Delight in freshly baked sourdough bread bowls ideal for soups or dips. This recipe involves dividing dough, shaping it into bowls, and baking them in a preheated Dutch oven for an optimal texture and flavor.
1: Follow the 8 Hour Sourdough Recipe until the point of shaping.
2: Divide the dough into 4 equal parts and shape.
3: Put them upside down into mini bannetons or small bowls lined with a kitchen towel.
4: Cold proof for 2 hours or up to 12 hours.
5: Bake two at a time in a preheated Dutch oven at 500°F for 30 minutes with the lid on.
6: Drop the temperature to 425°F and bake for an additional 10 minutes with the lid off.
7: Using a serrated bread knife, cut out the top portion of the bread.
8: Fill with soup or a dip and enjoy!
