Sourdough Edi-Bowl with Soup

While there’s no magic in this recipe, eating the bowl when you’ve finished your soup will always feel a little bit fun, no matter how old you are.

To make your bowl-sized loaf, use one dough ball. Let your dough defrost (either 3-4 hours in a warm kitchen, or overnight in the fridge), then put the dough in a floured bowl/ proving basket. It’ll now need to proof (double in size) which will take a few hours (the time will depend on the room temp, approx. 3-4 hours). If you have a nice cosy spot like a shelf over a radiator, it’ll work a treat, just don’t place over a direct heat.

When the dough has risen, pre-heat the oven to 220 degrees/ Fan 200/ Gas Mark 7. Turn onto a lined tray, and bake in an oven at for 15-20 mins until golden brown. A great tip, if you tap it on the base it’ll sound hollow when it’s ready. Leave to cool slightly, then slide a knife into the dough in a circle shape and pull off the top. Then hollow out the middle of the loaf, keeping all the lovely fresh bread for dipping. Warm your soup and carefully pour into your edi-bowl. Dive straight in and enjoy!