Open Crumb Sourdough Bread

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Sourdough Bread

Open crumb sourdough bread

Discover Pinterest’s best ideas and inspiration for Open crumb sourdough bread. Get inspired and try out new things.

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This sourdough country bread with rye flour is nutty, warm, wholesome, and delicious. Very similar to a standard sourdough bread, this recipe incorporates a portion of whole grain rye flour into the dough for complex flavor, nutty aroma, and extra nutrition.

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¨`*•.¸ᴹᴬᵞ ᵀᴴᴱ ᴿᴬᴳᴱ ᴮᴱ ᵂᴵᵀᴴ ᵞᴼᵁ @ᴰᴬᵂᴺᴾᴬᵀᴿᴼᴸᴷᴬᵀ ¨`*•.¸

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Sourdough is hard—but you’re not alone. When I started baking sourdough, I thought I was doing something wrong. I’d scroll through Instagram and see those perfect loaves—shiny crusts, open crumb, golden ears. I convinced myself everyone else had it figured out. But what I didn’t see? The sticky dough stuck to their hands. The dense loaves that wouldn’t rise. The cracks, the fails, the frustration. Instagram shows you the highlight reel, not the full journey. And sourdough? It’s a real jo...

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Dig into this caramelized honey and oat porridge with brown butter sourdough - the crumb on this one is chef's kiss! 🤤 But you know what makes baking even better? Accurate measurements! That's why I'm offering FREE dough calculators in my digital downloads. They'll help you get the perfect hydration and dough weight every time. Check them out, and happy baking! 🍞👨‍🍳 #BreadBaking #SourdoughBread #DoughCalculators

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Shaping sourdough bread is one of the most important steps in the baking process—it’s not just about making it look pretty! Proper shaping helps create surface tension in the dough, which is essential for holding its structure during proofing and baking. It also contributes to a better rise, an open crumb (the inside texture), and a crisp, golden crust. Whether you’re baking a rustic boule or a sandwich loaf, shaping plays a major role in the final result. For a sandwich loaf, the goal is to...

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Laminating Marble Rye Sourdough.

The dough is mixed as one, half removed then the dark ingredients are mixed into the 2nd half. The two doughs are then laminated together during the bulk fermentation.

Wet the work bench and spread the first dough out then using wet hands, spread the 2nd dough on top. Roll it back up and put it into your dough tub. By layering and laminating the dough we create a stronger gluten network (replacing a fold) giving a stronger dough and in this case a nice open crumb.

It also looks neat in the end 😀

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I just scheduled our Zoom Sourdough Workshop for April : #Higher Hydration/Open Crumb Sourdough
It’s scheduled for Thursday April 17th at 11 AM EST. I’ll send out an email with the Zoom link Friday afternoon to our members!🎉😊👏🏻

Comment “ club “ to find out how to join!!

I’ve had the joy of teaching over 1,000 people how to make sourdough through my in-person and online workshops. Now, I’d love to invite you to join our new Sourdough Club!

Your membership includes:

* Live Zoom sourdough ...

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No Dutch oven. No problem. Here’s how I bake multiple sourdough loaves at once—golden crust, soft crumb, and zero compromise. When I started baking sourdough bread, I followed the rules: one loaf at a time, Dutch oven, lid on, steam, repeat. It worked—until it didn’t. Because I’m no longer just baking for my family… I’m now running a micro bakery from home, and one loaf at a time just doesn’t work anymore. So, I tested something new—open-baking sourdough in loaf pans—and here’s exactly how...

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