How to Make Sourdough Bread Bowls for Soup

You love a cozy bowl of soup, but eating it from a paper bowl feels wrong. You can make restaurant-worthy servings at home by learning how to make sourdough bread bowls for soup. This guide shows you the dough, shaping, baking, and hollowing steps so your bowls hold up to steaming chili, chowder, or tomato bisque.

You'll get quick ingredient lists, timed steps, troubleshooting tips, and serving ideas. By the end you'll confidently bake sturdy, beautiful sourdough bread bowls that are delicious to eat and pin-worthy.

What You'll Need (Ingredients + Tools)

• Ingredients (for 3 medium bowls)
  • 500g bread flour
  • 350g water (70% hydration)
  • 100g active sourdough starter
  • 10g fine salt
• Tools
  • Digital scale, bench scraper, Dutch oven or baking stone
  • Proofing basket or bowl lined with floured linen
  • Sharp serrated knife and spoon for hollowing
• Timing
  • Active hands-on: 40–60 minutes
  • Total including fermentation: 6–24 hours depending on proofing choices

Tip: Use a vigorous starter fed 4–8 hours before mixing for best oven spring.

Preparing Your Dough and Shaping Bowls

1. Mix: Combine 500g flour, 350g water, and 100g starter. Autolyse 30 minutes.
2. Add 10g salt, then perform 3 sets of stretch-and-fold over 1.5–2 hours.
3. Bulk ferment until doubled (about 3–5 hours at room temp).
4. Divide into three ~333g pieces. Pre-shape into rounds, rest 20 minutes.
5. Final shape into tight boules; place seam-side up in floured proofing baskets.

Shaping tip: Tension at the surface creates a strong crust that supports soup weight. For quicker timing, chill overnight in the refrigerator for a cold proof.

Baking and Turning Loaves into Bowls

• Preheat oven to 450°F (230°C) with Dutch oven inside for 45 minutes.
• Score each boule and bake:
  1. Bake covered 20 minutes.
  2. Remove lid and bake 10–15 minutes until deep golden brown.
• Cool on a rack at least 30 minutes before hollowing. Cooling allows crumb to set and reduces sogginess.

Warning: Cutting too hot will collapse the crumb. Let the bread cool enough to handle but still slightly warm for easier cutting.

Hollowing, Toasting, and Serving

• Cut a 2–3 inch circle from the top as a lid.
• Scoop out the interior with a spoon, leaving about 1/2 inch wall thickness.
• To prevent sogginess:
  • Brush the inside with olive oil or melted butter.
  • Toast at 375°F (190°C) for 8–12 minutes until slightly crisp.
• Ladle hot soup into the bowl and serve with the reserved lid.

Quick serving tip: For extra sturdiness, add a small parchment-lined bowl inside for very liquid soups.

Troubleshooting and Storage Tips

• Bowl soggy after 5–10 minutes? Toast inside longer or serve thicker soups like chowder.
• Walls collapsed? Next time let loaves cool longer before hollowing.
• Make-ahead: Bake loaves, cool completely, wrap well, and freeze up to 1 month.
• Reheat frozen loaf at 350°F (175°C) for 15–20 minutes before hollowing.

Variations: Use whole wheat or rye (replace up to 30% flour) for nutty flavor. For garlic bowls, rub cut garlic on the inside before toasting.

Enjoy the texture contrast when a crusty bowl meets creamy soup. This method helps you make sturdy, attractive sourdough bread bowls for soup that are perfect for casual dinners and special gatherings.

You just learned how to make sourdough bread bowls for soup, from dough to serving. Pin this guide for your next cozy night in! Ready to try one tonight? Which soup will you fill yours with?