manteiga. Queria aprender fazer pão em casa também. Esses pães devem ter ficado gostosos! Obrigado

  21. The postings on your site are always excellent. Thanks for the great share and keep up this great work!

  22. The blog or and best that is extremely useful to keep I can share the ideas of the future as this is really what I was looking for, I am very comfortable and pleased to come here. Thank you very much.

  23. Many thanks for the bread and soup recipe, very easy to make and delicious to eat, thanks for sharing with us.

  24. Hi Tieghan, congratulations for the content! Your blog is amazing, and thanks for share the reciple, I’ll try make it.

    I really love bread with soup! nham nham

  25. Fantastic site, find everything I need here, congratulations on the site / blog and continue with the beautiful work.

  26. I found your post incredible, I already wrote down the recipe I’ll prepare here, and then I’ll tell you how it came out.
    I loved everything!

  27. We always need accurate information. So we can do quality work by spending as little as possible. Thank you.

  28. Thank you very much for sharing this wonderful and delicious bread recipe with us, I made it here at home and it went very well, it was a delight.

  29. Your site is wonderful, I feel the feeling of being in a very serious site and that it passes good things for us readers, thank you for sharing this site with us.

  30. It’s a beautiful recipe, I’m crazy to try it. Thank you for teaching me how to make this delicious.

  31. Please help. I followed the steps for days and when I was ready to bake my bread it was wet looking compared to your photos after rising under the plastic. It has not risen up into the bowl shape I had hoped for but was much more like a puff disk.

    Where did I go wrong? How can I fix this for the next batch?

  32. Thanks for sharing this great content, this is very good, congratulations!

    I will return again on this blog.

  33. I love baking bread, and I’m always looking for new recipes. I have not used a Dutch oven before, but wow it makes your bread look amazing!

  34. It’s almost an year since I started to make homemade sourdough bread and it is just amazing. I’ve made my sourdough starter from scratch using only flour and water, for 2 weeks.

  35. This looks like a wonderful recipe. I am looking for a new sourdough bread bowl recipe, as the first one I tried did not rise as bowls, leaving me with wonderful tasting nearly flat bread — which was not my full intention. Although I like the taste of the first product, I will try yours from the starter, as I don’t know where the issue lies. One suggestion though, as you say you do not know how the crust will turn out outside of the dutch oven. The previous recipe mentioned, called for steaming the oiled bread bowls, which I assumed gave them the crunchy outer layer necessary for a bread bowl. If you care to try it: It calls for placing a pan at the bottom of the oven before putting the bread in. Prepare a cup filled with ice and water. Put the bread in the oven and as quickly as possible, as to not lose temperature, dump the ice water in the pan and shut the oven. In 5 minutes, repeat, and resume cooking as directed. Not exactly as beautiful as your dutch oven pictures, but I was pleased with the crunchy, yet chewy texture, and hard enough to hold in liquids.

    I can’t wait to dig into your recipe, and I hope it solves my problem of the boules not retaining the bowl shape! Thank you so much. Your directions are amazing!!!

  36. Muito bom o artigo, essa metodologia de trabalho poderia ser bem mais em conta com uma boa estrategia de marketing, você esta mantendo um bom conteúdo.

  37. Improvement is a good content for your website, where I travel I always take good tips.

  38. Adorei suas receitas pela primeira vez que venho aqui já me considero sua fã obrigada por postar esse maravilhoso conteúdo..

  39. Maravilhosas suas receitas gostei muito vou voltar sempre aqui procurando novidades continue compartilhando.

  40. I loved its revenues to continue posting’ll come here whenever you can to learn from you thank you ..

  41. Could you tell me if it is possible to make a “Healthier” recipe for this bread replacing the ingredients, for example, replacing the white flour to a wheat flour, sugar for sweetener and etc? Your bread looks gorgeous by the way! xoxo

  42. I love sourdough bread so I decided to give it a try on doing homemade sourdough. Is the starter supposed to separate the liquid from the rest when it sits on the counter for days? I know it’s supposed to smell sour but does that mean sour as in what sourdough bread smells like? Mine smells more like rancid. I made it on Tuesday and it is now Thursday.

    1. HI Sasha! It is really hard to say without seeing your starter. Mind does not separate, so I wander if it could have been too warm in your kitchen possibly? It smell sour, but not bad. Let me know if I can help more, sorry!

      1. Hello, thank you for sharing these delights with us. The blog is very complete, I will share in facebook

      1. Wow. cool post. I’d like to write like this too – taking time and real hard work to make a great article… but I put things off too much and never seem to get started. Thanks though.

  43. I loved your site for the first time I come here I already want to return again, congratulations for the tips I love make bread and cake.

  44. I love these type of breads, thank you for the recipe in this page! It will help me so much!

  45. When it comes to copy your content fits, for fine detailed reports as required by the User, congratulations.

  46. Hi, I am bread fan and it looks delicious. I was looking for some food receipe and find yours. Thanks for it!

  47. Wow, an answer so quickly! I am impressed and thank you. Love your website — informative, great design, good food, and fun! I have a long list of your recipes to try 🙂

  48. Two questions: What kind of Dutch oven do you have — ceramic, cast iron, what? And, I like a VERY sour dough. Will your starter give this result? Any special trick to making it very sour? Thank you! Oops, one more — does rainy, humid weather have any effect on making the starter, or the bread itself? Thanks again.

    1. HI! I have a cast iron dutch oven. unfortunately, I am not a bread making pro, so no major tips for you on making it very sour. That said, I think the bread is pretty sour as is. I have not noticed a difference in humid weather or anything like that. Thanks!

  49. Wow, what a huge bread.
    It should be delicious.
    I am here in Brazil.
    I am following your blog.
    Kisses.

  50. How big do the bowls end up being (approximately how many inches across and how tall)? After you scoop some of the bread out, how much soup would you say it holds? I am planning to use these for a main course with clam chowder and don’t want them to be too small. Thanks!

    1. Hey Melissa,
      They are about the size of a normal cereal, but will hold a little less do to the thicker walls. Sorry, I do not now the exact measurements.

  51. Hi first time listener, first time caller, Hey, what is the difference between the “sponge” and the “dough”??? I’m guessing the sponge is the starter and the dough is what you are using to make the bread bowls. … I saw the recipes the other night searching the web, I started a starter yesterday (Wednesday) and hope to be doing the bread bowls Sunday.
    Recipe sounds great, … Iron MIke

      1. I am passionate about bread, I can not live without them, breakfast without bread is not breakfast. I loved the photos and the post.

    1. Hey Cathy! Instead of dividing the bread into bowls, just leave it as one whole round or oval loaf and bake as directed. You are going to need to bake the bread a little longer than if you were to make the bowls. Hope this helps and I hope you love the bread!

  52. I have trouble with keeping the bread in “bowl like” form while baking. They seem to flatten with time. Any suggestions?

    1. Hmm, this is really weird. I have never heard of the bowls not holding their shape. Are you sure they are cooked in the middle? The only thing I can think is that they are still doughy in the center, causing them to flatten as they sit.

      Let me know!

  53. Such a helpful blog!
    I am new to baking so I’m clueless!!! My friends have all recommended Sourdough’s International’s sourdough starter to me, so I’m going to give it a go!!!

  54. There is something about sourdough bread that I just LOVE. Have you ever heard about Sourdough International’s sourdough starter? I have a friend who bakes and she uses their starters but I kind of wanted some more reviews..

  55. These look amazing, I can’t wait to try them! I have my sponge resting on the counter right now 🙂 Question…how do you get the bread bowls in the Dutch oven without deflating them after they have risen?

    1. I very carefully place two at a time in the dutch ovens using my hands. The keyword is careful. If they deflate a little that ok! good luck!

      1. Do you leave them on the parchment paper in the Dutch oven or pick them up off the parchment paper and place them in the Dutch oven? Sorry for all the questions, I want to get this right 🙂 my family LOVES sourdough! Thanks

  56. Will the starter rise whil it sits? I was concerned because unfortunately I don’t have any large ceramic bowls right now and used a good sized bowl that go with my dish set and it was only a half inch from the brim so I ended having to use Tupperware

  57. Hi there, this is actually a good write-up. You get my vote for this and also I am going to bookmark your blog right now.

  58. Love sourdough bread and this looks irresistible. It’s almost an year since I started to make homemade sourdough bread and it is just amazing. I’ve made my sourdough starter from scratch using only flour and water, for 2 weeks. Since then I keep it in refrigerator and feed it once a week . There is no comparison with the yeast bread.

  59. Great recipes. Love sourdough! HAPPY THANKSGIVING! We’ll have a linky party tomorrow but the blog will be ‘closed for business’ on Thursday. That is: all the free Thanksgiving coloring pages etc. will be downloadable but I won’t be turning on that computer..,So, we hope to see you tomorrow then!

  60. Looks superb! My husband’s dad’s side of the family is known for sourdough everything – I really need to get a starter started! 🙂

    Stopping in from Totally Tasty Tuesday

    1. The hardest part about this recipe is actually starting the starter! I always say i am going to do it, but never do!

  61. Totally gorgeous! I love sourdough bread, and I like the time and effort it takes to make it. It is always rewarding. Thank you for sharing at Foodie Friends Friday.

  62. My husband is the bread baker in our family. He hasn’t made rolls in a while. I will pass this recipe on to him. Thanks for sharing it on foodie friday.

  63. I have been looking for a good sourdough starter for a while now. So excited to find this! Can’t wait to try it. Love soup and love bread, especially homemade!

  64. What size does the dutch oven need to be? I have one that I cook in that came with my pan set but it seems a little large. Does it need to be the size you want your finished bread to be? Like about only 10 inches? Also my lid has a black (Plastic?) handle on the top. Do you put that kind in the oven? Thanks for your help!

    1. It does not matter what size your dutch oven is aslong as the dough fits in it. As for the top cover it in a good layer of tin foil and it should be fine in the oven! Let me know how it turns out!

  65. This is amazing! I LOVE sourdough and so does my daughter! I will definitely try this. Just wish I had started this 5 or 6 days ago so I could already be eating it! Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
    Michelle

  66. Oh thank you for this recipe. I have made sourdough but never made sourdough from scratch, that is, without a special starter i could purchase. i just gotta try your method of making it. Meanwhile, do come and share it at our linky party, at http://www.finecraftguild.com/party-3/ Our readers would love to find you.

  67. Your bread is beautiful! I love baking bread, and I’m always looking for new recipes. I have not used a Dutch oven before, but wow it makes your bread look amazing! The sourdough I have made had potato flakes in the starter, will try this recipe too. Thanks!

  68. LOVE sourdough bread and this sounds like a great recipe! Good tip on the Dutch oven too – did not know that! Thanks so much for sharing on Busy Monday

  69. Those are perfection!! I just started making bread in my Dutch Oven last month, isn’t it just the best?! I’m excited to try your recipe, I love sourdough!! Stopping over from Mandy’s, and I think I just might have to follow you. 🙂
    ~April

  70. I’m definitely going to sign up for your site – you have great recipes!

    My plan is to work on my sourdough recipes in November. My sister gave me a wonderful ceramic dutch oven last Christmas which is dedicated to baking bread. I can’t wait to use it with your recipe.

  71. My sister used to make sourdough bread all the time, but then she moved out of state for college! 🙁 I will have to try this soon because I seriously miss eating sourdough bread!

    I found your post via Whipperberry!

    Helen
    Blue Eyed Beauty Blog