I started to make these last night, and then read the recipe and realized they are supposed to rest for at least four hours before baking... so I made them tonight with chili.
They were worth the wait.
I pretty much followed the King Arthur Flour Recipe for Artisan Bread Bowls, except I subbed in a cup of Sir Lancelot flour that I have for some of the all-purpose flour.
I only wish the recipe made more! I would love to have one to go with my lunch tomorrow.. *sigh* Live and learn. Next time, I make a double recipe.