900g Sourdough Bread Recipe: Artisan Crust With Open Crumb Magic

This 900g sourdough bread recipe delivers restaurant-quality results with an artisanal crust and signature open crumb structure. The secret lies in precise fermentation techniques that develop flavor and texture over time—no shortcuts, just patience and attention to detail.

Whether you're a beginner or experienced baker, this method produces a loaf with crispy edges and a tender, airy interior that's impossible to resist.

Starting with an active sourdough starter, you'll mix a dough with 75% hydration—just enough moisture to create an open crumb without making the bread too sticky.

The dough undergoes a bulk fermentation of 4-6 hours, followed by shaping and a final proof of 1-2 hours, ensuring optimal rise and flavor development.

Baking in a Dutch oven traps steam for that coveted crust, while the open crumb structure forms naturally as the dough relaxes during proofing.

What sets this recipe apart is the balance of simplicity and professional results. You'll need just five core ingredients—flour, water, salt, and your starter—along with a few essential tools like a scale, mixing bowl, and Dutch oven.

The process may take 12-16 hours total, but the hands-off time makes it manageable for any schedule. The reward? A loaf with a deep, crusty exterior and an interior filled with irregular, airy holes that melt in your mouth.

Perfect for sandwiches, toast, or serving alongside soups, this sourdough becomes even better as it stales—ideal for baking fresh and enjoying over several days. Let's get started on creating your own artisan loaf.

Ingredients for 900g sourdough bread

Five core ingredients transform into a loaf with crispy edges and open crumb magic.

The flour blend is where the magic happens. King Arthur Bread Flour or Cape Cod Mills are my go-tos for that signature open crumb—high protein creates structure while all-purpose flour adds tenderness. Your sourdough starter should be active and bubbly—if it's sluggish, feed it 12 hours before baking. Water quality matters too: filtered or spring water avoids mineral interference. For the salt, Maldon flaky sea salt adds visual drama to the crust, but any fine grain kosher salt works. The olive oil isn't just for flavor—it helps develop gluten during the long fermentation.

No bread flour? All-purpose plus 1 tbsp vital wheat gluten gets you close. Starter too weak? Mix in 0.5g instant yeast for backup rise. Can't find cornmeal? Semolina or rice flour works for dusting. The Dutch oven is non-negotiable—Le Creuset or Lodge brands handle the heat best. If you're short on time, reduce bulk fermentation to 3 hours with a pinch more yeast, but expect a slightly denser crumb. For extra flavor, add 1 tsp honey or 1 tbsp malt powder to the dough (though this recipe relies on fermentation for sweetness).

Freshly mixed dough keeps 24 hours in the fridge—perfect for overnight fermentation. Shape the loaf 30 minutes before final proof to allow it to relax. For best results, bake within 8 hours of mixing. Stored properly, this bread stays fresh 5-7 days at room temperature. Wrap tightly in a beeswax wrap or cotton towel to maintain moisture. Freeze any extras for up to 3 months—thaw at room temperature before toasting.

Step-by-step instructions for artisan sourdough bread

Here's how to transform your starter into a loaf with a crackling crust and open, airy crumb.

In a large mixing bowl, combine the 600 g bread flour and 100 g unbleached all-purpose flour. Add the 450 ml water and mix with your hands or a dough whisk until no dry bits remain. The dough will look shaggy at this stage, but that's perfect—this is called an autolyse, and it allows gluten to relax and develop more evenly later.

Cover the bowl with a damp towel and let the dough rest for 30 minutes. You'll notice the dough becomes smoother and more cohesive as the flour absorbs the water. This resting period also helps prevent overworking the dough later, which can make the bread tough. The goal is to create a dough with excellent extensibility for that signature open crumb structure.

After the autolyse, add the 200 g active sourdough starter and the 10 g sea salt to the dough. Dimple the dough with your fingers to incorporate these ingredients, then add the 1 tbsp olive oil. The oil adds richness and helps create a tender crumb while preventing excessive gluten formation.

Now perform a series of stretch-and-folds every 30 minutes for 2 hours. To do this, wet your hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat. You're building gluten and creating surface tension that will give your bread its structure. After each set, let the dough rest covered for 30 minutes before repeating. The dough should become smoother and more elastic with each fold.

After the final stretch-and-fold, let the dough undergo bulk fermentation at room temperature (22-24°C/72-75°F) for 4-6 hours, or until it has nearly doubled in size and shows 50-75% increase in volume. The dough should look puffy and jiggly when gently shaken. If using the 0.5 g instant yeast as a backup, add it now along with the starter.

Here's the key: the dough should pass the "poke test". Gently press your finger into the dough—it should spring back slowly (about 1-2 seconds) rather than immediately. This indicates proper fermentation. If the dough springs back quickly, it needs more time. If it doesn't spring back at all, it's overproofed. Temperature is critical—warmer rooms will speed fermentation, while cooler rooms will slow it down.

Lightly dust a surface with the 1 tbsp cornmeal and turn out the dough. Shape it into a tight boule by pulling the edges toward the center and tucking them under. The surface should be smooth with no cracks. Place the shaped dough seam-side up in a floured proofing basket or bowl.

Cover and let it proof at room temperature for 1-2 hours, or until it has risen by 50-75%. The dough should look domed and feel firm to the touch. Preheat your oven to 250°C (480°F) with a Dutch oven inside for 45 minutes. This creates the ideal steam environment for oven spring. Transfer the dough to a parchment-lined baking sheet, then carefully slide it (with parchment) into the hot Dutch oven.

Bake covered for 20 minutes, then remove the lid and bake uncovered for another 20-25 minutes until the internal temperature reaches 95°C (203°F). The bread should have a deep golden brown crust with a hollow sound when tapped on the bottom. If the top browns too quickly, tent loosely with foil.

Let the bread cool on a wire rack for at least 1 hour before slicing. This resting period allows the crumb to set properly and prevents a gummy interior. The crust should be crisp and shatterable, while the crumb should be open and airy with visible holes. Each slice should reveal the beautiful structure you've worked so hard to create—proof that proper fermentation and baking technique have paid off.

Creative variations of 900g sourdough bread

Herb-Infused Variations

Add 1 tbsp fresh rosemary or thyme to the dough during the autolyse stage for an aromatic twist. I like using Penzeys Spices for dried herbs—just 1 tsp blends beautifully.

For a Mediterranean touch, mix in 1 tbsp finely chopped Kalamata olives after shaping. These additions enhance flavor without altering texture. 🌿

Seeded & Whole Grain

Replace 100g of bread flour with whole wheat flour or rye flour for a nuttier profile. Add 2 tbsp mixed seeds (sunflower, pumpkin, sesame) during the final proof.

I recommend Bob's Red Mill seeds—they toast beautifully in the oven. For a rustic look, sprinkle 1 tsp poppy seeds on top before baking. 🌾

Sweet & Sticky

Transform your sourdough into a sweet loaf by adding 2 tbsp honey or maple syrup to the dough. For extra richness, fold in 50g chopped dried fruit (cranberries, apricots) during shaping.

Brush the baked loaf with 1 tbsp melted butter mixed with 1 tsp cinnamon for a breakfast-friendly version. Perfect for French toast! 🍯

Savory Add-Ins

Create a cheesy loaf by mixing in 50g shredded Gruyère or Parmesan during the final proof. For a smoky flavor, add 1 tsp smoked paprika to the dough.

I also love adding 2 tbsp chopped sun-dried tomatoes for a burst of umami. These variations work best with the 75% hydration formula to balance moisture. 🧀

Global Twists

Make a ciabatta-style loaf by shaping into an oval and stretching the dough thin before proofing. For a Focaccia-inspired version, press the dough into a pan, dimple with fingers, and drizzle with 2 tbsp olive oil before baking.

Try a Japanese milk bread adaptation by adding 2 tbsp milk powder and shaping into a round loaf. 🌍

Frequently asked questions