Homemade Artisan Bread Bowls

Artisan Bread Bowls are the perfect vessel for creamy dips and soups.  They are substantial enough to keep everything in, yet soft and chewy to tear and dip.  Additionally, they set the mood for a special meal or small gathering. 

These bowls measure just over five inches wide and three and a half inches tall.  Because of this, they are ideal for individual-sized portions.  I started with the Rustic Country Bread recipe, made a few tweaks, and divided it into six rounds at 305 grams each. 

Artisan bread bowl sized buns on a black cooling rack.

Bread bowls with Bresaola Parmesan Dip are a match made in food heaven.  This recipe takes chipped beef dip to a whole new level with its delicious savory flavor.  Furthermore, it fits any gathering, from a game day to a fancy dinner party and everything in between.  

Bresaola parmesan dip in an Artisan Country Bread bowl on a wooden serving platter.
Artisan bread bowl sized buns on a black cooling rack.

Artisan Bread Bowls

Foodie de Froid
Servings 6 bowls
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 3 hours 35 minutes
These Artisan Bread bowls are the perfect vessel to hold creamy dips and hearty soups.
5 from 1 vote



  • ½ tsp active dry yeast
  • 1 cup bread flour
  • 1 cup whole wheat flour
  • 1 cup water


  • 1 ½ cups water lukewarm
  • 3 ½ cups bread flour
  • ½ cup rye flour
  • 2 tbsp honey
  • 1 tbsp salt kosher
  • course cornmeal for sprinkling on the peel



  • In a medium rising container, mix the flour, yeast, and water to create a stiff, wet dough. Cover and let sit overnight. This can be refrigerated for up to 24 hours - let it come to room temperature before continuing with the recipe.
    ½ tsp active dry yeast, 1 cup bread flour, 1 cup whole wheat flour, 1 cup water


  • Combine all of the dough ingredients except for the salt along with your room-temperature sponge in your stand mixer. Mix on low to incorporate the ingredients. Mix on medium speed (4 o'clock position if using an Ankarsrum mixer) for 15 minutes. Add the salt during the last 3 minute. The dough should be smooth and elastic and pass the windowpane test.
    1 ½ cups water, 3 ½ cups bread flour, ½ cup rye flour, 2 tbsp honey, 1 tbsp salt
  • Transfer the dough to an oiled rising bowl. Cover and let rise until triple in size, at least two hours. If using a proofer, proof at 78 °F.
  • Line baking pans with parchment,. Using a small sieve, sprinkle the spaces where the dough balls will be set generously with corn meal. Note: I used three quarter sheet pans.
  • Lightly flour your surface, and dust your hands and surface with flour. Divide the dough into six pieces, approximately 305 grams each. Grab the edge of the dough and pull it to the bottom. Repeat until you have a smooth ball and the seams are all on the lower portion. With your palm and using the counter for friction, roll the ball to form a firm dough ball. Then, cup the ball with your fingers and slowly roll it toward you, creating friction on the surface of the dough. Turn the dough and keep repeating until you've tightened the dough all around the ball. Set the ball on the parchment-lined pan. Repeat with the remaining dough balls.
  • When the dough begins to rise, adjust the oven rack to the low center position. Place the steel on the rack. On the lower rack, place a heavy-duty pan or skillet. Preheat your oven to 450 °F °F
  • Using a small sieve, cover risen dough ball with flour. With a sharp serrated knife, cut four slashes in the bread to create the pattern, which allows the rolls to rise properly when it gets hit with heat.
  • Add the pans to the oven. Wearing oven-proof mitts, add two cups of water to the lower pan/skillet to create steam, and quickly shut the oven door. Wait to open the door for 10 minutes. At the 10-minute mark, turn the pans for even browning. Bake until the buns register 210 degrees and the crust is dark. Depending on your oven, this will take approximately 20 minutes
  • Remove and let cool to room temperature before slicing. This is a dense roll and takes 1 hour to cool.

Dough Bowl

  • Once cool, with a serrated knife slice the lid off just below the scoring pattern. Slice vertically around the inside of the bun, leaving ⅓ inch of bread around the inside and bottom. Remove the bread with your fingertips being careful not to squish it. Cut the bread pieces into one-and-a-half-inch squares. These can be used for dipping in dips or croutons for soup.
  • Fill and enjoy!

Kitchen Equipment

Stand Mixer
digital kitchen scale
pocket weight kitchen scale
digital thermometer
small sieve


Wet your hands and rub the loaf with the water to crisp the bread.  Reheat in a 400 °F oven for 10 minutes.
Freezing:  Tightly wrap the bread and freeze it for up to 3 weeks.  
Course bread
Cuisine American
Calories 439


Serving: 6bowlsCalories: 439kcalCarbohydrates: 89gProtein: 15gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 1171mgPotassium: 212mgFiber: 6gSugar: 1gVitamin A: 6IUVitamin C: 1mgCalcium: 27mgIron: 2mg
Keyword artisan bread, bread bowl, homemade, recipe
Have you made this recipe? We'd love to hear how it was!

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