Mr. Crusty Using A Glass Bowl: Guide to Proofing Without Pressure

So, You Don’t Have a Banneton. Good. Let’s Get Feral.

Welcome to the rebellion. You’ve got a bowl, a towel, and some dough with emotional baggage. That’s more than enough.

Heard you need a banneton to make sourdough? Not true. This guide is for rebels, resourceful first-timers, and anyone not trying to spiral (literally or emotionally). Your loaf is valid even without the swirls.

Curious about spiral crusts, cane baskets, or taking it to the next level? We’ve got a [Mr. Crusty Using A Proofing Basket: Guide to Swirls & Structure] waiting when you're ready. But for now—you’re in the right place.

Wait… Can I Really Just Use a Glass Bowl?

Absolutely. A glass bowl and a towel are enough to make real, beautiful bread. No gadgets, no judgment.

Here’s why it still works:

·       Already in your cabinet. You probably own one—zero extra spending.

·       Nonporous and low maintenance. Glass won’t trap smells, moisture, or old dough funk like cane can. Easy to clean.

·       See the proof. Glass gives you a front-row seat to fermentation—watch for bubbles, rise, and overproofing in real time.

·       Forgiving and flexible. It’s a soft entry into sourdough—no pressure to nail the “look.”

If it spreads a little or sticks now and then? That’s just part of the glass bowl journey. You’re still making real bread.

What Size Bowl Should I Use?

Start with a bowl that matches your dough's emotional baggage. That usually means 1.5 to 2 quarts (7–8 inches wide and at least 3.5–4 inches deep) for a 750g–1kg sourdough loaf.

·       Too big? Your dough may spread too far and flatten.

·       Too small? It might compress, lose shape, or push into your towel.

Look for:

·       A rounded bottom (less sticking, better support)

·       Enough space to allow dough to double in size

·       A bowl that fits inside your fridge if you plan to cold proof

How to Line It (So Your Dough Doesn’t Stick Like Regret)

What you need:

·       A lint-free cloth napkin, tea towel, or flour sack towel

·       Rice flour or a rice + wheat flour blend (way better than just all-purpose)

STEP-BY-STEP:
1. Drape your cloth into the bowl to create a soft nest.
2. Dust the towel generously with rice flour—bottom, sides, corners.
3. Place your shaped dough seam-side up.
4. Cover and let it rise.

DO NOT:

·       Use microfiber, fuzzy towels, or paper towels (they trap moisture and shed lint)

·       Skip flour (unless you love scraping sticky regret)

Quick Recap: Glass Bowl Setup in 30 Seconds

ü  Use a 1.5–2 qt glass bowl (7–8 inches wide) 

ü  Line it with a dry, clean, lint-free towel 

ü  Dust the towel generously with rice flour 

ü  Drop in shaped dough, seam-side up 

ü  Cover and proof. Cold proof if you're nervous. 

ü  Flip gently using parchment or confidence (either works)

Glass Bowl Challenges (And How to Outsmart Them)

Challenge	Fix
Dough spreads out instead of up	Use a smaller bowl or cold-proof the dough to firm it up before baking.
Dough sticks to towel or tears	Add more rice flour to the towel and make sure the towel and bowl are fully dry before proofing.
No swirl or crust pattern	Accept the rustic charm.

Final crumb: What if it still goes sideways?

Even if you follow all the steps, sometimes your dough turns into a slapstick routine. Here’s a quick-reference table for common issues:

Problem	Why It Happens	What to Try
Sticky dough tearing during flip	Overproofed dough loses strength and structure	Shorten proof time or cold-proof to slow fermentation
Loaf flattens when flipped	Not enough shaping tension / dough too wet	Practice shaping + reduce hydration by 5–10%
Dough sticks to towel	Insufficient flour or too much moisture	Use more rice flour and ensure the towel is dry
Dough hard to flip cleanly	No support during transfer	Use parchment sling to flip gently into Dutch oven

 

Even seasoned bakers stick their dough, drop it, or lose a swirl now and then. If your loaf flops but tastes amazing? You’re still winning. Dough doesn’t need perfection. It just needs a place to rest. Show us your honest bakes #whereieatmycrumbs

 

Rising with you,

Sybil & Jaisha
www.sourdoughsoulcare.com

 

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