Sourdough bread bowls are the perfect vehicle for serving your favorite hearty soups and party dips! This recipe is an adaptation on my easy bread bowl recipe but I've kicked it up a notch by using sourdough starter for an extra depth of flavor.
04Gently deflate the dough by pressing in the center.
05Optional Step: Weigh the dough by transferring it to a clean bowl on top of a scale. Take the total weight of the dough and divide it by 4. This amount will be the weight of each bread bowl.
06Gently transfer the dough onto a lightly floured work surface or countertop. Use a bench knife to divide the dough into quarters. Weigh each piece and add a small piece or remove a small piece of dough until you have the targeted weight. Alternatively, you can skip weighing the dough and divide it into 4 equal portions (simply eyeball it).
07Working one quarter of dough at a time, pull up on the sides and pinch together. Flip the dough ball over so that the seam side is down. Place the palm of your hand over the top of the ball and roll in a circular motion, keeping the seam side down to seal.
08Transfer the rolls to a baking sheet lined with parchment paper and let rise for another 45 minutes to 1 hour, until doubled in size.
09Preheat oven to 425ºF/ 220°C.
10After the rolls are done proofing, use a sharp knife or bread lame to score an "x" shape into the top of each roll.
11As an optional step, whisk together the egg (one large) and water (1 tablespoon) and gently brush the egg wash over the rolls. This will give the bread bowls a shiny exterior.
12Bake for 28-32 minutes until golden brown and cooked through.