Feed your starter 5–12 hours before prepping the dough, until bubbly and doubled in size.

Once the starter has doubled, combine the starter, flour, water, and salt in a large mixing bowl. I like to use a bread whisk, but a fork or your hands work just as well.

Cover the bowl with a damp tea towel and allow the dough to rest for 30 minutes.

Perform your first round of stretch and folds: grab one side of the dough, stretch it up about 6 inches, and fold it over toward the opposite side. Rotate the bowl a quarter turn and repeat 3–5 times.

Complete a total of three rounds of stretch and folds, each 30 minutes apart, covering the bowl between rounds. By the final round, the dough should feel smoother and more elastic.

Cover the bowl with a damp tea towel and allow the dough to bulk ferment until doubled, about 4 hours at 70–75°F. If your home is cooler, this may take longer.

Once doubled, transfer the dough to the refrigerator to ferment overnight.

The next morning, gently turn the dough out onto a lightly floured surface. Carefully stretch it into a large rectangle, taking care not to deflate the air bubbles.

Lightly dust the top with flour and divide the dough into 4 equal pieces using a bench scraper.

Using the bench scraper, transfer the dough pieces onto parchment paper. Cover with a tea towel and allow them to rest at room temperature for 1 hour.

About 30 minutes before baking, preheat a pizza stone on the top rack of your oven to 475°F.

Once preheated, place a rimmed baking sheet or Dutch oven filled with water on the bottom rack. This creates steam and helps develop a golden, crisp crust.

Carefully transfer the shaped dough onto the pizza stone (I usually bake 2–3 at a time, depending on size).

Bake for 25–30 minutes, until the bread bowls are deep golden brown.

Remove from the oven and allow to cool completely before slicing out the centers for soup.