Sourdough Loaves (Perfect for Bread Bowls!)

There’s something deeply satisfying about pulling a golden, crusty loaf of sourdough bread from your oven — especially when it’s sturdy enough to hold a hearty soup, creamy chowder, or chili. These Sourdough Loaves (Perfect for Bread Bowls!) combine rustic artisan flavor with a versatile shape and structure, making them ideal for edible bowls or sandwich-sized rounds.

This recipe celebrates the slow, patient process of sourdough baking — where time and natural fermentation create flavor, texture, and aroma you simply can’t get from store-bought bread. The result? A loaf that’s crisp on the outside, soft and chewy on the inside, and strong enough to hold even the most generous serving of stew.

Whether you’re hosting a cozy dinner, meal prepping for the week, or simply craving the comfort of homemade bread, these sourdough loaves are as beautiful as they are delicious. Let’s get baking!

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Cooking Time & Servings

• Prep Time: 30 minutes (active)
• Bulk Fermentation: 4–6 hours
• Proof Time: 8–12 hours (overnight)
• Bake Time: 35–40 minutes
• Total Time: 13–18 hours (mostly resting time)
• Servings: 2 small loaves (or 4 bread bowls)

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Ingredients

Levain / Starter:

• 100 g active sourdough starter (fed and bubbly)

Main Dough:

• 400 g all-purpose flour
• 200 g bread flour
• 375 g water (room temperature)
• 10 g salt
• 100 g active sourdough starter (from above)

Optional (for flavor):

• 1 tablespoon olive oil (for a softer crust)
• 1 teaspoon honey or sugar (for mild sweetness)

For Dusting:

• Rice flour or all-purpose flour for shaping

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How to Make Sourdough Loaves (Perfect for Bread Bowls!)

1. Feed the Starter:
   Make sure your sourdough starter is active and bubbly. Feed it 4–6 hours before mixing the dough.
2. Mix the Dough:
   In a large bowl, combine the water and starter, stirring until mostly dissolved. Add both flours and mix until no dry flour remains. Cover and rest (autolyse) for 30 minutes.
3. Add Salt:
   Sprinkle salt (and optional olive oil/honey) over the dough. Mix by hand or with a dough hook until incorporated.
4. Bulk Fermentation:
   Cover the bowl and let the dough rise at room temperature for 4–6 hours. During this time, perform 3–4 sets of stretch and folds every 30 minutes for the first 2 hours.
5. Pre-Shape the Dough:
   Lightly flour your work surface, divide the dough into two equal pieces, and gently shape each into a round ball. Let rest for 20 minutes.
6. Final Shape:
   Shape each dough ball into a tight boule or oval loaf. Place seam-side up in a floured proofing basket or bowl lined with a floured towel.
7. Cold Proof:
   Cover and refrigerate overnight (8–12 hours). This slow fermentation deepens flavor and improves structure.
8. Preheat and Bake:
   Preheat oven to 475°F (245°C) with a Dutch oven inside. When ready, carefully transfer one loaf (seam-side down) onto parchment paper, score the top, and place it into the hot Dutch oven.
   Bake covered for 20 minutes, then uncovered for 15–20 minutes until deep golden brown.
9. Cool Completely:
   Let loaves cool on a wire rack for at least 1 hour before slicing or hollowing for bread bowls.

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Notes

• Bread Bowl Tip: For bread bowls, use smaller dough portions (around 300 g each) and bake until firm and crisp to hold liquid fillings.
• Storage: Store loaves in a paper bag or bread box at room temperature for 2–3 days, or freeze for up to 3 months.
• Crispier Crust: For extra crunch, spritz the oven with water before baking or place a small tray of water on the bottom rack.
• Softer Crust: Brush baked loaves with butter while still warm.

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FAQs

1. Can I use all all-purpose flour?

Yes, but using a mix of all-purpose and bread flour gives the best balance of texture and strength for bread bowls.

2. Do I need a Dutch oven?

Not necessarily. You can bake on a baking stone or sheet — just place a pan of hot water in the oven to create steam.

3. My dough is sticky. What should I do?

Sticky dough is normal for sourdough. Lightly flour your hands and work surface, but avoid adding too much flour — it can toughen the loaf.

4. Can I make just one big loaf?

Absolutely. Simply shape all the dough into one large round and extend the baking time by 10–15 minutes.

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Nutrition Facts