Add 1 cup flour, yeast, salt, sugar and yeast to stand mixer bowl; stir to combine. Add warm water to flour mixture, mix with paddle attachment for 4 minutes on medium speed.
Switch to dough hook attachment. Gradually add remaining flour and knead with dough hook for 5 to 7 minutes until smooth and elastic. (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about an hour.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 3 equal-sized pieces. Shape each piece into a smooth, round ball. Place on greased cookie sheet covered with cornmeal. Cover; let rise until indentation remains after touching.
Preheat oven to 425°F.
Spray or brush loaf with cold water before baking for a crisper crust. Bake for 20 to 30 minutes. Remove from cookie sheet; cool on wire rack.
To make bowls: Cut a thin slice off the top. Hollow out inside, leaving half-inch sides. Placing bowls in a 300°F oven for 10 minutes will dry sides and prevent premature soaking from the soup.