Open crumb sourdough at 85% hydration

The open crumb people post on Instagram is not a beginner loaf. It is the result of a specific combination of strong flour, time, and gentleness. Eighty-five percent hydration sounds intimidating, but with coil folds (instead of stretch-and-folds) and a longer cold retard, the dough behaves.

Why this works

Open crumb requires three things: an extensible dough, even fermentation, and a shaping method that does not crush the gas you have already built. High hydration gives you extensibility; coil folds build strength without degassing; a long cold retard distributes fermentation evenly so the holes are big and uniform, not blowouts.

At a glance

Ingredients

Equipment

• Digital scale
• Wide low-sided container (for coil folds)
• Bench scraper
• Round 9-inch banneton
• Dutch oven
• Lame with a curved blade

Directions

Common questions

Baker notes

• Use rice flour in the banneton — regular flour will stick.
• Starter must be at peak, not past peak. Past-peak starter weakens the gluten before the loaf can hold the gas.
• If the dough tears during coil folds, rest 15 minutes longer before the next set.
• Once 85% is consistent, try inclusions from the inclusions guide.

FAQ

What flour gives the best open crumb?

13–14% protein bread flour. King Arthur Bread Flour, Central Milling High Mountain, or Lindley Mills Super Sprout all work.

Can I do 90%+ hydration?

Yes, but only with very strong flour and after 85% is consistent. The dough handling skills compound.

Where to go next

Open crumb takes about 10 attempts to dial in. Bake it on the same day each week, change one variable per bake, and keep a notebook.