The Easiest (Actually) No Knead Sourdough Bread on YouTube
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- Опубліковано 5 чер 2024
- This no-knead sourdough bread recipe is truly "no-knead." It doesn't require any kneading, stretch and folds, slap and folds, coil folds or anything else like that - just time and patience.
#nokneadsourdough #sourdough #sourdoughbread
For 18 of my favorite sourdough bread recipes, with no unnecessary steps and no complicated terminology, get my ebook, No-Nonsense Sourdough:
grantbakes.com/ebook
No-Knead Sourdough Bread
Ingredients:
Bread Flour 475 grams
Water 350 grams
Starter 50 grams
Salt 10 grams - Навчання та стиль
Get 18 of my favorite sourdough recipes with no complicated steps and no unnecessary terminology. Grab my ebook, No-Nonsense Sourdough here: GrantBakes.com/ebook
I have this and it is a great ebook, lots of great recipes and info
😁
No written recipe in discription
My over does not go to 450? What do I do?
just made this for my first ever sourdough loaf. unreal how fool-proof and how absolutely delicious. I put a sheet pan underneath as you show here to prevent burning on the base as well. truly could not be happier with the outcome
I made this. So easy and good. I’ve tried several sourdough recipes which required several folds & stretches which came out really tasty. But my husband says this is the best. ❤ Thank you.
I've made your bread two (or maybe three) times, watched the video countless times, and just now saw that apparently I wasn't supposed to double the starter when i made two loaves. BUT my bread has come out beautifully anyway, and I love making this super simple bread. I love the basically hands-off process. It's a big favorite for the baker AND the consumers! 😂❤🍞
So you only add 50g of the starter for one loaf of bread ?
@@_dakota_298 Yes.
I just tried this recipe yesterday and it worked really well! It was my first time making sourdough and it worked! I made the loaf shape and it was crispy on the outside and soft on the inside! Thank you! I made my dough 100% whole wheat following the ingredients list for your whole wheat loaf.
Put together last night, baked this morning in loaf pan. DELICIOUS! I put sesame seeds on top before baking.
Made this yesterday but when I started at 7AM I soon realized my schedule was off so I plowed ahead. When the dough doubled about 5 hours later, ( it's warm where Iive), I divided and shaped the loaves then place them into my bread pans. Once they doubled, into the fridge they went.
I baked them as usual this morning and they turned out perfectly.
BTW, I had about a cup of whey from making yogurt cheese so that was in there too.
I'm still in the learning stage with sourdough bread; however, this recipe gave me a great loaf as well as wonderful taste. Plus, it was so easy.
Another great video, many thanks. Love this! This is my kind of bread; will try it out asap.
Baked my first sourdough loaf ever with this recipe in the loaf pan and it was great. Thanks much.
Thank you, Grant. Great recipe. Will try
Definitely going to give it a try,
Thanks Grant👍🏻
You are by far the most inspiring guy on the sourdough curcuit. I love your videos and so does my starter! I have been using my starter for a few years but your recipes make me use it all the time! Thanks for your very clear videos!
That is awesome! Thanks
I made bread but it is not baking from the bottom or underground the bread. I from Israel. I glad to answer
Tanks
This technique and bread making is right up my alley. I am going to replicate tomorrow morning. Wish me luck, readers and G Bakes!
Wau, it is delicious bread, very tasty and fluffy... Thanks for sharing your knowledge👍
The ice cube trick!!! So helpful. Getting ready to try out the artisan loaf. Ended up with tons of extra starter and need a way to use it.
This worked so well for me. The last *excellent* sourdough I made before using your recipe/technique was the very laborious one that Clair Saffitz did on the NYT Cooking channel. For the minimal effort of this one, I'll choose it every time! I did this with AP flour and it took a bit longer for the rise, but it worked a treat.
Great recipe !
Fantastic, I gotta give this one a try. Thanks Grant!!!
Thanks! Let me know how it goes.
Thank you. I have one in the oven now. Hope it works. My first time ever making sourdough bread from scratch. I love sourdough bread, but I have to drive 2 1/2 hrs to get one from Trader Joe's. In my town, they don't have the real sourdough. They have something like stale loaf of whitebread but call it sourdough.
Thank you! I found your tutorial easy to follow & helpful! I accidentally used a combination of KA Stone White Wheat & Bread Flour...I have 2 identical bins of flower - one has the combo of bith flours & the other is all bread flour...hope they still comes out great! Thanks, again! 😊
THANK YOU so much for this recipe! I new to sourdough. Can you show us a no knead version with add ins? I’m curious how that might change the process. I’m really interested in Christmas inspired loaves as the upcoming holidays are why I’ve started learning!
I've taken a long Starter Vacation after months resulting in 2 fails, but couldn't resist watching this video! Sounds perfect to try as soon as I get a d*** starter that works! I'm a tangy rye or rye/ww person who failed 2x, even with my OCD starter care :^) Thanks again for this, I'm gonna try again!
Great video. You show how to make good bread without using all your life to master it.
We all get tired off our passion for the superb over time so it´s nice to be able to fall back
basis but a good basis.
Steen
Maximum results for minimum effort...that can't be ignored :-) Grant, I never saw you use HARD WHITE wheat flour in your recipes - actually very few people seem to use it and I don't know why. For health reasons, I try to stay close to 100% whole wheat and I understand that the bitter aftertaste is not to everyone's liking. White wheat however does not have this pronounced taste even in 100% loafs. You inspired me to experiment and I developed my own recipe containing 1/3 white flour and 2/3 hard white wheat flour and the resulting bread tastes wonderful. Maybe you would enjoy experimenting with this and I am sure all your subscribers would like the results. Thanks for continuing to share your experience.
That's interesting because I actually have a bag of hard white wheat flour right now. I grabbed a bag when I saw it available. I used a portion of it in my regular sourdough recipe (maybe 20% of the total flour) and I really liked the flavor.
@@GrantBakes I look forward to one of your recipes using it. Before I used hard white wheat flour (calls for an abbreviation HWWF 🙂) my favorite mild-tasting whole-grain flour was Khorasan, but it is trickier to adjust the hydration. HWWF seems to substitute in equal quantity to HRWF, in my limited experience.
What is hard white flour please? Can you explain? Thank you 😊
@@estherbenar5316 HWWF is flour made with a variety of wheat called hard white wheat. Hard wheat varieties are wheat that has higher protein content than soft wheat varieties (better for cakes and similar pastries). Not surprisingly hard white wheat has a light-colored bran in contrast to the reddish brown bran of the more commonly available hard red wheat. There, You now know as much as I do about wheat varieties :-)
Thank you 😊
Thanks for sharing a recipe with truly no stretch&folds! So many videos claim no knead / no stretch & fold in the title but end up doing them anyway.
With a small kid and full-time job, I just cannot be bothered to do s&f. I also don’t mind a closed crumb at all, so this is perfect for me. Thank you thank you.
I agree, that was my goal with this recipe: a truly no knead bread 😊
Hi Grant ! Thanks for all this great info. What size Dutch Oven do you use and is the Dutch Oven on the lower rack or in the middle of oven?
well, my first attempt at making a starter will be ready to use tomorrow and I'm going to use this recipe/method for my first ever sourdough load. Thanks for the videos....fingers crossed! LOL
I cannot wait to try this as I havent had any success with artisan bread loaves
Also, wanted to let you know, I did buy your book, it’s awesome
Love my loaves with Grant’s method! Very easy to follow and concise plus your chapter headings in your videos are so easy to look back on if I forget how a step is done (visually) as I am definitely a hands on learner! I came back here after I started making your cheddar jalapeno loaf. And back and forth between these two videos again and again! I know once I start baking regularly it will eventually sink in! Hopefully?😂 Thanks so much for an awesome video!
I didn't know about the cheddar jalapeno recipe, going to find it now. Thanks
@@jimnewton2183 let us know how it goes!
Excellent Video! Can this be put in the fridge after mixing for a 18hr rise?
So I have a deep covered baker that is ceramic - feels like a halfway point between a loaf pan and the Dutch oven. I didn’t preheat it at all but I was excited to use it and now I’m wondering if you’ve ever used something like that. I think I tossed my metal bread loaf pan a year ago and replaced it with a ceramic one bc my pumpkin bread would come out easier 🙈 Should edit to also say we have a Dutch oven and I have made one loaf following this video just last week after being gifted some starter. Turned out delicious!
Start to follow you, to increase my knowledge about baking ❤
Thanks! Good luck.
The one in the tin is ideal for me for sandwiches for work ,I will give this a go,brilliant thanks 👌👍
Give it a go!
@@GrantBakes I most defanatily will so much less work thank you👍
Hi Grant - Tried out the load option. It came out perfect with little effort. Thanks!! If I want to make this with whole wheat flour would you be able to tell me what proportion of whole wheat and all purpose flour would work? Also, I assume this would also need more water, would that be right? Thanks!!
Thank you ❤
You make life easier. I use this method sometimes when I’m lazy. By the way, have you ever tried to bake bread from cold oven & dutch oven ? I did twice and worked well. Just you need 10-15 minutes extra, with lid on almost all the time. Interesting method.
Yes! I tried that in an old video last March. It worked very well but took a little longer like you said. I’ve done it a few times since 👍🏻
@@GrantBakes shame on me. I missed that video 🙈
Thanks ❤
I made your bread in a pan. I used 50g starter which had just risen. After bulk ferment it looked good. I just plopped it into a non stick bread pan. With wet hands gently touched it to even it out. I added sesame seeds on top. Let it sit for 11/2 hr. Not much rise. 450 oven with ice cubes for 40 mins cause it was getting pretty dark. The crust was so hard could not squeeze it!! Did not rise anymore than when I put it in the oven. My house is very cool - 18.5C. Should I have added more starter, proofed it longer or what to get more rise and softer crumb? Thanks!BTW my flour was fresh and my starter floated!
Thank GOD for this video ‼️
Are you using a dried starter in this recipe I have a live starter. Should I feed it the day before then proceed with double the quantity to double the quantity in the next step?
I love this bread, it's SO easy. Mine comes out very tasty and with a decent texture but the loaf version is always rather flat on top...I assume it has something to do with the fact that I am adding spelt flour to the mix. Do you have any tips for those of use who don't want all white bread?
I love this no-knead recipe, thank you. Can you advise (or perhaps make a future video) using other flours? I would love to try einkorn or spelt but am worried about the quantities of flour to add. Thank you
Jovial has a UA-cam video that is pretty easy. It is my go to for Einkorn bread.
Beautiful looking bread. Could this be put in a bread machine to cook?
Hi Grant, Thank you for the great videos :) One question: Can I use unbleached all purpose flour instead of bread flour for this?
Yes, I did and it came out fantastic
What temp should the dough proof in? The overnight rise was ok but the proofing is really slow. Current room temp about 19c
Made 2 the other day..1 in loaf 1 in Dutch..both were so delicious but very dense. Didn’t mind that for the Dutch oven one but want to use the loaf for sandwich..how would I make it NOT so dense and ty!
Do you have any instructions on baking bread in a Convection Oven?
Hi, how do we make sure that the sourdough bread stays fresh and soft for 3-4 days?
I followed your recipe, and this morning the dough was nice and raised. The problem is that it was very very wet. It spread so much that I ended up having to pour it into a loaf pan. I'm waiting for the second rise now. I've made plenty of no knead artisan loaves and none of them were anywhere near as wet and loose. I hope it turns out. You made it look so easy.
Yeah mine was a goopy mess
When making it in a loaf pan, can I by pass the ice cubes for steam, so my crust is softer?
That sound interesting! Im always looking for other sourdough recipes,... But no cold proofing in the fridge after bulk fermentation? You covered your dough with a towel and there where dry patches on the dough after BF. Wouldn't that show in your bread crumb? I know how important room temp and water temp (and fridge temp)plays a role in bulk fermentation. What was your water temp ? Same as room temp (70 F/21.5 Celcius)? Really would like to give it a try but kinda hesitant cause of the missing important aspects 😬
Would this recipe work with whole wheat flour? Love your videos.
I haven’t tried it, but I think it could work very similarly. Definitely worth a try!
gotta try this, Grant what was the size of your loaf pan ?, Please..thank you for sharing
I use 8 1/2 x 4 1/2.... you could use 9x5 but will be shorter loaf
Does the recipe require Bread Flour or will an all purpose or Whole Wheat work?
Hi Grant,
Have tried it and sort of works, taste is great!
However, when I want to fold it on a piece of parchment paper after the 1st rise, the dough remains extremely sticky and keeps on sticking to the parchment paper, making the folding hard.
How come in your video it's not that sticky and easy to fold? Not sure where I went wrong.
Kind regards
I made this twice now, it's really tasty but I'm not getting any natural split because it's hardly rising when in the oven. Not really sure what I'm doing wrong 😅
Can it be made with “00” flour instead of bread flour?
I have a recipe that i like because it's partially whole wheat, 1/2 milk for the liquid, honey and oil. Would you say a reipe like that would work out if i cut the starter, maybe in half, to try this long proof method?
It’s very likely that it would work well too. It’s worth giving a try!
What time(specifically😅) did you feed your starter, and what time did you mix the dough? I am worried about overproofing and underproofing. I tried no knead sourdough recipes before and did not work for me, but I am determined to try your recipe, hopefully it will be what I need.
Fed starter at 3pm
Mixed dough at 9pm
Shaped dough at 8am the next day
Baked at 9:30am
Give it a try roughly following this schedule and it should work great!
Awesome! Thank you so much! I'll have to give it a try!
After shaping can I put in the fridge to bake the next day... I'm really confused with the time differences and reason for bulk ferment of 5 hours and then the proof in the fridge overnight.... in this long bulk ferment with no kneading, can I shape as you showed and put it in the fridge or does it need to rise for an hour and a half after shaping and then into the fridge to bake next day?
Do I need to double the starter amount if I want to make 2 loaves of bread in one bowl? 100 grams of starter, 900 grams of bread flour, and double the amount of water and salt? And leave it overnight
Does it have to be bread flour? What about organic unbleached all purpose flour?
All of my sourdough loaves have been fluffy (not dense) but chewy and almost wet. Custard-y is a term I could use. There are no artisan sourdough bakers in my area, so I have none to compare. Should sourdough bread be more moist than grocery store or general bakery's bread?
I have always used high-protein bread flour (at least 12% protein), 65-75% hydration, and 15-20% zippy active starter (which is a combo of 80/20 AP and rye flours). I generally fermentolyze and refrigerate finished dough 12-24 hours after 3-4 sets of stretch and folds. Crumb is well distributed and balanced with different size holes. Everything sounds right, but I still question whether it should be so moist ... almost like it's under-baked, but I make sure the loaf is 208-210 F internal temp.
I had that too, my bread just feels soft, almost spongy on the inside, and I'm not sure why? The outside was super crispy though. And it still tastes good.
Can i use all purpose flour?
I have seen different videos of the how to’s making sourdough bread the videos are too lengthy and to many steps. thank you for sharing the easiest way of baking sourdough bread. I do not have a Dutch oven. Can I cover the bread loaf pan with parchment paper to create the steam?
I would do the bread pan option if you're going to bake without a Dutch oven. Parchment paper will probably stick to the dough. Or, if you want to bake the round loaf, you could bake it on a pizza stone and throw a handful of ice cubes in the oven to add steam. Either way should work. Good luck!
@@GrantBakes thank you
I made my first sourdough loaf and I think I used a slightly different recipe but used your methods, and made it in a loaf pan. I have a general question- is it possible to make sourdough bread that doesn’t have such a HARD crust? My loaf turned out just ok- very hard crust and a bit dense inside, but very edible. It DID rise and tastes good. I would like to have a crunchy but not super hard crust- how could I do that? Is steam for the crust or the crumb inside?
Grant has a sourdough sandwich bread recipe.
hi Grant. At what room temperature did you BF for 10-12 hours?
It was around 71°F
@@GrantBakes Thanks!
I have tried to get your starter dough recipe from your previous UA-cam videos and have been unsuccessful. Can you provide a recipe for your sourdough please. Thank you.
There was no rise in my dough. Where did I go wrong and what do i do will all this unrisen dough??
Could I use mixer for initial mix?
Yep!
What would you change to make it less sour?
Use your starter when it's still rising to the top and not quite at its peak (should be less acidic that way). And then cut the dough fermentation time shorter, maybe 8-9 hours instead of 10-12. This might help make a dough that's a little less sour, but there are really so many factors that go into it. It's quite the science and I just go with what I know :)
@@GrantBakes Thank you for taking time to respond!!
👍👍
Salt would reduce the activity of the starter. Instead of dissolving it in the water Isnt it worth to add salt afterwards?
Grant I followed your directions exactly, but mine didn’t come out. It was very sticky and stringy, and when I tried to make it into a ball legends was a mess. I have fermented it for 12 1/2 hours in my oven, covered with the light on, was that what I did wrong as opposed to just letting it sit on the counter? I really want to try this again, but I need to get some more information or advice from you as to what I did wrong. Right now it is in a loaf pan waiting to see if it’s going to rise not sure.
Maybe 10 hours on the counter instead of in the oven with the light on. It could have over proofed. Did the dough rise and get really puffy?
@@GrantBakes kinda rose but was stringy when I took it out of the bowl but then just spread itself into a gooey mess. I put it in loaf pan to see what is going to do. just out of curiosity. I will redo this on Monday during the day on my counter during the day so I can watch it. Still trying to learn.
@@GrantBakes I just ordered the pullman 9 x 4 loaf pan, is there a certain recipe that I need to follow?
@ Barbara Bello & Grants bakes - Thank you for this conversation as I have had same problems. So Thank you for the asking and the answers. In my own observation I think my pan was too big for the dough and it came out very flat. Mine also had a slight vinegar taste to it not sour. This video was great timing for me as I wondered about this topic. And the one Barbara asked. New to this so am learning. New subscriber. Glad I found your channel. Thank you for sharing your expertise and Thank you to the commenters for their input. ❤
@@26debsterdots welcome. We all need to share when we can. Learn together ❤️
Just watching this makes me now think…”Why do it any other way?!?”
Loving your channel btw…
#RelativelyNewSubscriber 🍞❤️😋
Thank you! All my best to my relatively new subscriber :)
Grant, can this ferment longer than 12 hours?
It's all about how much the dough has risen. Going much longer than 12 hours would probably have over fermented my dough. But if it's colder in your kitchen, you could maybe go longer than 12 hours. You can make those adjustments as you go based on how much the dough has risen.
@@GrantBakes thank you, I have one now for Manning on my kitchen counter as I’m typing this. I will do this from now on during the hours I’m awake so I can watch it. I’ll let you know how it turns out.
@@GrantBakes how do I know when fermentation is done or what do I look for? Been 7 hrs and has risen
Where can I buy the starter please?
You can make it yourself. There are MANY MANY starter recipes online. EASY to do
@475 for 45min top of my bread burned.. I cooked on loaf pan. Don’t get what I did wrong
I love easy! Adding salt so early, is no problem?
👏👌👌👌👌👌
Can you go longer than 12 hours before baking?
Yes if you refrigerate it. No problem
Ah! I think that would work better for me. Is the 1 1/2 hr enough time after taking out of fridge? Thanks!
No written recipe in description.
Grant I have been trying this but my dough is always sticky!! So sticky it sticks to the parchment paper 😭😫 I’m using the exact recipe- and let it sit overnight for 12-14 hours. HALP
Overnight for 12-14 hours in the cold fridge?
@@GrantBakesno- I had it on the counter top for the bulk rise. I will try again in the fridge!!! Thank You!!
Honestly. When did American measurements turn into grams, weights and/or the metric system?
Your videos are good, well organised. This one feels rushed. When you’re reading or editing, allow a breath between sentences. It will be even better.
Very flat breads, but i'm sure they taste good...
Hmm I didn’t think they were that flat, and they did taste great!
So much waiting always 😢😢 I love to make something that is immediately done, I'll never make any bread because of it, looks super tasty though 🙏🥹 maybe one day
Bread requires fermentation, so to be something actually worth eating, it’s going to take time. But as you can see, most of the time is just letting a bowl sit on the counter while you sleep or do other things. Hope you can give it a try!