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.
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!
So glad I found you on TH-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!
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.
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!
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 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!
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.
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.
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 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.
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 😢.
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
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 !
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!
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. 😋
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.
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!!!!
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 ?
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.
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 ❤
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!
So I made another one.. 😂 but I made a mistake and did 500g flour and 270g water... and it was the best one I've ever done... 🤔... won't give up though... so thanks for your videos 👍
Maybe it's better this way, because I followed instructions to the T and my dough was sooo sticky I never managed to make a perfect shape at the end. It was pretty frustrating since my starter was very active and dough had lots of air pockets. Still don't know what iIdid wrong.
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?
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?
I have tried this recipe twice...and failed twice! I think the problem is that am using different flours. I have mixed the exact amounts of four, salt, and flour. I lift and fold and can feel the dough become more tense. I let the dough set at all the designated times. The problem comes when I put the dough in a glass bowl and do the last stretch and fold. It takes 6 to 8 hours to raise! It is extremely wet. It won't hold its shape. It's flat in the proofing basket. It gets a nice oven rise, but the dough looks nothing like the dough in the video! I think it's essentially way to hydrated. Thoughts?
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.
Love this recipe and will keep trying but, I had the same experience. Bubbly yet very sticky and wet dough. Definitely runnier than in the video. Had trouble adding tensions to the dough. Any recommendations?
@@ismarycastro8212 He used less water in the video than he stated, probably more like 65% hydration. So I think Grant really used about 325ml of water, not the 400 claimed.
I was ready to throw my starter away when I came across your tutorial, I've done everything exactly the way you do it, I've achieved 3 loaves already😊, I don't have the B-basket so I always put a towel in a bowl and put the sourdough in the fridge overnight, my question is, how come I'm never left with 25 grams of starter in the cup after I'm done taking exactly 100 grams out
Starter - “cover the jar” - “pop the lid on” - do you screw the jar lid down tight - I noticed a few lid turns - or lightly to allow gases to escape and air to enter?
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 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!!!❤
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.
Not a major thing I suppose…. But make sure you separate the top of your Dutch oven from the base while preheating. If you keep it sealed while preheating it will be much cooler than you think and you will lose some oven spring
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!!
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.
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.
Hi, I tried your recipe, and even though I made quite a few mistakes in executing the recipe, it still turned out good, better than many other failed attempts. The only issue I had was that my loaf didn't have an ear. Could you please tell me what I did wrong?
I use your recipe all the time even with my fresh milled hard white flour. I haven't gotten the best ear with the fresh milled flour yet but I'm going to try some coil folds & see how that goes. Love your videos!
I think it's mostly in the shaping! Try to shape a nice tight batard with a lot of surface tension. That will help with getting an ear. I have a video on How to Get an Ear on Your Sourdough Bread where you can see this shaping process. Hope it helps!
@@GrantBakes It's funny but there is a steep learning curve with the fresh-milled. I did not like the flavor at all and I think it was overproofed as it supposedly proofs faster. I love it in anything with yeast but not sourdough although my crackers tasted the same but of course there isn't a long fermentation with those.
Followed the recipe and the dough is too sticky and not being able to form it in a shape after stretching and folding 😓 It’s just a big wet mass of dough. So I guess water was too much in this case.
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
@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 TH-cam! I’ve made several of your recipes and we absolutely love your cheddar jalapeño recipe! Thanks for sharing Grant!!
Is it the appearance in the video that the dough has risen by only 50% instead of doubled (i.e. 100%) or am I missing something? I like your practical approach while trying to maximize the quality of the results.
There’s a huge difference between 50% and double rise in bulk fermentation, which may be why so many comments talk about wet, unmanageable dough. Perhaps this should be edited in the video?
@@brianstockwood6635 I'm going to test this theory as you could be right. I suspect tho that it's the recipe that is wrong and Grant is actually using a lot less water than stated to get a dough like in his video.
Love this recipe. The only issue I had is that the ear of my loaf and the bottom both burned in the oven. The inside of the bread had a beautiful crumb and was delicious. Any ideas on how to prevent the bottom of my bread from burning?
@@mrjazz5294 Thanks for the tip! I’ll try that with my next loaf. I wasn’t sure if I should try baking the bread at a lower temp, but I’ll try your idea first.
Yeah, the baking sheet does a good job. I'll often put a pan or pizza stone on the lower rack below my Dutch oven. Works great. For the ear burning, just pull the bread out a few minutes earlier, when it's got a golden brown color that you're happy with.
@@GrantBakes thank you! I’ll give those suggestions a try. And thanks for the great, easy to follow videos. They’re so helpful for a sourdough newbie like myself :)
Boy, I am not sure what I am doing wrong as my dough never looks like this. I always whined up with a sticky mess that is almost impossible to shape and will not hold its form. Feel frustrated at the moment. lol!
Do you ever make bread with just active dry yeast? I have for many years,then I began my journey making a sourdough starter. Weeks and weeks of making it per a long series of directions, madding water, adding flour, discarding some of the previous starter, watching the proper temperature. I spent more time getting a sourdough starter going, and wasting more flour than it was worth. And just when I felt my srarter was strong enough to use because it did rise very well in a jar, the bread loaf did not rise much at all. I was done wasting my time with that, and went back to baking beautiful loaves of bread in an enamel iron vessel, and am pleased with that. There's more to bread than to think it must taste sour to be worth anything.
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.
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 have never seen such a simple explanation in my 12 years of making sourdough. I am calling this “AMERICAN Sourdough”. Thank you!
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.
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!
So glad I found you on TH-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!
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 :)
I love it when you give your beautiful bread two love taps..it’s sweet
Haha thank you!
Such a great video! Really appreciate the no nonsense approach. That loaf looks amazing!!
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.
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
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 also made sure that I used my starter at the optimal time and passed the float test. Huge difference.
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!!
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!
Thank you GrantBakes! You make sourdough easiest on earth. I used your TH-cam from my first ever sourdough bread and still do 🙏
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.
Grant you're the best! My bread always comes out wonderful this is my go-to bread. I love it! ❤❤❤❤
This is my go to recipe, so THANK YOU
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.
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!
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.
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 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
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 !
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 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.
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!
This was the absolute best, simple instructive video on sourdough! Saving and following!
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!!!!
Best, no nonsense sourdough video I've seen.
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 ?
This recipe is amazing I tried and it comes out so good and I am so happy , thank you 🎉
This is now my go-to daily bread recipe. ❤️
Made my first sour dough bread with the help of your video and it came out successful! Thanks grant!!!
Thankyou very very much for the wonderful tutorial! You r the best!
So many thanks to you for this great tutorial/recipe. Another successful bake 🙏
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.
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 ❤
Great job Grant! I concur… I didn’t get a good loaf out until I tried yours for some reason!
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.
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.
Wow, I found my exact method looking for new methods. Great work!
Glad it helped! Thanks for the comment.
So I made another one..
😂 but I made a mistake and did 500g flour and 270g water... and it was the best one I've ever done... 🤔... won't give up though... so thanks for your videos 👍
Maybe it's better this way, because I followed instructions to the T and my dough was sooo sticky I never managed to make a perfect shape at the end. It was pretty frustrating since my starter was very active and dough had lots of air pockets. Still don't know what iIdid wrong.
@@annamiriam28 You followed the recipe, that's what you did wrong! There's no way that dough in the video has 400ml of water in it.
I bought your book and I think you bake great bread and your lovely. Thank you
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?
As always 🔥🔥🔥 You can watch endlessly!❤️🇺🇦
Can you use all bakers flour and not wholewheat and bakers flour mix?
Wow you are really good at that. I am just starting. So impressive!! Great video!
Thanks!
I feel my dough feels a little sticky . What should I do ?
Such a good video!
Oh man! That looks sooo delicious! I want my bread to look like that!
I am excited to try this recipe and method
Tks for sharing this method with us ☺️
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!!
Why does the dough have to be shaggy at first ? What happens if I mix it till it’s sticky?
First HH sourdough for me. Havent cut it yet but sure looks good.
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
Beautiful!!
I have tried this recipe twice...and failed twice! I think the problem is that am using different flours. I have mixed the exact amounts of four, salt, and flour. I lift and fold and can feel the dough become more tense. I let the dough set at all the designated times. The problem comes when I put the dough in a glass bowl and do the last stretch and fold. It takes 6 to 8 hours to raise! It is extremely wet. It won't hold its shape. It's flat in the proofing basket. It gets a nice oven rise, but the dough looks nothing like the dough in the video! I think it's essentially way to hydrated. Thoughts?
I am having the same problem , once I went to the oiled glass bowl my, my dough went flat. Not rising four hours later.
That’s the same problem I’m having with this recipe. Mine is currently in the bench rest stage and falling flat like a pancake.
@@tmee3708 It would be nice if the author could respond to my experience and apparently the same experience of others!
Fantastic Receipt and i got my Best sourdough bread ever made 👍👍👍
Great 👍
My favorite instruction thank you!
Thanks!
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!
Tried this recipe 3 times with different flours and ended up with soupy mess I couldn't do anything with. Upped flour to 500g and it worked perfectly.
Thanks for the comment and sorry for the different experience. I think you adapted it well by upping the flour.
@@GrantBakes I used king Arthur flour, but my dough was really wet and sticky, though with air bubbles. What went wrong?
Love this recipe and will keep trying but, I had the same experience. Bubbly yet very sticky and wet dough. Definitely runnier than in the video. Had trouble adding tensions to the dough. Any recommendations?
@@ismarycastro8212 He used less water in the video than he stated, probably more like 65% hydration. So I think Grant really used about 325ml of water, not the 400 claimed.
Thanks!
I was ready to throw my starter away when I came across your tutorial, I've done everything exactly the way you do it, I've achieved 3 loaves already😊, I don't have the B-basket so I always put a towel in a bowl and put the sourdough in the fridge overnight, my question is, how come I'm never left with 25 grams of starter in the cup after I'm done taking exactly 100 grams out
Try another scale and weigh everything again including your jar
amazing ideas so beautiful thanks for sharing keep up the good work yummy bread
Thank you so much 😊
Starter - “cover the jar” - “pop the lid on” - do you screw the jar lid down tight - I noticed a few lid turns - or lightly to allow gases to escape and air to enter?
Loosely cover to keep things out, but it doesn’t need to be air tight
Thanks I just ordered the book
Thanks, Michelle!
Wonderful! Thank you for such a useful video 😊
Glad it was helpful! Thanks.
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!!!!
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!!!❤
Thank you for your recipe!!! i want to try it!!🥰
Enjoy!
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"
Been watching this for like 100 times 😅
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.
Not a major thing I suppose…. But make sure you separate the top of your Dutch oven from the base while preheating. If you keep it sealed while preheating it will be much cooler than you think and you will lose some oven spring
I've actually never heard this recommended. Thanks for that! Makes a lot of sense and I never thought about it!
Really?! Ok! I will try it next time!
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!!
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.
Beautiful bread
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.
I did buy your book and love it!! Can't wait to try this it looks so yummy!! Thank you
Thank you!
Hi, I tried your recipe, and even though I made quite a few mistakes in executing the recipe, it still turned out good, better than many other failed attempts. The only issue I had was that my loaf didn't have an ear. Could you please tell me what I did wrong?
Could be the cut - try deeper
I use your recipe all the time even with my fresh milled hard white flour. I haven't gotten the best ear with the fresh milled flour yet but I'm going to try some coil folds & see how that goes. Love your videos!
I think it's mostly in the shaping! Try to shape a nice tight batard with a lot of surface tension. That will help with getting an ear. I have a video on How to Get an Ear on Your Sourdough Bread where you can see this shaping process. Hope it helps!
@@GrantBakes It's funny but there is a steep learning curve with the fresh-milled. I did not like the flavor at all and I think it was overproofed as it supposedly proofs faster. I love it in anything with yeast but not sourdough although my crackers tasted the same but of course there isn't a long fermentation with those.
@@GrantBakes Thank you!
@@GrantBakes Also, Mark Bittman's book just came in from the library so that may provide some clues.
You haven't gotten a good ear because you don't have an aptitude for scoring.
Most important step is use the same flour
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
Followed the recipe and the dough is too sticky and not being able to form it in a shape after stretching and folding 😓 It’s just a big wet mass of dough. So I guess water was too much in this case.
Love the Dunder Miflin shirt...go Scranton
Thank you Grant 😊
Thanks!
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
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 TH-cam! I’ve made several of your recipes and we absolutely love your cheddar jalapeño recipe! Thanks for sharing Grant!!
Is it the appearance in the video that the dough has risen by only 50% instead of doubled (i.e. 100%) or am I missing something? I like your practical approach while trying to maximize the quality of the results.
Yeah, probably around 50-75 percent. It was less than doubled in this case.
There’s a huge difference between 50% and double rise in bulk fermentation, which may be why so many comments talk about wet, unmanageable dough. Perhaps this should be edited in the video?
@@brianstockwood6635 I'm going to test this theory as you could be right. I suspect tho that it's the recipe that is wrong and Grant is actually using a lot less water than stated to get a dough like in his video.
I have a cast iron dutch oven that is round, should I be using a round banneton basket? If so, how does the shaping process differ?
Love this recipe. The only issue I had is that the ear of my loaf and the bottom both burned in the oven. The inside of the bread had a beautiful crumb and was delicious. Any ideas on how to prevent the bottom of my bread from burning?
If you want to prevent bottom of your bread from burning try putting your baking vessel on baking sheet. Additional layer should help. :)
@@mrjazz5294 Thanks for the tip! I’ll try that with my next loaf. I wasn’t sure if I should try baking the bread at a lower temp, but I’ll try your idea first.
Yeah, the baking sheet does a good job. I'll often put a pan or pizza stone on the lower rack below my Dutch oven. Works great. For the ear burning, just pull the bread out a few minutes earlier, when it's got a golden brown color that you're happy with.
@@GrantBakes thank you! I’ll give those suggestions a try. And thanks for the great, easy to follow videos. They’re so helpful for a sourdough newbie like myself :)
Boy, I am not sure what I am doing wrong as my dough never looks like this. I always whined up with a sticky mess that is almost impossible to shape and will not hold its form. Feel frustrated at the moment. lol!
Nice recipe 😊❤👍🏼
Do you ever make bread with just active dry yeast? I have for many years,then I began my journey making a sourdough starter. Weeks and weeks of making it per a long series of directions, madding water, adding flour, discarding some of the previous starter, watching the proper temperature. I spent more time getting a sourdough starter going, and wasting more flour than it was worth. And just when I felt my srarter was strong enough to use because it did rise very well in a jar, the bread loaf did not rise much at all. I was done wasting my time with that, and went back to baking beautiful loaves of bread in an enamel iron vessel, and am pleased with that. There's more to bread than to think it must taste sour to be worth anything.
There are people that can't eat regular bread. I can't. Sourdough doesn't bother me though, so I'm learning how to make it myself.
Great video!🤩🙏. At What tempeture do you keep your dough at?
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.