Large homebaked bread bowl

Any bread baked as small shapes can be baked as a larger shape. The trick with a large round (called a boule in french) is to give the loaf some support as it rises. A mixing bowl lined with a well floured smooth dishcloth or dinner napkin will serve you well. Once the second rise is complete, you want to invert the loaf onto a baking sheet (gently) and peel away the floured cloth. Transfer to the preheated oven without slamming it around or banging the oven door shut. You will want to bake it longer than your recipe requires for the smaller shapes. If you’re uncertain about when it’s done, you can use a probe thermometer (poke it in from the top, the part you’ll cut away to add the soup) and bake to at least 200 degrees internal temp.

Consider baking it in a dutch oven for a better crust.

Onion soup in a bread bowl topped with Gruyere is one of my favorite dishes. Beautiful presentation for company.

awesome! Thanks for the help