1 1/2 cups warm water (Between 105ºF and 115ºF, hot enough to keep your finger in comfortably)
2 tablespoons instant dry yeast
1 tablespoon white sugar
3 1/2 cups bread flour
1 teaspoon salt
spray bottle
Combine the water and yeast. Let sit for a couple minutes. Add the sugar and flour and knead for 10 minutes by hand or with stand mixer with dough hook attachment. Add the salt.
Cover with a damp cloth and let rise in a warm place for about half and hour.
Preheat the oven to 500ºF. Divide the dough into three lumps. Stretch each one into a tight ball, pinching the bottom with your fingers and sealing it off by twisting it on the counter.
Place on a greased baking sheet. Score the top and sprinkle with some salt. Spray with a spray bottle of water and allow to rise 15 more minutes.
Place in the oven. After 2 minutes, open the oven, spray the bread bowls with the spray bottle and turn the heat to 425ºF. Continue to bake 18 more minutes or until done.
To cut the bread bowls, use a knife to cut a circle directly downwards, then pull it out.