Bread Bowls from starter
Baked Goods, Breads, Soups
Ingredients
2 cups starter
4 cups bread flour
2 cups water
1 T. salt
2 T. Brown sugar
1 tsp. Dry yeast (*2)
Additional bread or AP flour
Kitchenaid mixer with dough hook
spray bottle
banneton
tea towels
Large baking sheet
Silicon mat or parchment
Oil
Description
Each finished bowl should hold about 1-1 1/2 cups of soup.
Directions
Mix your starter, flour, and water thoroughly, until smooth.
Cover and let sit 30 minutes.
Add salt and sugar, and yeast if you are using it. Knead the dough on medium speed and add additional flour a little at a time until it starts to form a doughy ball. Turn out onto a floured surface.
Knead, adding a little flour as needed to keep it from sticking to you, just until you form a ball.
Put it in a banneton and fold/rest 3-4 times with 30 minutes in between.
Turn the dough out onto a lightly floured board, but do not press out.
Divide the dough into equal portions of about 10 ounces each. 
Shape by pulling or pushing the sides into the center and pinching them together, then gently rolling the dough seam side down in a circle a few times on your board.
Lay the doughballs on your lined baking sheet, seam side down, several inches apart.
Brush them lightly with oil, cover loosely with plastic wrap, and allow to rise in the refrigerator for 2 hours. (*3)
Sometimes conditions will be such that you'll end up with an extra ball, or two. Don't try to cram it on the tray with the others or they may end up misshapen. Put it on its own tray. Leave it in the refrigerator for a half hour after removing the other balls, then rise at room temperature for the required amount of time. This will ensure the others are baked before this one needs to go into the oven.
Lightly oil again and let rise at room temperature uncovered for 1-1 1/2 hours, until a little more puffed and not ice cold to the touch. After the first 10-15 minutes, re-tighten any doughballs you feel need it. With the bottom just touching the pan, rotate the dough a few times between your hands, gently easing the sides in and under. Try not to squish the dough.
Preheat your oven to 350°.
Bake for 35-45 minutes, until nicely browned. Move to a cooling rack to cool. 
Cut the tops off in a circle, angling the knife inward slightly. Remove more of the center, being careful not to tear through the crust. (*1)
If you are unsure of your bread bowls' ability to actually contain soup, you can put them in bowls, then put the soup in them.
If they seem sturdy enough, put each on a plate and fill.
Store at room temperature for 2 days, then freeze for longer storage.
Notes
*1 I put any extra pulled out of the centers into my bread crumbs container.
*2 The dry yeast is to give these a boost, to be sure they are ready in time for dinner the same day. If you aren't planning to use them the same day, then you don't really need it. Just keep in mind they might need a longer rise when they come out of the refrigerator.
*3 Refrigerating the dough helps them hold their shape much better than rising at room temperature.