Soups & Stews > Soup & Stew Serving Suggestions > Bread Pairings > Sourdough

Sourdough Bread Bowl for Soup

Elevate your soup experience by serving it in a homemade sourdough bread bowl. This recipe provides a rustic and satisfying way to enjoy your favorite soups and stews, adding a textural contrast and edible container to your meal.

Prep Time
20 minutes (plus bulk fermentation and proofing)
Cook Time
45-50 minutes
Servings
4 bread bowls
Ingredients
  • 100 g Sourdough Starter (active)
  • 400 g Bread Flour
  • 100 g Whole Wheat Flour
  • 350 ml Water (lukewarm)
  • 10 g Salt

Prepare the Dough

In a large bowl, combine the active sourdough starter with lukewarm water. Mix well until the starter is dissolved.

Add the bread flour, whole wheat flour, and salt to the starter mixture. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.

Bulk Fermentation

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp cloth. Let it rise in a warm place for 4-6 hours, or until doubled in size. This is called bulk fermentation.

Shaping the Bowls

Gently deflate the dough and divide it into 4 equal pieces. Shape each piece into a tight ball.

On a lightly floured surface, use your hands to flatten each ball into a thick disk. Then, gently cup your hands around the edges of each disk, pulling and rotating to form a round, bowl-like shape with thick walls.

Proofing

Place the shaped bread bowls on a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a damp cloth and let them proof for 1-2 hours, or until they have slightly increased in size.

Baking

Preheat oven to 450°F (232°C). Place a baking stone or baking sheet in the oven while it preheats. Alternatively use a Dutch oven.

Carefully transfer the parchment paper with the bread bowls onto the preheated baking stone or into the Dutch oven.

Bake for 45-50 minutes, or until the bread bowls are golden brown and sound hollow when tapped on the bottom. If using a Dutch oven bake for 20 minutes with the lid on and 25-30 minutes with the lid off.

Cooling and Serving

Let the bread bowls cool slightly on a wire rack. Once cool enough to handle, carefully cut out the center of each bowl, leaving a thick shell. Reserve the bread removed from the center for dipping or croutons.

Ladle your favorite soup or stew into the sourdough bread bowls and serve immediately.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.

  • Calories: 250-300
  • Protein: 8-10g
  • Carbohydrates: 50-60g
  • Fat: 1-2g
  • Fiber: 3-4g

Other Considerations for Nutrition

Sourdough bread has a lower glycemic index than many other breads due to the fermentation process. It also contains prebiotics, which can be beneficial for gut health. Serving soup inside the bread bowl will increase the overall carbohydrate and calorie content of the meal.

← Smoked Paprika & Garlic Hot Sauce Toasted Sourdough Croutons for Soup →

FAQ

  • Can I use store-bought sourdough bread?

    Yes, you can use store-bought sourdough bread, but the homemade version provides a more rustic and flavorful experience. Choose a sturdy sourdough loaf to prevent it from becoming soggy quickly.
  • How do I prevent the bread bowl from getting soggy?

    Make sure the bread is fully baked and has a thick crust. You can also lightly toast the inside of the bread bowl before adding the soup to create a moisture barrier. Avoid using very thin or watery soups.
  • Can I prepare the dough ahead of time?

    Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Allow the dough to come to room temperature for about an hour before shaping and baking.