COPYCAT RECIPE: Disney California Adventure Park Sourdough Bread Bowl

Sourdough can be seen throughout most Disney theme parks in all different forms. This past Halloween, Disneyland featured a fanged Mickey head molded entirely out of sourdough. The Boudin Sourdough Bakery, which originated in San Francisco, California, has a bakery inside Disneyland Resort.

The recipe seen here is for a sourdough bread bowl inspired by the one seen on the Pacific Wharf Cafe menu in Disney California Adventure Park in southern California.

Check out the video and recipe below:

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A properly baked sourdough loaf is a beautiful dark, golden brown color with a hard outer crust that cracks perfectly as you cut through it with a bread knife. Inside the loaf should reveal a tender, aromatic, tangy bread with occasional little pockets where steam has escaped.

Sourdough Bread Bowl

A copycat recipe for sourdough bread bowls from Disney's California Adventure Park

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Prep Time 2 hours hrs

Cook Time 35 minutes mins

Resting Time 8 hours hrs

Equipment

• Dutch Oven with Lid

Ingredients

  

• 1/2 cup sourdough starter Active and Fed
• 1 1/4 cup warm water
• 3 Tbsp. whole wheat flour
• 3 1/4 cup bread flour
• 2 tsp. salt

Egg Wash:

• 1 egg scrambled
• 1 tsp. water

Instructions

 

Directions:

• Combine starter and warm water into a large bowl and mix until incorporated. Add flours, water and salt and mix together with a dough knife or wooden spoon until mostly combined. Cover with a towel and allow to rest for 30 minutes.
• After 30 minutes, fold in the sides of the dough to the center of the bowl. Cover and allow to sit for 30 minutes. Repeat two more times.

Bulk Fermentation

• After the final resting phase, allow your dough to proof for 3-5 hours until doubled in size. The length of time is dependent on the warmth of the room.

Pre-Shape

• Once dough has doubled in size, gently turn it out to a lightly-floured surface. Pull and fold ends to release any air bubbles and form into one ball. Cover with a damp towel and allow to rest for 30 minutes.

Shaping

• Use the resistance technique shown below to pull the dough with your hand against your counter to create a tight surface on the dough. Turn over into a floured bowl or banneton basket (wooden basked made specifically for proofing bread) and allow to rest in the fridge overnight or for at least 8 hours.

Baking

• The next day, preheat oven to 500 degrees with the Dutch oven inside for at least 30 minutes. While oven is preheating, flip dough out onto a sheet of parchment paper and score the top with a very sharp knife or bread lame. Make sure your cut into the dough at least 1-inch depth.
• Remove Dutch oven, use parchment to place dough inside, and immediately cover and return to oven.
• Bake for 20 minutes with the lid on. Remove lid, brush with egg wash mixture and bake for an additional 15-20 minutes until dark golden brown. Allow to rest on a wire rack for at least 30 minutes before cutting center.  
• Using a bread knife, cut a circle about 4 inches in diameter with your knife slightly angled. Remove the top and use a spoon to remove as much or as little bread as desired. Fill with soup, a dip for guests, fondue, or whatever you'd like! Enjoy!