1. Activate the Yeast: In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. 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.

2. Combine Wet Ingredients: Add your active sourdough starter and 2 tablespoons of olive oil to the foamy yeast mixture. Stir until well combined. The sourdough starter should be fed and bubbly, showing signs of activity.

3. Mix Dry Ingredients and Form Dough: Gradually add the bread flour and salt to the wet ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms. Once it’s too stiff to stir, turn the dough out onto a lightly floured surface.

4. Knead the Dough: Knead the dough for 8-10 minutes until it becomes smooth and elastic. It should spring back when you gently poke it. If the dough is too sticky, add a little more flour, one tablespoon at a time, but avoid adding too much, as this can make the bread tough.

5. First Rise: Lightly grease a clean large bowl with olive oil. Place the dough in the bowl, turning it once to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 2-3 hours, or until it has doubled in size. The dough should feel airy and soft.

6. 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 round, tight ball. To do this, pull the edges of the dough underneath itself, creating tension on the surface.

7. Second Rise and Preheat Oven: Place the shaped dough balls on a baking sheet lined with parchment paper, leaving enough space between them. Cover loosely with plastic wrap or a kitchen towel and let them rise again for 30-45 minutes, or until visibly puffy. During the last 15 minutes of this rise, preheat your oven to 400 F (200 C).

8. Bake the Bread Bowls: If using an egg wash, whisk the beaten egg with 1 tablespoon of water and brush it lightly over the tops of the risen dough balls. This will give them a beautiful golden-brown crust. Score the tops of the loaves with a sharp knife or razor blade in an “X” or crosshatch pattern (optional, but adds a professional touch). Bake for 30-35 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210 F (93-99 C) when checked with an instant-read thermometer.

9. Cool and Serve: Transfer the baked bread bowls to a wire rack to cool completely before slicing off the tops and scooping out the soft interior to create the bowl. This cooling step is crucial; cutting them too soon can make them gummy.