Disney Park Sourdough Bread Bowl

Pacific Wharf Cafe Sourdough Bread

Credit: Disney

Sourdough can be seen at most Disney theme parks in different forms. This past Halloween, Disneyland unveiled a fanged Mickey head molded entirely out of sourdough. Boudin Sourdough Bakery, which originated in San Francisco, California, has a bakery inside the Disneyland Resort. The recipe seen here is for a sourdough bread bowl inspired by the one seen on the menu at Pacific Wharf Cafe at Disney California Adventure Park in Southern California.

A properly baked loaf of sourdough is a beautiful dark golden brown with a hard outer crust that cracks perfectly when sliced ​​with a bread knife. Inside the loaf should reveal a tender, aromatic and spicy bread with occasional small pockets where steam has escaped.

sourdough bread bowl

Sourdough Bread Bowl

sourdough bowl

Sourdough Bread Bowl

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

preparation time two hours

Time to cook 35 minutes

Break time 8 hours

  • 1/2 Bowl sourdough starter active and fed
  • 1 1/4 Bowl warm water
  • 3 tablespoon whole wheat flour
  • 3 1/4 Bowl bread flour
  • two teaspoonful Salt

Egg wash:

  • 1 egg scrambled
  • 1 teaspoonful Water


  • Combine the starter and warm water in a large bowl and mix until incorporated. Add the flours, water, and salt and mix with a dough knife or wooden spoon until just about combined. Cover with a towel and let rest for 30 minutes.

  • After 30 minutes, fold the sides of the dough toward the center of the bowl. Cover and let rest for 30 minutes. Repeat two more times.


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


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


  • The next day, preheat the oven to 500 degrees with the Dutch oven in it for at least 30 minutes. While the oven is preheating, turn the dough out onto a sheet of parchment paper and score the top with a very sharp or lame bread knife. Be sure to cut the dough at least 1 inch deep.

  • Remove the Dutch oven, use parchment to place the dough inside and immediately cover and return to the oven.

  • Bake for 20 minutes with the lid on. Remove lid, brush with egg mixture, and bake for an additional 15-20 minutes until golden brown. Let rest on a wire rack for at least 30 minutes before cutting into the center.

  • Using a bread knife, cut a circle about 4 inches in diameter with the knife slightly angled. Remove the top and use a spoon to remove as much or as little bread as you like. Fill with soup, a guest dip, fondue, or whatever you like! Enjoy!

Sourdough bread baking stages

Sourdough after the first leavening (left) and after the last stage of baking (right)

Sourdough bread shape

Angle your knife inward to create a cone shape. Use your spoon to remove any unwanted bread.

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