{"id":350176,"date":"2025-12-18T21:54:01","date_gmt":"2025-12-18T21:54:01","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/sourdough-bread-bowl-girl-versus-dough\/"},"modified":"2025-12-18T21:54:01","modified_gmt":"2025-12-18T21:54:01","slug":"sourdough-bread-bowl-girl-versus-dough","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=350176","title":{"rendered":"Sourdough Bread Bowl &#8211; Girl Versus Dough"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>This <strong>sourdough bread bowl<\/strong> recipe makes chewy, sturdy, and deeply flavorful bread, perfect for hearty soups and stews! An easy, yeast-free recipe that uses a biga and just 30 minutes of hands-on time.<\/p>\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-url=\"https:\/\/www.girlversusdough.com\/sourdough-bread-bowl\/?tp_image_id=51630\" data-pin-description=\"This sourdough bread bowl recipe makes chewy, sturdy, and flavorful bread, perfect for hearty soups and stews! Easy, yeast-free recipe!\" data-pin-title=\"Sourdough Bread Bowl\" src=\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-soup-and-spoon.jpg\" alt=\"Warm soup served in sourdough bread bowl with spoon for eating.\" class=\"wp-image-51630\" srcset=\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-soup-and-spoon.jpg 1200w, https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-soup-and-spoon-340x453.jpg 340w, https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-soup-and-spoon-680x907.jpg 680w, https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-soup-and-spoon-768x1024.jpg 768w, https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-soup-and-spoon-1152x1536.jpg 1152w, https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-soup-and-spoon-400x533.jpg 400w\" sizes=\"(max-width: 1200px) 100vw, 1200px\"\/><\/figure>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"block-quick-look\">\n<div class=\"block-quick-look__content\">\n<div class=\"block-quick-look__items\">\n<div>\n<p>Total Time<\/p>\n<p>7 hours 35 minutes<\/p>\n<\/div>\n<div>\n<p>Difficulty<\/p>\n<p>Moderate, requires confident shaping and scoring.<\/p>\n<\/div>\n<div>\n<p>Calories *<\/p>\n<p>610 kcal per serving<\/p>\n<\/div>\n<div>\n<p>Technique<\/p>\n<p>Overnight biga, stand mixer gluten development, shaping, Dutch-oven baking<\/p>\n<\/div>\n<div>\n<p>Flavor Profile<\/p>\n<p>Mild acidity, deep wheat flavor, toasty crust, soft-chewy interior<\/p>\n<\/div>\n<\/div>\n<p class=\"has-small-font-size\"><em>* Based on nutrition panel<\/em><\/p>\n<\/div>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<blockquote class=\"wp-block-quote has-quinary-background-color has-background is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"is-style-default\">I\u2019ve always been scared of timing sourdough right, but this \u2018night before\u2019 biga method is a game changer. I mixed the dough in the morning, and we were eating chowder out of fresh bread bowls by dinner. They held up perfectly! \u2b50\u2b50\u2b50\u2b50\u2b50<\/p>\n<p><cite>Lauren<\/cite><\/p><\/blockquote>\n<\/div>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group has-quaternary-background-color has-background is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"h-why-you-ll-love-this-recipe\"><strong>Why You\u2019ll Love This Recipe<\/strong><\/h2>\n<ul class=\"wp-block-list\">\n<li><strong>Ready in a single day:<\/strong> This recipe uses a stiff overnight starter (biga) to build flavor, then mixes and bakes in time for dinner.<\/li>\n<li><strong>Built for hot soup:<\/strong> We use high-protein flour and a specific shaping technique to create crusty exteriors and strong walls. These bowls are engineered to hold a creamy soup like <a href=\"https:\/\/www.girlversusdough.com\/creamy-broccoli-soup\/\">creamy broccoli soup<\/a> or hearty stew like <a href=\"https:\/\/cheflindseyfarr.com\/hearty-rosemary-lamb-stew\/\" target=\"_blank\" rel=\"noopener noreferrer\">hearty rosemary lamb stew<\/a> without becoming soggy.<\/li>\n<li><strong>No commercial yeast:<\/strong> Unlike many \u201cquick\u201d sourdough recipes that cheat with instant yeast, this relies 100% on the natural power of your starter. The result is better digestibility and that authentic sourdough tang.<\/li>\n<li><strong>Flexible baking:<\/strong> While a Dutch oven or Challenger pan gives the best crust, these can also be baked on baking sheets if you don\u2019t have cast iron.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>While developing these homemade sourdough bread bowls from scratch, I learned they must be structurally different from standard artisan bread. Instead of a wide, open crumb or flat spread, we need height to hold your favorite soup.<\/p>\n<p>This method is adapted from my <a href=\"https:\/\/www.girlversusdough.com\/same-day-sourdough-bread\/\">same day sourdough bread<\/a>, with adjusted hydration and shaping for vertical strength. For a non-sourdough version, try my <a href=\"https:\/\/www.girlversusdough.com\/round-thirty-nine-bread-bowls\/\">easy homemade bread bowls<\/a>; for a softer option, see my <a href=\"https:\/\/www.girlversusdough.com\/sourdough-dinner-rolls\/\">sourdough discard rolls<\/a>.<\/p>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"h-ingredients-amp-substitutions\"><strong>Ingredients &amp; Substitutions<\/strong><\/h2>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-url=\"https:\/\/www.girlversusdough.com\/sourdough-bread-bowl\/?tp_image_id=51623\" data-pin-description=\"This sourdough bread bowl recipe makes chewy, sturdy, and flavorful bread, perfect for hearty soups and stews! Easy, yeast-free recipe!\" data-pin-title=\"Sourdough Bread Bowl\" src=\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-process-ingredients-countertop.jpg\" alt=\"Bread flour, sourdough starter, water, and salt arranged on kitchen counter.\" class=\"wp-image-51623\" srcset=\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-process-ingredients-countertop.jpg 1200w, https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-process-ingredients-countertop-340x453.jpg 340w, https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-process-ingredients-countertop-680x907.jpg 680w, https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-process-ingredients-countertop-768x1024.jpg 768w, https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-process-ingredients-countertop-1152x1536.jpg 1152w, https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-process-ingredients-countertop-400x533.jpg 400w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\"\/><\/figure>\n<ul class=\"wp-block-list\">\n<li><strong>Bread Flour<\/strong> is essential here. All-purpose flour will likely spread too much, leaving you with flat ciabatta rolls instead of bowls. We rely on bread flour for higher protein content, which supports vertical rise and bowl structure. For whole grain loaves, see my <a href=\"https:\/\/www.girlversusdough.com\/whole-wheat-sourdough-bread\/\">whole wheat sourdough bread<\/a> or <a href=\"https:\/\/www.girlversusdough.com\/category\/bread-recipes\/sourdough\/\">sourdough bread recipes<\/a>.<\/li>\n<li><strong>Biga (Preferment):<\/strong> The biga is similar to the one used in our same-day sourdough bread recipe but mixed at slightly higher hydration to help distribute the flour proteins early. This gives the dough a head start on gluten development and flavor.<\/li>\n<li><strong>Active Sourdough Starter:<\/strong> You will need a fed and active starter to inoculate the biga.<\/li>\n<li><strong>Warm Water:<\/strong> Since the biga sits all night at room temperature, the warm water helps wake up the yeast and encourages active fermentation.<\/li>\n<li><strong>Kosher Salt:<\/strong> Essential for strengthening the gluten bonds and seasoning the crumb. Without it, the dough becomes sticky, slack, and difficult to shape without adding extra flour.<\/li>\n<\/ul>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"h-variations\"><strong>Variations<\/strong><\/h2>\n<ul class=\"wp-block-list\">\n<li><strong>Sourdough discard bread bowls:<\/strong> If you have sourdough discard sitting in your refrigerator, you can use it here! Because the biga rests for 12 hours, even cold discard from the fridge has time to become active. Do not substitute discard for the biga itself; save your unfed starter for specific sourdough discard recipes like sourdough waffles or sourdough blueberry muffins.<\/li>\n<\/ul>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"799\" data-pin-url=\"https:\/\/www.girlversusdough.com\/sourdough-bread-bowl\/?tp_image_id=51607\" data-pin-description=\"This sourdough bread bowl recipe makes chewy, sturdy, and flavorful bread, perfect for hearty soups and stews! Easy, yeast-free recipe!\" data-pin-title=\"Sourdough Bread Bowl\" src=\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-empty-bread-bowl-with-full-rolls-e1766027195962.jpg\" alt=\"Empty sourdough bread bowl displayed with fully baked rolls ready for serving.\" class=\"wp-image-51607\"\/><\/figure>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"h-professional-tips\"><strong>Professional Tips<\/strong><\/h2>\n<ul class=\"wp-block-list\">\n<li><strong>Cut your parchment early:<\/strong> This was my biggest struggle. Cut your parchment paper squares slightly larger than your bowls before the final proof. Trying to wrestle a delicate, fully proofed dough ball onto a piece of parchment paper and then into a hot Dutch oven is a recipe for burns and deflated bread.<\/li>\n<li><strong>Score deeper:<\/strong> Since we proof these at room temperature, the dough is soft and sticky. Use a fresh razor blade and score a straight down \u201cX\u201d at least \u00bd-inch deep. Shallow scores will fuse back together, preventing the bread from opening up properly.<\/li>\n<li><strong>Straight cuts:<\/strong> Cut straight down (90\u00b0) for bread bowls. We want them to open symmetrically.<\/li>\n<li><strong>Stand mixer recommended:<\/strong> To get the height we need, the gluten must be very well developed. Doing this by hand is possible (see the notes), but a stand mixer ensures the structure is strong enough to hold heavy soups.<\/li>\n<\/ul>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"h-how-to-make-a-sourdough-bread-bowl\"><strong>How to Make a Sourdough Bread Bowl<\/strong><\/h2>\n<p class=\"has-quaternary-background-color has-background\">Before you start, be sure to feed your sourdough starter separately. The entire preferment (biga) will go into the dough, which means there will be nothing left to feed without compromising the flavor, integrity or proofing speed of the dough! You can transform this recipe into a discard recipe by using sourdough discard to mix the biga. You can proceed as written without commercial yeast unless you would like to use a very old discard. You cannot substitute sourdough discard for the whole biga. That would throw off the hydration.<\/p>\n<p><strong>Step 1: Prepare the biga.<\/strong> Approximately 10\u201312 hours before mixing, place a clean medium bowl on a kitchen scale and press \u201ctare\u201d so it reads \u201c0.\u201d Add the water, active starter, and bread flour. Stir well until no dry spots remain. The mixture is thick, so mixing by hand is easiest. Cover and let sit at room temperature for 10\u201312 hours; the biga should more than double in volume <strong>(photos 1 &amp; 2)<\/strong>.<\/p>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p class=\"has-quaternary-background-color has-background\">Flip the dough in the bowl to release any water pockets at the bottom. The mixture will be thick, so using your hand to mix is often easier than a spoon.<\/p>\n<p><strong>Step 2: Mix the dough.<\/strong> In a stand mixer bowl, add all of the biga, warm water (100\u2013105\u00b0F), bread flour, and kosher salt. Mix on low speed with the dough hook attachment until all the flour and biga have been incorporated. Then, increase to medium speed and continue mixing to develop gluten for 5\u20136 minutes until the dough is smooth and elastic <strong>(photos 3 &amp; 4)<\/strong>.<\/p>\n<p class=\"has-tertiary-background-color has-background\"><strong>Mixing by hand:<\/strong> Mix starter and water, then add bread flour and salt. Stir until a sticky dough forms; transfer to an oiled bowl and rest 1 hour. Fold once, then repeat for double folds. Rest 1 hour, repeat folds, then proof 2 hours before dividing.<\/p>\n<p><strong>Step 3: Bulk fermentation.<\/strong> Lightly oil a medium bowl, scrape the dough into it, cover the bowl with plastic wrap, and set in a warm spot to proof <strong>(photos 5 &amp; 6)<\/strong>.<\/p>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p><strong>Step 4: Divide the dough into equal portions.<\/strong> Approximately 4 hours later, remove the plastic wrap. Toss some flour on top of the dough because this is the stickiest part. Lightly dust the countertop with flour, scrape the dough from the bowl using your bowl scraper, and dump out onto the floured surface. Using floured hands and a bench scraper, divide the dough into 6 equal pieces; each will be approximately 280g <strong>(photo 7)<\/strong>.<\/p>\n<p><strong>Step 5: Pre-shape. <\/strong>Working with one piece of dough at a time, fold each of the four corners into the center and flip seam-side down onto the surface. Using both hands dipped in flour, pull the dough round towards you, rotate 90\u00b0, and repeat until the top of the dough is pulled tight and the round boule sits tall on the counter. Towards the end of this process, the dough might start sticking to your hands; simply dip in flour and continue. This is the pre-shape. Cover with a clean kitchen towel and let the bench rest for 15 minutes <strong>(photos 8\u201310)<\/strong>.<\/p>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p><strong>Step 6: \u00a0Final shape. <\/strong>Flip the dough back over and repeat the folding and tightening process to create a taut boule. Place each piece on a parchment-lined baking sheet, cover lightly, and proof in a warm spot <strong>(photos 11\u201314)<\/strong>.<\/p>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p class=\"has-quaternary-background-color has-background\">I complete a pre and final shape for bread bowls because I want them to spread up rather than just out. This requires a solid dough structure and proper shaping and scoring!<\/p>\n<p><strong>Step 7:<\/strong> <strong>Preheat the oven.<\/strong> Approximately 2-2 \u00bd hours later, preheat the oven to 450\u00b0F conventional or 425\u00b0F convection (with fan) with a Dutch oven or Challenger pan inside, including the lid.<\/p>\n<p><strong>Step 8: Score and bake. <\/strong>Cut the parchment slightly larger than the bottom of each bread bowl.\u00a0 Score each piece of dough with a razor blade in a straight \u201cX,\u201d at least \u00bc\u2013\u00bd inch deep. Carefully transfer the dough with the parchment to the hot pan. Cover and bake for 15 minutes, then remove the lid and reduce the oven temperature to 425\u00b0F conventional or 400\u00b0F convection (with fan). Continue baking for an additional 15-20 minutes until the crust is golden brown <strong>(photo 15)<\/strong>.<\/p>\n<p class=\"has-quaternary-background-color has-background\">Depending on the size of your Dutch oven and actual oven, you might be able to fit 2 bread bowls in each baking dish or multiple Dutch ovens in your oven at once! I can fit 3!<\/p>\n<p class=\"has-tertiary-background-color has-background\"><strong>Baking a second round:<\/strong> To bake a second batch, return the empty, covered Dutch oven to the oven and increase the temperature back to 450\u00b0F conventional or 425\u00b0F convection (with fan). Preheat the oven and pan for 10 minutes before baking the next round.<\/p>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p><strong>Step 9: Cool and hollow. <\/strong>Remove the bread from the pan and let it cool on a wire rack for at least 1 hour. Using a paring or serrated knife, cut a circle from the top and remove some of the interior, leaving a \u00bd-inch wall for soup. Save the removed bread for croutons, panzanella, or breadcrumbs <strong>(photo 16)<\/strong>.<\/p>\n<p class=\"has-quaternary-background-color has-background\">Fill your hollowed bowls with a comforting <a href=\"https:\/\/cheflindseyfarr.com\/butternut-squash-chili\/\">vegan chili<\/a> or a classic <a href=\"https:\/\/www.girlversusdough.com\/tomato-grilled-cheese-soup\/\">homemade tomato soup<\/a>. If you love a bit of spice, they are also fantastic with <a href=\"https:\/\/cheflindseyfarr.com\/healthy-chipotle-chicken-chili-shaker-cornbread\/\" target=\"_blank\" rel=\"noreferrer noopener\">chipotle chili<\/a>.<\/p>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"h-recipe-faqs\">Recipe <strong>FAQs<\/strong><\/h2>\n<div class=\"schema-faq wp-block-yoast-faq-block\">\n<div class=\"schema-faq-section\" id=\"faq-question-1766028119884\"><strong class=\"schema-faq-question\">Can I make these sourdough bread bowls without a Dutch oven?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">Yes! While a Dutch oven traps steam for the best rise and crust, you can bake these on a parchment-lined baking sheet or cast iron skillet. For steam, place a pan of hot water on the bottom rack during the first 15 minutes.<\/p>\n<\/p><\/div>\n<div class=\"schema-faq-section\" id=\"faq-question-1766028129311\"><strong class=\"schema-faq-question\">What should I do with the scooped-out bread?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">Don\u2019t throw it away! Store the leftovers. Slice and use for French toast, smaller sandwiches or snacking. The soft insides of this sourdough bread bowl are perfect for dipping into the soup. You can also cube them to make croutons, and dry them for breadcrumbs.<\/p>\n<\/p><\/div>\n<div class=\"schema-faq-section\" id=\"faq-question-1766028139877\"><strong class=\"schema-faq-question\">What should I put in a sourdough bread bowl?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">Sourdough bread bowls pair best with thick stews and hearty soups that won\u2019t soak through the crust too quickly. Try filling them with clam chowder or <a href=\"https:\/\/www.girlversusdough.com\/roasted-summer-vegetable-soup\/\">vegetable soup<\/a>.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-url=\"https:\/\/www.girlversusdough.com\/sourdough-bread-bowl\/?tp_image_id=51634\" data-pin-description=\"This sourdough bread bowl recipe makes chewy, sturdy, and flavorful bread, perfect for hearty soups and stews! Easy, yeast-free recipe!\" data-pin-title=\"Sourdough Bread Bowl\" src=\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-whole-bread-rolls-for-bowls.jpg\" alt=\"Whole baked sourdough rolls shaped and sized for bread bowls.\" class=\"wp-image-51634\" srcset=\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-whole-bread-rolls-for-bowls.jpg 1200w, https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-whole-bread-rolls-for-bowls-340x453.jpg 340w, https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-whole-bread-rolls-for-bowls-680x907.jpg 680w, https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-whole-bread-rolls-for-bowls-768x1024.jpg 768w, https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-whole-bread-rolls-for-bowls-1152x1536.jpg 1152w, https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-whole-bread-rolls-for-bowls-400x533.jpg 400w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\"\/><\/figure>\n<section class=\"block-post-listing cwp-large layout-4up-featured\">\n<header>\n<p><h2 class=\"wp-block-heading\" id=\"h-recommended-sourdough-recipes\">Recommended Sourdough Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<p class=\"has-medpink-background-color has-background\">If you enjoyed this recipe, please leave a <strong>star rating<\/strong> and let me know how it goes in the <strong>comments<\/strong> below! I love hearing from you and your comments make my day! <\/p>\n<\/div>\n<div id=\"wprm-recipe-container-51684\" class=\"wprm-recipe-container\" data-recipe-id=\"51684\" data-servings=\"6\">\n<div class=\"wprm-recipe wprm-recipe-template-cwp-food\">\n<div class=\"cwp-food-content\">\n\t  <!-- .wpforms-container --><\/p>\n<div id=\"recipe-51684-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-51684-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"51684\" data-servings=\"6\">\n<div class=\"wprm-recipe-ingredient-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-none\">For the Biga (Night Before)<\/h4>\n<\/div>\n<\/div>\n<p><label id=\"wprm-toggle-switch-2996808280\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded wprm-toggle-switch-outside\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-2996808280\" class=\"wprm-prevent-sleep-checkbox\"\/><span class=\"wprm-toggle-switch-slider\" style=\"--switch-height: 20px;--switch-on-color: var(--wp--preset--color--primary);\"\/><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\">Cook Mode<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-normal\">Prevent your screen from going dark<\/span><\/p>\n<div id=\"recipe-51684-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-51684-instructions-container wprm-block-text-normal\" data-recipe=\"51684\">\n<div class=\"wprm-recipe-instruction-group\">\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-51684-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: none;\">\n<p>Approximately 10\u201312 hours before mixing, place a clean medium bowl on a kitchen scale and press \u201ctare\u201d so it reads \u201c0.\u201d Add 200 grams of water, 80 grams of active starter, and 300 grams of bread flour to the bowl. Stir well until no dry spots remain. The mixture will be thick, so mixing by hand is often more effective than using a spoon. Cover and let sit at room temperature for 10\u201312 hours; the biga should more than double in volume.<\/p>\n<\/li>\n<li id=\"wprm-recipe-51684-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: none;\">\n<p>In a stand mixer bowl, add all of the biga, warm water (100-105\u00b0F), bread flour, and kosher salt. Mix on low speed with the dough hook attachment until all the flour and biga have been incorporated. Then, increase to medium speed and continue mixing to develop gluten for 5\u20136 minutes until the dough is smooth and elastic.<\/p>\n<\/li>\n<li id=\"wprm-recipe-51684-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: none;\">\n<p>Lightly oil a medium bowl, scrape the dough into it, cover the bowl with plastic wrap, and set in a warm spot to proof.<\/p>\n<\/li>\n<li id=\"wprm-recipe-51684-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: none;\">\n<p>Approximately 4 hours later, remove the plastic wrap. Toss some bread flour on top of the dough because this is the stickiest part. Lightly dust the countertop with bread flour, scrape the dough from the bowl using your bowl scraper, and dump out onto the floured countertop. Using floured hands and a bench scraper, divide the dough into 6 pieces; each will be approximately 280g.<\/p>\n<\/li>\n<li id=\"wprm-recipe-51684-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: none;\">\n<p>Working with one piece of dough at a time, fold each of the four corners into the center and flip seam-side down onto the surface. Using both hands dipped in flour, pull the dough round towards you, rotate 90\u00b0, and repeat until the top of the dough is pulled tight and the round boule sits tall on the counter. Towards the end of this process, the dough might start sticking to your hands; simply dip in flour and continue. This is the pre-shape. Cover with a clean kitchen towel and let the bench rest for 15 minutes.<\/p>\n<\/li>\n<li id=\"wprm-recipe-51684-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: none;\">\n<p>Flip the dough back over and repeat the folding and tightening process. Place each piece on a parchment-lined baking sheet, cover lightly, and proof in a warm spot.<\/p>\n<\/li>\n<li id=\"wprm-recipe-51684-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: none;\">\n<p>Approximately 2\u20132 \u00bd hours later, preheat the oven to 450\u00b0F (conventional) or 425\u00b0F (convection) with a Dutch oven or Challenger pan inside, including the lid.<\/p>\n<\/li>\n<li id=\"wprm-recipe-51684-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: none;\">\n<p>Trim the parchment slightly larger than the bottom of each bread bowl. Score the top of each boule with a razor blade, cutting an \u201cX\u201d at least \u00bc-\u00bd inch deep. Carefully transfer the dough with the parchment to the hot pan. Cover and bake for 15 minutes, then remove the lid and reduce the oven temperature to 425\u00b0F (conventional) or 400\u00b0F (convection). Continue baking for an additional 15 to 20 minutes until the crust is golden brown. To bake a second batch, return the empty, covered Dutch oven to the oven and increase the temperature back to 450\u00b0F (conventional) or 425\u00b0F (convection). Allow the oven and pan to preheat before repeating the scoring and baking process with the next piece of dough.<\/p>\n<\/li>\n<li id=\"wprm-recipe-51684-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: none;\">\n<p>Remove the bread from the pan and let it cool on a wire rack for at least 1 hour. Using a paring or serrated knife, cut a circle from the top and remove some of the interior, leaving a \u00bd-inch wall for soup. Save the removed bread for croutons, panzanella, or breadcrumbs.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div id=\"recipe-51684-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\">\n<div class=\"wprm-recipe-notes\"><span style=\"display: block;\"><b>How to mix by hand: <\/b><span style=\"font-weight: 400;\">Mix starter and water, then add bread flour and salt. Stir until a sticky dough forms; transfer to an oiled bowl and rest 1 hour. Fold once, then repeat for double folds. Rest 1 hour, repeat folds, then proof 2 hours before dividing.<\/span><\/span><br \/>\n<span style=\"display: block;\"><b>Sourdough starter note:<\/b><span style=\"font-weight: 400;\"> Since all the biga is used, feed your starter separately. You can use discard to make the biga, but never replace the biga with discard\u2014this will throw off hydration and ruin structure<\/span><\/span><\/div>\n<\/div>\n<div class=\"cwp-food-nutrition\">\n<div id=\"recipe-51684-nutrition\" class=\"wprm-nutrition-label-shortcode-container\">\n<p><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: var(--wp--preset--color--foreground)\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">610<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: var(--wp--preset--color--foreground)\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">123<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: var(--wp--preset--color--foreground)\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">20<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: var(--wp--preset--color--foreground)\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: var(--wp--preset--color--foreground)\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-polyunsaturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: var(--wp--preset--color--foreground)\">Polyunsaturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-monounsaturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: var(--wp--preset--color--foreground)\">Monounsaturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: var(--wp--preset--color--foreground)\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1172<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: var(--wp--preset--color--foreground)\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">166<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: var(--wp--preset--color--foreground)\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: var(--wp--preset--color--foreground)\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: var(--wp--preset--color--foreground)\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: var(--wp--preset--color--foreground)\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">29<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\">, <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: var(--wp--preset--color--foreground)\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/p>\n<\/div>\n<p class=\"cwp-food-nutrition__disclaimer\">Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<div class=\"cwp-food-cta\"><img loading=\"lazy\" decoding=\"async\" data-pin-nopin=\"nopin\" src=\"https:\/\/www.girlversusdough.com\/wp-content\/themes\/girlversusdough-2025\/assets\/images\/supporting-graphic-reversed.png\" alt=\"icon\" width=\"64\" height=\"64\"\/>Like this recipe? Rate &amp; comment below!<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>This sourdough bread bowl recipe makes chewy, sturdy, and deeply flavorful bread, perfect for hearty soups and stews! An easy, yeast-free recipe that uses a biga and just 30 minutes of hands-on time. Total Time 7 hours 35 minutes Difficulty Moderate, requires confident shaping and scoring. Calories * 610 kcal per serving Technique Overnight biga, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":350177,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[1658,14675,16377,991,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-350176","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bowl","tag-bread","tag-dough","tag-girl","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sourdough Bread Bowl - Girl Versus Dough - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=350176\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sourdough Bread Bowl - Girl Versus Dough - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This sourdough bread bowl recipe makes chewy, sturdy, and deeply flavorful bread, perfect for hearty soups and stews! An easy, yeast-free recipe that uses a biga and just 30 minutes of hands-on time. Total Time 7 hours 35 minutes Difficulty Moderate, requires confident shaping and scoring. Calories * 610 kcal per serving Technique Overnight biga, [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=350176\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-12-18T21:54:01+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/12\/sourdough-bread-bowl-soup-on-spoon-inside-bread-bowl.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"12 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=350176#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=350176\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Sourdough Bread Bowl &#8211; 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