Combine flour, instant yeast, sugar, salt, dill weed, dill seed, onion flakes, and granulated garlic in the bowl of the stand mixer that has been fitted with a dough hook. Mix on low speed for 30 seconds.

With mixer running, slowly pour in the water and sour cream at the same time. Continue mixing on low until the dough comes together and becomes smooth, about 4 minutes. Remove bowl from the stand mixer, scraping any dough that remains on the dough hook into the bowl. Pull dough from bowl with your hands and form a smooth dough ball. Replace in bowl, cover with a clean tea towel and let rise in a warm place for 15 minutes.

Combine flour, instant yeast, sugar, salt, dill weed, dill seed, onion flakes, and granulated garlic in the bowl of a food processor that has been fitted with a blade or dough blade. Pulse 10 times. With the food processer running, pour the water and sour cream into the feed chute. Continue processing until the dough forms a cohesive ball. Spin the dough ball 20 times and shut off the food processor. Remove the dough, form a smooth dough ball and place in a lightly oiled mixing bowl. Cover with a clean tea towel and let rise in a warm place for 15 minutes.

Combine flour, instant yeast, sugar, salt, dill weed, dill seed, onion flakes and granulated garlic with a whisk or fork in a large mixing bowl. Pour the warm water and sour cream into the flour mixture and use a sturdy spoon to combine into a shaggy dough. Use your hands to knead for 8 minutes*. After kneading for 8 minutes, cover the bowl with a clean tea towel and let rise in a warm place for 15 minutes.

*If you find it difficult to knead in the bowl, you can turn the dough out onto a clean surface to knead it. After kneading, just return the dough to the bowl and allow it to rise as instructed above.

Turn dough out onto a clean surface and divide into 4 equal pieces. Form each half into a ball and place 5-6 inches apart on a baking sheet that has been lined with parchment paper or a silpat, or has been lightly greased. Drizzle the top of each dough ball with about a teaspoon of extra virgin olive oil, then sprinkle with coarse sea salt flakes. Use a sharp knife to slash the top of the loaf about ¼ of an inch deep. This allows the steam to escape the baking loaf without the loaf tearing.

Arrange the racks in your cold oven so that one rack is on the very bottom and one is positioned in the center of the oven. Place the baking sheet with the loaves on the center rack and a bread or cake pan that is full of very hot tap water on the bottom rack. Close the oven and turn your oven on to 400°F. It is imperative that you start this in a cold oven! Set your timer for 40 minutes. That 40 minutes is all that stands between you and fresh bread.

The crust should be a deep brown and quite firm when you remove the loaves from the oven. Transfer the loaves to a rack to cool completely before slicing.

Use a sharp knife to cut a circle about 3/4 of the way deep into the top of the bread loaf, leaving an edge or rim of about 3/4-inch all the way around. Use your fingers to pry out the center plug of bread, keeping as much of it intact as possible so you can butter it, toast it, and use it as a crouton. Heat the bread bowl in the oven as you toast the crouton. Serve and enjoy!