Printable Recipe
Open Crumb Sourdough Bread
Learn how to make open crumb sourdough bread by using this helpful guide, covering everything from dough mixing to baking. Includes tips and techniques to achieve open crumb with no kneading required.
Ingredients
8
Steps
5
Filed under: baking.
Source channel: Sourlotti by Abby
Key ingredients
Starter, Flour, Wholewheat, Bread Flour, Active sourdough starter.
Ingredients
- 30g Starter
- 30g Flour
- 30g Water
- 30g Wholewheat (10%)
- 270g Bread Flour (90%)
- 210-230g Water (70-78%)
- 60g Active sourdough starter (20%)
- 5g Salt (1.5%)
Method
- Refresh the 30g starter a couple of times prior to using to achieve optimum results.
- Mix 30g of starter, 30g of flour, and 30g of water to build the levain; allow it to peak at 4-5 hours at 28°C.
- Combine 30g wholewheat flour, 270g bread flour, 210-230g water, 60g active sourdough starter, and 5g salt to make the dough.
- Bake the bread in a pre-heated Dutch oven at 250°C with the lid on for 20 minutes.
- Remove the lid and bake at 220°C for an additional 15-20 minutes until the crust is golden and the bread is baked through.