Side Dishes
A 75-hydration sourdough bread delivers that perfect balance—an open, crackly crust and a light, airy crumb with just the right tang. This recipe cuts through the guesswork, giving you predictable results without requiring a dedicated starter (though one helps).
The secret lies in precise hydration control and gentle handling during shaping, ensuring every loaf turns out with professional-quality texture.
What sets this method apart is the focus on bulk fermentation timing and oven spring, which create that signature open crust without relying on steam tricks. You'll work with a slightly sticky dough that's easier to shape than high-hydration versions but still develops incredible structure.
The tangy flavor comes from proper fermentation, not shortcuts—meaning no bitter aftertaste or dense crumb.
By the final bake, you'll have a loaf with a golden, shatteringly crisp crust and a crumb so open it practically melts in your mouth. The tang balances the sweetness of the bread itself, making every slice satisfying.
This method works whether you're a beginner or refining your technique—just follow the timing and temperature cues.
The beauty of this recipe is its versatility: use it for sandwiches, toast, or French toast. The open crumb holds fillings beautifully while maintaining structure. Let's get started on mastering this classic technique that's both forgiving and impressive.
Ingredients for 75 hydration sourdough bread
Precision ingredients for a sourdough with professional-quality crust and crumb every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Active Sourdough Starter 🍞 | ½ cup | 100% hydration, bubbly and active |
| All-Purpose Flour 🌾 | 3 ½ cups | Bread flour preferred for structure |
| Unbleached White Flour 🌾 | ½ cup | For balanced texture and color |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal for accurate measurement |
| Water 💧 | 1 ½ cups | Filtered, room temperature (75°F) |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for crust development |
| Cornmeal 🌽 | ¼ cup | For dusting and scoring |
| Ice Water ❄️ | ¼ cup | For final dough adjustment |
The sourdough starter is non-negotiable here—it must be 100% hydration and actively bubbling. For consistent results, source your starter from a trusted baker or maintain your own. King Arthur or Bob's Red Mill flours are ideal for their protein content, but any high-quality all-purpose will work. The white flour blend creates that signature open crumb while the bread flour adds structure. Measure your flour by weight if possible for precision, but if using cups, spoon it gently into the measuring cup and level off—no packing! The Diamond Crystal kosher salt is essential; it dissolves completely and enhances fermentation without bitterness.
No sourdough starter? Instant yeast at half the amount can be substituted, but the flavor and texture will differ significantly. Running short on bread flour? Add 1 tbsp vital wheat gluten per cup of all-purpose flour to mimic its structure. For the water, room temperature is crucial—too hot kills yeast, too cold slows fermentation. The olive oil isn't just for flavor; it develops the crust's crispness during baking. If you prefer a different fat, melted butter at the same quantity works beautifully. The cornmeal should be fine-ground for even dusting—coarse varieties can clump. For scoring, a lame or sharp razor creates clean cuts that direct oven spring.
Store your starter in a glass jar with a loose lid in the fridge for up to 2 weeks. Refresh it weekly with equal parts flour and water. The final dough can be shaped and refrigerated overnight for improved flavor, covered with a damp towel. Baked loaves keep well at room temperature for 2 days wrapped in a cotton towel, or 1 week frozen in an airtight bag. For reheating, wrap the cooled loaf in foil and warm at 350°F for 10 minutes. The open crumb makes this bread perfect for French toast or avocado toast—just slice it fresh from the oven.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this recipe because it’s the only sourdough I’ll bake when I’m exhausted. Just toss the starter, flours, and water together—no punchy kneading, no overthinking—and let the dough do the work. That 75% hydration? It’s forgiving, stretchy, and rises like a dream.
- Tangy Crust, Soft Core: The crust gets this addictive golden crackle while the inside stays pillowy—thanks to that unbleached white flour blend. Honestly, the first time I sliced it, my roommate stole half before I could even grab a plate. That’s the mark of a winner.
- Meal Prep MVP: This bread stays fresh for days, so I bake one big batch on Sundays and use it for toast, sandwiches, or even croutons. Freeze slices for quick breakfasts, and the hydration keeps it from drying out. My lazy mornings thank me every time.
- Budget-Friendly Staple: All-purpose flour and a little salt? That’s it for the base. My starter’s the only “fancy” part, and it pays for itself in flavor. I make two loaves for the cost of one store-bought baguette—and it actually tastes homemade. (Yes, even on a Tuesday night.)
Step-by-step instructions for 75-Hydration sourdough bread
Mastering this dough requires precision and patience—each step builds the signature open crust and airy crumb.
Autolyse the Dough for Optimal Development
In a large mixing bowl, combine the 3.5 cups all-purpose flour and 0.5 cup unbleached white flour. Create a well in the center and add the 0.5 cup active sourdough starter. Gently mix with a wooden spoon until no dry flour remains—just until the starter is fully incorporated.
Add the 1.5 cups water and mix again until the dough comes together. Avoid overworking at this stage—you're creating an autolyse, which allows gluten to relax and hydrate properly. Cover the bowl with a damp towel and let it rest for 30 minutes. You'll notice the dough becomes smoother and more cohesive during this time.
Incorporate Salt and Olive Oil
After the autolyse, sprinkle the 1.5 teaspoons kosher salt evenly over the dough. Dimple the surface with your fingers to help the salt dissolve into the dough. Then add the 1 tablespoon olive oil and work it into the dough by hand, pressing and folding until fully incorporated.
This is where the dough begins to develop structure. Perform a series of stretch-and-folds every 30 minutes for 2 hours. To do this, wet your hands to prevent sticking, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat—this builds gluten strands that will give your bread its open crumb structure.
Bulk Fermentation at Controlled Temperature
After the final stretch-and-fold, let the dough rest for 10 minutes before performing one more set of folds. Cover the bowl again and allow bulk fermentation to proceed at 75°F for 4-6 hours, or until the dough has doubled in size and shows 75% overproof. You'll notice bubbles forming on the surface and along the sides of the bowl.
I use a digital thermometer to monitor the dough's temperature—ideal bulk fermentation occurs between 76-78°F. If your kitchen is cooler, place the bowl near a warm spot (like the oven with the light on). Poke the dough gently with a finger—it should spring back slowly but leave a slight indentation.
Shape and Final Proof
Lightly dust a clean surface with 0.25 cup cornmeal and turn out the dough. Gently shape it into a round boule by pulling the edges toward the center and tucking them underneath. Place the dough seam-side down in a well-floured banneton or bowl, cover with a damp towel, and refrigerate for 12-16 hours.
Cold fermentation slows yeast activity, allowing flavors to develop while maintaining structure. When ready to bake, turn the dough out onto a floured surface and shape it again briefly to tighten the surface. Dust generously with more cornmeal and let it rest for 10 minutes before scoring.
Bake for Open Crust and Tangy Crumb
Preheat your oven to 475°F with a Dutch oven inside for 45 minutes. Remove the Dutch oven and place the dough inside, covering it immediately. Bake for 20 minutes, then remove the lid and bake for an additional 20-25 minutes until the crust is deep golden brown and the internal temperature reaches 205-210°F.
Score the loaf diagonally with a razor blade before baking to control expansion. The steam from the Dutch oven creates that signature open crust, while the high finish develops color and flavor. Let the bread cool on a wire rack for at least 1 hour before slicing—this ensures clean cuts and prevents gumminess.
Pro Tips For Making 75 Hydration Sourdough Bread
- Weigh Your Flour Precisely: The 75% hydration ratio means every gram of flour counts—don’t eyeball it. I learned this after making a batch that was either too sticky or too dry, and the issue was always the flour. Use a kitchen scale and measure to the nearest gram, especially when mixing all-purpose and unbleached white flour.
- Stretch and Fold at 45-Minute Intervals: This isn’t a one-time stretch—do three sets of stretch and folds, spaced 45 minutes apart. The first few times, I rushed this and ended up with dense bread. The goal is to develop gluten gradually, not force it. If your dough feels too slack after the third set, let it rest 10 minutes before shaping.
- Use Room-Temp Ingredients: Cold starter or flour slows fermentation, and that’s a recipe for disappointment. Take your starter and water out of the fridge 12–24 hours ahead, and let your flours sit in the mixing bowl for 10 minutes before adding liquids. Trust me, your dough will thank you with better rise and flavor.
- Score Deeply Before Baking: A shallow slash won’t do—cut through the dough’s surface about ½ inch deep with a razor or sharp lame. I’ve seen too many loaves where the crust didn’t open properly because the score was too light. Angle the blade slightly for a cleaner break, and do it right before baking when the oven is at peak heat.
Dietary considerations for this recipe
Gluten-Free Adaptations
For a gluten-free version, replace the all-purpose and unbleached white flours with a 1:1 gluten-free bread flour blend like King Arthur Measure for Measure or Bob's Red Mill 1-to-1. Add ½ teaspoon xanthan gum to 1 cup of flour to mimic gluten’s structure.
The hydration may need adjustment—start with 70% and increase to 75% if the dough feels too stiff. 🌾
Low-FODMAP Options
To reduce fermentable carbs, swap the sourdough starter for ½ teaspoon instant yeast (like Saf-Instant) and omit the unbleached white flour. Use 100% gluten-free oat flour (certified) for the remaining 4 cups—it’s lower in FODMAPs than wheat.
Reduce bulk fermentation to 3-4 hours to prevent excess gas. Always test small batches first.
Vegan-Friendly Swaps
Replace the olive oil with 1 tablespoon melted vegan butter (like Miyoko’s) for richer flavor. For the sourdough starter, use a vegan-friendly culture (check labels for honey or dairy).
The egg wash (if used) can be skipped entirely—just brush the crust with water or plant-based milk before baking. The tang remains intact without animal products!
Lower Sodium Adjustments
Reduce the kosher salt to 1 teaspoon (Diamond Crystal) and boost flavor with 1 teaspoon nutritional yeast or ½ teaspoon garlic powder. For extra umami, add 1 tablespoon white miso paste to the dough during autolyse. Monitor closely—sourdough’s natural tang compensates for salt reduction beautifully.
Allergen-Free Storage
Store gluten-free or vegan versions in airtight containers with a paper towel to absorb moisture. Reheat at 300°F for 5-7 minutes to revive texture. Freeze for up to 2 months—thaw at room temperature for 1 hour before toasting.
The open crumb stays intact, but gluten-free loaves benefit from shorter storage (3-4 days max) to prevent staling.
Nutrition facts
Frequently asked questions
Why does this recipe use 75% hydration?
The 75% hydration creates the perfect balance between a workable dough and that signature open crumb. At this level, the dough is slightly sticky but not wet, making it easier to shape while still developing incredible gluten structure. Higher hydration (like 80%+) would make it too difficult for beginners, while lower hydration (below 70%) often results in a denser crumb. This sweet spot delivers both texture and tang without requiring advanced techniques.
Can I use this recipe without a sourdough starter?
Yes, but the flavor and texture will differ significantly. Replace the 0.5 cup starter with 0.5 teaspoon instant yeast (like Saf-Instant) and reduce bulk fermentation to 2-3 hours. The dough will rise faster but lack the complex tang. For best results, maintain your own starter—it takes just 5 days to create an active culture using flour and water.
How do I know when the dough is properly proofed?
Look for three key signs: the dough should have doubled in size, show 75% overproof (when poked gently, it springs back slowly but leaves a slight indentation), and have visible bubbles on the surface. Use a digital thermometer to confirm the dough temperature is between 76-78°F—this ensures optimal fermentation. Overproofing leads to a collapsed loaf, while underproofing results in a dense crumb.
Why does my crust look closed instead of open?
Closed crusts usually happen from one of three issues: insufficient steam during baking (try placing a metal tray of boiling water in the oven), underproofed dough (extend bulk fermentation), or scoring too late. Score your loaf just before baking with a sharp razor at a 45-degree angle, and ensure your Dutch oven is preheated for 45 minutes to trap steam. The open crust forms during the first 10 minutes of baking—don't remove the lid too early!
Can I bake this bread without a Dutch oven?
Yes, but you'll need to create steam another way. Place a metal bowl filled with boiling water on the oven floor, then bake the loaf on a preheated baking sheet. For extra crispness, brush the crust with water or olive oil before baking. Without a Dutch oven, the crust will be slightly less dramatic but still delicious. The key is maintaining high heat (475°F) and quick steam exposure.