COPYCAT RECIPE: Disney California Adventure Park Sourdough Bread Bowl

Pacific wharf cafe sourdough bread
Credit: Disney

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:

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
Sourdough Bread Bowl
sourdough bred bowl

Sourdough Bread Bowl

A copycat recipe for sourdough bread bowls from Disney's California Adventure Park
Prep Time 2 hours
Cook Time 35 minutes
Resting Time 8 hours


  • Dutch Oven with Lid


  • 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



  • 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.


  • 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.


  • 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.


  • 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!
Sourdough Bread Baking Stages
Sourdough after first rise (left) and after final baking stage (right)
Sourdough Bread Shape
Use your knife at an inward angle to create a cone shape. Use your spoon to remove any unwanted bread.

About Lauren Gass