Step 1

Make sure to do a float test - It’s the best way to tell if your starter is fresh. Simply pinch off about 1 tablespoon of your starter and place it in a glass of water. If it floats, you're in business!

Step 2

Mix starter (20g) and water (80g) together before adding bread flour (80g) and mix until homogenous approximately 12 hours before you start the process of making your Sourdough bowls. Place in a covered container at room temperature.

Step 3

Mix your levain and water together until combined. Then mix in the bread flour until little to no clumps remain with a spatula or your hands and cover for 45 minutes. This is called the autolyse - hydrating your flour prior to moving on to the next step.

Step 4

*When making sourdough it’s helpful to have a little bowl of water nearby - dipping your hands in water prior to working with the wet, sticky dough will help immensely!

Step 5

Add 2 teaspoons of kosher salt to your dough and mix with a spatula or your hands until the salt granules have dissolved completely into the dough. Place in a bowl greased with one tablespoon of olive oil, cover, and set aside to rest for another 45 minutes.

Step 6

Time to start folding the dough - every 30 minutes for the next two hours fold your dough as shown in the video below. Gently stretch the dough in an upwards motion before placing back onto itself - do this four times every 30 minutes rotating around the dough as you do so.

Step 7

Once you’ve folded the dough 4 separate times, allow it to rest for 45 minutes before continuing.

Step 8

Pre-shape - Divide the dough into 4 equal pieces, about 240-250g each.Shape each divided dough into a boule or circle by turning it out onto a wooden cutting board greased with a touch of olive oil. Gently stretch 6 sides of the dough into the center to create a circular shape. Then, flip the ball of dough upside down and drag the dough gently while creating friction towards yourself about ten times. This process is show in detail within the video below. The dough might feel quite hydrated/sticky here! Feel free to flour your hands repetitively until you’re able to handle the dough and build tension. Allow the dough to rest, covered by a towel for 30 minutes before continuing.

Step 9

Final Shape - Once again, follow the instructions above before placing the dough seam side up into 4 small bowls lined with cheese cloth dusted with rice flour.

Step 10

The next morning, preheat the oven to 450 degrees and remove your sourdough boules from the fridge. Grab a piece of parchment paper and line a baking tray. Once your oven has preheated, flip the boules of sourdough onto the parchment paper and gently take off the cheesecloth from the top of the loaves.

Step 11

Whisk together your egg wash and brush on top of your sourdough boules. Using a lame or a razor blade, score the bread in a singular line or a cross hatch pattern. See the video below for an example! Place the mini loaves into your preheated oven and reduce the oven temperature to 425F.

Step 12

Bake for about 25 minutes or until you start to see a hint of browning on the edges and top of your small loaves.

Step 13

Remove the baking sheet from the oven and allow the loaves to cool for about an hour at least before continuing. It will be very challenging to wait before cutting into the mini loaves, but I promise you it’s worth it! Cutting into your sourdough bread bowls when they’re too hot could ruin it’s structure - I usually wait an hour at the very least.

Step 14

Using a serrated knife, cut a hole into the top of the bread bowls, then use a spoon to scoop out the inner bread of the loaf, allowing the interior to look bowl-like. NOTE: Don’t waste that precious sourdough! Make croutons with the interior of the bread you scooped out! Fill the bread bowls with hot soup, garnish and enjoy!