Hi Carolyn, I think you could use this dough for bread bowls, but I would encourage you to use the dough within the first day or two of refrigeration. After that, the gluten structure of the dough will begin to erode a bit, and it will be more difficult to form a good "bowl." For size, you might want to check out our Artisan Bread Bowl recipe. This recipe makes 5 bowls at about 184g/6.5 ounces each. 

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