Ingredients:

  • 1 ½ cups Warm Water (105°F–115°F)
  • 2 ¼ teaspoons Active Dry Yeast
  • 1 tablespoon Granulated Sugar
  • 4 cups All-Purpose Flour (plus more for dusting)
  • 2 teaspoons Fine Sea Salt
  • 2 tablespoons Unsalted Butter, melted
  • 1 large Egg White (for wash)

Instructions:

  1. Combine warm water, sugar, and yeast in a small bowl. Let stand 5–10 minutes until foamy.
  2. In a large bowl, whisk together the flour and salt. Add the activated yeast mixture and melted butter. Mix until a shaggy dough forms.
  3. Turn dough onto a lightly floured surface and knead vigorously for 8–10 minutes until smooth and elastic.
  4. Place dough in a lightly oiled bowl, turning to coat. Cover tightly and let rise in a warm spot until doubled in size (about 60–90 minutes).
  5. Gently deflate the dough. Divide it evenly into four pieces. Shape each piece into a tight, round ball, tucking the edges underneath to create surface tension.
  6. Place the shaped rounds on a parchment-lined baking sheet, spaced well apart. Cover loosely and let rise again until puffy (about 45–60 minutes).
  7. Preheat oven to 400°F (200°C). Brush the tops of the dough balls lightly with the whisked egg white wash and lightly score a pattern on top if desired.
  8. Bake for 30–35 minutes, rotating the pan halfway through, until the crust is deep golden brown and sounds hollow when tapped.
  9. Transfer the baked bread bowls to a wire rack immediately to cool completely before hollowing them out.
  10. Once cool, use a serrated knife to slice off the top 'lid.' Carefully scoop out the soft interior bread, leaving at least a 1-inch thick wall and bottom structure to hold the soup.