Open Crumb Sourdough Bread (20% Whole Wheat, High Hydration)

A detailed, step-by-step recipe for a classic open crumb sourdough bread with 20% whole wheat flour and high hydration, designed for home bakers. This method uses a long autolyse, hand mixing, coil folds, lamination, and a cold overnight proof for maximum flavor and texture.

IntermediateAmerican (Artisan Sourdough)Serves 12

Printable version with shopping checklist

Source Video
24h 45m
Prep
1h 40m
Cook
3h 10m
Cleanup
29h 35m
Total

Cost Breakdown

Total cost:$2.60
Per serving:$0.22

Critical Success Points

  • • Autolyse for full 3 hours to maximize gluten development.
  • • Use active, bubbly starter for leaven.
  • • Lamination and coil folds for dough strength and open crumb.
  • • Do not over-proof during bulk and final proof.
  • • Score deeply and bake with steam for best oven spring.

Safety Warnings

  • • Always use oven mitts when handling hot pans and lids.
  • • Be careful when pouring water into hot broiler tray for steam—steam can burn.
  • • Sharp blades are used for scoring; handle with care.
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