Ingredients:

  • 2 1/4 teaspoons Active Dry Yeast (7g)
  • 1 1/2 cups Warm Water (355 ml) (105°F–115°F)
  • 1 tablespoon Granulated Sugar (12g)
  • 4 cups All-Purpose Flour (500g), plus more for dusting
  • 2 teaspoons Fine Sea Salt (10g)
  • 2 tablespoons Olive Oil or Melted Butter (30 ml)
  • 1 large Egg White (for optional wash)
  • 1 teaspoon Water (for optional wash)

Instructions:

  1. Proof the Yeast: Combine warm water and sugar in the mixing bowl. Sprinkle yeast over the top. Let stand for 5–10 minutes until frothy.
  2. Combine Wet & Dry: Add salt, olive oil, and half of the flour to the yeast mixture. Mix until just combined.
  3. Form the Dough: Gradually add the remaining flour until a shaggy dough forms.
  4. Knead: Knead the dough (by hand or with a dough hook) for 8–10 minutes until smooth and elastic.
  5. Rest: Place the dough in a lightly oiled bowl, turning once to coat. Cover tightly and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  6. Divide and Shape: Gently punch down the risen dough. Divide it into 6 equal portions and shape each into a tight, smooth round ball. Place the rounds onto a parchment-lined baking sheet, ensuring space between them.
  7. Second Rise (Final Proof): Cover lightly and let rise again for 45–60 minutes, or until puffy (about 50% larger).
  8. Preheat & Prepare: Preheat oven to 400°F (200°C). If desired, brush the tops lightly with the whisked egg white and water wash.
  9. Score: Using a sharp knife, carefully score a shallow circle or ‘X’ on the top of each loaf.
  10. Bake: Bake for 25–30 minutes. The bowls should be deep golden brown and sound hollow when tapped on the bottom.
  11. Cool: Transfer the finished bread bowls to a wire rack to cool completely.
  12. Hollow: Once completely cool, use a serrated knife to slice off the top 'lid.' Scoop out the soft interior crumb, leaving a sturdy 1-inch thick wall.