Open Crumb Sourdough Bread (20% Whole Wheat, High Hydration)

Ingredients

• 400 g Bread flour (Unbleached, high-protein)
• 100 g Whole wheat flour (Stone-ground preferred)
• 400-430 g Water (Room temperature, use more for higher hydration)
• 100 g Sourdough starter (100% hydration, active) (Fed and bubbly, not straight from fridge)
• 11 g Fine sea salt (A little over 2% of total flour weight)
• as needed Brown rice flour (For dusting banneton)
• as needed Semolina flour (For dusting before baking)

Instructions

1. Autolyse (Pre-soak Flour and Water)

   In a large mixing bowl, combine 400g bread flour and 100g whole wheat flour. Add 400-430g water (start with 400g, add more later if dough feels tight). Mix with a silicone spatula until no dry flour remains. Scrape sides and pull dough into center. Cover and let rest for 3 hours.

   Time: PT3H

2. Prepare and Add Leaven

   While autolyse rests, feed your sourdough starter (1:2:2 ratio) and let it ferment at 80°F until tripled in volume (about 5 hours). After autolyse, add 100g active leaven to dough. Wet your hand, spread leaven over dough, and mix by hand for 3-4 minutes until fully incorporated. Round dough in bowl, cover, and rest 30 minutes.

   Time: PT35M

   Temperature: 27°C-29°C

3. Add Sea Salt

   Sprinkle 11g fine sea salt over dough. Wet hand, fold dough over itself to incorporate salt. If dough feels tight, add a splash of water (up to 30g). Mix for 5 minutes until salt is dissolved. Round dough, cover, and rest 30 minutes.

   Time: PT35M

4. First Fold (Pre-lamination)

   Wet hands and lightly mist work surface. Scrape dough onto surface. Using a wet bench scraper, gently stretch and fold dough from each side into center. Flip dough over, round, and return to bowl. Cover and rest 30 minutes.

   Time: PT35M

5. Lamination

   Mist counter with water. Tip dough onto surface upside down. With wet hands, gently stretch dough from center out into a rectangle. Fold one edge into center, then the other, then top and bottom. Move dough to clean bulking dish, cover, and rest 45 minutes.

   Time: PT50M

6. Bulk Fermentation with Coil Folds

   Perform 3 coil folds at 45-minute intervals. For each fold: with wet hands, lift dough from sides, let it coil under itself, and repeat on all sides. After each fold, cover and rest 45 minutes. Monitor dough temperature (aim for 75°F). After last fold, let dough rest 1.5-2 hours until increased ~50% in volume (total bulk ~4 hours).

   Time: PT3H15M

   Temperature: 24°C

7. Shape Dough

   Lightly flour counter and dough. Use floured fingers and bench scraper to release dough from dish. Gently stretch sides out and fold into center, patting down to remove large air pockets. Roll dough up, seam side down, and pinch seam to seal. Dust top with brown rice flour.

   Time: PT10M

8. Final Proof

   Transfer dough seam-side up into well-dusted banneton. Cover and proof at room temperature for 15 minutes, then refrigerate at 38°F overnight (14 hours).

   Time: PT14H15M

   Temperature: 3°C

9. Preheat Oven

   Preheat oven with baking stone and roaster lid to 500°F for at least 1 hour before baking.

   Time: PT1H

   Temperature: 500°F

10. Score and Bake

    Remove dough from fridge. Sprinkle semolina on top, cover with parchment, and flip onto peel. Score loaf 1/2-inch deep at 45° angle. Slide onto stone, add ice cubes and pour water into broiler tray for steam. Cover with roaster lid. Bake 20 minutes at 500°F, remove lid, lower to 450°F, bake 20 minutes more until deeply golden.

    Time: PT40M

    Temperature: 500°F/450°F

11. Cool and Slice

    Remove bread from oven. Cool on wire rack for at least 1 hour before slicing to set crumb.

    Time: PT1H

12. Cleanup

    Wash all bowls, scrapers, banneton, and utensils. Wipe down counters and oven area. Clean up flour and dough residue.

    Time: PT30M

Nutrition Facts

Calories

140

Protein

4g

Carbohydrates

28g

Fat

0.5g

Fiber

2g