Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Open Crumb Sourdough Bread (20% Whole Wheat, High Hydration)
A detailed, step-by-step recipe for a classic open crumb sourdough bread with 20% whole wheat flour and high hydration, designed for home bakers. This method uses a long autolyse, hand mixing, coil folds, lamination, and a cold overnight proof for maximum flavor and texture.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Autolyse for full 3 hours to maximize gluten development.
- • Use active, bubbly starter for leaven.
- • Lamination and coil folds for dough strength and open crumb.
- • Do not over-proof during bulk and final proof.
- • Score deeply and bake with steam for best oven spring.
Safety Warnings
- • Always use oven mitts when handling hot pans and lids.
- • Be careful when pouring water into hot broiler tray for steam—steam can burn.
- • Sharp blades are used for scoring; handle with care.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Open Crumb Sourdough Bread (20% Whole Wheat, High Hydration)
A detailed, step-by-step recipe for a classic open crumb sourdough bread with 20% whole wheat flour and high hydration, designed for home bakers. This method uses a long autolyse, hand mixing, coil folds, lamination, and a cold overnight proof for maximum flavor and texture.
Bûche pistache cerise Morello
Une bûche festive pour Noël alliant une dacquoise aux noisettes, une mousse onctueuse à la pistache et des cerises Morello acidulées, le tout recouvert d’un glaçage chocolat au grapeseed oil et aux amandes grillées. Le résultat est élégant, croquant et plein de saveurs contrastées.
Bol complet d'avocat, quinoa, salsa mangue et côtelettes de porc
Un plat équilibré et rafraîchissant qui associe une mousse onctueuse d'avocat, du quinoa parfumé, une salsa mangue‑pimentée et des côtelettes de porc marinées. Idéal pour un dîner complet et plein de couleurs.
Verrines de Tapioca à la Compote de Myrtilles et Suprême d'Orange
Des verrines gourmandes, sans gluten et véganes, composées d'un tapioca crémeux à l'amande, d'une compote de myrtilles légèrement acidulée et décorées de suprêmes d'orange et de myrtilles fraîches. Idéales pour un dessert léger ou un brunch d'été.
Jerusalem Artichoke and Endive Velouté with Maroilles
A velvety winter soup combining the sweetness of Jerusalem artichoke, the subtle bitterness of endives, and the character of Maroilles cheese, garnished with crunchy hazelnuts. Ideal for a comforting dinner for two or to prepare leftovers to enjoy in the following days.
Gâteau de fromage blanc aux pommes et vanille (light)
Un dessert léger et gourmand à base de fromage blanc, pommes Granny Smith, vanille et un soupçon de stevia. Facile à préparer, il se cuit en 45 minutes et convient parfaitement pour une collation ou un goûter sans culpabilité.