Bought the ebook. I’m at the bench rest. I should have watched the video again…book says bench rest covered with a towel. Video says uncovered. So I pulled the towel off with 10 minutes to go. Why the change? What’s the difference? Newer to this and I am still rather uptight. Haha
I want you to know that I have finally achieved a loaf I am proud of. I have experimented many times, trying several recipes from different bakers but yours gave me the best results ever! Thank you so much for your very helpful instructions.
I grew my own starter during lockdown and have been baking sourdough every since, with the occasional ear and fair spring - but more by luck than judgement. The first time I used your recipe, with 7 hours of fridge proofing, I got both ear AND great oven spring! I've chucked out my other recipes. Yours is the one I'm using from now on! Thank you for demystifying the process.
So glad I found you on UA-cam! I've been baking sourdough for almost 2 yrs now and always trying to find good sourdough videos on here....I like that you get straight to the point, plain and simple and make it easy to understand and do! Thanks for sharing!
I'm new to sourdough making and I've tried a few different recipes so far. They've all been very acceptable, looked great, satisfying, but still seemed a little dense and "amateur" compared to what I was going for. This recipe and method nailed it! Pillowy, airy, moist, true bakery quality. I don't need to poke around for other recipes as long as this one keeps giving me the same result. Thank you!
Thanks for your videos! You make the process so eazy! Before I found your site, I had so much anxiety to even start trying to make sour dough bread! It has taken me five months to even get the nerve to start. I have now made about 6 loaves of sour dough. I’m enjoying the process and the bread! Yumyum! Again, Thanks Grant for your encouragement!
This exactly the method I follow usually with high hydration. 80% is my convenient percentage to work with. You do have a very nice ear. Thanks as always Grant.
best tutorial. I started baking sourdough this spring but this video nailed it. and! so so so many put their bread in the fridge stight after shaping it. but for me, after watching this video, letting it warm-bulk for a few hours made a ton of difference.
Thank you for the straightforward approach with clear and concise instructions. Began your starter recipe yesterday. Looking forward to trying this Sourdough recipe once it's ready to use!
Love your videos, so straightforward 👍I have had great success with your help; it’s been 20 plus years since immersing myself into the SD world. Thank you !
used this recipe for my very first ever sourdough bread. it was soooooo yummy. highly recommended! it didn't rise like yours but i think my starter wasn't at it's peak. it was flat on top but not fallen yet. it had lost the roundness to the top. And i didn't make the very final roll very tight.. But it still rose a lot, just not like yours. I ate nearly half the loaf within the last 5 hours. Thank you for sharing!
Have to agree with Ola Anderson…this is the best tutorial I’ve seen. This was my third attempt at making sourdough bread and it’s the first one that worked for me.
Very nice recipe and great looking bread. This is the way I do mine no discard of starter no autolyse just all the ingredients at once . I have been making natural levain bread for 35 years that way . Beautiful video 😢.
Great bread. Have had great success with this. I like to add sesame seeds to the top of the loaf before retard in fridge. After shaping, I spray top of loaf with water, then sprinkle sesame seeds on top, or in bottom of my Boule. They don’t fall off!
I soak a super 7 seed combo in boiling water (so they don’t steal any hydration) and include them inside the loaf. Then I pour some of the dry seeds on a plate. After I shape the loaf Just before putting it in banneton, roll the top of the loaf around on the plate. It’s now seed covered and ready to drop into the banneton. The toasted flavor of the dry ones on top is just the best. I also crush nuts and do the same thing sometimes. Very nice additions.
Thank you for all your great videos! This recipe may be sensitive to the exact flour used. Usually my sourdoughs are successful, but with this one, the dough was too wet for the pre-shape. I couldn't get it to build any surface tension, so it did not keep shape while resting and flattened out. If I try this one again I'll adjust the water/flour ratio and/or try autolysing. But first I'll be making your bagels and cinnamon raisin bread. 😋
Gotta thank and congratulate you on an awesome recipe and great methodology. I've tried many recipes and have been cooking SD a while . I got the best oven spring with this one and la ovely crumb. Holes not as big as yours ( I use Italian Manitoba flour) but overall one of the best loaves I've ever baked. Think I'll make this my go to recipe. Will buy your ebook too. Thanks again. A big hello from Sydney Australia. Ps love your final shape method.
going to try this one today and bake in the morning. Looks simple enough and my husband will only eat the white bread version of sourdough while I only eat the wheat version. Should be perfect for him. Thank you for the great video instructions.
Really you kept it easy and first time since I follow sourdough videos’s I understand the equation with you , thanks , means 70% hydration for 500 g flower need 150g starter and 350g ?
Thanks for this, I only just used my young started and know it's good to go for bread making (made a focaccia and it's perfect). Just too much info out there, this is one of the simplest videos but most educational so I appreciate it ❤
I can’t wait to try this! I just made a couple of loaves and they turned out great and I am now ready to move on to adding some fun ingredients like rosemary, or some sort of cheese. If I’m going to do this when would I add the fun flavors?
Your sour dough starter is the most sensible I’ve seen yet! Also, followed your recipe step by step but adjusted a little bit cuz I wanted more whole wheat flour. The dough was a little wetter but didn’t have King Arthur brand. However, it turned out great, even had oven spring; Crusty on the outside, soft on the inside. I’m very pleased. Thank you for sharing your recipe!!
I just baked my first sourdough EVER and it looks beautiful! Can’t wait to cut it to see the crumb. I am not concerned about the crumb though. I honestly think huge air pockets are overrated lol
Wow just finished baking with this recipe! Worked great for me after 10+ epic failures (like dense slightly gummy crumb)! I used a very fine flour so wetter than I wanted but was able to sprinkle on some flour to help with that. No banneton yet but soon. Will try Caputo flour and have a banneton for the next time. Thanks this was awesome!
I've tried your good sourdough recipe, and now I moved on to this as it's a little higher hydration. I did increase everything by 30% just to have a moderately larger loaf. Did the third gluten exercise but I switched to coil fold for that. This really is a one stop shop video! I was pleased with ratios and your shaping methods so everything I need is within this video, no need to combine multiple videos. Thanks again!
I noticed it too. I decided to put 2 cookie sheets together and place underneath. It worked Great! It kept the bread from burning on the bottom. Turned out beautiful!!!❤
I've been prepping for this loaf for about two weeks. Left my poor starter abandoned for a full year in my fridge. Took that long to bring ole "Patch" back. Now he's just as strong as ever, nearly tripling in about 3 hours. I've used this recipe exactly as indicated, with the addition of a 1 hour in the banneton pre-fridge proof on the counter. Then it's going in the fridge overnight to be baked tomorrow. I'll follow up and let you guys know how it has turned out. First loaf of the season!
It came out just about perfect! Very decent oven spring and a beautiful ear. Smells amazing! Cooling on a wire rack now. Can hardly wait to try it! This was pretty much the easiest sourdough recipe I've ever tried. It shall be my go-to from now on. Thanks Grant! Looking forward to seeing the crumb on this bad boy. Wish we could post pictures! @@GrantBakes
@@GrantBakes well, I've tried this same method after my initial success 3 more times. And each time I have had almost NO over spring at all : ( Super frustrating as it takes 2 days to make. Ugh. My starter is super active and the loaf feels absolutely perfect before I put it in. I'll try one more time. But after that, I might just be done with sourdough. It's just too unpredictable and takes too long and is devastatingly disappointing to remove that Dutch oven lid to see this pathetic, non-puffed thing in there : (((
@@scottyplug Definitely keep pushing through the frustration, it can be done! Have you given a lower hydration recipe a try? You might consider my recipe in the video called “A Sourdough Masterclass for Home Bakers.” It’s a much more manageable dough that people have good experiences with.
Hi Grant! Love all your videos n Bought your ebook. Just an impt qn- what was your reason for not using coil fold, not even in this high hydration recipe. Love all your tips esp baking cold n those bum tension tips…. it works!!!!
I have made # of loaves using a different recipe (not yours) and didn’t have amazing results 3:28 . Whelp! I used your recipe, an oval banneton & a littonware Dutch oven and BOOM!!! I made literally the best loaf ever. THANK YOU!!!!
Thnx Grant for all your instruction here. Fyi, though. In this video, you originally say 500g of flour then and going through the step by step adds, you say add 50 of whole wheat and then add 400g of bread flour. This was already a wet dough so might be good to check. Ty for great videos!
Hello Grant good afternoon. Thank you very much for teaching us this simple method to make a good loaf of bread, I have seen your videos and the truth is that I was impressed by how extraordinary those loaves are in a hot or cold oven... spectacular. Well I want to ask you some questions. I have a very strong rye sourdough starter, but as I explained bellow for some reason the bread doesn't come right. First of all, the flour that you use, what degree of protein does it have, is it strong flour? Or MP (common) flour? Then I would like to know if by giving it a fermentation of more than 24 hours, the pieces do not over ferment? o this makes the bread taste better. That is to say, what I ask you if by having it in the refrigerator for 24 or 36 hours it does not go beyond fermentation? I have made bread but I still can't get the ear, like your breads, I don't know if it's the flour, or the fermentation since I follow the steps as you explain, but for some reason I can't get the ear, and let me tell you that my oven cooks well since it rises up to 550 degrees in that sense there are no problems, but perhaps it is the flour that does not maintain its gluten., at the time that I bake it. The bread comes out spongy, but without that particular ear like the ones you make. Well, I don't bother you anymore, only if you can get me out of these doubts to maybe correct what I'm doing wrong. And I tell you that I use the same amounts that you give in your recipe., without changing anything. Well, thanks for your kind attention and greetings from California. Blessings.
Thanks for the recipe and process. Will try it tomorrow. I also have a stiff starter ( Pasta Madre) that I love. Can I substitute the liquid starter with the stiff one & if so how much stiff starter should I use with any changes to water or flour? Many Thanks.
Hello, I like your no nonsense style. Please, can you tell me where to find the amazingly good looking Duch Oven that you use? Its brand name, and whether one can order it online. Thank you so much.
great easy to follow recipe, thanks. i've always wondered though, why cant we just go directly from bulk fermentation to the oval preshaping. why is important to shape into a ball first. thank you
The preshape step helps the dough hold it's shape better. But it's not entirely necessary for a single loaf. It is really more important when making multiple loaves, since you need to divide the dough. Shaping them into a ball first helps them all look uniform before the final shaping.
How would autolyse before adding starter affect the bread? Did you skip because not necessary or to save time or something else? Love the video and will be using this method on my next bake. Much appreciated!!
@grantbakes I have a similar question. I want to bake 2 loaves. Could I just double everything and do my stretch and folds in one bowl and then divide before they start bulk fermentation? Or if not, when should I divide? I made this recipe once before and it came out awesome so I’d like to bake 2 and freeze one for later. Your videos and recipes are top notch! Some of the best I’ve seen on UA-cam! I’ve made several of your recipes and we absolutely love your cheddar jalapeño recipe! Thanks for sharing Grant!!
Grant... I've been baking this 2x a week for a month. What a great recipe... any tips on turning this into a choclate sourdough loaf? Was considering adding 50g cocoa powder and 50g sugar plus chocolate chips... based this on a few other recipes I've seen posted.
Hi Grant, i have used this recipe a few times now but as i baked another last this morning, the sough spread out beyond recognition. :( ?Can you help me out and tell me what i was doing wrong? i had made this a time or two in the beginning and it came out nice. I followed your recipe to the T
I'm trying this for the first time- my dough looked pretty good at first but now its pretty wet and sloppy- it's in the bench rest stage- then I will shape it and see what happens- did I maybe let it bulk ferment too long and that caused the wetness maybe?
Get 18 more straightforward sourdough recipes in my ebook, No-Nonsense Sourdough: GrantBakes.com/ebook
Bought the ebook. I’m at the bench rest. I should have watched the video again…book says bench rest covered with a towel. Video says uncovered. So I pulled the towel off with 10 minutes to go. Why the change? What’s the difference?
Newer to this and I am still rather uptight. Haha
What's the goal of high hydration dough when it makes it so difficult to work with.?
This might be the best bread making tutorial I’ve seen.
Minimal equipment, no background music, no nonsense.. love it
Thanks so much 😊
Yeah! Not complicated at all!
I agree !👍🏼
I want you to know that I have finally achieved a loaf I am proud of. I have experimented many times, trying several recipes from different bakers but yours gave me the best results ever! Thank you so much for your very helpful instructions.
I have never seen such a simple explanation in my 12 years of making sourdough. I am calling this “AMERICAN Sourdough”. Thank you!
I grew my own starter during lockdown and have been baking sourdough every since, with the occasional ear and fair spring - but more by luck than judgement. The first time I used your recipe, with 7 hours of fridge proofing, I got both ear AND great oven spring! I've chucked out my other recipes. Yours is the one I'm using from now on! Thank you for demystifying the process.
So glad I found you on UA-cam! I've been baking sourdough for almost 2 yrs now and always trying to find good sourdough videos on here....I like that you get straight to the point, plain and simple and make it easy to understand and do! Thanks for sharing!
I'm new to sourdough making and I've tried a few different recipes so far. They've all been very acceptable, looked great, satisfying, but still seemed a little dense and "amateur" compared to what I was going for. This recipe and method nailed it! Pillowy, airy, moist, true bakery quality. I don't need to poke around for other recipes as long as this one keeps giving me the same result. Thank you!
Thanks for your videos! You make the process so eazy! Before I found your site, I had so much anxiety to even start trying to make sour dough bread! It has taken me five months to even get the nerve to start. I have now made about 6 loaves of sour dough. I’m enjoying the process and the bread! Yumyum! Again, Thanks Grant for your encouragement!
No fuss! Definitely needed this advice for times when my schedule is tight. Well done!
This exactly the method I follow usually with high hydration. 80% is my convenient percentage to work with. You do have a very nice ear. Thanks as always Grant.
Thanks for the comment, Ra'ed! Keep up the baking :)
best tutorial. I started baking sourdough this spring but this video nailed it. and! so so so many put their bread in the fridge stight after shaping it. but for me, after watching this video, letting it warm-bulk for a few hours made a ton of difference.
Such a great video! Really appreciate the no nonsense approach. That loaf looks amazing!!
Thank you for the straightforward approach with clear and concise instructions. Began your starter recipe yesterday. Looking forward to trying this Sourdough recipe once it's ready to use!
Love your videos, so straightforward 👍I have had great success with your help; it’s been 20 plus years since immersing myself into the SD world. Thank you !
Thank you GrantBakes! You make sourdough easiest on earth. I used your UA-cam from my first ever sourdough bread and still do 🙏
Thanks!
Grant you're the best! My bread always comes out wonderful this is my go-to bread. I love it! ❤❤❤❤
This was the absolute best, simple instructive video on sourdough! Saving and following!
No more sticky and runny dough for me! Thank you for this! Now it all makes sense and I can consistently make a great loaf of bread. Thanks so much!!!
I love it when you give your beautiful bread two love taps..it’s sweet
Haha thank you!
So many thanks to you for this great tutorial/recipe. Another successful bake 🙏
used this recipe for my very first ever sourdough bread. it was soooooo yummy. highly recommended! it didn't rise like yours but i think my starter wasn't at it's peak. it was flat on top but not fallen yet. it had lost the roundness to the top. And i didn't make the very final roll very tight.. But it still rose a lot, just not like yours. I ate nearly half the loaf within the last 5 hours. Thank you for sharing!
Glad you liked it!! Thanks for giving it a try.
I hope to try your method tomorrow
Have to agree with Ola Anderson…this is the best tutorial I’ve seen. This was my third attempt at making sourdough bread and it’s the first one that worked for me.
Fantastic! I'm so glad it worked well for you.
Best, no nonsense sourdough video I've seen.
Thankyou very very much for the wonderful tutorial! You r the best!
Very nice recipe and great looking bread. This is the way I do mine no discard of starter no autolyse just all the ingredients at once . I have been making natural levain bread for 35 years that way . Beautiful video 😢.
Thanks! It definitely works :)
I made your medium hydration loaf and it was great!
I made sixth loaf using this recipe. AMAZING. Thank you! So easy!
That's awesome! Thanks for watching!
Can’t wait to try this method 😊Thank you
I bought your book and I think you bake great bread and your lovely. Thank you
Great bread. Have had great success with this. I like to add sesame seeds to the top of the loaf before retard in fridge. After shaping, I spray top of loaf with water, then sprinkle sesame seeds on top, or in bottom of my Boule. They don’t fall off!
Love it! Love a good sesame sourdough loaf.
I soak a super 7 seed combo in boiling water (so they don’t steal any hydration) and include them inside the loaf.
Then I pour some of the dry seeds on a plate. After I shape the loaf
Just before putting it in banneton, roll the top of the loaf around on the plate.
It’s now seed covered and ready to drop into the banneton.
The toasted flavor of the dry ones on top is just the best.
I also crush nuts and do the same thing sometimes. Very nice additions.
Great video!
Great job Grant! I concur… I didn’t get a good loaf out until I tried yours for some reason!
This is now my go-to daily bread recipe. ❤️
Thank you for all your great videos! This recipe may be sensitive to the exact flour used. Usually my sourdoughs are successful, but with this one, the dough was too wet for the pre-shape. I couldn't get it to build any surface tension, so it did not keep shape while resting and flattened out. If I try this one again I'll adjust the water/flour ratio and/or try autolysing. But first I'll be making your bagels and cinnamon raisin bread. 😋
I think Grant is cheating with the recipe, no way the dough will look and behave like his with the stated hydration.
This recipe is amazing I tried and it comes out so good and I am so happy , thank you 🎉
Gotta thank and congratulate you on an awesome recipe and great methodology. I've tried many recipes and have been cooking SD a while . I got the best oven spring with this one and la ovely crumb. Holes not as big as yours ( I use Italian Manitoba flour) but overall one of the best loaves I've ever baked. Think I'll make this my go to recipe. Will buy your ebook too. Thanks again. A big hello from Sydney Australia. Ps love your final shape method.
This is my go to recipe, so THANK YOU
Wow, I found my exact method looking for new methods. Great work!
Glad it helped! Thanks for the comment.
Made my first sour dough bread with the help of your video and it came out successful! Thanks grant!!!
Dude, this video is invaluable. Thank you so much. subbed + liked
Thanks!!
I am excited to try this recipe and method
going to try this one today and bake in the morning. Looks simple enough and my husband will only eat the white bread version of sourdough while I only eat the wheat version. Should be perfect for him. Thank you for the great video instructions.
Good idea! I hope you enjoy the recipe!
The best tip i ever got was to not underbake bread. The crust should be reddish brown like almost burnt it gives so much more flavor
Really you kept it easy and first time since I follow sourdough videos’s I understand the equation with you , thanks , means 70% hydration for 500 g flower need 150g starter and 350g ?
Omg I'm so happy! My first attempt from another recipe, was a brick... Second attempt today, from this..perrrrrfect!
Yes! This makes me happy too.
I also made sure that I used my starter at the optimal time and passed the float test. Huge difference.
As always 🔥🔥🔥 You can watch endlessly!❤️🇺🇦
Can you use all bakers flour and not wholewheat and bakers flour mix?
Thanks for this, I only just used my young started and know it's good to go for bread making (made a focaccia and it's perfect). Just too much info out there, this is one of the simplest videos but most educational so I appreciate it ❤
I can’t wait to try this! I just made a couple of loaves and they turned out great and I am now ready to move on to adding some fun ingredients like rosemary, or some sort of cheese. If I’m going to do this when would I add the fun flavors?
Beautiful!!
Your sour dough starter is the most sensible I’ve seen yet! Also, followed your recipe step by step but adjusted a little bit cuz I wanted more whole wheat flour. The dough was a little
wetter but didn’t have King Arthur brand. However, it turned out great, even had oven spring; Crusty on the outside, soft on the inside. I’m very pleased. Thank you for sharing your recipe!!
Thank you!!
Such a good video!
Tks for sharing this method with us ☺️
Wow you are really good at that. I am just starting. So impressive!! Great video!
Thanks!
My favorite instruction thank you!
Thanks!
Oh man! That looks sooo delicious! I want my bread to look like that!
Thank you for your video. Could you talk about Type 55 or 65 French flours what and how to use it on sourdough
Thank you:)
I just baked my first sourdough EVER and it looks beautiful! Can’t wait to cut it to see the crumb. I am not concerned about the crumb though. I honestly think huge air pockets are overrated lol
Wow just finished baking with this recipe! Worked great for me after 10+ epic failures (like dense slightly gummy crumb)! I used a very fine flour so wetter than I wanted but was able to sprinkle on some flour to help with that. No banneton yet but soon. Will try Caputo flour and have a banneton for the next time. Thanks this was awesome!
Thanks!
Thanks I just ordered the book
Thanks, Michelle!
Beautiful bread
Nice recipe 😊❤👍🏼
First HH sourdough for me. Havent cut it yet but sure looks good.
amazing ideas so beautiful thanks for sharing keep up the good work yummy bread
Thank you so much 😊
I've tried your good sourdough recipe, and now I moved on to this as it's a little higher hydration. I did increase everything by 30% just to have a moderately larger loaf. Did the third gluten exercise but I switched to coil fold for that. This really is a one stop shop video! I was pleased with ratios and your shaping methods so everything I need is within this video, no need to combine multiple videos. Thanks again!
Thanks! I'm glad you liked it.
Thank you for the great tutorial. I just made bread from your recipe and it's delicious and looks amazing, like straight from a French bakery. :) :)
Thanks!!
Hi Grant, thank you for this video. I noticed your oven has either a steel or a stone on second rack. Is that steel and does it serve a purpose there?
I noticed it too. I decided to put 2 cookie sheets together and place underneath. It worked Great! It kept the bread from burning on the bottom. Turned out beautiful!!!❤
I've been prepping for this loaf for about two weeks. Left my poor starter abandoned for a full year in my fridge. Took that long to bring ole "Patch" back. Now he's just as strong as ever, nearly tripling in about 3 hours. I've used this recipe exactly as indicated, with the addition of a 1 hour in the banneton pre-fridge proof on the counter. Then it's going in the fridge overnight to be baked tomorrow. I'll follow up and let you guys know how it has turned out. First loaf of the season!
Love it!
It came out just about perfect! Very decent oven spring and a beautiful ear. Smells amazing! Cooling on a wire rack now. Can hardly wait to try it! This was pretty much the easiest sourdough recipe I've ever tried. It shall be my go-to from now on. Thanks Grant! Looking forward to seeing the crumb on this bad boy. Wish we could post pictures! @@GrantBakes
Crumb was also freaking perfect! Airy, but no super huge holes. Chewy, sour, crusty on the edges. Just amazing.
@@GrantBakes well, I've tried this same method after my initial success 3 more times. And each time I have had almost NO over spring at all : ( Super frustrating as it takes 2 days to make. Ugh. My starter is super active and the loaf feels absolutely perfect before I put it in. I'll try one more time. But after that, I might just be done with sourdough. It's just too unpredictable and takes too long and is devastatingly disappointing to remove that Dutch oven lid to see this pathetic, non-puffed thing in there : (((
@@scottyplug Definitely keep pushing through the frustration, it can be done! Have you given a lower hydration recipe a try? You might consider my recipe in the video called “A Sourdough Masterclass for Home Bakers.” It’s a much more manageable dough that people have good experiences with.
Great video!🤩🙏. At What tempeture do you keep your dough at?
Fantastic Receipt and i got my Best sourdough bread ever made 👍👍👍
Great 👍
Hi Grant! Love all your videos n Bought your ebook. Just an impt qn- what was your reason for not using coil fold, not even in this high hydration recipe. Love all your tips esp baking cold n those bum tension tips…. it works!!!!
Do you spray any water in the Dutch oven?
I have made # of loaves using a different recipe (not yours) and didn’t have amazing results 3:28 . Whelp! I used your recipe, an oval banneton & a littonware Dutch oven and BOOM!!! I made literally the best loaf ever.
THANK YOU!!!!
Thank you for your recipe!!! i want to try it!!🥰
Enjoy!
Hi, what is the best temperature range for bulk fermentation? Do you mind sharing the size of your glass container? Thank you so much!
Bulk is in the refrigerator
Wonderful! Thank you for such a useful video 😊
Glad it was helpful! Thanks.
Thnx Grant for all your instruction here.
Fyi, though. In this video, you originally say 500g of flour then and going through the step by step adds, you say add 50 of whole wheat and then add 400g of bread flour.
This was already a wet dough so might be good to check.
Ty for great videos!
When I said 500 grams, I believe I was including the 50g of flour that are included in the starter. So in total, the flour weight is 500 grams.
Thank you Grant 😊
Thanks!
Hello Grant good afternoon.
Thank you very much for teaching us this simple method to make a good loaf of bread, I have seen your videos and the truth is that I was impressed by how extraordinary those loaves are in a hot or cold oven... spectacular.
Well I want to ask you some questions.
I have a very strong rye sourdough starter, but as I explained bellow for some reason the bread doesn't come right.
First of all, the flour that you use, what degree of protein does it have, is it strong flour? Or MP (common) flour?
Then I would like to know if by giving it a fermentation of more than 24 hours, the pieces do not over ferment? o this makes the bread taste better.
That is to say, what I ask you if by having it in the refrigerator for 24 or 36 hours it does not go beyond fermentation?
I have made bread but I still can't get the ear, like your breads, I don't know if it's the flour, or the fermentation since I follow the steps as you explain, but for some reason I can't get the ear, and let me tell you that my oven cooks well since it rises up to 550 degrees in that sense there are no problems, but perhaps it is the flour that does not maintain its gluten., at the time that I bake it.
The bread comes out spongy, but without that particular ear like the ones you make.
Well, I don't bother you anymore, only if you can get me out of these doubts to maybe correct what I'm doing wrong.
And I tell you that I use the same amounts that you give in your recipe., without changing anything.
Well, thanks for your kind attention and greetings from California.
Blessings.
Love all your videos Grant! Can we substitute the whole wheat for regular King Arthur bread flour?
Hi. I just posted same thing. Did you try it with all bread flour? I'm out of ww
Hi, very nice tutorial! Is your pyrex bowl 3,2l? Thank you and cheers.
Thanks for the recipe and process. Will try it tomorrow. I also have a stiff starter ( Pasta Madre) that I love. Can I substitute the liquid starter with the stiff one & if so how much stiff starter should I use with any changes to water or flour? Many Thanks.
Thanks for sharing❤
No problem! I hope you like it.
petty awesome dude
Thanks for the video!
I have a gluten free sourdough starter…can I use it for regular sourdough bread?
Thank you!
Can I double to make2??? love your recipes
Yes!
Hey just used your link for banneton where do I get that peel you’re using? Thanks 🙏
Hello, I like your no nonsense style. Please, can you tell me where to find the amazingly good looking Duch Oven that you use? Its brand name, and whether one can order it online. Thank you so much.
great easy to follow recipe, thanks. i've always wondered though, why cant we just go directly from bulk fermentation to the oval preshaping. why is important to shape into a ball first.
thank you
The preshape step helps the dough hold it's shape better. But it's not entirely necessary for a single loaf. It is really more important when making multiple loaves, since you need to divide the dough. Shaping them into a ball first helps them all look uniform before the final shaping.
How would autolyse before adding starter affect the bread? Did you skip because not necessary or to save time or something else? Love the video and will be using this method on my next bake.
Much appreciated!!
Do i double everything for 2 bread?
@grantbakes I have a similar question. I want to bake 2 loaves. Could I just double everything and do my stretch and folds in one bowl and then divide before they start bulk fermentation? Or if not, when should I divide? I made this recipe once before and it came out awesome so I’d like to bake 2 and freeze one for later. Your videos and recipes are top notch! Some of the best I’ve seen on UA-cam! I’ve made several of your recipes and we absolutely love your cheddar jalapeño recipe! Thanks for sharing Grant!!
Wonderful video - did I miss the salt part? 😅 I will check out your starter video as I am always dealing with discard. Many thanks.
10 grams of salt with the rest of the dough ingredients.
Grant... I've been baking this 2x a week for a month. What a great recipe... any tips on turning this into a choclate sourdough loaf? Was considering adding 50g cocoa powder and 50g sugar plus chocolate chips... based this on a few other recipes I've seen posted.
All the recipes I've seen for choclate sourdough have lower hydration... let's try and find out!
Hi Grant, i have used this recipe a few times now but as i baked another last this morning, the sough spread out beyond recognition. :( ?Can you help me out and tell me what i was doing wrong? i had made this a time or two in the beginning and it came out nice. I followed your recipe to the T
Another great video Grant! Do you leave the dough covered or uncovered during the 8-24 hour fridge proofing?
I cover mine with a plastic bag. I do this so it doesn’t create a skin, which could reduce oven spring (the rise).
Love the recipe. tastes great and the crumb is lovely but no ear…why not?
Not sure. Make sure you're shaping it correctly, and follow my Sourdough EAR guide from another video. "How to Get an EAR on Sourdough Bread"
I'm trying this for the first time- my dough looked pretty good at first but now its pretty wet and sloppy- it's in the bench rest stage- then I will shape it and see what happens- did I maybe let it bulk ferment too long and that caused the wetness maybe?
Too much water, the recipe is wrong