Basic Open Crumb Sourdough Bread (Medium Hydration)

by - August 31, 2020

Basic Open Crumb Sourdough Bread

Basic Open Crumb Sourdough Bread

Basic Open Crumb Sourdough Bread

I have been baking Basic Open Crumb Sourdough Bread using the methods learned from Full Proof Baking with a high hydration of around 80% and I am very happy with the results achieved using her method and recipes.  

However, I wanted to explore a slightly different approach with lower hydration recipes. I think a lower hydration dough is easier to handle for a beginner.   My hubby prefers the texture of this bread.  The texture is not as sticky compared with the higher hydration bread that I used to bake.  

Please read the below notes before baking.

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 (Bulk fermentation started when levain is added).  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.  

Please reduce the duration of resting to 20 minutes if your room temperature is 28C – 30C.

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 


Total flour:  300g + 30g (from levain) = 330g

240g bread flour (I used Japanese high gluten flour) - 80%
36g whole wheat flour - 12%
24g rye flour – 8%
215g – 74% final hydration
6g sea salt - 2.1%

60g sourdough starter (100% hydration) – 20%

  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 – While waiting for starter, mix flour, water and salt, stir until there is no more dry flour with hand then 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 – After 2 - 3 hours, the gluten has developed and the levain triples. Wet your hand, add in 60g levain 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.  Transfer the dough to a dish. Cover and rest for 30 minutes.
  4. Stretch and Fold (S&F)  - Stretch an fold will help to develop more gluten.  If the dough rise too fast, please shorten the time to less than 30 minutes.  
    1. S&F 1 – Please see the diagram.  Cover and rest for 30 minutes 
    2. S&F 2 – Cover and rest for 30 minutes 
    3. S&F 3 – Cover and rest for 30 minutes 
  5. Coil Fold - You may need more than 2 coil folds if the dough is weak and spread. 
    1. Coil Fold 1 – Please watch the video. Cover and rest for 30 minutes.
    2. Coil Fold 2 - Repeat the same.  Cover and rest for 60 minutes.  
  6. Shape - Flour the counter top.  Shape and transfer to a heavily flour banneton basket.
  7. Proof - Proof at room temperature for 15 - 20 minutes.  Then retard overnight in the fridge for 12 - 16 hours.
  8. Preheat oven, with the dutch oven at 250C (fan-forced) for 30 minutes before baking.
  9. 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.
  10. 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.
  11. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.

Add In Levain

Stretch and Fold

Coil Fold 

Shape, Proof and Bake

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  1. Hello Paws. Thanks for sharing this recipe! I'd love to try it. Sadly, my oven only goes up to 200C. How much baking time should I add?


    - Vincent

    1. Hi Vincent,

      I have not tried baked at 200C for this bread. I guess you need to bake for another 10 more minutes or until the crust is nicely brown.

      Cheers :)

    2. Hello again Paws!

      So I tried this recipe today but sadly my sourdough came out a bit flat with little oven spring. Do you think I Over-proved it? My room temp was 28-30C so I subtracted 20 minutes and also added one more coil fold. during bulk ferment. When It came out of the fridge after 13 hours, it also spread a bit, not like your picture (#13) that kept it shape even after scoring.

      Any help would be great.



    3. Hi, thanks for trying this recipe. I think not because of over proof. If your dough spread then it shown that your dough do not have enough strength. Did you use starter at peaks?

    4. Hello Paws!

      Yes, I did. My starter triples and peaks after 3 hours.

      Should I add more coil folds?

    5. Yes, you can. You can watch the below Youtube too. But, the below youtube is higher hydration is about 80%

      I learnt my sourdough baking from here:

      Cheers :)

    6. Thanks, Paws! I wonder, is there any reason why you skipped the lamination?

    7. Hi, thanks for asking. Because this is lower hydration and also lamination works better if you need to add seeds, nuts or dried fruits.
      Cheers :)

    8. Thank you! This has been incredibly helpful. I'll remember what you said if ever I decide to add seeds and nuts in the future!

      I've read probably hundreds of recipes and videos and yours was the most helpful since we've similar room temps.

      All the best - Vincent

    9. You are most welcome, Vincent. Glad that it helps.
      Cheers :)

  2. Helo ms. Paws. Can I double recipe to make two? So 120g levain?

    1. Hi, thanks for asking. Yes, of course you can. Just double all the ingredients.
      Cheers :)

    2. Thnx! How i know if I need to make more coil fold? Also How big is your banneton? Sorry, many question. - Sonya

    3. No worry. You need more coil fold if your dough loses strength and spreads.
      The banneton size is 6.5" oval shape.
      Cheers :)