To a clear liquid measuring cup add 10 grams of ripe starter, 110 grams of water and 110 grams of flour. Mix together. Cover and let sit at warm room temperature (78ºF) for about 10-12 hours until the mixture is bubbly, active and doubled in size.

Mix 225 grams of ripe levain, water, flour and salt in a bowl using a wooden spoon or dough whisk. The dough will look 'shaggy' but will come together.

Bulk Fermentation (4-5 hours): Cover the bowl and let it sit for an hour. After an hour, uncover the bowl and do a series of three 'stretch and folds'. Cover the bowl again and let it rest for another hour. After 1 hour, repeat a series of 3 stretch and folds. Cover the bowl again and let it rest for another hour. Repeat the final series of three stretch and folds.

Cover the bowl of dough and let rest for an additional two hours at 78-80ºF.

Cold Fermentation: Cover the bowl with plastic wrap or a lid and put it in the refrigerator to rest overnight.

Shape the Bread Bowls: Take the dough out of the refrigerator. Separate into 5-6 pieces, about 200-240 grams each. Shape each piece into a round ball.

Prepare a piece of parchment paper the size of the baking stone. Place 5-6 balls of dough on one piece of parchment paper. Cover the dough and let rest and rise for 2-3 hours.

Prepare the Oven: Put a baking stone in the oven and pre-heat to 450ºF for about 30-45 minutes.

Scoring: After the oven has pre-heated, score each ball of dough with a sharp knife or bread lame.

Baking: Place a shallow pan filled with ½ - 1 cup of ice cubes on the bottom rack of the oven. Bake for 15 minutes without opening the oven. After 15 minutes remove the pan from the oven. Bake for another 10-15 minutes until desired color.

Let bread bowls cool completely before cutting open. Cut into the bread bowls at an angle and cut out the top. Use your fingers to pull out the inside of the bread, leaving the crust to serve as a bowl.