Bread Bowl

In a small bowl, combine 300ml warm (40-43°C / 105-110°F) filtered water, 12g (1 tablespoon) granulated sugar, and 7g active dry yeast. Stir gently once to combine, then let rest for 5-7 minutes until the mixture forms a thick, foamy, frothy layer on top, confirming the yeast is active. If no foam forms after 7 minutes, discard the mixture, replace your yeast, and repeat.

In a large stand mixer bowl (or large mixing bowl for hand kneading), combine 500g spooned-and-leveled bread flour and 10g (2 teaspoons) fine sea salt, and whisk to distribute evenly. Pour in the activated yeast mixture and 28g cooled melted unsalted butter. Mix on low speed (speed 2 on most stand mixers) with a dough hook until a shaggy, ragged dough forms, then knead for 8-10 minutes by machine (12-15 minutes by hand on a floured surface) until the dough is smooth, elastic, and pulls away cleanly from the bowl sides.

Coat the inside of a clean large bowl with 5ml (1 teaspoon) neutral cooking oil. Place the kneaded dough ball into the bowl, and turn it to coat all sides lightly in oil to prevent drying. Cover the bowl tightly with a damp linen kitchen towel or plastic wrap, and let rise in a warm, draft-free spot (24-27°C / 75-80°F) for 60 minutes, until the dough doubles in volume and leaves a 1cm deep indent when poked with a floured finger that does not immediately spring back.

Punch down the risen dough firmly with your fist to release all trapped air bubbles, then turn it out onto a lightly floured work surface. Divide the dough evenly into 4 equal portions, each weighing approximately 215g. Shape each portion into a tight, smooth round ball by tucking the dough edges under towards the bottom to create a taut top surface, pinching the bottom seam closed tightly. Place the shaped balls 10cm (4 inches) apart on a baking sheet lined with parchment paper.

Loosely tent the shaped dough balls with a lightly oiled sheet of plastic wrap or a second damp kitchen towel, and let them rise a second time in the same warm, draft-free spot for 30-35 minutes, until they puff to 1.5 times their original size and hold a slow, partial indent when gently poked with a finger. Halfway through this second rise (at the 15 minute mark), preheat your oven to 200°C (400°F) with a rack positioned in the center of the oven.

Once the dough finishes proofing, whisk together 1 large egg (50g) and 15ml (1 tablespoon) water to make a smooth egg wash, and brush a thin, even coat over the entire top and curved sides of each dough ball. Bake at 200°C (400°F) for 28-32 minutes, until the loaves are a deep, rich golden brown all over, sound hollow when tapped firmly on the bottom, and reach an internal temperature of 94°C (200°F) on an instant-read thermometer. Transfer the baked loaves to a wire cooling rack to cool completely for 30 minutes before handling.

Once loaves are fully cooled to room temperature, use a serrated bread knife to cut a 2cm (3/4 inch) thick circular slice off the top of each loaf, setting the top slices aside. Carefully scoop out the soft, white inner bread crumb with a spoon, leaving a uniform 1.5cm (1/2 inch) thick wall of bread all around the sides and bottom to create a leak-proof vessel. Reserve the scooped inner bread and top slices for dipping in soup or making homemade croutons.