85% Hydration Open Crumb Sourdough

This is for the bold. The experienced. The ones who want those Instagram-worthy holes.

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Yield
85% Hydration Open Crumb Sourdough — homemade sourdough recipe

Starter Prep

Ratio: 1:10:10

6g starter + 60g water + 60g flour = 126g total (26 g extra to save for next bake)

Peaks in: 10-14 hours

Fed at 9pm: Peaks 7am-10am

Ingredients

• 500g bread flour (must be high protein, 12-13%)

• 425g water (85% hydration)

• 100g active starter (100% hydration)

• 11g salt

Instructions

Morning (8am): Mix flour and water only. Autolyse for 60 minutes (this is mandatory for high hydration).

9am: Add starter and salt. Mix until incorporated (it’ll be very wet and sticky).

9:15am: First slap-and-fold session (2-3 minutes).

9:45am: Second slap-and-fold.

10:15am: Third slap-and-fold.

10:45am-4pm: Leave it alone. Let it bulk ferment. It should increase 50-75%.

4pm: Preshape VERY gently. Let rest 20 minutes.

4:20pm: Final shape (see tips below). Place in heavily floured banneton.

4:20pm-Next morning: Cold proof in fridge overnight.

Next day: Preheat Dutch oven 500°F for 45 minutes. Score and bake (20 min covered at 500°F, 25 min uncovered at 450°F).

The result: Massive irregular holes. Chewy, custardy crumb. Thin, crispy crust. Absolutely stunning.

Mom Tips

SHAPING HIGH HYDRATION DOUGH

The secret: Minimal handling. Work fast. Use flour strategically.

Technique:

  1. Flour your work surface well.
  2. Turn out dough gently. It’ll spread—that’s fine.
  3. Flour the top surface.
  4. Use a bench scraper to fold edges toward center (like an envelope).
  5. Flip seam-side down.
  6. Use the bench scraper to drag/push dough in short motions, building surface tension.
  7. Work quickly (60-90 seconds total). Over-handling deflates the air.
  8. Lift into banneton seam-side up.