To the bowl of a stand mixer, add the warm water, yeast and sugar. Let it sit for 10 mins to bloom.
If you are not using a scale, measure your flour by using the spoon and level method. Fluff up the flour with a spoon, then scoop the flour into the cup measure and level it off with the back of a knife. This is the best way yo get an accurate measurement without a scale.
Once the yeast is foamy, add the flour and salt to the yeast mixture.
With the dough hook attachment, mix on medium speed for 5 mins. Once the dough has detached from the sides of the bowl, take it out and form a ball. Oil the bowl and add the dough ball to the oiled bowl. Cover and place in a warm place to rise until it doubles in size, 1-2 hours.
Preheat the oven to 400℉.
Punch the dough down and cut into 4 equal pieces. Form each piece into a ball and place onto a parchment lined baking sheet. Cover and let it rise for 30-45 mins.
Bake for 35-40 mins until golden brown. Allow the bread bowls to cool before cutting open.
To create the bread bowls, use a serrated knife and cut the top off by cutting into the bread at a 45° angle all the way around. Using your fingers, carve out the pulp of the bread and the extra on the top. Save the pulp for meatballs or homemade breadcrumbs.