Fast, crusty sourdough discard bread bowls that rise in just a few hours. Perfect for holding hearty soups on chilly evenings.
Combine sourdough discard and warm water in a large mixing bowl, dissolve, then sprinkle instant yeast, add salt and bread flour, mix until a cohesive dough forms. Cover and let rest for 30 minutes.
Perform one set of stretch and folds: wet your hand, pull the dough up and over, rotate the bowl a quarter turn and repeat three more times. Cover and let rest for another 30 minutes.
When the dough has doubled, turn it out onto a surface, divide into six equal pieces (about 200 g each), shape each piece into a tight ball, and place balls on a parchment‑lined baking sheet.
Lightly dust the tops of the balls with flour, cover with a kitchen towel or baking sheet cover, and let rise in a warm place until doubled in size.
Preheat oven to 450 °F. Place a shallow pan with ½–1 cup hot water on the bottom rack. Score each ball a few times, then bake 25–30 minutes until golden brown and internal temperature reaches 205–210 °F.
Cool the bread bowls completely, then cut the top off at an angle and pull out the interior crumb, leaving the crust as a bowl. Fill with your favorite soup and serve.
Nutze unsere App für das beste Erlebnis
