Check out my recipe ebook, No-Nonsense Sourdough! 18 creative sourdough bread, roll, and pizza recipes without any unnecessary steps or complicated terminology. Get a copy of the ebook here: grantbakes.com/no-nonsense-sourdough
Thank you! At the age of 66, I'm brand new to bread making. I've produced some very nice breads, sour dough with inclusions only. The take home msg I got from your video is the final reshaping, such a common sense point. Thanks, E
Very educative video. I'd like the cold proofing tip (having the dough uncovered in the refrigerator). I also liked the boule shaping technique. Both worked very nice for me.
I am struggling SO much with the ear!! I had a beautiful ear for about 6 months and then something happened and BOOM! No ear no matter what I do 😩 my starter is super active but I may be over proofing it..I’ll def try your recipe and see how it goes. When taking the dough from the fridge do score it right away and leave on the counter for some time or bake it cold?
Thank you! Finally a no-BS, no repeated words, no annoying music, all-information video with no ads in the middle-but I think I missed your bulk fermentation. Everyone else does the stretch and fold, or coil fold, or slap & fold, and then a room temp bulk ferment for some hours.
very good explanation, one of the best i’ve seen. what % hydration was this recipe? i find it more challenging with higher hydration. edit - found it from your other video - 66%
Hey, I used to get better ears, and some times perfect ears. For the past 5 months I've had no such luck. I personally don't use flour when doing the final shaping because I feel like I can't stretch the dough out as well because it slides on my quartz countertop. Do you think using the flour would allow for the tension roll to be more smooth and therefore be better off? When I do that tension roll, it does get a bit sticky, and I do use a bit more force than I'd like to.
I noticed that you also have a baking steel on the rack below your dutch oven. I started doing the same recently and it keeps my bread from burning on the bottom.
I've never gotten an ear that good. My stream oven forces me to use convection with steam which may affect it. Trying different things(turn oven off, etc.
Hi, Grant. I tried stop bulk fermentation on double size, but the dough is floppy when move out from the banneton and no ear appear. I follow the most steps as your demonstration as possible. How could I solve it?
Hi! Are you able to achieve these results in the circle banneton? Also, my bakes are noticeably larger than this. 500g flour, 425g water. Crumb always looks nice but the bread is so large it only splits on the top but never forms an ear if that makes sense. Is it because it’s too big of a batch?
That’s a pretty big loaf and quite a high hydration. That plus the round banneton could be the reason you aren’t getting an ear like this. If you’re able to get an oval banneton I would suggest it, because I usually score my round loaves differently. Give my recipe a try if you can! It’s a smaller loaf and lower hydration dough. Easier to handle in my opinion.
I can't seem to get an ear. My dough rises, it browns, but no definitive ear. I followed this to a T. I noticed when I made my cut this morning it opened up more than yours. Could it be my recipe I am using or my fermentation time? My dough spread out more in my basket than yours did too
That’s me 😫 I just don’t know how to score it , I’m terrified of this process. But to be fair I’ve only done 4 of those and my starter also is just 3 weeks old. It raises but I just can’t get that ear….
@@katepenner1765 that's a very young starter. Take some time for it to be stronger. If you go look at @the_bread_code he has some good info re scoring. 45° to the loaf (not counter) works best.
Check out my recipe ebook, No-Nonsense Sourdough! 18 creative sourdough bread, roll, and pizza recipes without any unnecessary steps or complicated terminology. Get a copy of the ebook here: grantbakes.com/no-nonsense-sourdough
Thank you! At the age of 66, I'm brand new to bread making. I've produced some very nice breads, sour dough with inclusions only. The take home msg I got from your video is the final reshaping, such a common sense point. Thanks, E
After a few years of baking sourdough and limited success getting an ear, I was finally able to get one following this video. Thank you!
Cant believe you don't have more views on this video, very helpful, thanx!
Thank YOU!
Very educative video. I'd like the cold proofing tip (having the dough uncovered in the refrigerator). I also liked the boule shaping technique. Both worked very nice for me.
I am struggling SO much with the ear!! I had a beautiful ear for about 6 months and then something happened and BOOM! No ear no matter what I do 😩 my starter is super active but I may be over proofing it..I’ll def try your recipe and see how it goes. When taking the dough from the fridge do score it right away and leave on the counter for some time or bake it cold?
Thank you! Finally a no-BS, no repeated words, no annoying music, all-information video with no ads in the middle-but I think I missed your bulk fermentation. Everyone else does the stretch and fold, or coil fold, or slap & fold, and then a room temp bulk ferment for some hours.
SURFACE TENSION!!!! Of course! Thank you for this video. Super quick, informative, and helpful.
Glad it was helpful!
very good explanation, one of the best i’ve seen.
what % hydration was this recipe? i find it more challenging with higher hydration.
edit - found it from your other video - 66%
After two awful messy tries using other recipes and methods, I'm glad I found yours I bake a loaf every day now thanks😁
Thanks, Janie! I’m glad it’s working for you.
Thank you! I finally understood what I'd been doing wrong:)
Excellent explanation of the whole process.
It worked!!!! Thank you!!
Great information Grant. I do all these tips. I also under proof some, find better results.
Thanks for the comment, Rob!
Hey, I used to get better ears, and some times perfect ears. For the past 5 months I've had no such luck.
I personally don't use flour when doing the final shaping because I feel like I can't stretch the dough out as well because it slides on my quartz countertop.
Do you think using the flour would allow for the tension roll to be more smooth and therefore be better off? When I do that tension roll, it does get a bit sticky, and I do use a bit more force than I'd like to.
Beautiful loaf!
I noticed that you also have a baking steel on the rack below your dutch oven. I started doing the same recently and it keeps my bread from burning on the bottom.
Thanks Grant, In my opinion the ear makes the bread look more rustic, which is the whole idea of sourdough in the first place.
It does! I like it :)
Beg to disagree that "the whole idea of sourdough" is to make bread look more rustic 😆
ThAnk you Grant. Looking forward to your next video re: curved or straight blade .
Thanks, Susan. Me too!
What about when the dough is to wet? I have a really hard time shaping it.
I would love to see an ear on my bread.
This is perfect, my last two bakes I didn't get an ear. Now I know what to work on. Thank you
Good luck, Raquel!
Hello, is it possible to have your recipe please? Thanks, Have a good day 🤗
Yes! grantbakes.com/good-sourdough-bread
I've never gotten an ear that good. My stream oven forces me to use convection with steam which may affect it. Trying different things(turn oven off, etc.
Ok this helps. I’m going to try it thank you!
Yeah! No problem. Thanks for the comment.
Love it😊
Can't wait to try this. Thanks Grant 😊
Thanks for giving it a try!
Hi, Grant. I tried stop bulk fermentation on double size, but the dough is floppy when move out from the banneton and no ear appear. I follow the most steps as your demonstration as possible. How could I solve it?
Shorten your bulk fermentation to 1 3/4 or even 1 1/2 half size.
Hi! Are you able to achieve these results in the circle banneton? Also, my bakes are noticeably larger than this. 500g flour, 425g water. Crumb always looks nice but the bread is so large it only splits on the top but never forms an ear if that makes sense. Is it because it’s too big of a batch?
That’s a pretty big loaf and quite a high hydration. That plus the round banneton could be the reason you aren’t getting an ear like this. If you’re able to get an oval banneton I would suggest it, because I usually score my round loaves differently.
Give my recipe a try if you can! It’s a smaller loaf and lower hydration dough. Easier to handle in my opinion.
@@GrantBakes I see, thank you! I do personally like the high hydration dough. But i will definitely give your recipe a go ☺️
@@abbymullins629 You can stick with the high hydration too :) The oval banneton and batard shape might help you get an ear.
I can't seem to get an ear. My dough rises, it browns, but no definitive ear. I followed this to a T. I noticed when I made my cut this morning it opened up more than yours. Could it be my recipe I am using or my fermentation time? My dough spread out more in my basket than yours did too
What hydration is this dough please?
It's 70% hydration.
Thank you, Grant. One question: during the final shaping, you didn't fold the ends in like you do in other videos. Have you stopped doing that?
I still usually do that, but I didn’t want to over complicate things for this process. You can do that too and the loaf will look even better 👍🏻
My bread keeps rising in the fridge and gets too big.
Try adjusting the fridge temperature lower if you can.
The top of every fridge is significantly warmer than the bottom. Proof in the bottom of your fridge.
This probably sounds stupid, but how you score also matters. If you don't have the right angle, it'll spread open but not really get an ear.
True!
That’s me 😫 I just don’t know how to score it , I’m terrified of this process. But to be fair I’ve only done 4 of those and my starter also is just 3 weeks old.
It raises but I just can’t get that ear….
@@katepenner1765 that's a very young starter. Take some time for it to be stronger. If you go look at @the_bread_code he has some good info re scoring. 45° to the loaf (not counter) works best.
Crumshot... 🤗
I don’t know which step I did wrong, but I still can’t get the ears, totally disappointed each time 😢
Proofing the dough in the refrigerator without wrapping it in a plastic bag is a big mistake. The dough will dry out.
I do it all the time :) Only the top dries a little bit, but that part ends up being the bottom of the bread anyway.
So all that pissing around before you folded it was a waste of time?
Not sure what you mean, Steve. Do you mean when I was making the dough?