Prepare all your ingredients at your workstation.

Warm the Bread Bowl by filling it with hot water - then, pour out the water and pat dry.

Add the flour, yeast, and salt into the Bread Bowl and affix it to your KitchenAid Artisan Stand Mixer; insert the dough hook and lock the head in place.

Turn the mixer to speed 2 to combine dry ingredients.

After about 30 seconds, slowly stream in warm water.

Allow the mixer to knead the ingredients for 1 ½ - 2 ½ minutes - or, until the dough pulls away from the bowl but is still wet and shaggy.

Remove dough from the hook and remove the Bread Bowl. Dust the top of the dough with a bit of flour.

Use a hand to turn and coat the dough in flour, then cover the bowl with the lid.

Let the dough rise for 60 minutes.

Uncover the bowl and gently pull the dough from the bowl onto a generously floured surface.

With dough in a rough round in front of you, pinch the top of the dough, stretch it away from you, then fold it into the center of the dough like you are folding an envelope.

Continue turning, stretching and folding the dough into the center for three to four full circles.

After the final stretch and fold, flip the dough over, fold side down.

Gently place both hands on each side of the round and gently curl your right palm around the right edge while using your left hand to rotate the round on the surface.

Let the dough sit in place while you quickly wash out the bread bowl and dry it thoroughly.

Generously flour the inside of the Bread Bowl and the top of the dough.

Return the dough, fold side down, to the Bread Bowl. Cover the bowl with the lid and allow it to rise for 30 more minutes.

While dough is on second rise, preheat the oven to 230°C.

When ready to bake, remove the lid from the Bread Bowl and line the inside of the lid with a round of parchment paper.

Carefully invert the round from the Bread Bowl onto the parchment covered surface being careful not to deflate it or disturb the shape.

Dust out the excess flour from the Bread Bowl, then cover the dough with the Bread Bowl and place in the oven.

Bake for 30 minutes. Then, remove the Bread Bowl to expose the bread and finish baking for 10 more minutes, or until the crust is a deep, golden brown.

Remove to a cooling rack and let cool before slicing.