Breads (Sourdough) - Open Crumb
Multigrain Open Crumb Sourdough Bread (Soft & Flavorful)
September 12, 2019
| Recipe by Bake with Paws
Last Updated on 14 January 2026
By Bake with Paws
A Bread You’ll Come Back For
Every time I bake this Multigrain Open Crumb Sourdough Bread, I’m reminded why I fell in love with sourdough in the first place — the nutty aroma from the toasted grains, the glossy, open crumb texture, and that satisfying crunch of seeds against a tender interior.
This recipe combines the rustic texture of whole grains with the lightness of an artisan sourdough. The result is a loaf that feels hearty yet refined — perfect for sandwiches, toasting, or simply buttered with a drizzle of honey.
Much like my other hybrid grain recipes, this loaf balances structure and softness to achieve a wide open crumb that’s as enjoyable to bake as it is to eat.
Why You’ll Love This Bread
- Open, airy crumb with visible grains and seeds
- Nutty, complex flavour from multigrain mix
- Versatile bread — great for toast, sandwiches, or alongside soups
- Satisfying texture that holds up to toppings without falling apart
Multigrain breads often have a reputation for being dense — but with the right ingredients and technique, you can have both wholesome grains and an open, light crumb.
Ingredient Substitutions & Variations
- Seeds & Grains: Swap or add rye flakes, quinoa, chia, or flaxseed for additional texture.
- Nutty Boost: Add chopped toasted nuts like walnuts or pecans.
- Herbal Twist: Mix rosemary or thyme for aromatic nuances.
- Whole Wheat: Replace a portion of bread flour with whole wheat for a sturdier, earthy taste.
How To Make Multigrain Open Crumb Sourdough Bread
Ingredients (Yields 1 Loaf):
240g pan syokunin flour (Japan high protein flour 12%) - 80%
30g super melanger flour (Japan super high protein flour 14%) - 10%
30g whole wheat flour - 10%
221g water - 76% final hydration (reserve 10g water for salt)
221g water - 76% final hydration (reserve 10g water for salt)
6g salt - 2%
60g active sourdough starter (100% hydration) - 20%
Multigrain to soak:
50g multigrain (I used 9 grains - brown flax, anthograin wheat, rye, triticale, barley, sesame, spelt, quinoa & millet) - 17%
55g boiling water
In a bowl, pour the boiling water over the multigrain, cover with cling film and soak overnight.
60g active sourdough starter (100% hydration) - 20%
Multigrain to soak:
50g multigrain (I used 9 grains - brown flax, anthograin wheat, rye, triticale, barley, sesame, spelt, quinoa & millet) - 17%
55g boiling water
In a bowl, pour the boiling water over the multigrain, cover with cling film and soak overnight.
- Please refresh your starter several times before baking day in order to get a better result if you do not feed your starter daily or regularly.
- Please reserve some liquid and not add it all in one go as each flour absorbs water and hydrates differently.
Ambient temperature after adding in levain: 25C
The total fermentation time is 5 hours and 45 minutes.
Step-By-Step Method:
You may refer to the video above (Basic Open Crumb Sourdough Bread).
- Feed starter - Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 3 – 4 hours. Please feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use.
- Autolyse - Mix all flours 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 2 hours.
- Levain - Wet your hand, add 60g 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.
- Sea Salt & Soaked Multigrain- Dilute sea salt with the balance of 10g water. Pour on top of the dough, use hand to mix in the sea salt water. Then at in soaked multigrain and continue mixing. It takes about 5 minutes until it is fully incorporated. Cover and rest for 30 minutes.
- 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.
- 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). The reason to use a square dish is because it is easier to judge how much the dough has spread. Cover and rest for about 30 - 45 minutes or until dough spreads.
- Coil Fold 1 - At this stage, the dough is weak and extensible. Fold the dough in the dish. Cover and rest for about 30 - 45 minutes or until dough spreads.
- Coil Fold 2 - At this stage the dough still extensible but stronger compare with the dough before the 1st coil fold. Fold the dough in the dish. Cover and rest for about 30 - 45 minutes or until dough spreads.
- Coil Fold 3 - At this stage, the dough is quite strong and not so extensible and will be the last coil fold. I did half coil fold as the dough is quite stiff. Cover and rest for 60 - 90 minutes or until dough rise 40 - 50% in size since you added the levain.
- Shaping - 70 minutes later, the dough had risen about 50% in size since adding the levain. This is the end of bulk fermentation. Flour the counter top. Shape and transfer to a flour banneton.
- Proofing On The Counter - Proof at room temperature for 10 - 15 minutes. I skipped this as my dough was over-proofed.
- Cold Retard - Then retard overnight in the fridge (4C) for 12 - 16 hours. This bread is about 15 hours.
- Baking -
- Preheat oven with the dutch oven (cast iron) at 250C for 30 minutes before baking.
- Take bread dough out from the fridge, invert onto a parchment paper and scoring.(Slash the dough approximately 0.5 inches deep at 45-degree angle). Immediately transfer the dough with the parchment paper to your preheated dutch oven.
- 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.
- Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.
Tips for a Lighter, Airier Loaf (Open Crumb Success Guide)
- Start with a Healthy Sourdough Starter
- Your starter is the engine of your sourdough. For a good rise and open crumb, it should be:
- Bubbly and able to triple in 3–5 hours after feeding
- Mildly sweet in aroma, not overly sour or acidic
- Light and airy when stirred
- Tip: If your starter has been refrigerated and not feeding every day, feed it several times before baking to reactivate it fully. Please check out the Sourdough Maintenance "here".
- Watch the Temperature
- Ambient temperature plays a huge role in fermentation speed and gluten development. It will affect the dough temperature and eventually affect your fermentation time. Warmer ambient ferments faster, while cooler ambient takes longer. The ideal ambient temperature is around 24°C–26°C (75°F–79°F). If your environment is cold, you can use a warm spot like inside the oven with the light on, or a proofing box.
- Baking in a Tropical Country:
- In a warm kitchen (above 28°C/82°F), fermentation can move very quickly, which may lead to over-proofed dough. To control the temperature:
- Use cooler water when mixing your dough.
- Bulk ferment in a cooler room if possible, or use an air-conditioned room.
- Shorten the bulk fermentation time and watch the dough, not the clock.
- You can also place the dough in a cooler box (without ice) to create a slightly cooler and more stable environment.
- Tip: Warmer temperatures can create faster fermentation, but be careful — if it’s too warm, you risk over-proofing and weakening the dough.
- Nail the Bulk Fermentation
- Bulk fermentation is where most of the magic happens for an open crumb.
- The dough should rise about 50% to 75% — not double at the end of bulk fermentation.
- You should see bubbles forming on the surface and edges.
- The dough should feel lighter and slightly jiggly.
- In a Warm Kitchen:
- In tropical climates, bulk fermentation can finish much faster — sometimes in just 3 to 5 hours (or less), depending on your dough temperature.
- Always observe the dough’s behavior rather than sticking strictly to a timeline. It's better to slightly under-proof than over-proof when aiming for an open crumb.
- Tip: Stretch and folds (or coil folds) during bulk fermentation help strengthen the dough without deflating it. Typically, 3 to 4 sets spaced 30–45 minutes apart work well, but you may need to adjust depending on how quickly your dough is fermenting.
- Build Good Dough Strength
- For a beautifully open crumb, the dough needs enough strength to trap the gases formed during fermentation, but not be overworked. Too strong (tension or elastic) dough will take a longer time to increase (proof) in volume. So too strong dough may not have good oven spring and open crumb. While too weak dough (extensibility) dough may not hold it shape and rise with good oven spring too.
- Proper gluten development is key. This starts with gentle mixing and continues with lamination and folds during bulk fermentation. Over-handling can knock out the precious gas bubbles you're trying to keep.
- Tip: Think “gentle but firm.” Handle the dough carefully at shaping to maintain the gas pockets inside.
- Your starter is the engine of your sourdough. For a good rise and open crumb, it should be:
- Bubbly and able to triple in 3–5 hours after feeding
- Mildly sweet in aroma, not overly sour or acidic
- Light and airy when stirred
- Tip: If your starter has been refrigerated and not feeding every day, feed it several times before baking to reactivate it fully. Please check out the Sourdough Maintenance "here".
- Ambient temperature plays a huge role in fermentation speed and gluten development. It will affect the dough temperature and eventually affect your fermentation time. Warmer ambient ferments faster, while cooler ambient takes longer. The ideal ambient temperature is around 24°C–26°C (75°F–79°F). If your environment is cold, you can use a warm spot like inside the oven with the light on, or a proofing box.
- Baking in a Tropical Country:
- In a warm kitchen (above 28°C/82°F), fermentation can move very quickly, which may lead to over-proofed dough. To control the temperature:
- Use cooler water when mixing your dough.
- Bulk ferment in a cooler room if possible, or use an air-conditioned room.
- Shorten the bulk fermentation time and watch the dough, not the clock.
- You can also place the dough in a cooler box (without ice) to create a slightly cooler and more stable environment.
- Tip: Warmer temperatures can create faster fermentation, but be careful — if it’s too warm, you risk over-proofing and weakening the dough.
- Bulk fermentation is where most of the magic happens for an open crumb.
- The dough should rise about 50% to 75% — not double at the end of bulk fermentation.
- You should see bubbles forming on the surface and edges.
- The dough should feel lighter and slightly jiggly.
- In a Warm Kitchen:
- In tropical climates, bulk fermentation can finish much faster — sometimes in just 3 to 5 hours (or less), depending on your dough temperature.
- Always observe the dough’s behavior rather than sticking strictly to a timeline. It's better to slightly under-proof than over-proof when aiming for an open crumb.
- Tip: Stretch and folds (or coil folds) during bulk fermentation help strengthen the dough without deflating it. Typically, 3 to 4 sets spaced 30–45 minutes apart work well, but you may need to adjust depending on how quickly your dough is fermenting.
- For a beautifully open crumb, the dough needs enough strength to trap the gases formed during fermentation, but not be overworked. Too strong (tension or elastic) dough will take a longer time to increase (proof) in volume. So too strong dough may not have good oven spring and open crumb. While too weak dough (extensibility) dough may not hold it shape and rise with good oven spring too.
- Proper gluten development is key. This starts with gentle mixing and continues with lamination and folds during bulk fermentation. Over-handling can knock out the precious gas bubbles you're trying to keep.
- Tip: Think “gentle but firm.” Handle the dough carefully at shaping to maintain the gas pockets inside.
Troubleshooting Guide
- If your crumb turns out dense rather than open, the dough likely needs higher hydration or more strength-building folds during bulk fermentation.
- If the bread feels dry or has hard grain bits, the multigrains were not soaked long enough — always pre-hydrate grains thoroughly before mixing.
- If the dough spreads too much during shaping, it may be over-hydrated or under-developed; add an extra coil fold to improve structure.
- If oven spring is weak, the dough may be over-proofed or the oven was not hot enough; ensure the dough is slightly under-proofed and the oven is fully preheated.
- If the crust is pale or soft, extend baking time uncovered or increase the initial oven temperature.
- If the crumb feels gummy after baking, the loaf was either under-baked or sliced too soon — allow the bread to cool completely before cutting.
Serving Suggestions & Storage
Serve this bread toasted with avocado and seeds, alongside creamy soups, or simply with butter and honey. The mix of grains gives it enough structure to support hearty toppings.
For storage, keep the cooled loaf in a cotton bread bag at room temperature for up to 3 days. For longer keeping, slice and freeze, then toast directly from frozen.
Frequently Asked Questions
Q: Can I reduce the seeds or grains?
Yes — you can adjust the quantity of grains and seeds based on preference, but keep total grain proportions balanced so hydration stays consistent.
Q: Do I have to use a banneton?
A banneton helps with rise and shape, but you can line a bowl with a well-floured towel as an alternative.
Q: Can I bake without a Dutch oven?
Yes — use a baking stone and add steam in the first 15 minutes by placing a tray of hot water in the oven.
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Have a Question or Tried This Recipe?
Leave a comment below with your baking experience. I love seeing your loaves — tag @Bakewithpaws on Instagram so I can admire (and repost!) your gorgeous creations.
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Breads (Sourdough) - Open Crumb,
My oven can only reach 230 degree c maximum, is there anyway I can still bake the dough using your recipe with this result?
ReplyDeleteHi, sorry for late response. Usually, baking sourdough bread using cast iron is 250C. But, I think you can try with 230C. I am curios to find out too. Thanks
DeleteI have baked with 230 degree c successfully, however I find using glass casserole gives me a better oven spring than cast iron. I’m not sure if it’s due to my oven temperature.
DeleteHi, thank you for the update. It is interesting to know this. I guess you do not need to use cast iron like others and me. Stick to whichever method that work well for you ya.
DeleteCheers :)
Hi - really dumb question for you. When you add your soaked grains, do you strain off the water, or do the grains absorb all the water anyway?
ReplyDeleteHi, sorry for late response. No, it is not dumb question. The grains will absorb all the water and there is no water left for you to strain. lol... The texture going to be like a paste.
DeleteCheers :)
Hi - dumb question, I expect. Thanks for your really detailed recipe. When you add the soaked grains, has all the water been absorbed, or do you strain off the grains, or do you put the whole lot in? Cheers.
ReplyDeleteNo need to strain. I put the whole lot in.. :)
DeleteHomemade bread is the best thing from my chirldhood. I will never be able to do one bread which my grandmom used to do. Your remindes me that bread, you have brung my good memories. Thank you so much for that...
ReplyDeleteHi there,
DeleteThank you for your comments. I am happy to hear that my post had brought back your good memories.
Cheers :)
Hi, can I proof and bake in the same day instead of retard overnight in the fridge? If so, may I know how long should I proof under the room temperature? Thank you :)
ReplyDeleteHi, thanks for your question. I have accidentally left outside and forgot to keep in the fridge. I baked after 1 hour. Depend on your house temperature. Around 40 - 60 mins should work.
DeleteCheers :)
i want to make the levian in the night and you mentioned use 1:10:10. So how much starter do i need for 60g active starter?
ReplyDeleteHi, thanks for reading this recipe.
DeleteThere is no fix rule how much to feed. I usually feed 3g starter + 30g water + 30g flour. But, you only use 60g. If you have access then use for your next maintenance feeding. I feed very small amount.
Cheers :)