I love bread, so much so that I could marry it. Once I have a slice I will eat the whole loaf. It makes me fat and I can’t control myself so I have to give it up. I watch these videos like a crazy woman stalking her ex on social media. I miss it so much 😭😭😭.
I've seen every single sourdough video currently on TH-cam. Allll of them. This is by far the best and the only one I watch every time I want to bake a loaf. No filler, no fluff. Just direct, to the point and crystal clear. Every important detail worth mentioning is in here any detail not worth mentioning is not. Thank you for providing the best sourdough video on the web.
Ditto to the lady who says she has watched every sourdough video. I agree 100%. Over the too thrilled to have found Grant Bakes videos. I stopped baking sour dough bread for two years and needed a refresh. Easy peasy and very delicious. Thankyou Grant. @@GrantBakes
Totally agree. Even the starter method works so well. I thought it wouldn't and here I am seeing my starter double in size with just 25g of starter. It's unbelievable
I'm new to making sourdough, so I'm watching a LOT of videos and bought a sourdough book at Barnes & Noble. What really surprises me is the vast difference in recipes, techniques, resting time, and baking time for a simple sourdough bread. I had assumed there was a standard method everyone uses, but that is not the case. Different types of flour, different protein percentages, different amounts of water and flour, very different resting and baking times, etc. It makes it hard to learn what is the correct way, when all the videos say their way is the correct way. I do like this video, easy to understand and follow.
You would think after 5,000 years humans could at least agree and how to make bread! I'm going through the same thing right now I didn't realize mathematically it was possible to come up with this many variations of flour and water.
I just made my own starter, my first two loaves were dense. I found this video and my loaves came out beautiful, fluffy and delicious. Even my friends who have been making sour dough bread for years couldn’t believe how amazing my bread looked. ❤❤❤
Grant, I have attempted wild-fermented sourdough bread for years, but my two worst issues have been maintaining an active starter and timing. Especially timing. Your method is so simple and straightforward. I followed your directions exactly as you presented them… and I ended up with the most perfect artisan loaf I have ever made. Thank you!!!
Omg !!! I have been into sourdough just for 2 weeks only, tried making sourdough 5 times with different recipes and methods I learnt from youtube, the 5th one I made with your recipe and method, my sourdough is a perfection for a beginner like me. It turned out so beautiful and I couldn't ask for more. My husband had it for lunch and he loved it. I am so so happy. I purchased your No-nonsense sourdough ebook and am so excited to start the journey. Thank you so so much
Absolutely the best video on sourdough on the web. Usually you have to hear a little old lady talk for 7-8 minutes before they get started on the recipe. Or they have an intro that involves their homestead or videos of their dogs. Thank God for this woman and her recipes.
This is a fantastic recipe. I baked my loaf this morning and it turned out just beautiful! So easy! I can actually say I love making sourdough bread now. Thank you Grant!
Thank you, thank you, thank you!💜💙 I have watched at least 16 other channels trying to find an easy foolproof recipe/method. Most were confusing and long and drawn out and just yapping talking heads. Yours is my top pick. Clear, easy, and filming matched what you were talking about. Your loaf was so beautiful I tried and AMAZINGLY MY LOAF CAME OUT BEAUTIFULLY too! 🩵💚I can't thank you enough!💛🧡 PS I subscribed of course and will be a dedicated fan forever! ❤🩷
I’ve been making sourdough for a long time. This is the best recipe and method out there. I’ve made this 5x now. I added an additional stretch & fold and my bulk ferment added time was 4 hours. Amazing spring in my loaf, excellent crust & crumb. Thx 🙏
My first sourdough loaf was a ball of chewy, crust, but tasteless bread. My 2nd loaf over proofed so much the dough collapsed & wouldn't hold form. Then, I found this recipe. I've made 2 loafs using this recipe & both came out gorgeous and delicious! Method is straight-forward, easy to follow instructions. Can't wait to try your sourdough sheet pan pizza crust recipe!
@@SuperDavidEF name some, I find that 99% talk so much useless crap making 20-30 min vids that a regular hobby baker don't wanna waste time on. Grant goes straight to the point, no bs, just step by step and not having a biography of the man who invented flour
@@bluebearh3 I understand. I've had to turn off some bread baking videos because they just talked too much. For bread baking in general, there are five that I really like. For sourdough specifically, I'd have to say one of my favorites is Foodgeek. He does have some content that isn't entirely about bread, as he does other foods occasionally. But his channel is primarily a sourdough bread channel.
Only important thing to point out to newbies is that salt added directly into the water will make your starter clump up. I made the mistake of dissolving the salt in prior to my starter and flour and my starter was ruined. Would not dissolve at all and after trying to mix the flour, folding etc, my dough never rose. Has never happened to me before. Added salt with the flour (or you can add it after autolyse) and avoided disaster :) great videos
This is a fantastic recipe. I baked my loaf this morning and it turned out just beautiful! So easy! I can actually say I love making sourdough bread now. Thank you Grant!
Thank you for this. I’ve been reading a book about making starter and sourdough that was gifted to me. It piqued my interest, but has explained so little and added a lot of extra steps. Perhaps they’re helpful, but I couldn’t tell you why. I can tell you about the author’s daily routines and family life though. Nice, but unhelpful. I appreciate that you include all of the required information. You’re clear, concise and you explain every step and why you’re performing each step. You also did it in about 10 minutes. Brilliant.
Thanks for a great tutorial without all the other chit chat that others do. Clear and concise and straight to the point. Awesome. Look forward to my first loaf this week as I’m still in the process of getting dehydrated starter bread making ready. Brilliant video. ❤
Thank you SOOOO much for getting straight to the point and making this process so easy to understand. I made this yesterday for the first time and my husband and daughter have already finished it. The taste and texture were PERFECT. I'm about to preshape my 2nd boule. You've demystified sourdough and we appreciate it!!
I just want to say thank you so much. I have been struggling for the past 3 months. My recipe, hydration has alway been the same as yours. Always make a dense loaf with minimal oven spring. Yesterday I watched your video and used your technique of final folding and forming. I have just pulled a loaf out that has big spring and a beautiful size ear. Thank you so much. So grateful 🇦🇺
I just put the prettiest loaf of uncooked bread in the oven that I’ve ever made following this wonderful instruction. I’ve worked really hard on my starter the last couple months and know that that has made a huge difference in my bread, but following this instruction took me to the next level. Thank you I’m dying to get it out of the oven.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love 💚 , and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Gabriel wood from Brooklyn New York, where are you from if I may ask?❤
@@GabrielWood-tg7qr I am in Lake Arrowhead, CA (San Bernardino County - mountains). I only started baking during the 2020 Covid pandemic isolation. I love the feel of the dough, even though I do have KitchenAid bowl lift mixer. I share my breads with friends and families. Thank you for your beautiful wishes and wish you likewise. ❤
@@aecs422 Hi Dear it's my pleasure to meet you here, and very happy. How's Lake Arrowhead, CA? I so much love Lake Arrowhead, CA because it's such a beautiful state, I was just going through the comments section and I came across your comments and profile, and it really got me attracted that's why I decided to send you a comments . Hope we can be good friends
I made mine today and its fantastic! Thank you! I tried two other recipes and both didn't work then i lost interest. I came across your videos and you motivated me again. Prepared a new starter then made the bread and it turned out great on the first try!
Just pulled mine out of the oven and first impressions are looking like it's my best loaf yet! It was easy to handle, easy to shape, and didn't over-proof like a lot of my other attempts (for some reason!). Great recipe my dude! Thanks
Thank you! You came to my rescue twice this week. The end result was the best results I've ever had with sourdough bread. I've made our regular bread for about 50 years but the sourdough process wasn't working for me until I watched your videos. So easy to follow and succeed with. The proof was that I made it again right away to more rave reviews at my house. Again thank yo from Barb C.
I made your Good Sourdough Bread Master Class with 400 grams of bread flour and 50 grams whole wheat flour because I wanted it to be a little more nutritious. I followed the rest of the recipe and instructions in your recipe to a T. It turned out fantastic, wonderful spring, perfect crumb and scrumptious taste. Thank you for your easy follow video. You are the best! Alexandria Wainwright Estero, Florida
I followed Grant's instructions for the starter, then followed this video to make so far 3 nice loafs of sourdough bread that my family enjoyed very much. Thank you GrantBakes. Your videos are spot on and work 🎉💥🍞
Thanks for sharing this.I tried your Sourdough Pullman loaf bread . It is fool proof perfect recipe. Comes out perfect each time tried with different flour combinations thanks
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love 💚 , and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Gabriel wood from Brooklyn New York, where are you from if I may ask?❤
I'm new to the world of bread making of any kind, and I just started my very first sourdough starter 24 hours ago. I'm a sucker for anything bread, but sourdough holds a special place in my stomach and heart ❤ I've been really nervous to go down this new path and bake my first loaf of bread once my starter is ready, but your video looks so incredibly easy and rewarding. Can't wait to try it!
Hi Grant, any idea what that type of dutch oven is called? Or even the brand of your one? I have a large pot shaped DO, which can be used upside down to bake the bread on the large flat lid, but it's pretty cumbersome to take the upside down pot (now lid) off as the small handles at the top of the pot (now bottom of the lid). Not sure any of that makes sense 😂 Yours like much more use friendly. ETA. Thanks to Google reverse image search, I think I've found it. The Challenger bread pan?
Ugh! Such a simple, straightforward, no fuss video. Thank you! I swear, the amount of pompous people are capable of over baking a loaf of bread is astonishing. This video is the exact opposite. And the bread itself? It came out...... perfect!! I can't wait to try your recipe.
So glad I found your account gives out recipes and measurements, not long and easy to follow instructions and gets to the point. Doesn’t add unnecessary steps and unnecessary talk about how sourdough is so therapeutic and saved their life.
sometimes it due to a weak starter. this is what happened to me. I only use rye flour in my starter now. sometimes two feedings back to back can help. I bake in a dutch oven at 450f for 25-30 min, internal temp 200-204f, then 10-15 no lid. turn off the oven & crack the door a little. let it sit in the oven 15-20 min. hope this helps. also check the hydration level. different climates/areas can effect the hydration level. I do same day bake.
I had this issue but changed from AP flour to bread flour for feeding my starter and use the ratio 1:1:0.75 starter:flour:water and it has completely changed my starter. No longer too hydrated and rises 3x
I was successful in the first few phases by faithfully using my digital scale and the 3 stretch and folds. Then things got wonky. I had to refrigerate the dough for 6 hrs . I took it out of the fridge and into my pantry where it doubled in size. Time to preshape...i think...begining to lose track 😏Very sticky , appreciated tips you had on handling with dampened hands. I was tempted to add flour but resisted. Unable to proceed, back to fridge for about 48 hrs. I refused to give up. It grew a very tough skin. I cut it with a sharp knife in a cross pattern and threw it in a 450° oven on my pizza pan with a bread pan full of boiling water. Used a spray bottle to spray crust and I interior of oven throughout the cooking time of 40 minutes. Dark brown very chewy peasant crust, spongy Delicious interior. My triumph!
Grant, Not sure how the algorithms lead me to you but glad I’m here! I’d only done three loaves on my prior to seeing this episode. What a beautiful and different looking loaf the 4th one produced. I wish I could add a photo I’m that proud. Enjoying your vlogs!! 🍞❤ Thanks 😃
Thanks! Until this video, my bread was just ok. Now it is the biggest most beautiful loaf ever! This is definitely your best sourdough video. The multiple 1st round stretch and folds made a world of difference and I like also the changing of the bowls and adding a little oil. I also noticed a pan under your dutch oven which has been great for not burning the bottom of my sourdough loaf. Thank you again! You are amazing!😁
I’ve made this bread 4 times now! Each time it came out perfect. I’ve tried so many sourdough recipes from TH-camrs over the past few years and all of them were long jibber jabber lectures and confusing with poor results, flat, gummy bricks of dough that hurt your jaw after one slice. I got so discouraged and gave up making it for a few years…until I found your video. Step by step, easy to follow, concise, great video quality. Thank you for sharing a simple easy how to sourdough video. It is my go to recipe when I share with relatives and friends for dinners. They loved it! Next…I am going to try your soft sourdough sandwich recipe. BTW, I am “commercial bread” sober now.😂 Thanks to your easy to follow sourdough recipe videos❤
I can’t tell you how much I appreciate how well you explain things and common questions. I was trying to figure out if I should cover the dough before refrigeration and you thought to address it. THANK YOU for sharing your experience for the rest of us!
I can only agree with everyone here. Hi from Germany btw. I watched so many videos and read books about sour dough. Your video is the first one that looks less complicated and voila,it worked 🎉. Thank you!
This video is the very best I've seen anywhere, straight to the point and no flannel. Just made my first decent sourdough loaf of bread, not quite as high as yours but reasonable, maybe proofed a bit too long before putting in the fridge overnight, still got the ear though. Many thanks. Will be watching many more of your video's. Keep up the very good work.
You’ve made doing sourdough so much earlier and uncomplicated for me. I’ve made 4 loafs using your technique and recipe and they all come out fantastic. As well the length of the videos are perfect, in 12 minutes you explain perfectly. Thank you.
Good straight forward vid. The only thing I would mention is that to be 'active' the starter needs not to have fallen. You can see the overnight starter crested and fell meaning it was past peak and not active. Usually you'll want to use it at about 75%-100% risen and the top of the starter is still domed and does not fall when lightly shaken. Had it been active the proof times would have been significantly shorter since the starter needed to essentially wake itself back up for the first 2-3 hours-ish.
This is the best sourdough bread making video/recipe. The bread came out great. Your written recipe as well as this video is very precise and to the point. Thank you very much!
I've been watching videos trying to get this Sourdough thing right, and your video has been the most beginner friendly by far, you covered every step of the way perfectly without going off topic. So I followed your steps exactly and now I have a beautiful Sourdough loaf that looks and tastes wonderful. Thank you so much. Bravo 👏👏👏
Thank you so much for this recipe. I made my first sourdough bread this morning. September 15th 2023. Thanks for simplifying the process. I didn't use any special tools, it turned out good in my opinion. I wish I could post a picture.
Thank you for sharing such a good recipe. I've been making this sourdough for the last 2 weeks or so and every time it comes out just great! Easily the best sourdough recipe I've tried so far. Thanks again from Hobart, Tasmania.
Hey man...I've been following this video religiously for the last month or so and have made the BEST sourdough bread that I've ever made. Thanks for this...I'll be following it for a very, very, very long time. Cheers!
Wow, I like this. I have used more than a dozen different recipes, and while they are all similar, I’m gonna take these steps. And thank you for providing a quick tutorial without all the unnecessary time watching completion of every second. Great job!
O M G. I have watched so many and it always seems so complicated but yours is so easy. I am making bread with a friend this weekend. I cannot thank you enough - your bread looks amazing!
I applaud both your excellent technique and the hard work that went into making such a patient and detailed instructional video (and blog). Thanks Grant!
one of the best parts of baking is the excitement others have for tasting the finished product. i can't bake for myself unless i've got a vicious craving, but living with family gives me motivation
This video made me a successful sourdough baker! So ready to understand and no fluff that took up an hour of my day hoping someone would get to the point.
I've tried out at least 8 variations and this method, by far produced the absolute best crumb and crust! Thank you so much for sharing your secrets with us!
I've been turning out loaves using various methods and recipes, and this one gave me a huge belly, with an ear and geat rise. I used 400 gr bread flour and 50 whole wheat so added 2 spoonfuls of extra water to compensate for the thirsty whole wheat. Got a windowpane pass after 3 S&Fs. It was slow to rise but finally got about 75% rise and put in frig till the next day. Giant belly, great oven spring, gorgeous picture perfect ear. I don't normally use bread flour but AP King arthur. That extra protein must give it some oomph! Thank you for sharing!
Hi Grant! thank you for your video. I picked yours for my first loaf because it was the simplest to follow but I watched a couple others before I started. I did 5 stretch and folds and covered my bread during the bench rest but otherwise followed your steps the rest of the way. My dough was much more sticky and harder to handle than yours appeared and that is why I added a couple more stretch and folds. Glad I did because the finished product was great! Thanks for helping me make my first loaf of sourdough bread with your simple video! I am enjoying it right now with a hot bowl of fresh chicken & dumpling soup! Wish I could post a pic for you! Sugar Geek is the other channel that I loved, her video helped me to not freak out when my bread was much stickier than yours!
Your process is so so much easier than others I followed… Thank you for sharing this… My first loaf of bread came out perfect… Second one not so much because I wasn’t paying as much attention to detail… But on my third, I will definitely go back and take my time and do what you do
Watch the starter video! I struggled for weeks while watching other videos. I got the desired results immediately after watching his video. I was using too much water and flour. No one else was this concise in their instructions.
9.34 remember when we were first aware of sd? Had to be so wet, had to keep feeding starter This seems so logical, and easy(?) Been trying for YEARS. HOpe to report good news thank you so much beryl
I am now on proofing time just waiting one hour then stick it in the fridge ❤ i’m a beginner and find your tutorial so easy to follow glad i found your channel
Thank you so much for this recipe! I baked a sourdough bread this morning following your recipe and it is amazing! Crust was not chewy and hard. It has this beautiful crackling sound and incredible slightly charred taste. I tried different recipes, but yours is the most simple and easiest to follow. But I have a few things that works for me: 1) spray some water on the scored dough - when I do this my crust is not chewy and hard but light and crisp 2) put a tray on the lower level of your oven so the bottom of the bread does not burn 3) i think this recipe gives me the stickiest dough compared to other recipes, given I live in a humid place. I was starting to think I did something wrong, but trust the process! 🥰
I've watched your tutorial several times and I'm making my sourdough in a Dutch oven. That's enameled on the inside. Only my third time baking sourdough and I'm really hoping that my sourdough is much better after watching your tutorial. I'll let you know how it turns out. And thank you
This is the best sourdough video out there. I’ve watched so many videos, but my first 2 attempts at sourdough were not successful. Finally 3rd attempt I followed your video and it came out perfect! Can’t thank you enough :)
I’ve been really struggling with my sourdough, loaves came out gummy and dough didn’t keep its shape. Tried your recipe and my first successful loaf came out of the oven. Made more since and it works every time. Thanks, will try more of your recipes now
OMG I’ve been trying to bake sourdough bread for weeks, I followed so many others and they all turned as flops. Found you and I made a really nice loaf. Thank you so much 😊 you are the best🎉congratulations!
I followed other accounts to learn how to bake sour dough bread. The entire process of making sour dough was so confusing and overwhelming. My first attempt was not good! I was ready to give up. Suddenly your video popped up in my feed. Thank you! Your process is clear and the timeline so helpful! I just made my first perfect, to me, loaf of sourdough bread! I’m so excited & eager to attempt other recipes I f yours! Thank you.
Hey Grant, something I have found which is a great improvement for me and that is when I remove the bread from the fridge I leave it at room temperature while I take the dogs for a walk usually about an hour or so. It seems to get a better oven spring and a better shape when it comes out of the Dutch oven! Other than that your recipe is the only one I use now and it is delicious! Thank you😀
I am just learning… I have my starter and ready to try this recipe! Does this bread turn out really sour/tangy?? Our family loves the texture of sourdough, but doesn’t like it really sour.
Thanks for these minor adjustments. I have made many loaves in the past but your recipe and method are by far the best and I achieve a wonderful rise. Thanks.
Im back to baking sourdough bread, since july, my father inlaw had a stroke and then passed away, and my started ended up dying as well, so I finally decided its time to restart, baking my first one today using your video 😀
This was the best sourdough I have made, came out nice and crusty and the crumb is perfect, tastes wonderful, it also lasted in a bread bag for over 5 days! Thanks so much for sharing....
It looks amazing. I've always wanted to bake a sound sourdough but was unsure. My son-in-law uses water to splash on it after each rest. Thanks for sharing
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love 💚 , and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Gabriel wood from Brooklyn New York, where are you from if I may ask?❤
I love this recipe! Today is the third time I’m making sourdough bread following this recipe and it always turns out perfect! (I live in a very dry climate, so I never leave it uncovered and it works well)
This is my most successful bake since I started baking sourdough. I substituted a small amount of rye flour and a little more whole wheat flour for some of the bread flour. Just gorgeous loaves with a fantastic spring!
I just made sourdough with a different recipe, and for the last decade that I've attempted it it either came out dense or flat or both (the recent one came out OK but still somewhat flat). And I have tried every method and recipe and learned that some methods just don't carry well into a home kitchen. This one looks like it definitely is absolutely perfect for me to try. I'll get back to you on results when I do my next batch today :)
Thank you so much Grant for a wonderful recipe! My first sourdough bake was an absolute success. The key to a good rise is the tap on the bowl after every stretch and fold 😆
This channel deserves a million subscribers. I have tried 6 recipes, and this one is the best I have ever tried. His recipe is a keeper. I have 1 question. When do I add the inclusions? I want to add jalapeños and cheese on my next baking. Thank you for sharing this recipe.
Lots of options but I would add your peppers etc, (keep the additions tiny as they split the dough!) at 3.38 on the video, before the final stretch and fold and before long final fermentation 😊
Grant, you're on the hot spot right now, as I've baked around 7 loaves with varying success. I'm pretty sure my starter was never active enough and right now it is (I made my own starter). going to use your methods and will report back. Looking fwd to seeing how this works. Great video
Baked this today using your tweaks and it came out exactly as pictured using the Challenger Bread Pan too. (It's rare that I follow a recipe exactly). Not as much blistering but the oven spring was 100%. Mine took 20 minutes covered and 15 uncovered to get to 209 degrees inside. I pre-heated to 450 then reduced to 430 after I put the loaf in. My oven tends to run a bit on the hot side.
Here's how I made my sourdough starter from scratch in just 6 days:
th-cam.com/video/Sqp5CQnN38k/w-d-xo.htmlsi=Att3N48ARRuOFUtQ
I love bread, so much so that I could marry it. Once I have a slice I will eat the whole loaf. It makes me fat and I can’t control myself so I have to give it up. I watch these videos like a crazy woman stalking her ex on social media. I miss it so much 😭😭😭.
ha ha …
maybe have sour dough
once a month
I've seen every single sourdough video currently on TH-cam. Allll of them. This is by far the best and the only one I watch every time I want to bake a loaf. No filler, no fluff. Just direct, to the point and crystal clear. Every important detail worth mentioning is in here any detail not worth mentioning is not. Thank you for providing the best sourdough video on the web.
Thank you!
Ditto to the lady who says she has watched every sourdough video. I agree 100%. Over the too thrilled to have found Grant Bakes videos. I stopped baking sour dough bread for two years and needed a refresh. Easy peasy and very delicious. Thankyou Grant. @@GrantBakes
Totally agree. Even the starter method works so well. I thought it wouldn't and here I am seeing my starter double in size with just 25g of starter. It's unbelievable
@@peggyspeer5253 who you callin lady?? 😂
Totally agree…..TOTALLY! 👍🏼
I'm new to making sourdough, so I'm watching a LOT of videos and bought a sourdough book at Barnes & Noble. What really surprises me is the vast difference in recipes, techniques, resting time, and baking time for a simple sourdough bread. I had assumed there was a standard method everyone uses, but that is not the case. Different types of flour, different protein percentages, different amounts of water and flour, very different resting and baking times, etc. It makes it hard to learn what is the correct way, when all the videos say their way is the correct way. I do like this video, easy to understand and follow.
Yes ! I have been making it for over 5 years and I am trying to up my game and I am finding so many diff approaches!
You would think after 5,000 years humans could at least agree and how to make bread! I'm going through the same thing right now I didn't realize mathematically it was possible to come up with this many variations of flour and water.
I just made my own starter, my first two loaves were dense. I found this video and my loaves came out beautiful, fluffy and delicious. Even my friends who have been making sour dough bread for years couldn’t believe how amazing my bread looked. ❤❤❤
Can I ask you how you made your starter?😊
This was the most coherent and simplest video I’ve seen. Covers all the basics without unnecessary waffle 😊
Sourdough waffle are delicious
Amen!
Too much jibber jabber in other videos.
@@lukestevenson7358 They use cleaner towels though.
@@brooshabab😂
This is the most straight forward sourdough recipe on the internet
Grant, I have attempted wild-fermented sourdough bread for years, but my two worst issues have been maintaining an active starter and timing. Especially timing. Your method is so simple and straightforward. I followed your directions exactly as you presented them… and I ended up with the most perfect artisan loaf I have ever made. Thank you!!!
I just started baking SD and haven't got it right yet! This guy looks worth a try.
This is THE sourdough video to watch. Works like a charm every single time, especially for beginners.
Thank you!
Omg !!! I have been into sourdough just for 2 weeks only, tried making sourdough 5 times with different recipes and methods I learnt from youtube, the 5th one I made with your recipe and method, my sourdough is a perfection for a beginner like me. It turned out so beautiful and I couldn't ask for more. My husband had it for lunch and he loved it. I am so so happy. I purchased your No-nonsense sourdough ebook and am so excited to start the journey. Thank you so so much
Absolutely the best video on sourdough on the web.
Usually you have to hear a little old lady talk for 7-8 minutes before they get started on the recipe. Or they have an intro that involves their homestead or videos of their dogs. Thank God for this woman and her recipes.
I am a man 😂
@@GrantBakes haha. I hurt my back recently. They got me jacked open on Opiods.
I’ll fix it
@@lukestevenson7358 Hahaha no worries. I hope your back gets better soon 👍🏻
I stumbled on this thread and it's hilarious 😂
Do you have a link to print this recipe?
I love how to keep starter small!
Thanks for sharing all the significant details!
Best sourdough channel for sourdough bread! Grant is awesome 👏. Your recipe is the only one I use at home.
Same here
I introduce all of my friends his video. They are so easy to follow and yield the best result .❤
I agree. So clearly explained and demonstrated, with no faffing about.
This is a fantastic recipe. I baked my loaf this morning and it turned out just beautiful! So easy! I can actually say I love making sourdough bread now.
Thank you Grant!
Thank you, thank you, thank you!💜💙 I have watched at least 16 other channels trying to find an easy foolproof recipe/method. Most were confusing and long and drawn out and just yapping talking heads. Yours is my top pick. Clear, easy, and filming matched what you were talking about. Your loaf was so beautiful I tried and AMAZINGLY MY LOAF CAME OUT BEAUTIFULLY too! 🩵💚I can't thank you enough!💛🧡 PS I subscribed of course and will be a dedicated fan forever! ❤🩷
I’ve been making sourdough for a long time. This is the best recipe and method out there. I’ve made this 5x now. I added an additional stretch & fold and my bulk ferment added time was 4 hours. Amazing spring in my loaf, excellent crust & crumb. Thx 🙏
My first sourdough loaf was a ball of chewy, crust, but tasteless bread. My 2nd loaf over proofed so much the dough collapsed & wouldn't hold form. Then, I found this recipe. I've made 2 loafs using this recipe & both came out gorgeous and delicious! Method is straight-forward, easy to follow instructions. Can't wait to try your sourdough sheet pan pizza crust recipe!
what does he mean a starter ? is it yeast ?
Grant has pinned a sourdough stater video at the very top of the beginning of these messages😉
Your the only worth watching here on yt when it comes to sourdough
Nah. Grant is good, but there are definitely others worth watching.
@@SuperDavidEF name some, I find that 99% talk so much useless crap making 20-30 min vids that a regular hobby baker don't wanna waste time on. Grant goes straight to the point, no bs, just step by step and not having a biography of the man who invented flour
@@bluebearh3 I understand. I've had to turn off some bread baking videos because they just talked too much. For bread baking in general, there are five that I really like. For sourdough specifically, I'd have to say one of my favorites is Foodgeek. He does have some content that isn't entirely about bread, as he does other foods occasionally. But his channel is primarily a sourdough bread channel.
……definitely and Baker Bettie
No sound?
Only important thing to point out to newbies is that salt added directly into the water will make your starter clump up. I made the mistake of dissolving the salt in prior to my starter and flour and my starter was ruined. Would not dissolve at all and after trying to mix the flour, folding etc, my dough never rose. Has never happened to me before. Added salt with the flour (or you can add it after autolyse) and avoided disaster :) great videos
This is a fantastic recipe. I baked my loaf this morning and it turned out just beautiful! So easy! I can actually say I love making sourdough bread now.
Thank you Grant!
Thank you for this. I’ve been reading a book about making starter and sourdough that was gifted to me. It piqued my interest, but has explained so little and added a lot of extra steps. Perhaps they’re helpful, but I couldn’t tell you why. I can tell you about the author’s daily routines and family life though. Nice, but unhelpful.
I appreciate that you include all of the required information. You’re clear, concise and you explain every step and why you’re performing each step. You also did it in about 10 minutes. Brilliant.
Thanks for a great tutorial without all the other chit chat that others do. Clear and concise and straight to the point. Awesome. Look forward to my first loaf this week as I’m still in the process of getting dehydrated starter bread making ready. Brilliant video. ❤
Thank you SOOOO much for getting straight to the point and making this process so easy to understand. I made this yesterday for the first time and my husband and daughter have already finished it. The taste and texture were PERFECT. I'm about to preshape my 2nd boule. You've demystified sourdough and we appreciate it!!
I just want to say thank you so much. I have been struggling for the past 3 months. My recipe, hydration has alway been the same as yours. Always make a dense loaf with minimal oven spring. Yesterday I watched your video and used your technique of final folding and forming. I have just pulled a loaf out that has big spring and a beautiful size ear. Thank you so much. So grateful 🇦🇺
I just put the prettiest loaf of uncooked bread in the oven that I’ve ever made following this wonderful instruction. I’ve worked really hard on my starter the last couple months and know that that has made a huge difference in my bread, but following this instruction took me to the next level. Thank you I’m dying to get it out of the oven.
Hope it was great!
Excellent tips for baking bread. Straightforward, easy to follow.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love 💚 , and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Gabriel wood from Brooklyn New York, where are you from if I may ask?❤
@@GabrielWood-tg7qr I am in Lake Arrowhead, CA (San Bernardino County - mountains). I only started baking during the 2020 Covid pandemic isolation. I love the feel of the dough, even though I do have KitchenAid bowl lift mixer. I share my breads with friends and families. Thank you for your beautiful wishes and wish you likewise. ❤
@@aecs422 Hi Dear it's my pleasure to meet you here, and very happy. How's Lake Arrowhead, CA? I so much love Lake Arrowhead, CA because it's such a beautiful state, I was just going through the comments section and I came across your comments and profile, and it really got me attracted that's why I decided to send you a comments . Hope we can be good friends
@@aecs422 Hi how are you doing?
I made mine today and its fantastic! Thank you! I tried two other recipes and both didn't work then i lost interest. I came across your videos and you motivated me again. Prepared a new starter then made the bread and it turned out great on the first try!
Just pulled mine out of the oven and first impressions are looking like it's my best loaf yet! It was easy to handle, easy to shape, and didn't over-proof like a lot of my other attempts (for some reason!). Great recipe my dude! Thanks
Love this review! Thanks for the comment.
Thank you! You came to my rescue twice this week. The end result was the best results I've ever had with sourdough bread. I've made our regular bread for about 50 years but the sourdough process wasn't working for me until I watched your videos. So easy to follow and succeed with. The proof was that I made it again right away to more rave reviews at my house. Again thank yo from Barb C.
Glad I found your channel. Today I successfully baked my 1st Sourdough Bread. Thank you for the great tips!
Great job! I'm so glad for your success.
I made your Good Sourdough Bread Master Class with 400 grams of bread flour and 50 grams whole wheat flour because I wanted it to be a little more nutritious. I followed the rest of the recipe and instructions in your recipe to a T. It turned out fantastic, wonderful spring, perfect crumb and scrumptious taste. Thank you for your easy follow video. You are the best!
Alexandria Wainwright
Estero, Florida
I followed Grant's instructions for the starter, then followed this video to make so far 3 nice loafs of sourdough bread that my family enjoyed very much. Thank you GrantBakes. Your videos are spot on and work 🎉💥🍞
Thanks for sharing this.I tried your Sourdough Pullman loaf bread . It is fool proof perfect recipe. Comes out perfect each time tried with different flour combinations thanks
After years of dabbling with sourdough with varying degrees of success, this is now my go to recipe & method!!
Thank you
I’m trying this recipe ❤.. I made my first sourdough bread following your recipe.. thanks for making it so simple ❤
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love 💚 , and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Gabriel wood from Brooklyn New York, where are you from if I may ask?❤
I'm new to the world of bread making of any kind, and I just started my very first sourdough starter 24 hours ago. I'm a sucker for anything bread, but sourdough holds a special place in my stomach and heart ❤
I've been really nervous to go down this new path and bake my first loaf of bread once my starter is ready, but your video looks so incredibly easy and rewarding.
Can't wait to try it!
Download my ebook, No-Nonsense Sourdough, for 18 of my favorite sourdough recipes. Straight forward and no-nonsense recipes only.
grantbakes.com/ebook
Hi Grant, any idea what that type of dutch oven is called? Or even the brand of your one?
I have a large pot shaped DO, which can be used upside down to bake the bread on the large flat lid, but it's pretty cumbersome to take the upside down pot (now lid) off as the small handles at the top of the pot (now bottom of the lid). Not sure any of that makes sense 😂
Yours like much more use friendly.
ETA. Thanks to Google reverse image search, I think I've found it. The Challenger bread pan?
@@joe8172 That's it!
我看不到你的中文翻譯！
我選了自動翻譯中文字幕！
I just purchased this, do you mind it I print it and put a spiral binder on it for my personal use?
Ugh! Such a simple, straightforward, no fuss video. Thank you! I swear, the amount of pompous people are capable of over baking a loaf of bread is astonishing. This video is the exact opposite.
And the bread itself? It came out...... perfect!! I can't wait to try your recipe.
5:03 if my dough is not as elastic as this after 3 stretches should I do more?
So glad I found your account gives out recipes and measurements, not long and easy to follow instructions and gets to the point. Doesn’t add unnecessary steps and unnecessary talk about how sourdough is so therapeutic and saved their life.
Is it just me but my dough is so sticky…
Yes, my dough always ends up like that somehow. I use a bench scraper to help shape the dough and that helps a lot
If you have a 75 percent hydration or more it will be hard to work with but will be very delicious and moist
Wet your hands before working with such dough
sometimes it due to a weak starter. this is what happened to me. I only use rye flour in my starter now. sometimes two feedings back to back can help. I bake in a dutch oven at 450f for 25-30 min, internal temp 200-204f, then 10-15 no lid. turn off the oven & crack the door a little. let it sit in the oven 15-20 min. hope this helps. also check the hydration level. different climates/areas can effect the hydration level. I do same day bake.
I had this issue but changed from AP flour to bread flour for feeding my starter and use the ratio 1:1:0.75 starter:flour:water and it has completely changed my starter. No longer too hydrated and rises 3x
I was successful in the first few phases by faithfully using my digital scale and the 3 stretch and folds. Then things got wonky. I had to refrigerate the dough for 6 hrs . I took it out of the fridge and into my pantry where it doubled in size. Time to preshape...i think...begining to lose track 😏Very sticky , appreciated tips you had on handling with dampened hands. I was tempted to add flour but resisted. Unable to proceed, back to fridge for about 48 hrs. I refused to give up.
It grew a very tough skin. I cut it with a sharp knife in a cross pattern and threw it in a 450° oven on my pizza pan with a bread pan full of boiling water.
Used a spray bottle to spray crust and I interior of oven throughout the cooking time of 40 minutes.
Dark brown very chewy peasant crust, spongy Delicious interior.
My triumph!
Grant,
Not sure how the algorithms lead me to you but glad I’m here!
I’d only done three loaves on my prior to seeing this episode.
What a beautiful and different looking loaf the 4th one produced.
I wish I could add a photo I’m that proud.
Enjoying your vlogs!! 🍞❤
Thanks 😃
Thanks! Until this video, my bread was just ok. Now it is the biggest most beautiful loaf ever! This is definitely your best sourdough video. The multiple 1st round stretch and folds made a world of difference and I like also the changing of the bowls and adding a little oil. I also noticed a pan under your dutch oven which has been great for not burning the bottom of my sourdough loaf. Thank you again! You are amazing!😁
I’ve made this bread 4 times now! Each time it came out perfect. I’ve tried so many sourdough recipes from TH-camrs over the past few years and all of them were long jibber jabber lectures and confusing with poor results, flat, gummy bricks of dough that hurt your jaw after one slice. I got so discouraged and gave up making it for a few years…until I found your video. Step by step, easy to follow, concise, great video quality. Thank you for sharing a simple easy how to sourdough video. It is my go to recipe when I share with relatives and friends for dinners. They loved it! Next…I am going to try your soft sourdough sandwich recipe. BTW, I am “commercial bread” sober now.😂 Thanks to your easy to follow sourdough recipe videos❤
I can’t tell you how much I appreciate how well you explain things and common questions. I was trying to figure out if I should cover the dough before refrigeration and you thought to address it. THANK YOU for sharing your experience for the rest of us!
I can only agree with everyone here. Hi from Germany btw. I watched so many videos and read books about sour dough. Your video is the first one that looks less complicated and voila,it worked 🎉. Thank you!
This video is so clear and informative. I’m totally new to sourdough. This video makes me feel that I can do it.
Finally, my sourdough bread came out perfect like yours. I've followed so many videos with disappointing result but yours was the best! I thank you!😊
This video is the very best I've seen anywhere, straight to the point and no flannel. Just made my first decent sourdough loaf of bread, not quite as high as yours but reasonable, maybe proofed a bit too long before putting in the fridge overnight, still got the ear though. Many thanks. Will be watching many more of your video's. Keep up the very good work.
Everybody learning about sourdough needs to come to your channel. Your methods are simple and loaves are delicious. Thank you!
My fave recipe for sourdough!
If I split the dough in half to make a smaller loaf, will the baking time be the same?
You’ve made doing sourdough so much earlier and uncomplicated for me. I’ve made 4 loafs using your technique and recipe and they all come out fantastic. As well the length of the videos are perfect, in 12 minutes you explain perfectly. Thank you.
Good straight forward vid. The only thing I would mention is that to be 'active' the starter needs not to have fallen. You can see the overnight starter crested and fell meaning it was past peak and not active. Usually you'll want to use it at about 75%-100% risen and the top of the starter is still domed and does not fall when lightly shaken.
Had it been active the proof times would have been significantly shorter since the starter needed to essentially wake itself back up for the first 2-3 hours-ish.
This is the best sourdough bread making video/recipe. The bread came out great. Your written recipe as well as this video is very precise and to the point. Thank you very much!
I've been watching videos trying to get this Sourdough thing right, and your video has been the most beginner friendly by far, you covered every step of the way perfectly without going off topic.
So I followed your steps exactly and now I have a beautiful Sourdough loaf that looks and tastes wonderful. Thank you so much. Bravo
👏👏👏
Thank you so much for this recipe. I made my first sourdough bread this morning. September 15th 2023. Thanks for simplifying the process.
I didn't use any special tools, it turned out good in my opinion. I wish I could post a picture.
Thank you for sharing such a good recipe.
I've been making this sourdough for the last 2 weeks or so and every time it comes out just great!
Easily the best sourdough recipe I've tried so far.
Thanks again from Hobart, Tasmania.
Hey man...I've been following this video religiously for the last month or so and have made the BEST sourdough bread that I've ever made. Thanks for this...I'll be following it for a very, very, very long time. Cheers!
Wow, I like this. I have used more than a dozen different recipes, and while they are all similar, I’m gonna take these steps. And thank you for providing a quick tutorial without all the unnecessary time watching completion of every second. Great job!
Well done 👍👍
O M G. I have watched so many and it always seems so complicated but yours is so easy. I am making bread with a friend this weekend. I cannot thank you enough - your bread looks amazing!
I applaud both your excellent technique and the hard work that went into making such a patient and detailed instructional video (and blog). Thanks Grant!
I finally got the perfect loaf after many recipes thanks to you. I got a great crunch on the outside and a good airy inside.
Reali easy 👍👍
one of the best parts of baking is the excitement others have for tasting the finished product. i can't bake for myself unless i've got a vicious craving, but living with family gives me motivation
This video made me a successful sourdough baker! So ready to understand and no fluff that took up an hour of my day hoping someone would get to the point.
Thank you for having a easy follow quick type of video. Instead of 90 whole minutes of talking. Now we can make more bread.
I've tried out at least 8 variations and this method, by far produced the absolute best crumb and crust! Thank you so much for sharing your secrets with us!
Great recipe. Took my first loaf out of the oven this morning. This is the first time I've been able to bake a perfect loaf of bread.
I've been turning out loaves using various methods and recipes, and this one gave me a huge belly, with an ear and geat rise. I used 400 gr bread flour and 50 whole wheat so added 2 spoonfuls of extra water to compensate for the thirsty whole wheat. Got a windowpane pass after 3 S&Fs. It was slow to rise but finally got about 75% rise and put in frig till the next day. Giant belly, great oven spring, gorgeous picture perfect ear. I don't normally use bread flour but AP King arthur. That extra protein must give it some oomph! Thank you for sharing!
Hi Grant! thank you for your video. I picked yours for my first loaf because it was the simplest to follow but I watched a couple others before I started. I did 5 stretch and folds and covered my bread during the bench rest but otherwise followed your steps the rest of the way. My dough was much more sticky and harder to handle than yours appeared and that is why I added a couple more stretch and folds. Glad I did because the finished product was great! Thanks for helping me make my first loaf of sourdough bread with your simple video! I am enjoying it right now with a hot bowl of fresh chicken & dumpling soup! Wish I could post a pic for you! Sugar Geek is the other channel that I loved, her video helped me to not freak out when my bread was much stickier than yours!
Your process is so so much easier than others I followed… Thank you for sharing this… My first loaf of bread came out perfect… Second one not so much because I wasn’t paying as much attention to detail… But on my third, I will definitely go back and take my time and do what you do
Watch the starter video! I struggled for weeks while watching other videos. I got the desired results immediately after watching his video. I was using too much water and flour. No one else was this concise in their instructions.
9.34 remember when we were first aware of sd? Had to be so wet, had to keep feeding starter
This seems so logical, and easy(?)
Been trying for YEARS. HOpe to report good news thank you so much beryl
I am now on proofing time just waiting one hour then stick it in the fridge ❤ i’m a beginner and find your tutorial so easy to follow glad i found your channel
Enjoy! Thanks for the comment.
Thank you so much for this recipe! I baked a sourdough bread this morning following your recipe and it is amazing! Crust was not chewy and hard. It has this beautiful crackling sound and incredible slightly charred taste. I tried different recipes, but yours is the most simple and easiest to follow. But I have a few things that works for me:
1) spray some water on the scored dough - when I do this my crust is not chewy and hard but light and crisp
2) put a tray on the lower level of your oven so the bottom of the bread does not burn
3) i think this recipe gives me the stickiest dough compared to other recipes, given I live in a humid place. I was starting to think I did something wrong, but trust the process! 🥰
I've watched your tutorial several times and I'm making my sourdough in a Dutch oven. That's enameled on the inside. Only my third time baking sourdough and I'm really hoping that my sourdough is much better after watching your tutorial. I'll let you know how it turns out. And thank you
I followed your instructions from a previous video with great results. Followed these instructions with even better results! PICTURE PERFECT!
I want to thank you Grant. Taking your time and giving us this knowledge. It means a lot.
This is the best sourdough video out there. I’ve watched so many videos, but my first 2 attempts at sourdough were not successful. Finally 3rd attempt I followed your video and it came out perfect! Can’t thank you enough :)
I’ve been really struggling with my sourdough, loaves came out gummy and dough didn’t keep its shape. Tried your recipe and my first successful loaf came out of the oven. Made more since and it works every time. Thanks, will try more of your recipes now
OMG I’ve been trying to bake sourdough bread for weeks, I followed so many others and they all turned as flops. Found you and I made a really nice loaf. Thank you so much 😊 you are the best🎉congratulations!
Great tutorial! Ive watched a few sourdough tutorials and always walk away thinking it's too complicated and give up. You make it sound attainable!
I followed other accounts to learn how to bake sour dough bread. The entire process of making sour dough was so confusing and overwhelming. My first attempt was not good! I was ready to give up. Suddenly your video popped up in my feed. Thank you! Your process is clear and the timeline so helpful! I just made my first perfect, to me, loaf of sourdough bread! I’m so excited & eager to attempt other recipes I f yours! Thank you.
Hey Grant, something I have found which is a great improvement for me and that is when I remove the bread from the fridge I leave it at room temperature while I take the dogs for a walk usually about an hour or so. It seems to get a better oven spring and a better shape when it comes out of the Dutch oven! Other than that your recipe is the only one I use now and it is delicious! Thank you😀
Thanks for the comment!
I am just learning… I have my starter and ready to try this recipe! Does this bread turn out really sour/tangy?? Our family loves the texture of sourdough, but doesn’t like it really sour.
It’s not super sour or tangy. Just a hint 😊
Thanks for these minor adjustments. I have made many loaves in the past but your recipe and method are by far the best and I achieve a wonderful rise. Thanks.
Im back to baking sourdough bread, since july, my father inlaw had a stroke and then passed away, and my started ended up dying as well, so I finally decided its time to restart, baking my first one today using your video 😀
This was the best sourdough I have made, came out nice and crusty and the crumb is perfect, tastes wonderful, it also lasted in a bread bag for over 5 days! Thanks so much for sharing....
I followed this recipe yesterday and made the BEST sourdough loaf I have ever made! THANK YOU for this video (I also bought your sourdough e-book)!
It looks amazing. I've always wanted to bake a sound sourdough but was unsure. My son-in-law uses water to splash on it after each rest. Thanks for sharing
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love 💚 , and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Gabriel wood from Brooklyn New York, where are you from if I may ask?❤
I love this recipe! Today is the third time I’m making sourdough bread following this recipe and it always turns out perfect! (I live in a very dry climate, so I never leave it uncovered and it works well)
Finally a sourdough loaf that worked! I went through $30 of flour and wasted dough trying another recipe. This one worked first try and was delicious.
This is the very best bread recipe I have ever tried. It is hard to mess it up. Thank you Grant for sharing…
This is my most successful bake since I started baking sourdough. I substituted a small amount of rye flour and a little more whole wheat flour for some of the bread flour. Just gorgeous loaves with a fantastic spring!
Great additions!
I just made sourdough with a different recipe, and for the last decade that I've attempted it it either came out dense or flat or both (the recent one came out OK but still somewhat flat). And I have tried every method and recipe and learned that some methods just don't carry well into a home kitchen. This one looks like it definitely is absolutely perfect for me to try. I'll get back to you on results when I do my next batch today :)
Thank you so much Grant for a wonderful recipe! My first sourdough bake was an absolute success.
The key to a good rise is the tap on the bowl after every stretch and fold 😆
This channel deserves a million subscribers. I have tried 6 recipes, and this one is the best I have ever tried. His recipe is a keeper. I have 1 question. When do I add the inclusions? I want to add jalapeños and cheese on my next baking. Thank you for sharing this recipe.
Lots of options but I would add your peppers etc, (keep the additions tiny as they split the dough!) at 3.38 on the video, before the final stretch and fold and before long final fermentation 😊
Grant, you're on the hot spot right now, as I've baked around 7 loaves with varying success. I'm pretty sure my starter was never active enough and right now it is (I made my own starter). going to use your methods and will report back. Looking fwd to seeing how this works. Great video
After trawling through many many videos on TH-cam, this was the easiest and the best. Thank you!
Baked this today using your tweaks and it came out exactly as pictured using the Challenger Bread Pan too. (It's rare that I follow a recipe exactly).
Not as much blistering but the oven spring was 100%. Mine took 20 minutes covered and 15 uncovered to get to 209 degrees inside. I pre-heated to 450 then reduced to 430 after I put the loaf in. My oven tends to run a bit on the hot side.
Sounds like you know your oven well, good adjustments. I'm glad the bread turned out well with a good oven spring!
Your presentation is excellent and your voice is reassuring. I start my final shaping in 10 minutes and all has gone well so far. Thank you
You’ve got this!