Ingredients:

  • 1 ½ cups Warm Water (105-115°F / 40-46°C)
  • 2 ¼ teaspoons Active Dry Yeast
  • 1 tablespoon Granulated Sugar (or honey)
  • 4 cups All-Purpose or Bread Flour
  • 2 teaspoons Fine Sea Salt
  • 2 tablespoons Unsalted Butter, melted
  • Olive Oil (for bowl prep)
  • 1 Egg, beaten with 1 tsp water (for egg wash)
  • Flaky Sea Salt (optional topping)

Instructions:

  1. Activate the Yeast (Proofing): Whisk warm water, sugar, and yeast together. Let sit for 5–10 minutes until foamy—this confirms your yeast is alive and kicking.
  2. Mix the Dough: In the stand mixer bowl, combine the flour and salt. Pour in the yeast mixture and melted butter.
  3. Knead: Mix on low speed until a shaggy dough forms, then increase speed to medium-low. Knead for 8–10 minutes until the dough is smooth and elastic (passes the windowpane test).
  4. First Rise (Bulk Fermentation): Place dough in an oiled bowl, turning to coat. Cover tightly and let rise in a warm spot until doubled in size (approx. 1.5 hours).
  5. Shape the Bowls: Gently deflate the dough. Divide it into 6 equal pieces. Shape each piece tightly into a smooth, round ball. Leave plenty of space between them on the baking sheet.
  6. Second Rise (Proofing): Cover the shaped balls loosely with plastic wrap and let rise again for 45–60 minutes. They should look noticeably puffier.
  7. Preheat and Prep: Preheat oven to 400°F (200°C). Brush the tops of the dough balls lightly with the egg wash and sprinkle with flaky salt, if using.
  8. Bake: Bake for 30–35 minutes. The crust should be deep golden brown, and the internal temperature should register around 200°F (93°C).
  9. Cool: Transfer loaves to a wire rack immediately and let cool completely before hollowing (this prevents the crumb from collapsing).
  10. Hollow Out: Using a sharp knife, cut a circle in the top of each cooled loaf. Carefully scoop out the soft interior bread, leaving a sturdy ½ to ¾-inch thick wall all around the sides and bottom.