Ever looked at a crusty, golden loaf of sourdough bread and thought, Man, I wish this could hold my soup? Well, my bread-loving friend, you’re in luck. Sourdough bowls are here to answer that exact need. But before you start furiously Googling “what kind of bowl is best for sourdough bread” or casually DMing that friend who bakes all the time (#guilty), let’s break it down right here, right now.
Because here’s the truth: Not all sourdough bowls are created equal — and neither are the actual bowls you’ll use to make them. From proofing to shaping to baking and even eating, the tools you choose for your sourdough will make all the difference between Instagram-worthy bread magic and, well, a lopsided pancake situation.
But don’t stress! Today we’re diving into everything you’ve ever wanted to know about sourdough bowls — including tips, ingredient hacks, and the star of the show (a.k.a. the best kind of bowl for sourdough bread).
Why Sourdough Bowls Are So Hot Right Now
Before we geek out about bread-making specifics, can we talk about why sourdough bowls are basically the It Girl of comfort food ? Sure, they’re delicious, but they’re also genius. They combine the chewy, tangy goodness of sourdough bread with that “I don’t want to do dishes” kind of vibe. (I mean…you get to eat the freaking bowl. Tell me that’s not revolutionary.)
But let’s dig deeper. The sourdough bread bowl trend has taken off because:
- They’re eco-friendly. Forget disposable paper plates or plastic containers. With a sourdough bowl, there’s zero waste because everything — from the container to the crumbs — is edible.
- They’re multipurpose. Soup? Sure! But they’re also perfect for holding dips, creamy pasta, or even fluffy scrambled eggs. (And if you were wondering, yes, stuffing a bread bowl with spinach artichoke dip is the pinnacle of happiness.)
- They wow guests. Whether it’s Thanksgiving, game night, or just Tuesday dinner, serving food in a homemade bread bowl will guarantee your friends start texting, “How did you make this?!”
The Sourdough Bowl Starter Pack: Tools You’ll Need
Alright, let’s cut to the chase: What’s the best kind of bowl for making sourdough bread bowls? Spoiler: You don’t need a pile of fancy gadgets, but you do need tools that work with sticky, alive dough.
Proofing Bowls: The MVP of Bread Making
The type of bowl you use for proofing (a.k.a. letting your dough rise) is crucial. Why? Because sourdough needs structure. Without structure, you might end up pulling a flat loaf out of the oven — cue tears.
Your best bets:
- Bannetons (Proofing Baskets): These are designed specifically for bread-making. They allow the dough to rise while maintaining its shape, and the coiled design creates those beautiful rustic ridges on your final loaf. If you’re making a sourdough bowl recipe, a round banneton is ideal for shaping.
- Glass or Steel Bowls: If you’re on Team Minimalist Kitchen, you don’t have to buy a banneton. A large glass or stainless steel mixing bowl works just fine. Just make sure it’s lightly floured and big enough to let the dough double in size.
Other Must-Have Tools for Sourdough Bowls
- Dutch Oven: This is my ride-or-die for baking sourdough bowls. Dutch ovens trap steam, giving your bread that crackly crust we all know and love.
- Bench Scraper: For dividing dough (or casually cleaning sticky flour off your counter).
- Sharp Knife or Scoring Tool: You’ll need this to slash the dough before baking. No fancy knife? No worries. I’ve happily used clean scissors in a pinch.
And for Serving Your Bread Bowls?
The bread itself does most of the heavy lifting here, but if you’re filling it with something hot (like soup or chili), lining the inside with a bit of melted butter or olive oil will keep it from getting soggy too quickly.
The Process: From Dough to Bowl
Ready to bake the sourdough bowl of your dreams? Let’s get into it.
- Mix It Up: Combine your standard sourdough bread ingredients — flour, water, salt, and starter — and mix until sticky. (Note: Your dough will feel messy AF. That’s normal. Just trust the process.)
- Stretch and Fold: Skip traditional kneading. Instead, use the stretch-and-fold method every 30 minutes while your dough rises. It’s simple: Grab an edge of the dough, stretch it up, and fold it over. Rotate the bowl and repeat.
- Shape The Bowls: After the first rise, divide the dough into 2-3 equal portions. Shape each into a round ball, smooth side up. Place in your proofing bowl (or mixing bowl, as I mentioned earlier) for the second rise.
- Bake at High Heat: Hot ovens are a must for good sourdough. Bake at 475°F for 30-40 minutes, starting with a covered Dutch oven for steam.
- Cool (Yes, Cool!): Once your bread is out of the oven, give it some time to cool completely before hollowing it out. The structure will hold up better.
- Hollow It Out: To make it a bread bowl, slice off the top (save it as a “lid”), then use your fingers to carefully scoop out the interior crumb.
FAQs About Sourdough Bowls
What kind of bowl is best for sourdough bread?
For proofing, Bannetons are highly recommended, but any large bowl that can hold a rising dough works. Just avoid anything too small or lightweight. For actual baking, a Dutch oven is your best friend, but a sturdy baking sheet will also get the job done with smaller bowls.
Does sourdough need to be proofed twice?
Yes! The first proof (bulk fermentation) develops flavor and gluten strength, while the second proof is where the dough relaxes into its final shape. Skipping the second proof = sad bread.
Can I freeze sourdough bread bowls?
Absolutely. Bake them as usual, let them cool, then freeze them in airtight bags. When ready to use, simply reheat them in the oven, and they’ll taste like they came fresh out of the oven.
Bread Bowl Inspiration: What to Fill Them With
Here are some filling ideas for your sourdough bread bowl:
- Creamy Soups: Broccoli cheddar, clam chowder, or butternut squash soup are all chef’s kiss.
- Cheesy Pasta: Is pasta in bread a carb overload? Probably. But it’s worth it.
- Salads: Yup, even a Caesar salad tastes better from a bread bowl. (Just don’t let the dressing soak for too long!)
- Breakfast: Fill with a mix of eggs, bacon, and melted cheese for the ultimate brunch vibe.
The Final Slice
Whether you’re proofing, baking, or chowing down, one thing’s clear: Sourdough bowls aren’t just food — they’re an experience. They can take your usual weeknight dinner and turn it into something truly special.
So grab your tools, preheat that oven, and get ready to create something ridiculously delicious. Oh, and if your sourdough bread bowl turns out amazing, I fully expect an invite to dinner, okay?
Got questions? Or need more bread bowl hacks? Drop them below, and let’s chat everything sourdough. 👩🍳
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