Sourdough Protocol

I’ve been making sourdough since before we were married. Mom and dad got sourdough starter from King Arthur around that time and we’ve had the same starter culture ever since. I’ve kept the culture going for almost 20 years and have tried various bread recipes, but this one is a keeper and my go-to recipe for standard sourdough since about 2012. I make sourdough about twice a month now to keep our supplies up. They’re great with dinner after crisping up in the oven, excellent for sandwiches, and superb for grilled cheese.

Dave

For more of Dave’s sourdough tips: Dave on Dough

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• 900 grams white flour
• 120 grams whole rye flour
• 600 grams water at 74°F
• 360 grams mature 100% hydration sourdough starter
• 23 grams/ 1 tablespoon salt

In the bowl of a stand mixer, mix flours, water, and starer on low speed until just combined, about one minute. Sprinkle the salt on top, but do not mix in.

Let dough rest for 30 minutes.

Mix on low or medium speed until dough reaches a medium level of gluten development – 3-4 minutes.

Transfer to an oiled container.

Ferment at room temperature for 2/5 hours, folding the dough over on itself several times at 50 and 100 minutes.

Turn dough onto a lightly floured surface. Divide into 4 balls of dough. Sprinkle with flour, cover loosely in plastic and rest 15 minutes.

Shape into batards or tight round loaves and place on parchment-lined baking sheet or a floured couche. Place in a large plastic bag or cover with plastic wrap and prove for 2-2.5 hours. Alternatively, prove for 1.5 hours at room temperature, then refrigerate for 2-16 hours and bake directly out of the refrigerator.

Preheat oven with a baking stone, to 400°F. Place a skillet or pan in the bottom of the oven to fill with water for steam.

Transfer proofed loaves onto a semolina-sprinkled peel or parchment. Slash loaves as desired.

Bake for about 30 minutes, until the internal temperature is 202°F.

Cool on a wire rack. Do not cut into until they are completely cool.

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