75-Hydration Sourdough Bread Recipe: Crusty Crown With Open Crumb Magic

This 75-hydration sourdough bread recipe delivers the perfect balance of crispy crust and open, airy crumb—no shortcuts, just authentic artisanal results. The magic lies in the 75% hydration, which creates that signature shatteringly crisp exterior while maintaining a tender, chewy interior.

I perfected this formula after years of experimenting with different hydration levels, and it consistently produces a loaf that rivals bakery-quality bread.

The process begins with a simple mix of flour, water, and active starter, but the real transformation happens during the 12-hour bulk fermentation and careful shaping. This recipe avoids overcomplicating the method while ensuring you achieve that coveted open crumb structure and deep flavor.

The key is patience—letting the dough develop slowly at room temperature before a final proof in the fridge.

By the time it emerges from the oven, you'll have a loaf with a deep golden crust that snaps satisfyingly and an interior filled with irregular holes and tender crumb.

The aroma alone will have everyone gathering around your kitchen, and each slice will reveal the perfect balance of crispy, chewy, and airy textures. This is bread that's worth the wait.

Whether you're a seasoned baker or new to sourdough, this recipe delivers professional results with straightforward techniques. The only equipment you'll need is a Dutch oven for baking, and the process can be adapted to fit your schedule. Let's get started on creating your perfect loaf.

Ingredients for 75 hydration sourdough bread

Flour, water, and patience create this legendary 75% hydration sourdough loaf with bakery-quality crumb.

The flours are non-negotiable here. King Arthur unbleached and Cape Fear bread flour from the bulk bins at Whole Foods give you that perfect balance of structure and extensibility. Your starter should be at its peak—100% hydration, bubbly, and just past its prime (that's when it's most flavorful). For the rye flour, Bob's Red Mill is my go-to—it adds just enough depth without overpowering. The Diamond Crystal kosher salt375ml is critical for that 75% hydration magic.

No bread flour? Add 1 tbsp vital wheat gluten per cup of all-purpose flour to mimic its strength. Short on honey? Maple syrup works 1:1, though it may darken the crust slightly. The yeast is truly optional—this recipe relies on your starter's power, but a pinch of instant yeast can help if you're in a hurry (though I don't recommend it for authentic flavor). For the olive oil, California avocado oil works beautifully too—just avoid anything with a strong flavor. And if you're feeling fancy, add 1 tsp malt powder to the dough for even deeper caramelization during baking.

Your starter should be stored in a clean glass jar with a loose lid in the fridge—it'll keep for weeks this way. The mixed dough can be refrigerated for up to 24 hours before shaping if you need to interrupt fermentation. For long-term storage, freeze shaped loaves before baking—just thaw overnight at room temperature before finishing in the oven. The finished loaf stays fresh for 3-4 days at room temperature, wrapped in a cotton towel inside a paper bag. Toasting slices revitalizes them perfectly.

Step-by-step instructions for 75-Hydration sourdough bread

This dough delivers that coveted open crumb and shatteringly crisp crust—let's build it properly.

In a large mixing bowl, combine the 500 g unbleached all-purpose flour and 250 g bread flour—this blend gives us both structure and gluten development. Add the 375 ml filtered water at room temperature and mix just until no dry bits remain. The dough will look shaggy and sticky, which is perfect for hydration.

Let the autolyse rest for 30 minutes covered with a damp towel. This initial hydration period allows the flour to fully absorb the water and begin gluten development without the constraints of salt or yeast. You'll notice the dough gradually soften and become more cohesive—this is the foundation of our open crumb structure.

After the autolyse, add the 125 g active sourdough starter (should be bubbly and active) and the 7 g kosher salt to the bowl. Sprinkle in the 25 g rye flour and 0.25 tsp instant yeast, then perform a series of stretch-and-folds every 30 minutes for 2 hours. This builds gluten strength while maintaining the dough's extensibility.

During the final fold, add the 1 tbsp extra-virgin olive oil—this improves oven spring and creates a tender crumb. After the last fold, let the dough rest for 30 minutes at room temperature. It should now feel smooth, elastic, and slightly tacky but not sticky to the touch.

Transfer the dough to a lightly oiled bowl, cover with a damp towel, and ferment at 75°F (24°C) for 4-6 hours until it has nearly doubled in volume and shows good activity at the surface. I look for about 70-80% rise—this ensures proper oven spring while maintaining structure. The dough should pass the "poke test": when you gently press a finger into it, the indentation should slowly spring back.

After bulk fermentation, perform a final shape by gently degassing the dough, then folding and rounding it into a tight boule. Place it seam-side up in a banneton (or a bowl lined with a floured towel) and refrigerate for 12-16 hours for cold proofing. This slow fermentation develops complex flavors and improves crumb structure.

Preheat your Dutch oven with lid in a 475°F (245°C) oven for 45 minutes. Meanwhile, turn the dough out onto parchment paper, score the top with a razor blade (cut about ½ inch deep), and brush with 1 tsp honey dissolved in water for a golden crust. Transfer the dough (with parchment) into the hot Dutch oven.

Bake covered for 20 minutes, then remove the lid and bake for another 20-25 minutes until the internal temperature reaches 205-210°F (96-99°C). The bread should have a deep golden crust with a hollow sound when tapped on the bottom. Let it cool completely on a wire rack before slicing—this prevents a gummy crumb.

Storing and reheating this recipe

Room-Temp Storage

Your freshly baked loaf stays fresh for 3-4 days at room temperature when wrapped properly. I always use a clean cotton towel (like Linen by the Yard) inside a paper bag—this traps moisture while allowing airflow.

Store it in a cool, dark place like your pantry, not the fridge. The key is to avoid plastic bags, which create condensation and make the bread soggy. 🌾

Refrigerator Revival

If you need to extend freshness beyond 4 days, refrigerate the loaf wrapped in the same cotton towel setup. The cold slows staling, but the texture becomes slightly denser.

To revive, wrap the cold loaf in a dry towel and warm it in a 350°F (175°C) oven for 5-10 minutes. This restores some of that fresh-baked aroma and chewiness.

Freezer Preservation

For long-term storage, freeze your loaf after it's completely cooled. Wrap tightly in plastic wrap, then place inside a ziplock freezer bag with all air removed. Label with the date—it'll keep for up to 3 months without losing quality.

When ready to eat, thaw overnight at room temperature, then warm in a 300°F (150°C) oven for 10 minutes to restore texture.

Reheating Secrets

For the best results, reheat slices in a toaster or toaster oven until golden brown—this recreates that satisfying crunch. If using a regular oven, place slices on a baking sheet at 350°F (175°C) for 3-5 minutes.

Avoid microwaving unless absolutely necessary, as it creates a gummy texture. For extra flavor, brush slices with a little melted butter before toasting.

Reviving Stale Bread

Even if your loaf has gone stale, don't toss it! Slice the bread and toast it in a skillet over medium heat with a pat of butter until crispy. The Maillard reaction will bring back some of that fresh-baked flavor.

For a more dramatic transformation, try making croûtons or breadcrumbs—both are perfect for soups, salads, or meatball coatings. 💡

Frequently asked questions