1. Activate the Yeast and Combine Wet Ingredients: In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This foam indicates your yeast is active and ready to work! Next, add your unfed sourdough starter and 2 tablespoons of olive oil to the yeast mixture. Stir until well combined.

2. Mix the Dry Ingredients and Form the Dough: In a separate medium bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. Once it’s too thick to stir, turn the dough out onto a lightly floured surface.

3. Knead the Dough Until Smooth: Knead the dough for 8-10 minutes. You’ll know it’s ready when it becomes smooth, elastic, and no longer sticky. If the dough is too sticky, add a tiny bit more flour, a tablespoon at a time, until it reaches the right consistency. It should spring back slowly when poked.

4. First Rise (Bulk Fermentation): Lightly grease a clean large bowl with olive oil. Place the kneaded dough in the bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size. This is a crucial step for developing flavor and a light texture.

5. Shape the Bread Bowls: Gently punch down the risen dough to release the air. Divide the dough into 4 equal pieces. On a lightly floured surface, shape each piece into a tight, round ball. To do this, pull the edges of the dough underneath itself, rotating it to create surface tension and a smooth top. This technique helps create a good structure for your bowls.

6. Second Rise and Prepare for Baking: Lightly dust a baking sheet with cornmeal (if using) or line it with parchment paper. Place the shaped dough balls on the prepared baking sheet, ensuring they have enough space between them. Cover loosely with plastic wrap or a kitchen towel and let them rise again for 30-45 minutes, or until noticeably puffy. Preheat your oven to 400 F (200 C) during the last 15 minutes of this rise.

7. Bake the Bread Bowls: Just before baking, you can lightly score the top of each dough ball with a sharp knife or razor blade to allow for expansion. Bake for 25-30 minutes, or until the crust is golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 200-210 F (93-99 C) if you have a thermometer.

8. Cool and Prepare for Serving: Transfer the baked bread bowls to a wire rack to cool completely before cutting. Once cool, use a serrated knife to carefully cut a lid from the top of each bread bowl. Scoop out some of the soft interior bread, leaving a sturdy shell. Be careful not to cut through the bottom or sides. Your extra-deep sourdough bread bowls are now ready to be filled with your favorite hearty soup!