1. 1. Activate the Yeast: In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy. This indicates the yeast is active and ready to work.

2. 2. Combine Wet Ingredients: Add the sourdough discard and olive oil to the foamy yeast mixture. Stir everything together until well combined. The mixture might look a little lumpy at this stage, which is perfectly normal.

3. 3. Mix Dry Ingredients and Form Dough: Gradually add the all-purpose flour and salt to the wet ingredients. Start by mixing with a wooden spoon or spatula until a shaggy dough forms. Once it becomes too stiff to stir, turn the dough out onto a lightly floured surface.

4. 4. Knead the Dough: Knead the dough for 5-7 minutes until it becomes smooth and elastic. It should spring back slowly when poked. If the dough is too sticky, add a tiny bit more flour, a teaspoon at a time, but avoid adding too much as it can make the bread dry.

5. 5. First Rise (Bulk Fermentation): Lightly grease a clean 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 60-90 minutes, or until it has roughly doubled in size.

6. 6. Shape the Bread Bowls: Gently punch down the risen dough to release the air. Divide the dough into 4-6 equal pieces, depending on your desired bowl size. Shape each piece into a tight, round ball. Place the shaped dough balls on a baking sheet lined with parchment paper, leaving some space between them.

7. 7. Second Rise and Preheat Oven: Cover the shaped dough balls loosely with plastic wrap or a towel and let them rise again for another 20-30 minutes, or until visibly puffy. During this time, preheat your oven to 400 F (200 C). If using, prepare your egg wash by beating one large egg in a small bowl.

8. 8. Bake the Bread Bowls: Just before baking, brush the tops of the risen dough balls with the egg wash (if using). You can also score the tops with a sharp knife or razor blade for a decorative touch, making a small “X” or a few parallel lines. Bake for 20-25 minutes, or until the bread bowls are golden brown and sound hollow when tapped on the bottom. Let them cool on a wire rack for at least 15 minutes before carefully cutting out the tops and hollowing them for your soup.