3tablespoonswhite cornmeal(for dusting on sheet pan)
Have water at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order suggested by manufacturer (except the cornmeal). Select dough/manual cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. At end of cycle, continue with next step.
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.
Get Traditional Bread Making Method here.Image by Matt Weber.