2 (1/4-ounce) packets dry active yeast (4 1/2 teaspoons)
1 tablespoon granulated sugar
6 cups bread flour, plus more for dusting
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon vegetable oil, plus more for the bowl
1 large egg
1 tablespoon water
Instructions
Place 2 cups warm water (105ºF to 115ºF), 2 packets dry active yeast, and 1 tablespoon granulated sugar in the bowl of a stand mixer (or large bowl if mixing by hand). Whisk to combine, then let stand until foamy, about 8 minutes. Meanwhile, place 6 cups bread flour and 1 tablespoon plus 1 teaspoon kosher salt in a large bowl and whisk to combine.
Attach the dough hook and turn the mixer on to the lowest speed. Add 1 tablespoon vegetable oil and beat until combined. Gradually add the flour mixture 1 cup at a time, making sure each addition is fully incorporated before adding the next. Continue mixing until a shaggy dough forms. Increase the speed to medium-high and mix until the dough is mostly smooth (some lumps are fine), feels like putty, and doesn’t stick to the sides of the bowl, 8 to 10 minutes. (To make by hand, stir the flour mixture in with a wooden spoon, then knead on a work surface for about 14 minutes.) You can also test if the dough is ready by using the windowpane technique.
Remove the dough from the bowl. Coat the bowl with vegetable oil, then return the dough to the bowl. Cover the bowl with plastic wrap. Let the dough rise in a warm place until doubled in bulk, about 45 minutes.
Line 2 baking sheets with parchment paper. Punch down the dough and transfer to a work surface. Using a bench scraper or sharp knife, cut the dough into 6 pieces (about 7 1/2 ounces each).
Shape one piece of dough at a time: Gather a portion of the dough from the side and fold it up and over the top to the center. Repeat, working your way around the piece, until a round forms. Flip the round over. Using the palms of both hands, roll the dough in tight circles against the work surface (like the “wax on, wax off” motion from Karate Kid!) while pressing slightly down. The dough should be a little tacky and stick to the counter a little – this will help to create tension. Within a few circles, you will start to feel the dough tighten under your palms. Place on the baking sheet, 3 per baking sheet, spacing them evenly apart.
Cover the loaves loosely with kitchen towels or plastic wrap. Let rise until doubled in size and puffed, about 40 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 400ºF. Place 1 large egg and 1 tablespoon water in a small bowl and whisk together with a fork until well-blended.
When the loaves are risen, uncover and brush with the egg wash. Score a 2-inch-long “X” on top of each loaf with a knife or bread lame. Let rest for 5 minutes.
Bake until the tops are golden-brown or the center of a loaf registers 190ºF, 25 to 30 minutes. Transfer the loaves to a wire rack and let cool completely, 1 hour.
To make bread bowls, cut a circle about 4 inches wide into the top of a loaf with a serrated knife (similar to carving a Halloween pumpkin). Remove the “lid” and pull off any pieces of bread that may be attached to the lid. Using your hands, hollow out the “bowl” by pulling out the interior, leaving the crust intact.
