Chewy, crusty bread bowls just like you would find in restaurants and cafes, why, yes, you can make them. They are that simple and only take 4 ingredients.Bread bowls are a delightful way to serve chili, clam chowder, and many other types of thick soups and stews.

Baking has always been rewarding for me and sourdough baking tops it all. Artisan loaves are normaly baked in a covered clay or cast iron baker. Very few people have 7-8 minature bakers so I had to find another way to get the crusty, chewy effect of artisan loaves.

There are a few different ways to add moisture to your oven to achieve the effect of a covered baker. This method works very well—place a cast iron skillet on the bottom rack of your oven. Then preheate the oven was to 400 degrees for 1 hour. Just before placing the tray of miniture loaves into the oven,pour 4 cups boiling water into the skillet which will create steam. That was all it took to create an atmosphere to give these loaves a crusty, chewy crust.

The key to a successful sourdough baking day is a mature starter. My starter, pictured below, is over 11 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

You may wonder, how do I know my starter is active? An active starter will be bubbly and doubled in size. It will have been fed within the last 12 hours and will not be deflated.

The ingredents for these miniture loaves are very basic, flour, starter, vital wheat gluten, salt, and water. My choice of flour is white whole wheat which you can purchase in varying brands. Wheat Montana and King Arthur are two of my favorite brands. Both are ground very fine which gives a great texture to these loaves. King Arthur White Whole Wheat Flour can be found in most large supermarkets.

Vital wheat gluten is an additive that will help yo uhave a successful baking day when you use whole grain flour. Gluten is the structure that traps gases causing your bread dough to rise. When most whole grain flours are used, adding vital wheat gluten is necessary to get a nice loaf.

Weighing the dough will makethe same size bread bowls. If you are serving adults and children you may want to make 2 sizes. I made 5 6-ounce loaves (middle/left) and 2 4-ounces loaves (right). These sizes were perfect. The larger size for adults and the smaller for children. The amount of loaves from this recipe will vary depending on the size you make.

You may wonder why sourdough bread is scored with a lame. Sourdough bread has a greater oven spring than yeast breads. If you do not score the loaf it will tear open at the weakest part of the loaf. That results in an odd shaped loaf. If you score the loaf it gives direction to the oven spring and your loaf will look much better.

I enjoy scoring my sourdough bread and If you want to score your loaf of bread, I highly recommend a Wire Monkey Lame. They are the absolute best. They fit perfectly in your hand and you can score with east. You can purchase one at this link. Wire Monkey Lame.

I love to score the loaves differently–well just because it is intriging to see how the designs look after the loaves are baked.

I love New England Style clam chowder, and this recipe would be delightful served in these bread bowls.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

No-Knead Whole Wheat Sourdough Bread for Bread Bowls THM-E

• 1 1/4 cups active sourdough starter
• 1 1/2 cups water
• 3 cups White Whole Wheat Flour
• 2 tablespoons vital wheat gluten
• 1 teaspoon salt
• Mixing: In a large mixing bowl, whisk starter, water, flour, and vital wheat gluten together until combined. You will have a rough, sticky dough. Allow dough to rest 20 minutes. Add salt. Mix well. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 3 more times for a total of 4 folding times.  
• Room temperature ferment: Allow the dough to ferment at room temperature for a total of 6 hours from the time you mix it until you shape it to be baked. 
• Shaping: Weigh the dough to have the same size bread bowls. If you are serving adults and children you may want to make 2 sizes. I made 5 6-ounce loaves and 2 4-ounces loaves. Shape the loaves by stretching the dough into a 6 inch square, folding both sides in to form a rectangle, and then folding the rectangle in thirds. Then roll the dough in your hands to form a round loaf. This stretches the surface of the loaf which helps to hold the shape and give a nice oven spring when baked. Place loaves on a parchment covered baking sheet. Allow the loaves to rise for 1-2 hours.
• Baking: Place a cast iron skillet on the bottom rack of your oven. Preheated the oven to 400 degrees for 1 hour. Score the tops of each loaf. Just before placing the tray of miniture loaves into the oven, pour boiling water into the skillet which will created steam. Bake loaves for 35 minutes or until an internal temperature of 200 degrees is reached.
• To serve bread bowls: Cut out the top of each loaf. Using a fork or your hand, remove the inside of the loaf leaving a 3/4 inch shell. Fill will you favorite thick chili, stew or chowder. Dry the bread scraps you removed to use for crumbs.

This is one of the easist bread dough so make…that is all the ingredients you will need!

The dough is a shaggy mass when first mixed.

But it will turn silky smooth are the stretch and folds.

Score the top of each loaf to give direction to the oven spring.

This shows you the size of a 6-ounce loaf. They are just perfect

When you are ready tp serve the bread bowls. Cut the top out of each loaf. Hollow out the center of the loaf leaving a 3/4 inch shell. Fill the bowl with your desired soup/stew/chowder/chili!

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon 

Vital Wheat Gluten

Parchment paper is a baker’s friend. I keep a box here at all times.

These large baking sheets are a favorite of mine. I use the all the time as they are very sturdy and durable.

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change.

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Sourdough Bread Bowls THM E

Course Main Course

Cuisine American

Prep Time 30 minutes

Cook Time 35 minutes

fermenting itme 7 hours

Servings 7 bowls

Author Glenda Groff

Ingredients

• 1 1/4 cups active sourdough starter
• 1 1/2 cups water
• 3 cups White Whole Wheat Flour
• 2 tablespoons vital wheat gluten
• 1 teaspoon salt

Instructions

1. Mixing: In a large mixing bowl, whisk starter, water, flour, and vital wheat gluten together until combined. You will have a rough, sticky dough. Allow dough to rest 20 minutes. Add salt. Mix well. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 3 more times for a total of 4 folding times.
2. Room temperature ferment: Allow the dough to ferment at room temperature for a total of 6 hours from the time you mix it until you shape it to be baked.

3. Shaping: Weigh the dough to have the same size bread bowls. If you are serving adults and children you may want to make 2 sizes. I made 5 6-ounce loaves and 2 4-ounces loaves. Shape the loaves by stretching the dough into a 6 inch square, folding both sides in to form a rectangle, and then folding the rectangle in thirds. Then roll the dough in your hands to form a round loaf. This stretches the surface of the loaf which helps to hold the shape and give a nice oven spring when baked. Allow the loaves to rise for 1-2 hours.

4. Baking: Place a cast iron skillet on the bottom rack of your oven. Preheated the oven to 400 degrees for 1 hour. Score each loaf with a lame. Just before placing the tray of miniture loaves into the oven, pour boiling water into the skillet which will created steam. Bake loaves for 35 minutes or until an internal temperature of 200 degrees is reached.

5. To serve bread bowls: Cut out the top of each loaf. Using a fork or your hand, remove the inside of the loaf leaving a 3/4 inch shell. Fill will you favorite thick chili, stew or chowder. Dry the bread scraps you removed to use for crumbs.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.