This is the best way I know how to make a really toasty, crispy bread bowl. One 8 oz round loaf will hold 14 to 16 ounces of soup.
1 8 oz sourdough bread boule
1 1/2 Tbsp. unsalted butter, melted
Preheat oven to 375 degrees
Cut the top off your sourdough boule
Insert a small knife just inside the cut edge of the top and push all the way to the bottom but don’t go through.
Saw around the inside edge to make a circle. Repeat this one more time to make sure you have a clean cut.
Push you fingers into the edge of the circle you just cut, reaching all the way down to the bottom.
Curl your fingertips to tear the bread away from the bottom the loaf. Move your fingers around the cut edge repeating this process until the inside of the bread is completely separated from the bottom.
Gently lift the center out.
Brush the entire bread bread bowl, top and bread core with butter.
Heat a 12 inch skillet on medium heat.
Toast all the flat edges in the skillet until golden brown.
Put everything in the oven and bake for three minutes. Fill and serve immediately.