Easy Bread Bowls - High Altitude - cooking recipe

Ingredients

8 1/3 cups all-purpose flour, plus extra for kneading and dusting
2 tablespoons kosher salt
3 cups warm water
4 1/2 tablespoons instant yeast
1/4 cup sugar
olive oil flavored cooking spray, for bowl

Preparation

In a large bowl, whisk together the flour, instant yeast and the salt.
Add the warm water to the bowl and stir until combined.
Knead the dough in the bowl until it forms together in a ball.
Lightly dust a clean work surface with flour, and knead the dough for about 7 minutes until smooth and elastic.
Grease a clean bowl with oil, and place the dough in the bowl, turning to coat all sides. Cover the bowl with a towel and let rise in a warm spot until doubled in size, about 45 minutes.
Gently deflate the dough by pressing in the center. Let rise again for about 20-25 minutes. (This second rise is important for high altitude.).
Once again gently deflate the dough by pressing in the center. Place the dough on a clean work surface and cut it into 8 equal pieces. I find it is easier to cut like a pizza so they end up the same size.
Shape the dough into balls. Place the shaped bowls on a sheet pan lined with parchment paper and cover with a towel to rise for 40 minutes.
Preheat your oven to 435°F [Add 1 degree for every 500 ft above 6000].
Lightly dust the bowls with flour and use a sharp knife to slash the top of the bowls with an X pattern. Bake at 435F for 25-30 minutes, or until golden brown and crusty.
Let the bread cool slightly. Use a pairing knife to cut a circle out of the top of the bowls. Use a spoon to scoop out some of the extra bread so that you have enough room in the bowl for soup. Reserve the bread for dipping.