Sourdough Bread Bowls

These sourdough bread bowls are built from a simple, well-fermented dough that develops structure, depth, and a crisp crust through time and heat. Baked hot in a Dutch oven, they form a sturdy exterior with a tender, airy interior — ideal for holding soups and stews without becoming soggy. They’re practical, rustic, and a natural extension of everyday sourdough baking.

Ingredients

Method

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Step 1

Combine water, starter, and salt in a bowl. Mix and then add flour. Mix together until there is no dry flour, finishing the mixing by squishing the dough with your hands.

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For

3

M

I

125

g

Active bubbly starter

12

g

Salt

350

g

Water

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Notes

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