Basic Open Crumb Sourdough Bread (High Hydration)

by - May 05, 2019

Basic Open Crumb Sourdough Bread


Basic Open Crumb Sourdough Bread

Basic Open Crumb Sourdough Bread

Basic Open Crumb Sourdough Bread


This is my 7th attempt at making Basic Open Crumb Sourdough Bread.  I am grateful to Delvin Tan for his knowledgeable guidance and advice on how to cultivate and maintain the sourdough starter.  Thank you also to Full Proof Baking for the detailed video on "How To Make Starter From Scratch" which proved invaluable.

This recipe and method is adapted from Full Proof Baking with slight modification.  The method for mixing and kneading using stand mixer is adapted from Delvin Tan.

This recipe is quite high hydration and maybe difficult to handle for beginner.  If you are looking for Medium Hydration Basic Open Crumb Sourdough Bread, please click this recipe.

Please read the below notes before baking.

ROOM TEMPERATURE
Room temperature in your kitchen plays very important part in sourdough baking.  If you want to have nice oven spring, please do not over proved dough during bulk fermentation.  Warm temperature in your kitchen may cause over proved dough.  

28C – 30C is the room temperature at my kitchen (without air-conditioner)
25C – 27C is the room temperature at my kitchen with the air-conditioner turned on.

Bulk fermenation at room temperature 25C - 27C for this recipe.  Bulk fermentation started when levain is added.

Please reduce the duration of resting time if your room temperature is 28C – 30C.

SOURDOUGH STARTER
It is advisable to refresh the sourdough starter before preparing the levain and to use the starter (levain) at its peak.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Basic Open Crumb Sourdough Bread 


INGREDIENTS:

Total flour:  325g + 32.5g (from levain)

255g bread flour (I used Japanese high gluten flour) - 80%
70g whole wheat flour - 20%
253g water (reserve 20g for salt) - 80% final hydration
7.5g sea salt - 2.1%

Levain:
65g sourdough starter (100% hydration) – 20%


METHOD:
  1. Feed starter - Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 2 – 3 hours.
  2. Autolyse - Mix flour and water, stir until there is no more dry flour with a spatula.  Or use a stand mixer with paddle attachment for 2-3 minutes at low speed.  Cover and leave for 1 to 3 hours.
  3. Levain - Wet your hand, add 65g sourdough to the dough and hand mixing until incorporated, about 3 - 4 minutes. Or use a stand mixer with hook attachment and knead for 6 to 8 minutes until window pane stage.  Cover and rest for 30 minutes.
  4. Sea Salt - Dilute sea salt with the balance of 20g water.  Pour on top of the dough, use hand to mix in the sea salt water.  It takes about 5 minutes until it is fully incorporated.  Cover and rest for 30 minutes.
  5. Bench Fold - Lightly mist the counter top with water.  Wet your hand and scrapper.  Transfer dough to the counter top.  Pull and fold the four sides, flip over and round the dough.  Return to the same bowl.  Cover and rest for 30 minutes 
  6. Lamination -  Lightly mist the counter top with water and wet your hand.  Pull from centre out to form a rectangle shape.  Pick up one edge and fold into the center.  Pick up other edge and fold into the center over first section.  Fold the top down half way.  Fold the bottom up.  Put dough in a new dish (square pyrex dish).  Cover and rest for 30 minutes.
  7. Coil Fold 1 - Fold dough in the dish. Cover and rest for 30 minutes.
  8. Coil Fold 2 - Repeat the same.  Cover and rest for 30 minutes
  9. Coil Fold 3 - Repeat the same.  Cover and rest for 90 minutes.
  10. Shape - Flour the counter top.  Shape and transfer to a heavily flour banneton.  
  11. Proof - Proof at room temperature for 15 - 20 minutes.  Then retard overnight in the fridge for 12 - 16 hours.
  12. Preheat oven, with the dutch oven at 250C for 30 minutes before baking.
  13. Take bread dough out from the fridge, invert onto a parchment paper and scoring.  Immediately transfer the dough with the parchment paper to your preheated dutch oven.
  14. Lower the temperature to 230C (fan-forced) and bake with cover on for 20 minutes.  Remove the cover and lower the temperature to 220C (fan-forced), continue bake for another 10 - 15 minutes.
  15. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.
Note:  

Usually 3 coil folds should be enough.  But, sometimes you may need extra coil fold if your dough is spread and not enough gluten develop.


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61 comments

  1. Any photo to share for the stretch n fold n also lamination part? TIA 😊

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for asking. I have shared the video link "Full Proof Baking" on my above post. Please click on it and you can watch from there ya.

      Cheers :)

      Delete
  2. Hi, for the sourdough starter recipe ..why need to keep so many different days of discard dough in freezer and how to use them?

    ReplyDelete
    Replies
    1. Hi Michael,

      Are you referring to the Youtube I shared on the above link? I am not sure because I am a beginner. But, she did mention that use for making pancake.

      Cheers :)

      Delete
  3. Hi.. Did you do it in air cond room?

    ReplyDelete
    Replies
    1. Hi, Thank you for asking. No, in our Malaysian room temperature.
      Cheers :)

      Delete
    2. Hi, For my 3rd attempt, I did it in air cond room (26-27C) and I found I got better oven spring. Thanks :)

      Delete
  4. May i know if there are any differences between japanese bread flour and the normal bread flour (diamond brand) which i normally used. I am new to sourdough bread and tried making it before but it doesnt turn out well.

    ReplyDelete
    Replies
    1. Hi there, thank you for asking. Sorry, I do not know the different. It is so happened that I have Japanese Bread Flour as I use it for all my bread making. But, I guess should be fine as long as high gluten or protein flour. The original recipe did not specified the special brand.
      Cheers :)

      Delete
    2. In Japan, flour is generally categorized in 2 main varieties and you should choose them according to your usage.

      Hakurikiko (薄力粉)
      Weak flour/Soft Flour - This is for baking cakes and biscuits and for general use.
      It's low in protein content (less than 8.5%).

      Kyoryokuko (強力粉)
      Strong Flour - This is for bread making.
      It's high in protein content (more than 12%)

      https://www.simplyoishii.com/flour.html

      Delete
    3. Thank you for the information. Very useful..
      Cheers :)

      Delete
  5. May i know if there are any differences between japanese bread flour and the normal bread flour (diamond brand) which i normally used. I am new to sourdough bread and tried making it before but it doesnt turn out well.

    ReplyDelete
  6. Hi, I am trying out SD bread for the first time and would like to try your this recipe. If I do not want whole wheat flour, can I replace it with bread flour for the same amount? Also, your water is in GRAM correct? Thanks.

    ReplyDelete
  7. Hi there, thank you for your comment and question. Yes, the water is in gram.
    Yes, you can replace the whole wheat flour with bread flour in the same amount. I never tried used all bread flour. But, it should work.

    Cheers and happy baking :)

    ReplyDelete
  8. Hi, i am keen to try out your recipes. Heard much about sourdough starter, can you please share how to create/prepare sourdough starter. Tq

    ReplyDelete
    Replies
    1. Hi there, Thank you for your comment and question. I have shared the YouTune link that I I followed on How to make sourdough from scratch. Please click the link on the above post. Cheers :)

      Delete
  9. Lamination - Lightly mist the counter top with water and wet your hand. Pull from centre out to form a rectangle shape. Pick up one edge and fold into the center. Pick up other edge and fold into the center over first section. Fold the top down half way. Fold the bottom up. Put dough in a new dish (square pyrex dish). Cover and rest for 30 minutes. ???? What does this step do? thank you

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for your question. I followed the recipe and method done by Full Proof Baking as the link I shared on the above post. If I am not wrong, it will yield open nice crumb.

      Cheers :)

      Delete
  10. What does this step do?
    Lamination - Lightly mist the counter top with water and wet your hand. Pull from centre out to form a rectangle shape. Pick up one edge and fold into the center. Pick up other edge and fold into the center over first section. Fold the top down half way. Fold the bottom up. Put dough in a new dish (square pyrex dish). Cover and rest for 30 minutes.

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for your question. I followed the recipe and method done by Full Proof Baking as the link I shared on the above post. If I am not wrong, it will yield open nice crumb.

      Cheers :)

      Delete
  11. hello ! May I know what type of whole wheat flour you are using ? I followed this recipe but my bread texture is so dense.

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for asking. I used Bob's Red Mill (100% Stone Ground Whole Wheat Flour).

      Cheers:)

      Delete
  12. Hi may I know what type of whole wheat flour you are using ?

    ReplyDelete
    Replies
    1. Sorry for late response. I I used Bob's Red Mill (100% Stone Ground Whole Wheat Flour).

      Cheers :)

      Delete
  13. Hi! May I know what was the difference between single attempts? It's so clear to see the developing! ;)

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for your question. Did you mean first attempt? Practice make perfect. It is improving because of the sourdough starter too, it's become stronger.

      Cheers :)

      Delete
  14. Hi, do you use machine mix (stand mixer) for any of the attempt? I did try with my mixer but it takes very long to reach window pane. So wonder which brand do you use to reach window pane within 6-8 mins. Thanks.

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for asking. Actually, I used stand mixer to mix flour and water (step 1) and add in the levain (step 2) in all the attempts. I used Kenwood Chef stand mixer. Gluten already formed during autolyse. Do not need very long time to knead the dough after that.

      Cheers :)

      Delete
  15. Hi, would you mind sharing the stand mixer brand? I can never reach window pane until 30 mins using my KW. Thanks.

    ReplyDelete
  16. Hi, for your 1st attempt, you proof at RT for 15-20 min then retard overnight in fridge. Your 5th attempt proof for 2 hr then retard in the fridge. Why? How about your 6th attempt? You proof 15 -20min or 2 hour? Your last attempt looks very successful and wonderful.

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for asking. I just tried out different method at 5th attempt, no particular reason. At 6th attempt, I proof 15 - 20 mins as per the recipe.

      Cheers :)

      Delete
  17. Hi. Your attempt # 6 you say do as above.. Do you mean as first recipe or # 5 process. Thank you.

    ReplyDelete
    Replies
    1. Hi there, thank you for clarification. Please refer to the method in 1st attempt. Sorry for confusion.

      Cheers :)

      Delete
  18. Do you bake it on the same day? let's say after shape and proof in a banneton.

    ReplyDelete
    Replies
    1. Thank you for asking. I baked after retarding in the fridge for 12 - 15 hours. But, I am sure you can bake on the same day. Cheers :)

      Delete
  19. Hi, I'm just wondering that why proofing in the aircon room has better oven spring than room temperature which is warmer in Malaysia. Is proofing in colder temperature mandatory?

    ReplyDelete
    Replies
    1. Hi, so the dough will not over proof before baking. The warmer temperature will speed up the proofing. Cheers :)

      Delete
  20. Hi, this is a fan of your blog from Singapore. I noticed that your bulk fermentation time (from addition of levain to shaping) is only 4.5 hours, versus the 6 hours recommended by Kristen from Full Proof Baking. May I know if you adjusted this, because it is hot in Malaysia, same as Singapore? I am asking because both times I tried Kristen's recipe (with 6 hours bulk fermentation), my loaves turned out gummy. It's heartbreaking! Will appreciate any advice, thanks so much.

    ReplyDelete
    Replies
    1. Hi, thanks for following my posts. I cut down because of our tropical climate here. I don't want to overproof my bread during bulk fermentation and will not get spring oven. By the way, I left the dough in aircond room.
      Cheers :)

      Delete
  21. Thanks for the timings for our tropical weather (I'm in singapore)! I really love lamination and coil folding but have struggled a bit with overproofing too. Just to share, I now feed my starter with cold water cos I find it works better for my timings. I also keep a very small starter, so I rarely have any discard (it was tiring trying to to use up my discard. Only 2 of us at home). Thank you for sharing your beautiful loaves and being so generous with your findings 🤗

    ReplyDelete
    Replies
    1. Hi Sharon,

      Thank you for comment. This method is adapted from "Full Proof Baking Baking". It is my pleasure to share my baking experiments. Thanks for sharing using cold water for feeding the starter. I should try this next time.

      Happy baking and cheers :)

      Delete
  22. May I know if I can use Atta flour as whole wheat flour or is it the same if I use wholemeal flour?

    ReplyDelete
    Replies
    1. Hi, thank you for asking. Whole wheat flour and wholemeal flour are two difference type of flour.

      Wholemeal flour is flour sifted through screens and at the end a certain percentage of bran is added back into it. ... Whole Wheat flour or Whole grain flour is milled from the complete seed and nothing is removed.

      From here: https://www.quora.com/How-do-wholemeal-flour-and-whole-wheat-flour-differ#:~:text=is%20called%20bran.-,Wholemeal%20flour%20is%20flour%20sifted%20through%20screens%20and%20at%20the,is%20added%20back%20into%20it.&text=has%20to%20contain.-,Whole%20Wheat%20flour%20or%20Whole%20grain%20flour%20is%20milled%20from,layers%20of%20the%20wheat%20seed.

      I have not tried using Atta and wholemeal flour yet. But, I guess it should work too. It is fun to experiment difference flour.

      Cheers and happy baking :)

      Delete
  23. hello.. I saw @fullproofbaking video before i came across your blog detailing how you amended it for warmer weather. I'll just like to ask if you managed to get it to windowpane after it a 3 hour autolyse.

    Also, my dough is 32 degrees, as opposed to the recommended 26 degrees, so im wondering if temperature had any hand in affecting the windowpane effect

    ReplyDelete
    Replies
    1. Hi, Thank you for reading my post. Yes, I did get window pane stage. During autolyse period, I just left it in our tropical temperature as levain has not added yet. From my experiment, windowpane will not be effect by temperature. Temperature will affect the fermentation.
      Cheers :)

      Delete
  24. Hi!

    May I know what is the size of your dutch oven?

    Thanks.

    ReplyDelete
    Replies
    1. Hi, I used Oval shape dutch oven from Ikea.

      Cheers :)

      Delete
  25. Hi Paws, thank you so much, very good recipe that suits Asian temperature, I got quite good oven spring but still missed that ear although I tried to cut 45 degree, do you know what I missed? Also may I know what size of the oval banneton that you used? Thank you :)

    ReplyDelete
    Replies
    1. Hi, thank you for trying this recipe and your comment. Please try to cut deeper next time.
      The size of banneton I have is 6.5" stated on the label. However, this is the actual size after measuring.
      6.5" X 3.5" - Base
      8.5" X 6.00" - Top

      Cheers :)

      Delete
  26. Hi, may I please check if it is supposed to be 65g levain or 75g? (25x3)

    ReplyDelete
    Replies
    1. Hi, Need only 65g of levain. I usually feed slightly more as will loss some that stick on the container.
      Cheers :)

      Delete
  27. Hi I've been trying with the same method, i got the oven spring but couldn't an obvious ear, any idea why?

    ReplyDelete
    Replies
    1. Hi, thank you for trying this method. It could be the scoring. Please try to cut deeper.

      Cheers :)

      Delete
  28. Hi,

    For the starter before bake day, what is the ratio amount do you feed?

    And on bake day do you use 1:1:1 ratio as well?

    Thanks

    ReplyDelete
    Replies
    1. Hi, If I have been feeding everyday, then I just maintain 1:1:1. If fed only several once, then I will feed 1:3:3 then 1:1:1 or more feeding before baking day.

      I fed 1:1:1 on the bake day.

      Cheers :)

      Delete
  29. hi can I use only bread flour for this recipe?

    ReplyDelete
  30. Hi can i use only bread flour for this recipe? I need to reduce the water or add more flour?
    Thanks

    ReplyDelete
    Replies
    1. Hi, thanks for asking. Yes, of course you can use only bread flour. Use the same amount of water is fine for 325g of bread flour.

      Cheers :)

      Delete
  31. Hi! I am a new beginner of making SD bread and still failed to get an airy open crumb. I remember one of your post showed your multiple attempts of this recipes and it helps me to understand the process of making the bread. (I remember your post showed your under-proof to perfect crumbs)
    However, when I come back to your website, I could not find that post anymore. May I ask if the post is still here or it is gone for some reasons?
    Thank you so much >W<!!!

    ReplyDelete
    Replies
    1. Hi, thank you for visiting this recipe again. I have removed the multiple attempts and keep the correct method after all my experiments. Actually, all are doing with room temperature. I have added additional notes on room temperature and sourdough starter on the above posts. It is advisable to read the notes before baking.

      The reasons I removed the multiple attempts is because I created confusion for other peoples. I have received a lot of private messages to clarify the different attempts.

      I hope with the extra notes will help you on your sourdough baking. Please feel free to ask any questions and I am happy to help if I know the answer.

      Cheers :)

      Delete

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