Basic Crusty Bread Bowls

Step 1: Dough ... Add all the dry ingredients to a large bowl, mix; then, make a well in the center. Add the water and olive oil; and mix to combine. Mix until you get a smooth dough.

Step 2: Cover the dough with a towel; and let it rest on the counter for 45 minutes, until it becomes 'puffy.'

Step 3: Rising ... Divide the dough into 5 pieces; and, roll each piece into a ball. Then, place on a lightly oiled or parchment lined baking sheet. I prefer to line mine. Cover the pan with plastic wrap; and, refrigerate 4 hours, up to 24 hours. I always let mine go the whole 24 hours. I feel the full 24 hours really creates a nice crusty bowl.

Step 4: Rest ... Remove the bread from the refrigerator, uncover and let them set 30 minutes before baking.

Step 5: Bake ... Preheat the oven to 425 degrees. Cut 3 slashes or a big 'X' on each loaf before baking; and, sometimes - I will add some poppy seeds, caraway, sesame; or even sea salt to the loafs. Bake on the middle shelf for 25-30 minutes. The baking time is based on making 5 bowls. Obviously, if you are making smaller or larger bowls, the cooking time can vary.

Step 6: Finish ... Remove the oven; and let it cool completely on a cooling wire rack. Then, cut off the top and scoop the bread out. I don't suggest a broth soup; but, great for a creamy thick soup, stew; or chili.

Step 7: Tip: After I cut the top off and scoop out the bread; I like to let them dry on the counter a couple of hours. You can also put them in a 200 degree oven, cut side down, for 10 minutes. This allows the inside bowl to dry out a bit. It isn't necessary; but, it is just something I like to do.

Step 8: Fill, Serve, and ENJOY! ... Again, creamy soups, stews, and chilies work best. Stay way from thin broth soups.