Jessie’s Sourdough Bread

servings
4 servings
prep time
15 minutes
cook time
30 minutes
Close-up view of a crusty sourdough bread.

A closer inspection of a crusty sourdough loaf, emphasizing its textured crust and beautiful golden hue. An ideal representation of the bread’s details from “Jessie’s Sourdough Bread”.

L

Ingredients

  • •78 ml (1/3 cup) sourdough starter
  • •414 ml (1 3/4 cup) warm water
  • •804 ml (4 cups) organic all-purpose flour
  • •A few shakes of salt

Preparation

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

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

  3. Oil the Dutch oven or line it with parchment paper.

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

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

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

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

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

  9. 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.

See more...

bread

About the author

Jessica Frizzell is a graduate of New York University Tisch School of the Arts and The University of Kent. As a writer, Jessie has collaborated on TV Pilots, short films, and theatrical productions that center around female narratives and amplifying female voices. Jessie has traveled the world expanding her cultural curiosity of cuisines and markets. Fluent in French Jessie has learned to shop as an international haggler. Gardening, cooking, knitting, mother of a chicken brood, Jessie enjoys spending her time developing her creativity. Quarantine has given Jessie the opportunity to work on the novel that she has been chipping away at for the past few years. Jessie has always loved cooking and taking the time to cook a lovely meal is one of the things that she looks forward to everyday.

Jessie Frizzell

Jessie Frizzell

Jessica Frizzell is a graduate of New York University Tisch School of the Arts with MA from the University of Kent who has lived in Brooklyn, New Hampshire, and Paris- exploring diverse food scenes throughout the world,

Recipe

Blackened Salmon with Hatch Chile Nectarine Salsa

A late-summer favorite — sweet nectarines and smoky Hatch chiles meet tender blackened salmon in a salsa that elevates every bite.

View recipe

More recipes to explore

Loading related recipes...