Open Crumb Sourdough Bread Recipe

Here's a concise yet detailed recipe for making open crumb sourdough bread, inspired by the techniques commonly seen on Instagram and Foodgeek Baking: ### Open Crumb Sourdough Bread Recipe **Ingredients:** - 100g active sourdough starter (fed and bubbly) - 375g water (room temperature) - 500g bread flour - 10g salt **Instructions:** 1. **Prepare the Starter:** Feed your sourdough starter about 4-6 hours before you start baking. Ensure it’s bubbly and active. You can test its readiness by dropping a small amount into water; if it floats, it's ready. 2. **Autolyse:** In a large mixing bowl, combine the flour and 350g of water. Mix until no dry flour remains. Cover the bowl with a damp cloth and let it rest for 1 hour. This process hydrates the flour and begins gluten development. 3. **Mix the Dough:** Add the sourdough starter and salt to the dough. Incorporate the starter and salt using the "pinch and fold" method or by mixing with your hands until fully combined. Once mixed, add the remaining 25g of water gradually as you continue mixing. The dough will be sticky but should start coming together. 4. **Bulk Fermentation:** Cover the bowl and let the dough rise at room temperature for 4-5 hours. During this time, perform 4 sets of stretch and folds (every 30 minutes for the first 2 hours). This helps develop the gluten structure and improves the open crumb.