65% Hydration Sourdough Bread Recipe: Artisan Crust With Open Crumb Magic

This 65% hydration sourdough bread recipe delivers the perfect balance of crispy crust and airy, open crumb—just like artisanal bakeries achieve. The higher hydration creates a lighter texture and longer shelf life, while the natural fermentation develops deep, complex flavors.

I’ve refined this recipe over years of baking, ensuring reliable results even for beginners.

The secret lies in precise hydration control and patient fermentation. With a 65% water-to-flour ratio, the dough becomes sticky but manageable, requiring gentle handling to avoid tearing.

Bulk fermentation at room temperature (about 4-6 hours) allows the gluten to relax and flavors to develop fully, while a final proof in the fridge overnight enhances crust color and texture.

By the time it emerges from the oven, you’ll have a loaf with a golden, crackly crust and an open, shatteringly tender crumb—ideal for sandwiches, toast, or serving alongside soups. The recipe includes troubleshooting tips for common issues like overproofing or dense crumb, so you can bake with confidence.

Perfect for daily bread or special occasions, this recipe scales easily and rewards practice. Let’s get started on your first perfect loaf.

Ingredients for 65 hydration sourdough bread

The perfect balance of flour, hydration, and time creates this artisan sourdough masterpiece.

The flour is non-negotiable here—King Arthur or Caputo Tipo 00 if you want to splurge, but high-protein all-purpose works beautifully for beginners. Your starter should be peaked and bubbly, with a tangy aroma—if it smells like vinegar, feed it one more time. The 65% hydration means this dough will be sticky but not unmanageable; keep a spray bottle of water nearby for wet hands. For the yeast, Saf-Instant dissolves instantly, but if you're using active dry, make sure it's proofed in warm water first. The olive oil isn't just for flavor—it helps with dough handling and scoring later.

No active starter? Use 1 tbsp of store-bought sourdough discard plus 1 tbsp flour and 1 tbsp water to jumpstart your fermentation. Short on time? Add the optional yeast, but expect a slightly less tangy flavor. For the water, filtered or dechlorinated is ideal—chlorine can inhibit fermentation. If your dough feels too slack after bulk fermentation, add 1 tbsp more flour at the stretch-and-fold stage. The cornmeal and semolina? Bob's Red Mill is my go-to—they're finely milled and don't clump. For scoring, a lamé or razor blade gives the cleanest cuts, but a sharp knife works in a pinch.

This dough is a patient's game—bulk fermentation at 72°F for 4-6 hours, then overnight in the fridge. The cold slows fermentation, developing deeper flavors and a better crust. Shape your loaf 24 hours before baking for maximum flavor. Once baked, let it cool completely on a wire rack—at least 2 hours—to prevent gummy crumb. Store wrapped in a cotton towel at room temperature for 3-4 days, or freeze for up to 3 months. The crust gets crunchier as it stales, so embrace it—it's part of the magic!

Step-by-step instructions for 65% hydration sourdough bread

This method delivers that coveted open crumb and crispy crust—every time. Let's bake bread with professional results.

In a large mixing bowl, combine the 500 g unbleached all-purpose flour with the 160 g active sourdough starter. Make a well in the center and add the 325 g water at room temperature. Sprinkle the 10 g kosher salt over the well and the 0.5 tsp instant-release yeast if using.

Using a dough whisk or your hands, gently incorporate the ingredients until a shaggy dough forms. Here's the thing—don't overmix yet. The goal is to create a loose, sticky dough that captures all the hydration. The gluten will develop during the autolyse phase. Add the 1 tbsp extra-virgin olive oil last and mix until fully incorporated. The dough should be tacky but not dry.

Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes. This autolyse phase allows the flour to fully hydrate and begins gluten development. You'll notice the dough becomes more elastic and cohesive during this time.

After the rest, perform a series of stretch-and-folds every 30 minutes for 2 hours total. Wet your hands with ice water and gently stretch one side of the dough toward you while folding it over. Rotate the bowl and repeat. This builds strong gluten structure without overworking the dough. The dough should become smoother and more elastic with each fold—this is your signal that gluten is developing properly.

Shape the dough into a loose round and place it seam-side up in a lightly oiled bowl. Cover with the damp towel and let it ferment at room temperature (70-75°F) for 4-6 hours, depending on your starter's activity. Here's where the magic happens—the dough should nearly double in size and show significant activity with bubbles forming on the surface.

Check for readiness by performing the "poke test": gently press two fingers into the dough. If it springs back slowly (not immediately) and leaves a slight indentation, it's ready. If it springs back quickly, give it more time. The ideal dough should feel soft, slightly sticky, and have good volume. This is when you'll achieve that perfect open crumb structure we're after.

Turn the dough onto a lightly floured surface and pre-shape it into a round. Let it rest for 20 minutes, then shape it more tightly into a boule. Place it seam-side down on a piece of parchment paper dusted with 0.25 cup cornmeal. Cover loosely and refrigerate for 12-16 hours. This cold proofing develops complex flavors and improves oven spring.

During this time, the dough will develop a thin skin. When ready to bake, turn the dough out onto a floured surface and shape it into your final boule or batard. Dust the surface with 1 tbsp semolina flour for that beautiful crust enhancement. The dough should feel firm but still slightly tacky—this is perfect for scoring.

Preheat your oven to 450°F with a Dutch oven inside for 45 minutes. Remove the Dutch oven and place the shaped dough inside. Immediately pour 1 cup ice water into the bottom of the Dutch oven to create steam. Bake covered for 20 minutes, then remove the lid and bake for an additional 20-25 minutes until the internal temperature reaches 205-210°F and the crust is deep golden brown.

Here's the moment that matters: score the dough before baking if you haven't already, using a razor blade or sharp lame. This prevents uncontrolled bursting and creates those beautiful, even ears. The steam ensures a crisp crust while maintaining a moist interior. Let the bread cool on a wire rack for at least 1 hour before slicing—this prevents a gummy crumb and allows the gluten to fully relax.

Dietary considerations for this recipe

Gluten-Free Adaptations

For a gluten-free version, replace the 500 g all-purpose flour with a 1:1 gluten-free flour blend like King Arthur Measure for Measure. Add 1 extra tablespoon of xanthan gum to mimic gluten's structure.

Keep hydration at 65% but expect a denser crumb—this dough needs 10% less water to prevent stickiness. Proofing times may extend by 1-2 hours due to slower fermentation. 🌾

Low-Carb/Keto Options

Transform this into a keto-friendly loaf by swapping flour for almond flour (use 300 g) and coconut flour (use 100 g). Reduce water to 150 g (35% hydration) and add 1 extra egg for binding.

Skip the yeast—rely solely on your 160 g sourdough starter for fermentation. Bake at 325°F for 40 minutes to prevent burning. The result? A dense, nutty loaf with 8g net carbs per slice.

Allergen-Friendly Swaps

For nut-free keto bread, use sunflower seed flour (replace almond flour 1:1) and psyllium husk powder (1 tbsp) to improve texture. If avoiding dairy, ensure your extra-virgin olive oil is certified dairy-free.

For egg-free versions, replace the egg with 1 tbsp ground flaxseed + 3 tbsp water (let sit for 5 minutes to gel). Always check labels—some gluten-free blends contain trace amounts of soy or dairy.

Vegan Considerations

Make this vegan by omitting the 0.5 tsp yeast (unless using vegan yeast) and using nutritional yeast (1 tbsp) for flavor. Replace the 1 tbsp olive oil with 1 tbsp melted coconut oil or avocado oil.

For binding, add 1 tbsp ground flaxseed mixed with 3 tbsp water. Fermentation times may increase by 30-60 minutes—monitor closely using the poke test. The crust will be slightly less crisp but equally flavorful. ✨

Sugar-Free Adjustments

This recipe is naturally sugar-free, but if you're avoiding all fermentable carbs, reduce the 160 g starter to 100 g and extend bulk fermentation to 8-10 hours. For a lighter crumb, add 1 tsp apple cider vinegar to the water—this enhances gluten development without sugar.

The bread will have a slightly tangier flavor but maintains the same open crumb structure. Store in an airtight container with a silica gel packet to prevent staling.

Frequently asked questions