Ingredients:

  • 1 ¾ cups warm water (105°F–115°F)
  • 2 ¼ teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 5 to 5 ½ cups all-purpose flour (or bread flour)
  • 2 teaspoons fine sea salt
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 1 large egg white, lightly beaten (for egg wash)
  • ½ cup water (for steam bath during baking)

Instructions:

  1. Activate Yeast: Combine warm water, sugar, and yeast in a small bowl. Let sit for 5–10 minutes until foamy (the ‘bloom’).
  2. Mix Dough: In a large bowl or mixer, combine 5 cups of flour and salt. Pour in the yeast mixture and melted butter. Mix until a shaggy dough forms.
  3. Knead: Turn dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. Add remaining flour only if the dough is excessively sticky.
  4. First Proof: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size (approximately 60–90 minutes).
  5. Shape Bowls: Gently punch down the dough. Divide into 6 equal pieces. Shape each piece into a tight, round boule (small round loaf).
  6. Second Proof: Place shaped dough balls onto a baking sheet lined with parchment paper, spaced well apart. Cover loosely and allow to proof for 30–45 minutes until puffy.
  7. Preheat & Prep Steam: Preheat oven to 400°F (200°C). Place the small pan of water on the lowest rack to generate steam.
  8. Score & Wash: Just before baking, lightly brush the tops of the loaves with the egg wash. Using a sharp knife, score the top of each loaf diagonally.
  9. Bake: Bake for 30–35 minutes, rotating halfway through, until deep golden brown and the internal temperature registers 200°F (93°C).
  10. Cool: Transfer to a wire rack immediately. Allow to cool completely before hollowing out.
  11. Hollow & Serve: Once fully cooled, use a sharp knife to cut a circle out of the top crust. Gently scoop out the soft interior. Fill with your desired contents.