Great, Thanks 👍🏻

one must get to know its baking vessel, its oven, its flour, its water… same way your starter is unique to you (and it is) so is your bread. you have to use same flour every time in order to really understand what is going on in the dough. predictability of the process is the key.

Thanks Grant! Nice , helpful and well organized video….. good summary review to keep on hand!😊

Thats a 75% hydration bread right? Not 80%

Made this today, best bread so far! I used fresh rosemary, added some feta and started in a cold oven at 425 F. This was my first try at infused bread. Thank you!

Keeps changing recipe. I did the 300g of water then 350g of water before I realized I need less water maybe 325

crumb looks really goood!!!!

Thank you for the recipe

Do not let it deflate

👍🎩❤️

I have the identical Pyrex casserole. Are you sure it won’t disintegrate?

Not only are these the best bagels I've ever had, they truly are so easy! Every recipe you put out is the best I've ever had once I make it. I religiously follow only your recipes and its a hit every time!!

After trying different recipes from different videos I use yours for sourdough bread. But my dough doesn’t always look like yours or others for that matter. I use KA bread flour. So the ambient temperature may be different enough for different results. I always use room temp filtered water.

Trying a 100% freshly milled einkorn today. So very sticky! Can’t find many videos using freshly milled einkorn

what about rye bread? mine is so sticky no matter what (I use 50/50 ratio rye flour and wheat flour)

So for a newer dummy baker like myself, how long would you say this entire recipe takes total?

Thanks Grant! Very helpful!

Oh my !

General rule should be: time in stretch and fold + bulk = full bulk. That's always the full bulk time. Yes, lower hydration is key. Stay in that domain for a while! It teaches so much that you can carry over to higher hydration. Though IMO, higher hydration isn't even worth the extra effort.

Your videos are the best! I have had great success with your recipes and instructional videos!

Very helpful thank you. And thanks to you, my first attempt at sourdough bread making was a great success. Made the perfect loaf!!!

Thanks! Your videos are so helpful and fun to watch.

Great advice ... as always. Thank you.

Hi Grant, l really enjoyed your video.

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.

damn my dough is way too wet and sticky even after the third fold....

Best video out here for sour dough ❤❤❤❤

I don't use flour for the pre-shape anymore because my girlfriend will never let me make another loaf if I do. 😂

What does a baking steel do for bread?

Another go-to from Grant Bakes! My loaves came out absolutely perfect - some of the best I have ever made. Thank you for a recipe I'll come back to again and again. I did drop the oven temp to 450F after preheating at 500F, since I noticed you'd shifted from 500F to 450F on your whole wheat recipe (also awesome). Is there a reason this recipe had a 500F baking temp? My crust was softer than usual, since I wanted to preserve the color. Not sure if the extra 50F would have made a difference.

Very clear👍

Does the 4-6 hour bull rise include the time when you’re doing stretch and folds?

Wasn't mentioned, but if you go 450 bread flour, do you have to decrease the water, cause, as I read, the Rye uses more water.

New to this! Thx! 😊 A little frustrated 🥴

What if I don’t want to put it in the fridge over night? Can I leave it out at room temperature after the shaping? If so, about how long should I wait before putting it in the oven?

Why is my dough not rising

The simpler the better! No levain, autolyse, kneading or slap & folds. This is so simple. My dough was a lot wetter then yours but I managed to handle and shape it just fine and it turned out great with a nice rise and ear. Thanks!

I just found my starter in the fridge with a pink coat on the top! No idea why- so it went diwn the drain!

I also live in Tucson, Arizona! This is the best recipe for jalapeño and cheddar cheese bread! I have made this loaf a couple of times. I decided to bake it in a loaf pan today and it turned out to be a delicious sandwich loaf. I also baked a loaf of your roasted garlic and rosemary (minus the rosemary) in a loaf pan. Both loaves taste delicious! Thank you for the recipes!

Thank you for all your videos! I followed your video on how to make a sourdough starter from scratch. I used nothing but the dark rye flour until day 7 and then I used bread flour. I fed it in the evening, and by morning it rose but did not double.I used it to make bread anyway and my bread was tasty but dense. I tried it again and left the dough on the counter for five hours thinking that maybe I didn’t let it sit long enough. Same result. Your thoughts on this? Also, do you think I need to go back to using rye flour to feed it? I appreciate any help.

Is there a way to get the same amount of spring with open bake? My crumb is beautiful but when I score I never get a nice ear like this, it just closes up

Hi Grant. I just came across this recipe and am anxious to try it. Could you use fresh rosemary? Maybe toast it up? Thank you for your time.

Excellent video! Very easy to follow and perfect amount of detail. Just baked my first sourdough boule ever following these instructions, and it came out looking beautiful and tasting delicious, even without using a banneton or lame. Love the comforting vibe: "...keep going until you're satisfied or tired of stretching and folding."

Your recipes work the best for me. 😊

Ok so I had my active starter in the fridge and not won't rise after it's been fed 3 times and let out on the counter. I also used a different flour from plain flour to bakers flour then plain again as I thought the flour was the problem. Trying to reset now 🤞🏻

These are also amazing as burger buns, I just made mine bigger and proofed on a cookie sheet; everyone at the cookout loved it!

Yummo.

Do you have printable recipe?

Hi Grant...my situation is, the first culture ( whole wheat 50g+ water 50g) rises double @ 24hrs...then when I use 50g of first day culture +50g flour +50g of water it also double in @ 12 hrs...so can I use this 2nd day culture as " Leavin"? Is it necessary to only use after 7 to 10 days of sub culturing?...

Do you cold proof your dough?