Baking Great Bread at HomePerfect for Soup Season
IntermediateSourdough BreadBowls
by Henry Hunter
The perfect edible vessel for your favorite soups
Fermentation
4-6 hours
Bake Time
35-40 minutes
Yield
6 bread bowls (about 145g each)
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
Crusty, tangy bread bowls that can handle the heartiest chowders and thickest bisques. The exterior develops a gorgeous golden crust while the interior stays tender and chewy — perfect for tearing off pieces as you go.
Equipment Needed
Ingredients
For the Dough
For Finishing
Mix
Mix the Dough
Combine ingredients and begin developing the dough structure.
Click each step to mark complete
Combine wet ingredients
In a large bowl, whisk together the warm water, active , and honey until well combined.
Add dry ingredients
Add both flours and salt. Mix with your hands or a wooden spoon until no dry flour remains. The dough will be shaggy and slightly sticky.
Rest the dough
Cover with a damp towel and let rest for 30 minutes. This helps develop flavor and gluten structure.
30 minutes
Let the dough rest to develop gluten
Precise Timers
Use these interactive timers to track your stages.
Autolyse Rest
Fold
Develop Structure
Build strength in the dough through over 2 hours.
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First set of folds
With wet hands, perform 4 stretch and folds, rotating the bowl 90 degrees between each fold. The dough should feel stronger already.
Rest between sets
Cover and rest for 30 minutes.
Continue folding
Repeat stretch and folds every 30 minutes for 3 more sets (4 total). Cover between sets.
Bulk fermentation
After the final set, let dough until increased by about 50% and feeling jiggly. This typically takes 2-4 hours at room temperature.
2+ hours
Wait for dough to increase by 50%
Pro Tip
The dough should feel airy and jiggly when ready, with visible bubbles on the surface.
Precise Timers
Use these interactive timers to track your stages.
Fold Rest #1
Fold Rest #2
Fold Rest #3
Fold Rest #4
Divide
Divide and Pre-shape
Portion the dough and create initial round shapes.
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Divide the dough
Turn dough onto a lightly floured surface. Using your bench scraper, divide into 6 equal portions (about 145g each).
Pre-shape rounds
Shape each piece into a loose round by folding the edges toward the center.
Bench rest
Let rest 15 minutes to relax the before final shaping.
15 minutes
Let gluten relax before final shaping
Precise Timers
Use these interactive timers to track your stages.
Bench Rest
Shaping
Final Shaping and Proof
Create tight balls with good surface tension for optimal .
Tight Boule
Classic round shape perfect for bread bowls
RecommendedClick each step to mark complete
Shape tight balls
Take each piece and shape into a tight ball by pulling the surface taut and tucking underneath. The surface tension is crucial for a good rise.
Place in proofing containers
Place seam-side up in small bowls lined with floured tea towels, or in if you have them.
Final proof
Final : 2-3 hours at room temperature, or overnight in the refrigerator (8-12 hours).
Proof Test: Use the poke test: press gently with a floured finger. If it springs back slowly with a slight indent remaining, it's ready. If it springs back quickly, proof longer. If it doesn't spring back at all, bake immediately.
Timers
Baking Timers
Use these interactive timers to track each stage of the baking process.
Preheat Oven
Steam Bake
Finish Bake
Cooling
Baking Methods
Creates the best crust with steam injection
Equipment: Baking stone + cast iron skillet
Preheat oven and stone
Place your baking stone on the middle rack and a cast iron skillet on the bottom rack. Preheat oven to 450°F (230°C) for at least 45 minutes.
Turn out dough
Gently turn each proofed bowl onto parchment paper, seam-side down.
Apply egg wash
Brush tops with beaten egg mixed with water. This creates that beautiful golden shine.
Score the dough
Using a sharp knife or , cut a deep "X" pattern on top of each bowl. This allows for proper expansion.
Create steam
Slide parchment with bread bowls onto hot stone. Immediately pour 1 cup boiling water into the cast iron skillet and close oven door quickly.
Steam bake phase
Bake 20 minutes with steam, then remove the skillet.
Finish baking
Bake another 15-20 minutes until deep golden brown and hollow-sounding when tapped.
Cool before serving
Cool on a wire rack for at least 30 minutes before cutting.
"Steam is essential! It keeps the crust soft initially so the dough can fully expand before setting."
Nutrition Facts
Per 1 bread bowl • 6 servings per recipe
* Values are estimates based on standard ingredients
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
Temperature is the invisible ingredient. I use the Goldie and DoughBed from SourHouse to keep my starter and dough at the perfect temperature, every time.
SourHouse Temperature Control Products
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