Follow these steps to get your open crumb sourdough bread!

As a reference point, I live in a hot and humid country, and average room temperature is about 28-29C. I use cold water to mitigate this issue. Recipe 60g whole wheat flour 240g bread flour 12% protein 220g water (+10g to be added during salt) = 230g total 60g levain 6g salt Bake setting depends on your own oven. Here I baked the bread in a preheated dutch oven for a total of 40 minutes. The first 25 minutes, I baked at 250C, then I removed the lid and baked it at 210C for 15 minutes. My oven is rather hot, and you can see the bread is quite dark. So please adjust accordingly :-) If this is helpful to you, please come back for more :-) 0:00 Flour water levain 0:39 Salt 1:26 stretch and fold 3:02 Coil fold 5:12 Shaping 6:40 Stitching 7:24 Baked