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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.
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Cost Breakdown
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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