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Features

There’s a Reason They Call it Sourdough…And it’s Not Just Because of How it Tastes!

Jessie Frizzell

Jessica Frizzell is a recent graduate of New York University Tisch School of the Arts living in New York City exploring the diverse food scenes throughout the boroughs, especially Brooklyn, her abode.

Jessie’s Sourdough Bread

Living in New York City I’ve learned to adapt to space limitations, especially in the kitchen! I found Nautical Scout Collapsible Cookware amazing at saving space and allowing me to continue to make my bread every week! The only adjustment I make when baking in the silicone pan is to the temperature setting, which I drop down to 218°C  (425°F).

Preparation

Mix the starter, water, flour and salt and cover with a damp cloth to rise for 1 hour.

Fold the dough until it’s firm in the middle, then let it rise again for 11 hours.

Oil the Dutch oven or line it with parchment paper.

Place Dutch oven into 232°C (450°F) pre-heated oven.

Fold the dough until firm one more time then cover with damp cloth and let rise for 1 hour more.

Pour the dough into preheated Dutch oven. Lightly flour the top surface of the loaf and score it.

Place cool cookie sheet at the bottom of the oven and bake bread for 37 minutes, covered, on the lowest rack of the oven.

Uncover bread and bake for 15 minutes and 30 seconds more.

Take bread out of oven and use a meat thermometer to make sure that the bread is 91-96°C (195-205°F) on the inside. I like mine to be at least 93°C (200°F). Then take bread out of the Dutch oven and let rest for at least 10 minutes before eating.