1. 1. Activate Your Sourdough Starter and Combine Wet Ingredients: In a large mixing bowl, combine your active sourdough starter with the warm water, granulated sugar, and olive oil. Whisk gently until the starter is mostly dissolved and the mixture is well combined. The mixture should look milky and slightly frothy.

2. 2. Mix in Dry Ingredients to Form a Shaggy Dough: Add the salt and 4 cups of the all-purpose flour to the wet mixture. Use a sturdy spoon or your hands to mix until all the flour is incorporated and a shaggy, sticky dough forms. Avoid overmixing at this stage; just ensure there are no dry pockets of flour.

3. 3. Perform the First Knead and Bulk Fermentation: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until the dough becomes smoother and more elastic. It will still be a bit sticky, but should hold its shape better. Place the dough back into a lightly oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise in a warm place for 3-4 hours, or until it has nearly doubled in size. You’ll see bubbles forming on the surface and along the sides of the bowl.

4. 4. Divide and Shape the Bread Bowls: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 4-6 equal portions, depending on your desired bread bowl size. For individual servings, 4-6 portions work well. Gently shape each portion into a smooth, round ball by tucking the edges underneath and rolling it against the counter.

5. 5. Second Rise and Preheat Oven: Lightly dust a baking sheet with cornmeal (if using) or line it with parchment paper. Place the shaped dough balls onto the prepared baking sheet, leaving ample space between them. Cover loosely with plastic wrap or a damp towel and let them rise again for 30-45 minutes, or until visibly puffy. While they are rising, preheat your oven to 400 F (200 C).

6. 6. Score and Bake Your Bread Bowls: Just before baking, use a sharp knife or a lame to make a shallow “X” or a few parallel slashes on the top of each dough ball. This helps control the expansion of the bread. Bake for 25-30 minutes, or until the bread bowls are golden brown and sound hollow when tapped on the bottom.

7. 7. Cool and Prepare for Serving: Once baked, transfer the bread bowls to a wire rack to cool completely. This is crucial for developing a good crust and texture. Once cooled, use a serrated knife to carefully cut a circle from the top of each bread bowl, creating a lid. Scoop out some of the soft interior bread, leaving a sturdy wall and bottom, to create the hollow for your soup. Save the scooped-out bread for dipping!