Bread rounds for bread bowls

1 1/2 c lukewarm water (100 degrees-too warm will destroy yeast)
2 1/4 t granulated yeast
1 1/2 t salt
3 1/4 c flour (bread flour has most gluten, but unbleached all purpose flour works ok)
cornmeal for parchment paper

1. Measure flour into bowl, add yeast and salt. Add water and mix until uniformly moist. Cover with lid (not airtight) and allow to rise at room temperature 2-5 hours (until it starts to collapse)

2. After rising, bake immediately, or leave covered (not airtight) and refrigerate up to 2 weeks. Dough can be easier to work with after 3 hours refridgeration.

3. To bake, sprinkle parchment paper with cornmeal. Sprinkle dough with flour and flour your hands. Make two 1 lb loaves (grapefruit size piece of dough) or four 8oz loaves (smaller is better for bread bowls).

4. Create a smooth ball of dough by pulling the sides around to the bottom. Place dough on parchment paper and dust lightly with flour (called cloaking). Rest for 40 minutes.

5. Place baking stone or sheet in oven. Place a container of hot water in shelf below. Preheat to 450 (usually takes 20-30 minutes).

6. After 40 minutes of resting, use serrated knife dipped in flour to slash three or so deep crosses or slashes into the top of the loaf. Transfer parchment and bread to baking stone or sheet. Bake for 30 minutes for a 1 lb loaf (about 20 minutes for smaller loaf). Cool on wire rack.

Tips:
The kind of flour makes a big difference.
High heat is essential.
The moisture helps insure a crisp crust, so don't open the oven during baking.