Loaf Story

Open crumb sourdough with all purpose flour

A naturally leavened hearth bread focused on achieving an open crumb with relatively weak wheat flour. The process emphasizes moderate hydration, careful gluten development, and avoiding over-fermentation to preserve dough strength.

550g flour
72% hydration
1 loaf

Autolyse

450g all purpose wheat-flour50g whole wheat-flour346g water

Main dough

50g water846g Autolyse 50g wheat-flour11g salt

Steps

  1. 1

    Autolyse

    Mix until no dry flour remains and let rest to hydrate the flour and begin gluten development.

    1h
  2. 2

    Mix

    Add the remaining components and mix until incorporated, then knead until the dough becomes smoother and shows moderate strength.

    10min
  3. 3

    Stretch and fold

    Ferment at room temperature. During the first part of bulk, perform two coil folds every 30 to 60 minutes to build strength. Continue until the dough has expanded noticeably but is not over-fermented.

    3h
  4. 4

    First Lamination

    Perform a lamination to further organize the gluten.

  5. 5

    Bulk Ferment

    Take a small sample and monitor its rise, then continue fermenting until the sample has increased by about half in volume.

    4h
  6. 6

    Second Lamination and shaping

    Perform a second lamination, shape gently to preserve gas, place seam-side up in a proofing basket, and refrigerate immediately for a cold proof.

    12h
  7. 7

    Bake with steam

    Bake in a well-preheated oven with abundant steam so the loaf can expand before the crust sets.

    25min
  8. 8

    Bake without steam

    Vent the oven or remove the steam source and continue baking until the crust is deeply colored and the loaf is fully baked.

    30min