How to Make Open Crumb Sourdough Bread | Simple Recipe

A simple, no-fuss recipe to get an open crumb sourdough bread 😎
I find that getting an open crumb boils down to three essential things: fermentation, dough strength, and dough handling. Ferment your dough properly so that it's nice and bubbly, develop enough strength so that the dough is strong enough to hold those bubbles in place, and handle the dough with care so that you don't damage the structure. The best part is that there are so many different ways to adjust these elements according to your preferences and the type of open crumb you want to achieve. This recipe is just one of them 💜
Recipe:
315 g bread flour (King Arthur flour, 12.7% protein)
252 ml water
7 g salt
70 g active sourdough starter (100% hydration, fed 50% whole wheat flour and 50% bread flour)
Bulk fermented 6 hours 15 minutes at 76ºF (50-60% rise in volume)
Final proofed 18 hours in fridge
Baked 18 mins at 450°F with steam + 12 mins 410°F without steam
Specs:
95% bread flour
5% whole wheat flour
82% hydration
20% starter inoculation
2% salt
Music:
Solo Sky Music - • Thinking Of You | Solo...
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[@rodrody3691]

Hi I'm waiting for your sourdough starter tutorial hahaha🤗

[@BaddieNattyBakes]

Hi ! Making a starter tutorial video was actually next on my agenda before my camera broke a few weeks ago 😞 It's still being fixed so I'm tempted to just film it on my iPhone at this point 😂 I've got one more video that's coming out soon, then I promise a starter video will be out next. Thanks for watching !

[@evonnelai6758]

Hi! Your bread is amazing! I would love to give this recipe ago but I’ve never baked a sourdough before! I am wondering if u allow a 7 day prep for your starter? and how much do you normally prepare? Would 100g water, 50g whole wheat flour, 50g bread flour be sufficient for this recipe?

[@BaddieNattyBakes]

Hi ! Yes it took my about 7 days to build an active starter back when I first made my sourdough starter. You only need 70 grams of starter for this recipe, so the amount you suggested is plenty. I also have another video about my low-waste sourdough feeding schedule that you can check out on my channel. Thanks for watching and let me know if you have any other questions 🙂

[@evonnelai6758]

@@BaddieNattyBakes thank u for replying! I will reduce the amount! Never like wastage 😬 Can’t wait to start 😊😊

[@Jamiree7]

Looks delicious! And the bread doesn't look bad either ;) haha

[@BaddieNattyBakes]

Thank you ! I appreciate it

[@theofilo5]

Is it normal to have a small deflation when you score the bread?

[@BaddieNattyBakes]

Yes, the dough does deflate slightly and the cut spreads a bit after scoring.

[@jinggay1982]

Thank you for this! I’ve always done my autolyse without salt and levain first and found that my dough gets very sticky and doesn’t smooth out to much once I mix in the starter (sticks to the sides of my bowl and hand unlike your doughs).
I use the rubaud method when mixing everything in. Perhaps I am being too harsh on the dough and straining the gluten and you say.
I’ve been afraid to mix the levain at the start since I live in a very warm climate. But i think I’ll give it a try now. 😀

[@BaddieNattyBakes]

Yes feel free to give this method a try ! The stickiness could also come from the flour. Make sure that you're using a strong enough flour that can handle the hydration level you're working with. Hope this helps and thanks for watching 🙂

[@jinggay1982]

@@BaddieNattyBakes tried for my bake today and it worked great!!! Thank you!

[@jinggay1982]

Also your shaping technique has helped me tremendously. Simple, gentle, effective

[@BaddieNattyBakes]

@@jinggay1982 Glad this recipe was helpful for you ! Thanks again for watching ☺️

[@Boazino]

Thank you. I guess you use high protein flour as your dough doesn't seem to be very sticky at 82%?

[@BaddieNattyBakes]

Yes, my flour has a 12.7% protein content. It also helps that I wet my hands whenever I work with it to avoid the stickiness. Thanks for watching 💜

[@Boazino]

@@BaddieNattyBakes Thank you for your reply. Loved your vid.

[@dilyaramarsh7770]

Mine 82% hydration is much more slack.

[@BaddieNattyBakes]

The strength of the dough definitely depends on the type of flour you’re using. Even the same brand of flour can yield different results depending on the day. I’m using a 12.7% protein bread flour that handles higher hydrations quite well. Maybe try adding an extra coil fold, or lowering the hydration to 78-80% and see if that helps with the slackness 🙂