I will try to explain this process in the best way possible. It may sound intimidating, but the process is not really as difficult as it may sound. I will put the volume and weight, but I HIGHLY suggest you use a scale and make this by weight! This recipe makes 4 Bread Bowls.

Night Before Make The Leaven

• To make the leaven the night before, you use 1 TBSP of a hungry starter and mix it with 50g water(1/4cup) and 50g fresh milled hard white wheat flour (1/2cup). Mix to combine, and let sit covered at room temperature overnight.

The Next Morning

• Firstly, pour 400g of room temperature filtered water into a medium bowl.
• Then, add the leaven you made the night before. (the leaven should appear to lightly float if it is ready) Stir.
• Next, add 500 g of fresh milled hard white wheat flour, mix until no dry flour is left. Cover and let sit for 30- 45 minutes. This is called the Autolyse.
• In a separate small bowl, add 25g room temperature filtered water(1/8cup) and 10g of sea salt(1&3/4 tsp), stir to start dissolving the salt.
• Then, after it had a chance to absorb the water, now add the salt & water mixture. and mix it in with your hands. You should see that the dough already is softer and not so shaggy. Cover, and let sit for 30-60 minutes. This is the beginning of the Bulk Ferment.
• Pull & fold dough in the bowl, turning the bowl a few times, Then cover.
• Repeat this Pull & Fold technique every 30-60 minutes until the dough rises about 20-30%. It should get bubbly, and stretchy over time. This phase should take about 4-6 hours.

Shaping The Loaf

• Then, take it to a clean flat work surface, cut the dough into 4 equal size pieces. Pull and fold each dough piece, and start to shape the loafs. Use the cup & turn technique to form a round shape. Let the dough balls rest for 10-20 minutes. This is called the Bench Rest.
• Repeat shaping 1-2 more times, until each ball forms good surface tension. You should notice the dough ball "remembers" better each time you shape it.
• .During this time, preheat oven to 480*F with a small oven safe bowl of water. So it will make a steam oven.
• Coat each dough ball with a little rice flour and score the loaf with a little plus sign.
• Line a baking sheet with parchment paper, place each loaf on the lined baking sheet.
• Bake bread bowls for 15 minutes at the 480*F
• Then, decrease oven to 425*F and continue baking 20-25 more minutes. Check the temperature of the loaves, and bake until the internal temperature of each loaf reaches. 210*F
• Let the loaves cool completely before slicing into them.
• Once cooled, carve a circle on the top of each loaf to form a vessel for your soup or whatever you want to fill them with.
• I have a great soup recipe that pairs perfectly with these bread bowls.