OPEN CRUMB · ADVANCED
Open-Crumb Rustic Boule
A high-hydration showpiece with a lacy, wide-open crumb and blistered crust.
45 min
Prep
21h
Rest
45 min
Bake
1 loaf
Yield
Advanced
Difficulty
Total time: 22h
Ingredients
Steps
1
Autolyse for extensibility. ⏱ 1.5 hours
2
Develop dough with coil folds. ⏱ 2.5 hours
3
Bulk fermentation. ⏱ 2.5 hours
4
Shape with high tension. ⏱ 20 min
5
Cold proof and bake. ⏱ 16 hours
Step-by-step baking
1
Autolyse Mix flours with most of the water and rest for 1.5 hours to build extensibility. ⏱ 1.5 hours
2
Develop Add starter, salt and remaining water. Use coil folds every 30 min, 4–5 times. ⏱ 2.5 hours
3
Bulk Ferment at 24–26°C until risen 50–75% with a domed, jiggly surface. ⏱ 2.5 hours
4
Shape Shape with high tension but a gentle hand; rest seam-up in a floured banneton. ⏱ 20 minutes
5
Bake Chill 14–16 h. Bake in a screaming-hot Dutch oven: 20 min covered at 260°C, then 20–25 min open at 235°C. ⏱ 16 hours
Tips
🌡️ Dough Temp
Aim for 25°C for a balanced open structure; cooler dough equals tighter crumb.
💨 Steam
Keep the lid on for the first 20 min so the loaf can bloom fully.