Printable Recipe
Open Crumb Sourdough Bread
A high-hydration sourdough loaf using stretch-and-folds, coil folds, a controlled bulk fermentation and an overnight cold proof for an open crumb.
Prep time
20 min
Cook time
40 min
Total time
10 hrs
Yield
1 loaf
Ingredients
9
Steps
13
Filed under: bread, sourdough, baked.
Source channel: Sourlotti by Abby
Key ingredients
[Levain] 30g active sourdough starter, [Levain] 30g flour, [Levain] 30g water, [Dough] 30g wholewheat flour, [Dough] 270g bread flour.
Ingredients
- [Levain] 30g active sourdough starter
- [Levain] 30g flour
- [Levain] 30g water
- [Dough] 30g wholewheat flour
- [Dough] 270g bread flour
- [Dough] 210–230g water
- [Dough] 60g ripe levain
- [Dough] 5g salt
- Rice flour, for the banneton
Method
- Refresh the starter a couple of times before baking. Mix 30g starter, 30g flour and 30g water and leave to peak for 4–5 hours at about 28°C.
- Mix the dough water, ripe levain and salt, then add the wholewheat and bread flours. Mix until no dry flour remains.
- Cover and rest for 30 minutes.
- Perform one set of stretch-and-folds. Cover and rest for 30 minutes. Repeat for a total of four stretch-and-fold sets during the first 2 hours.
- Perform one coil fold, cover and rest for 1 hour.
- Perform a second coil fold, then continue bulk fermentation at about 27°C until the dough has risen by roughly 50–75%. Total bulk fermentation is approximately 4½–5 hours.
- Turn onto a lightly floured surface, gently pre-shape into a round, cover and rest for 30 minutes.
- Shape again and place smooth-side down in a 25cm banneton dusted with rice flour.
- Cover and refrigerate for approximately 12 hours.
- Preheat a Dutch oven at 250°C. Turn out the cold dough, score it and transfer it to the hot Dutch oven.
- Bake covered at 250°C for 20 minutes.
- Remove the lid, reduce the oven to 220°C and bake for another 15–20 minutes, until deeply golden.
- Cool for at least 1 hour before slicing.