Sourdough Recipe

BAKE

You’ve finally gotten to the part where you can use the oven. Place your dutch oven or other oven-safe covered pot in the oven and preheat to 500 degrees. Let it heat for 60 minutes.

Sloppy Baker’s Tip: I like seasoned cast iron for baking bread. It’s cheap and safe for high temps. Don’t use expensive enameled cast iron like Le Creuset; the enamel will crack if you preheat an empty pot at high temperatures.

When the oven is ready, remove a loaf from the refrigerator.

• Stretch a sheet of parchment paper tight over the bowl and turn it over on the counter so the bread is resting on the paper.
• Using a sharp knife (or a lame if you have one), cut a line across the top of the loaf. This slice will act as a vent for the bread as it rises. Baking without slicing will result in splits in the loaf where you don’t want them.

Sloppy Baker’s Tip: Don’t have a sharp knife? Simply make four or five snips with pointy-nosed scissors. You can even make them in a decorative pattern on the loaf.

• Spritz or brush a little water over the surface of the loaf.
• Remove your pot from the oven and carefully place the parchment and bread in it. (You may want to use oven mitts so you don’t burn your hands.) Cover with tight fitting lid.
• Lower the oven temperature to 475 degrees and place the bread in the oven.
• Bake 20 minutes covered.
• Lower the oven temperature to 450 degrees. Uncover the pot and bake another 30 minutes.

After 50 minutes of baking, remove the bread from the oven and pot and allow to cool on a rack for at least three hours.

Sloppy Baker’s Tip: If you don’t let the bread cool long enough before cutting, the crumb (the soft part kids eat while leaving the crusts on their plates) will end up moist and gummy. It still tastes good, especially if toasted, but it’s not what you want from your first loaf of sourdough.

SLICE AND EAT

A good serrated bread knife is essential for crusty sourdough. Cut slices carefully, add butter or peanut butter or nothing at all, and enjoy.

Sloppy Baker’s Tip: The crust on your bread will be crisp. When you slice it, you will send little shards of crust across your counter and onto your flour. Keep Swiffers or a Dustbuster close at hand for easy clean up.

Enjoy!