Breads (Sourdough) - Open Crumb

Healthy Whole Wheat and Spelt Sourdough Bread (Open Crumb Recipe)

April 17, 2025 | Recipe by Bake with Paws
Whole Wheat and Spelt Open Crumb Sourdough Bread

Whole Wheat and Spelt Open Crumb Sourdough Bread

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In recent months, I have been following a gluten-free diet due to health reasons. As a baker, adjusting to this new lifestyle has been challenging. Nevertheless, I occasionally enjoy a few slices of sourdough bread. To make healthier choices, I avoid using white bread flour and opt for organic whole wheat and spelt flours instead.


The Health Benefits of Sourdough Bread


Here are the benefits of baking sourdough bread, particularly when using organic whole wheat stone-ground flour, based on what I’ve learned from Vanessa Kimbell at The Sourdough School Book:

  • Better Digestibility: - The long fermentation process in sourdough breaks down gluten and phytic acid, making the bread easier to digest and the nutrients more bioavailable.
  • Improved Gut Health: - Sourdough fermentation supports the growth of beneficial gut microbes. Using whole wheat stone-ground flour, rich in natural fiber and diverse microbiota, further enhances this prebiotic effect.
  • Higher Nutrient Content:- Stone-ground whole wheat retains the bran and germ, providing more vitamins, minerals (like magnesium, zinc, and iron), and antioxidants compared to refined flour.
  • Lower Glycemic Response:- Sourdough bread typically causes a slower rise in blood sugar levels compared to regular bread, promoting better metabolic health.
  • Rich, Complex Flavour:- Stone-ground flour combined with natural fermentation results in deeper, nuttier, and more complex flavors compared to conventional breads.

Choosing Organic Whole Wheat and Spelt Flour for Healthy Sourdough Bread


Due to my personal health concerns, I have chosen to use organic whole wheat flour and organic spelt flour in my sourdough baking. Baking with these types of flour is slightly different compared to using regular white bread flour. Whole wheat flour tends to absorb more water because it contains the entire grain, including the bran and germ, which means your dough will usually need a higher hydration level to achieve the right texture. On the other hand, spelt flour has a more fragile gluten structure compared to wheat, making the dough more delicate and prone to tearing if it is over-mixed or handled too roughly. Therefore, when working with whole wheat and spelt flour, it is important to adjust the water amount and be extra gentle during mixing and shaping to create a well-structured and flavorful sourdough bread.

When using whole wheat flour in sourdough bread, it is important to note that the crumb will usually be slightly tighter or smaller compared to bread made with only white bread flour. This is because whole wheat flour contains more bran and fiber, which can interrupt gluten development and trap fewer large air pockets. As a result, whole wheat sourdough tends to have a more hearty, slightly denser texture, but it also offers a richer flavor and better nutrition.


Whole Wheat and Spelt Sourdough Bread


How to Get More Open Crumb in Sourdough Bread: Tips for a Lighter, Airier Loaf


An open crumb — those beautiful, airy holes inside a loaf — is often the holy grail for sourdough bakers. Achieving it isn’t just about luck; it’s about understanding your dough and managing every step carefully. In this post, I’ll walk you through the key factors that help create a more open crumb: a healthy sourdough starter, temperature control, proper bulk fermentation, and building strong dough strength.

1.  Start with a Healthy Sourdough Starter


Your starter is your yeast. If it’s not strong and active, your bread will struggle to rise properly.  Here’s what you want to look for:
  • A bubbly, well-fed starter that at least doubles or triples within 4–6 hours after feeding.
  • A mild, slightly sweet smell (not overly sour or acidic).
  • A light and fluffy texture when stirred.
Tip: Feed your starter at least twice before baking if it has been resting in the fridge. This gives it the energy it needs to lift your dough.

2.  Watch the Temperature 


Temperature plays a huge role in fermentation speed and gluten development. 
  • The ideal dough temperature (after mixing) is around 24°C–26°C (75°F–79°F).
  • Warmer dough ferments faster, while cooler dough takes longer.
  • 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.

3.  Nail the Bulk Fermentation


Bulk fermentation is where most of the magic happens for an open crumb.  During this phase:
  • The dough should rise about 50% to 75% — not double.
  • 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.

4. 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.
  • 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.

Final Thoughts


Every bake teaches you something new. Getting an open crumb is not about following one exact recipe — it’s about listening to your dough. With a healthy starter, the right temperature, good fermentation, and careful handling, you’ll be well on your way to baking beautiful, airy sourdough loaves.

Happy baking!

If you prefer a lighter and more classic style sourdough, you might enjoy my Basic Open Crumb Sourdough Bread — please click here to check it out!

For even more sourdough recipes, feel free to explore the "RECIPE" section on the top bar, or browse through "CATEGORIES" on the sidebar for all kinds of delicious bread ideas.


Step-By-Step Instructions How To Make Whole Wheat & Spelt Open Crumb Sourdough Bread 


INGREDIENTS:

150g whole wheat flour (I used Bob's Red Mill, Organic Flour, Whole Wheat flour) - 50%
150g spelt flour - 50%
240g water  - 82% final hydration (please refer notes)
6g salt - 2%

60g Levain (100% hydration):
21g sourdough starter (please refer notes)
21g bread flour (I used Japan High Gluten Flour)
21g water

Utensil:
Banneton (proofing basket)'s size - 6.5" oval shape

Ambient temperature after adding in levain - 26C
Total Bulk Fermentation - 5 hours 20 minutes

METHOD:
  1. Feeding starter 
    1. Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 3.5  – 5 hours.  I fed a few grams extra as some will stick to the jar.  You will need only 60g.
    2. Please feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use.   
  2. Mix the dough 
    1. Dissolve levain and water in a bowl of stand mixer.  Add in flours and salt.   Mix with paddle attachment for about 3 - 4 minutes at speed 2 (KA mixer) and slowly turn to speed 4 or until the dough turns smooth, comes together and away from the sides of the bowl.
    2. Transfer the dough into a greased dish. Cover and rest for 30 minutes at room temperature around 26C - 27C.
    3. Instead of using a machine, you can autolyse the dough, let it rest for 1–2 hours, then mix in the levain and salt by hand. After that, rest the dough for another 30 minutes, similar to the method I used for my Basic Open Crumb Sourdough Bread.
  3. Long Stretch and Fold (Quite same like Bench Fold) 
    1. Pull and fold the four sides, flip over and round the dough.  
    2. Cover and rest for about 30 minutes or until dough spreads.
  4. Lamination 
    1. Lightly mist the counter top with water and wet your hand.  
    2. Pull from centre out to form a rectangle shape.  
    3. Pick up one edge and fold into the center.  
    4. Pick up other edge and fold into the center over first section.  
    5. Fold the top down half way.  Fold the bottom up.  
    6. 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 40 - 45 minutes or until dough spreads.  
  5. Coil Folds
    1. Coil Fold 1 -  At this stage, the dough is weak and extensible.  Fold the dough in the dish. Cover and rest for about 60 minutes or until dough spreads.
    2. 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 60 minutes or until dough spreads.
    3. Coil Fold 3 -  At this stage, the dough is quite strong and not so extensible and will be the last coil fold.  However, if the dough is still quite extensible and spread a lot, then you will need one or two more coil folds.   Fold the dough in the dish.  Cover and rest for 60 - 90 minutes or until dough rise 50% in size since you added the levain.  
  6. Shaping 
    1. 90 minutes later, the dough had risen about 50% in size since adding the levain.  The dough should look puffy.  It should jiggling when you slightly shake it.  This is the end of bulk fermentation.  The total bulk fermentation time was 5 hours and 20 minutes for this bread.
    2. Flour the counter top.  Shape and transfer to a  flour banneton.  
  7. Proofing On The Counter
    1. Let it proof in the banneton room temperature for 15 minutes (27C - 28C ambient temperature)
  8. Cold Retard
    1. Then retard overnight in the fridge (4C) for 12 - 16 hours.  This bread was about 15 hours.
  9. Baking 
    1. Preheat oven with the dutch oven (cast iron) at 250C (top & bottom heat) fo 30 - 60 minutes before baking.  
    2. Take bread dough out from the fridge, invert onto a parchment paper.  Using a razor blade attached to a lame 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.
    3. Bake with cover on for 25 minutes.  Remove the cover and lower the temperature to 220C (top & bottom heat), continue bake for another 10 - 15 minutes.
    4. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.
Notes:
  • 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. 

Leave a Comment or Tag Me!


I hope this recipe brings a little bakery-quality magic to your home cooking. If you try it, tag me on Instagram @Bakewithpaws or leave a comment below if you have any questions regarding this recipe or any other post.  I’d love to see your beautiful bakes!


 
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