I made this wonderful batch of bread bowls using the KAF Crusty Hard Rolls recipe, which yielded four generous bowls. I omitted the egg wash and gently reshaped them after proofing overnight in the fridge.

The recipe does require some advance planning, taking up to three days, but yields a perfect crusty bowl that will hold up to any soup, with a soft, slightly sour interior you won’t want to waste. Edit: and of course you’ll want to eat the bowl too, we certainly had nothing left!

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