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A Sourdough Discard Bread Bowl filled with creamy broccoli soup, topped with shredded cheddar cheese, sits on a wooden board near a lace doily and a spoon.
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Sourdough Discard Bread Bowls

These sourdough discard bread bowls are crusty on the outside, soft and chewy inside, and sturdy enough to hold your favorite soups. A practical way to use discard while making a cozy, from-scratch meal feel a little extra special.
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Prep Time:25 minutes
Cook Time:25 minutes
Rise Time:2 hours
Course: Appetizer, Bread, Side Dish, sourdough
Cuisine: American, farmhouse
Keyword: bread bowls for soup, homemade bread bowls, soup bread bowls, sourdough discard bread bowls, sourdough discard recipe
Servings: 6 bowls

Equipment

Ingredients

  • 200 g sourdough discard
  • 380 g warm water
  • 7 g active dry yeast
  • 25 g granulated sugar
  • 12 g sea salt
  • 600 g bread flour

Instructions

  1. Mix the dough: In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Let bloom for about 5 minutes, until foamy. Add the sourdough discard and mix until dissolved. Add the sea salt and bread flour and mix until a dough forms. Cover and let rest for 30 minutes.
  2. Stretch and fold: After resting, uncover the dough. With wet hands, perform one full set of stretch and folds, turning the bowl a quarter turn between each fold. Cover and let rise for 1–2 hours, until nearly doubled.
  3. Shape the bread bowls: Turn the dough out onto a clean surface and divide into 6 equal portions, about 200 g each. Shape each piece into a tight round by tucking the dough underneath itself and turning to create surface tension. Place on a parchment-lined baking sheet with space between each.
  4. Proof: Lightly dust the tops with flour. Cover and let rise in a warm place until just about doubled.
  5. Bake: Preheat the oven to 450°F. Place a shallow pan with ½–1 cup hot water on the bottom rack of the oven. Bake the bread bowls for 25 minutes, until deeply golden and crusty.
  6. Cool and serve: Let cool completely before cutting. Slice the top off at an angle and gently remove the interior, leaving the crust intact. Fill with soup and serve.

Notes

  • Stop the bulk rise just before doubling to help the bread bowls keep their shape.
  • Create good surface tension when shaping so the dough rises up instead of spreading.
  • Steam in the oven helps create a thicker crust that holds soup better.