Open Crumb Sourdough Bread Recipe – Simple and beautiful looking bread

4.91 from 11 votes (11 ratings without comment)

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  1. Tim Cutts Reply

    How do you keep your hands from sticking while doing coil folds? The dough sometimes is also quite sticky with the counter.?

    • I sometimes wet my hands, but most of it is a technique that has to be learned. It was very difficult for me at first, too 🙂

  2. Raija Reply

    Fantastic recipe and so easy, thank you Sund

  3. Wanda Reply

    Plzzzzzzzz help
    I’ve attempted this recipe the most of any on pinterest,,,, I love it ,,,,BUT,,,,it’s always so hard to form before putting into Banneton baskets.
    It’s so bubbly and hard to form. I’m careful to not let it go more than50% proofing.
    More flour? I use Robin Hood bread flour and my starter is strong and from a 100 yr old starter from Brazil,,,,
    The taste is otherworldly tho ! Just a bit of a puddle and hard to work with.

    • I don’t know if Robin Hood bread flour is good for open-crumb sourdough bread. You’ll have to try different ones. If it’s too sticky, you should use less water when mixing the dough.


  4. Sam Reply

    Hi there, I’m going to try this recipe this week and was wondering whether it would:
    1. bake well without the cold fermentation
    2. work if I halved the recipe?

      1. Yes, it’s a bit harder to gauge when fermentation is done.
      2. Yes, you can scale it to whatever you want