Name: Fall Sourdough Bread Bowls
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: american
Ingredients: 100g active sourdough starter or discard; 300g warm water; 400g bread flour; 100g whole wheat flour; 10g salt; 1–2 tbsp olive oil (optional)

Description

Crisp sourdough bread bowls made with discard, perfect for cozy fall soups and creative fillings.

Ingredients

Scale

100g active sourdough starter or discard

300g warm water

400g bread flour

100g whole wheat flour

10g salt

1–2 tbsp olive oil (optional)

Instructions

1. Combine flours and water and let rest 30 minutes for autolyse

2. Add sourdough starter and salt, mix until rough dough forms

3. Perform stretch and fold every 30 minutes for 2 hours

4. Cover and bulk ferment 4–6 hours at room temperature

5. Divide dough into two portions and shape into tight rounds

6. Proof shaped dough 1–2 hours until puffy

7. Preheat Dutch oven to 450°F

8. Score dough and bake covered 20 minutes, then uncovered 20–25 minutes

9. Cool completely and cut off top, hollow out interior leaving ½ inch walls

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: bread
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 bread bowl

Keywords: fall sourdough bread bowls, sourdough bread fillings, soup in bread bowls, discard bread bowls, autumn recipes, homemade bread, bread bowl soup, comfort food