Instructions

1. In a large bowl, dissolve the active dry yeast in warm water. Stir in the sugar and let the mixture stand for 5 minutes until it appears frothy.
2. Add salt and gradually mix in the flour, one cup at a time, until a soft dough forms. You may not need to use all the flour.
3. Turn the dough onto a floured surface and knead it until it becomes smooth and elastic, about 6-8 minutes.
4. Place the dough in a greased bowl, rotating it to ensure that the top is greased. Cover the bowl and let the dough rise in a warm place until it has doubled in size, approximately 1 hour.
5. After the dough has risen, punch it down and return it to the bowl. Cover the bowl and let the dough rise again for 30 minutes.
6. Punch down the risen dough once more. Turn it out onto a lightly floured surface and divide it into four equal portions. Shape each portion into a round loaf and place them onto greased baking sheets that have been sprinkled with cornmeal. Cover the loaves and let them rise until they have doubled in size, about 30 minutes.
7. Preheat your oven to 500°F (260°C). Bake the loaves for 15 minutes, then reduce the heat to 375°F (190°C) and bake for an additional 20 minutes, or until the loaves are golden brown.
8. Once the loaves are cool enough to handle, cut a thin slice off the top of each one. Hollow out the bottom half, leaving a 1/4 inch shell. Discard the removed bread or save it for another use. Your sourdough bread bowls are now ready to be filled with hot soup or chili and served.