Treat yourself to a San Francisco-style staycation by whipping up my crusty, chewy, tangy Sourdough Bread Bowl recipe, then filling the edible vessels with clam chowder or your favorite soup.

Trust me — Panera bread bowls have nothing on this homemade, from-scratch recipe!


Sourdough Starter Bread Flour Levain Salt Rice flour

Step 1: Make Levain

Mix active starter and water together before adding bread flour and mix until homogenous approximately 12 hours before you start the process of making your sourdough bowls.

Step 2: Autolyse

Mix your levain and warm water together until combined in a large bowl. Then mix in the bread flour until little to no clumps remain with a spatula.

Step 3: Add Salt

Add 2 teaspoons of kosher salt to your dough mixture and mix with a spatula or your hands until the salt granules have dissolved completely into the dough.

Step 4: Folding The Dough

Gently stretch the dough in an upwards motion before placing back onto itself - do this four times every 30 minutes.

Step 5: Pre-Shape

Divide the dough into 4 equal pieces, about 240-250g each. Shape each divided dough into a boule.

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