Sourdough bread bowls are a delicious way to serve your favorite soup.

The crisp crust and chewy inside pair wonderfully with creamy or broth based soup-and the best part?  You get to eat the bread bowl as you go!   This recipe is adapted from my Artisanal Sourdough Loaves. If you’re familiar with that recipe, this one will be a breeze.

What you need to make 6 Artisanal Sourdough Bread Bowls

For the leaven:
25 grams sourdough starter, fed and still at peak
50 grams whole-wheat flour
50 grams water, filtered and 80ºF

For the dough:
125 grams leaven, as prepared above
600 grams water, filtered and 80ºF
625 grams bread flour
175 grams whole-wheat flour
18 grams salt

Supplies:
6 cotton or linen napkins
6 soup bowls (5-6" wide)
wood peel
parchment paper
baking stone

For detailed instructions and a printable recipe card, head over to my blog:
[ Ссылка ] ‎

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