Muscle Momma Sourdough

This website contains affiliate links that earn commission at no extra cost to you. Thank you for using them and supporting my content!

One Recipe, Two Ways: Sourdough Bread Bowls or Mini Loaves

I think we can all agree — soup night just hits different when there’s fresh, warm sourdough on the table. Around here, that usually means either a crusty bread bowl filled to the brim or personal-sized mini sourdough loaves on the side for dipping. I used to think you had to go out to get something like this, but once I started making sourdough, I realized it’s so easy (and way better) to make them at home. They’re simple, fun, and the touch of rye flour gives them such a good flavor.

If you’re going for that perfect round shape, I like using these 5-inch mini bannetons. They help the dough keep its structure while proofing so it bakes up nice and even. If you don’t have mini bannetons, no problem — cereal bowls lined with a lint-free towel work great too. Whether you’re making mini loaves or bread bowls, the shaping process is the same… so let’s get started!

Step 1 – Mix the Dough

In a large bowl, combine:

• 133g active sourdough starter
• 467g warm filtered water

Stir until the starter dissolves and the water looks milky. Then add:

• 600g unbleached bread flour
• 67g rye flour (can sub all bread flour if you don’t have rye)
• 13g sea salt

Mix until you have a shaggy dough. Cover and let rest for 1 hour.

---

Step 2 – Stretch & Fold or Coil Fold

After the dough has rested, you’ll do four rounds of stretch and folds or coil folds, 30 minutes apart:

• With wet hands, grab one side of the dough, stretch it up, and fold it over itself.
• Rotate the bowl and repeat on all four sides.
• Cover and let rest for 30 minutes.
  Repeat this process four times total. This helps develop gluten so your mini loaves keep their shape.

---

Step 3 – Bulk Fermentation

Bulk fermentation is the first long rise after mixing your dough, where the sourdough starter ferments the flour, creating air bubbles and developing flavor.

Let the dough rise, covered, until it’s

• Roughly doubled in size
• Jiggly when you shake it
• Bubbly on the tops and sides of the bowl

I like to use this chart as a guideline, but I use the visual cues (mentioned above) to know when my dough is done. This may take some practice to get down if you’re new to baking sourdough. Time starts when you mixed your dough in step 1!

Dough Temp	Typical Bulk Time
80°F / 27°C	5–6 hours
75°F / 24°C	7–8 hours
70°F / 21°C	11–12 hours
65°F / 18°C	15–16 hours

Start checking early — overfermentation can make the dough unmanageable, sticky, and hard to shape.

---

Step 4 – Divide and Shape the Loaves

Once your dough is ready, gently turn it onto a surface. Using wet hands and a wet bench scraper, divide it into 4 equal pieces (about 320g each). Shape each piece into a tight round boule. Tight shaping is important for mini sourdough loaves.

Rye flour can make your dough a little stickier than you might be used to, but it’s worth it for the flavor. If it feels tacky, wet your hands with water or lightly dust your hands and work surface with flour to make handling easier.

Place each mini boule seam-side up in well-floured mini bannetons or towel-lined cereal bowls. I like to dust my mini bannetons (or any proofing bowls) with Thai rice flour. It prevents the dough from sticking and makes for an easy, clean release every time.

If you need a good shaping tutorial, I have one here.

---

Step 5 – Final Proof

Cold Proof Overnight (recommended): Cover and refrigerate for about 12-14 hours (up to 24 hours).
Room Temp Proof (Same-day option): Let proof at a warm room temperature for about 2 hours, or until puffy and risen.

The cold proof will make scoring easier, improve flavor, and give you more baking flexibility.

---

Step 6 – Bake

There are two main ways I like to bake these loaves. The method you choose will depend on things like how many Dutch ovens you have and the size of them. Personally, I prefer using two Dutch ovens so I get the best rise. Another option is to open-bake if that works better for you.

Dutch Oven Method-

1. Preheat oven to 450°F (232°C) with Dutch oven inside for 30 minutes.
2. Remove dough from the fridge, flip onto parchment paper, and score the top (a simple “X” works great).
3. Carefully lower dough into the hot Dutch oven.
4. Bake covered for 20 minutes, then uncovered for 15 minutes more until deep golden and the internal temperature reaches 205°F (96°C).
5. Transfer to a wire rack and cool for at least 1 hour before turning into bowls. Repeat until all loaves are baked.

Open baking Method-

1. Preheat a baking sheet in the oven at 450°F (232°C) for 30 minutes with another empty pan placed on the rack underneath (this will be used for steam).
2. Remove the dough from the fridge and carefully arrange the four mini loaves evenly on the hot, preheated parchment-lined cookie sheet.
3. Score the tops of the loaves (a simple “X” works great).
4. Lightly spray the loaves with water right after scoring.
5. Place the cookie sheet in the oven. Immediately pour 1 cup of hot water into the bottom pan to create steam, then close the oven door. (Be careful not to splash water on the oven glass—cover with a towel if needed.)
6. Bake for 20 minutes with steam.
7. Carefully remove the steam pan, lower the oven temperature to 425°F (218°C), and bake for another 15 minutes, or until the loaves are golden brown and reach an internal temperature of 205°F (96°C).

---

Step 7 – Cool and Make the Bowls

Let cool for 1-2 hours. If making bread bowls, slice a round “lid” off each loaf. Scoop out the inside crumb, leaving some around the wall. Add your favorite soup, chili, or dip! Enjoy!