This video was sponsored by Kooi Housewares, a kitchen and home goods company based out of Muskegon, Michigan. You can get 10% off all kitchen and home goods products from Kooi Housewares using my affiliate link: collabs.shop/bk9xg3. Make sure to use the code GRANTBAKES10 at checkout if it doesn't automatically apply.
@kategogo90457 ай бұрын
I’ve been trying to eat more healthy and have given up on bread. All my attempts at making whole wheat bread have left me with a flat, dense structure. I came across this recipe and decided to follow it step by step, starting with the starter. I used bread flour and rye flour to feed the starter. I furthermore decided not to cut corners and make the bread step by step, using 100% wholewheat flour (just so happened to have Bob’s Red Mill whole ground). The result was phenomenal. Outstanding flavor and crust. Thank you, Grant for the great recipe.
@damjanmarkovic4529 ай бұрын
Used this method from your earlier videos - works perfectly, my family loves this type of bread. I get much more consistent results than from any other recipes that are often unnecessarily overcomplicated. Appreciate it a lot!
@GrantBakes9 ай бұрын
Wonderful! Thanks for sharing. I’m glad you’ve gotten good results.
@vegtamvanderveg18 күн бұрын
The best and easiest recipe for ww sourdough!
@mark980709 ай бұрын
I always add 25% white to 75% whole wheat. Helps to get a better rise and more open crumb
@GrantBakes9 ай бұрын
I enjoy the full spectrum of whole grain additions 😊 I think there’s a place for all kinds of ratios like that.
@angelasmith832027 күн бұрын
Hi Grant, I just wanted to thank you for this fantastic recipe. My daughter has gestational diabetes and isn’t able to eat store bought wholemeal bread because it almost always contains some type of sugar. Well, I tried your recipe and it was the best looking and tasting sourdough bread I’ve made to date.
@maryfelton13335 ай бұрын
Well Grant , you got me through a successful journey with reg sour dough bread with your video Good sour dough bread start to finish. Now that I've been diagnosed with Type 2 diabetes, I'm gonna start this wheat bread journey as a part of my diet. Thank you so much for this simple , simple transfer to wheat bread.😋😋😘😘
@marianadomenzain31543 ай бұрын
Best video I’ve seen on whole wheat sourdough!! So easy to follow!
@p.k.64258 ай бұрын
Fantastic method. I’ve made it twice and mine look just like yours. Delicious too. Thank you.
@elainenj31883 ай бұрын
Well done Grant! You have a great, clear and concise way of explaining. Very enjoyable! 👍👏😍
@tlwn51969 ай бұрын
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!
@helennaylor.35506 ай бұрын
Yes mine is really wet too.
@scootertron83322 ай бұрын
I made this and it came out beautifully! As beautiful a white loaf of bread.
@katieled89093 ай бұрын
I’ve tried so many different videos for sourdough but this is the best and most consistent recipe yet. I upped the flour to 500g since it’s super humid where I live and it comes out perfect every time.
@kathryndunn24173 ай бұрын
so proud you’re doing so well!
@katieled89093 ай бұрын
@@kathryndunn2417 KATHRYNNNN
@sharonshahar93883 ай бұрын
Excellent! I was always afraid to make a 100% whole wheat sourdough bread (I was afraid it would come out too dense) but I followed the recipe step by step according to the instructions and the bread turned out wonderful! Thank you very much
@br46532 ай бұрын
Excellent video! I am going to try with my fresh milled flour! Thank you!
@sroyal430712 күн бұрын
Hi, how did the bread come out with freshly milled flour. I was thinking about trying that. Thanks!
@aidivina256 күн бұрын
is there a reason why you didn't cover the dough when you put it in the fridge for the final rise?
@sukuinar05Ай бұрын
Thank you for teaching me how to make whole wheat sourdough and get a good rise. Your clear instructions made it easy. I've been baking with sourdough for a while, but not getting consistent results.
@peterwonders4664Ай бұрын
I love your tutorials/videos. Thank you so much. Today, I had another successful WW SD bake🙌
@marleighlove83509 ай бұрын
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
@mybui71235 ай бұрын
Thank you for your recipe. I found your video and baked for the first time. It was so good. Easy steps and easy to follow
@SirRodney4Ever8 ай бұрын
Keeps changing recipe. I did the 300g of water then 350g of water before I realized I need less water maybe 325
@rondaroseman133 ай бұрын
I love this recipe! My loafs turned out beautiful 😍
@patyokley96098 ай бұрын
🎉🎉🎉 after six months of trying all different kinds of sourdough. This is the easiest quickest and best way that I found! Thank you thank you thank you.!!
@patyokley96098 ай бұрын
I forgot to add that I use white whole wheat flour and I love it!
@sxd9mm9 ай бұрын
Genius! Just made one and love it! Thanks!
@kasiaduch37967 ай бұрын
I wonder if I could add some inclusions to this loaf such as flaxseeds and sunflower seeds if yes, would you used presoaked or just add dry at 2 and 3 SF?
@imnowan13637 ай бұрын
You are really the holy grail of sourdough… i always failed in making the starter in the first place.. but by watching you every sourdough i baked is came perfect❤️❤️ Thank you so much
@consuela_abuela9 ай бұрын
I’m excited to try this recipe. I like a little honey taste to my whole wheat. Would it be possible to add some honey?
@TrustGod_3653 ай бұрын
Thanks for your sourdough bread recipes and videos, Grant! My family enjoyed the recipes using white bread flour. I plan to bake some whole wheat bread soon and want to make one batard and one in a loaf pan. May I follow the same instructions for loaf pan that are in this video?
@infinityplusone72Ай бұрын
Thanks for making this video. Being in Korea is very bad for bread lovers. I need healthy wholewheat bread to avoid eating the confectionery style breads available here.
@karenhenderson61133 ай бұрын
Can we do your slap and fold technique rather than the 3 stretch and folds?
@alinachka77617 ай бұрын
Hey Grant Love ur videos! Can u make a video making bread with einkorn flower?
@Lucia-Sosa4 ай бұрын
I just made this and it is SO GOOD!
@kmnovinger92479 ай бұрын
Do you think a stone on the bottom rack would be effective? I fight the bottom burn all the time.
@GrantBakes9 ай бұрын
I find it to be very effective.
@br46532 ай бұрын
You don't cove the dough when you put in the fridge? Does it dry out? Thank you!
@ihus99509 ай бұрын
Thanks Grant 👍🏻
@GrantBakes9 ай бұрын
Thank you!
@doraharrison16429 ай бұрын
this looks good, and simple too...thank you for sharing
@GrantBakes9 ай бұрын
Thanks!
@paolamorden69003 ай бұрын
Hi! Can I do 100% whole wheat starter? My first time making this recipe I followed this recipe 100% and it came out perfect. Trying it again with the starter being whole wheat 100% it came out flat. Not sure if it was because of the starter or me not folding well enough! I’m new to sourdough bread.
@tammytammy49322 ай бұрын
I use 100% Sourdough Starter & 100% Whole Wheat Flour, and my bread is awesome with an open crumb. Grant’s method is wonderful… yet for me, I needed to make a few tweaks … 0. I use King Arther’s “Hard White” Whole Wheat flour . 1. Reduce water by 25 to 50 grams. 2. I added a step: adding the salt w/little water (25g) 30 minutes after 1st mix. Thus, I mix water, sourdough & WWF and let it sit for 30 minutes; then add salt; wait 30 minutes; and do 1st strecth&fold. 3. My kitchen is very cold. So during the room-temperature rise, takes almost 6 hours for it to double. 4. I spend a few minutes gently shaping the ball for 1st shape. Thus, my ball doesn’t flatten after 30 minutes. 5. I Do the cold fermentation in fridge for no less than 12 hours. 6. I bake at 475°F w/ lid on; then reduced to 450°F for bake w/lid off. I have my version of Grant’s recipe in a pdf. I have used my version at least 4 times with whole wheat flour and whole wheat sourdough starter, and it comes out perfect each time. Let me know if you want me to send you my version.
@soniaansari81618 күн бұрын
@@tammytammy4932yes please can you share the recipe link with me. Thank you.
@ThankfulNanaDiane4 ай бұрын
Can the bread rise in something besides a baneten basket? Suggestions? Thanks! 😊
@Quiscalus77729 күн бұрын
A mixing bowl lined with a clean kitchen towel works well. If you want an oval shape, you can let it rise in a loaf pan (this is what I've been doing).
@lulebletaАй бұрын
You aren't using any ice cubes in the challenger pan to create extra steam?
@GrantBakes29 күн бұрын
No, not usually. But you definitely can!
@lulebleta29 күн бұрын
@@GrantBakes Thanks for the respond! Is there any reason you don't use any? because I recently got a challenger bread pan and it says to use a couple ice cubes when baking!
@TheMuerdago9 ай бұрын
Where can one purchase a Dutch oven like yours? I have a good round one but want an oval and yours looks excellent. Thank you
@GrantBakes9 ай бұрын
It’s called the challenger bread pan and it’s fairy pricey, but worth it, in my opinion, if you bake a lot of bread like this. Here’s my affiliate link where you can check it out: GrantBakes.com/challenger
@theresabradford66692 ай бұрын
Hi Grant, wondering if you used 325g of water to mix it and then added the 50g of water (25g at a time) as you mixed and strengthened the dough? That would make it a total of 375g of water like your recipe reads. Since all flours react differently I always hold back some of the water and add as the bread allows.
@elizabethrileyharrelson2553Ай бұрын
I am about to try baking homemade bread for the first time. I like this recipe because it uses whole wheat flour. I have a question however: I do not have a a dutch oven or basket as shown in the video. What can be used as a substitute? I have enamel cast iron dutch ovens, can those be used?
@Quiscalus77729 күн бұрын
Yep, as long as it is big enough to accommodate the loaf! :)
@lisapons-labelle26029 ай бұрын
That's a beautiful loaf! I was surprised to see that you use the same starter method as me, i.e. living in the fridge, and getting primed the night before baking.
@GrantBakes9 ай бұрын
Yep! Doesn’t get any easier than that.
@johnpeterson87399 ай бұрын
So does this recipe replace the one on page 45 of your No-Nonsense Sourdough Ebook? That one is almost identical, but uses milk, honey and butter (and those additions sound yummy)
@GrantBakes9 ай бұрын
No, those are different recipes that both use whole wheat flour. Enjoy them both!
@robertsleight80136 ай бұрын
Does it matter what you feed the starter? Would a starter fed with rye flour work?
@wudafek85615 ай бұрын
It’s better to feed it with the same type of flour you’ll be using to make bread
@Penne-sz8ps9 ай бұрын
Can I make a round loaf instead of oval? My Dutch oven is round and kinda small.
@GrantBakes9 ай бұрын
Yes, you definitely can. Just shape as a ball again during the final shaping.
@momm38723 ай бұрын
انا من العراق اشتركت في قناتك واليوم نفذت هذه الوصفة وتركتها في الثلاجة لليوم الثاني وعند خبزها اعلمك بالنتيجة ادعو لي بنجاح الوصفة❤❤❤
@watchparty1473 ай бұрын
What do I do I don't have a dutch oven? Is it okay to bake it open? I hope someone can answer
@wandadarsono25542 ай бұрын
I did my sourdough baguette without Dutch oven and still turns out really good. But I do spray some water to the baguette skin before closing the oven.
@adildaruwalla17705 ай бұрын
Do we need to place ice cubes while baking to lock the steam?
@PoojaG_PG4 ай бұрын
No the container he used is already locking the steam in to create the steamy environment inside for cooking. People use ice cubes if they don't use a Dutch oven or bread container like him and so the moisture from the dough just goes off.
@adildaruwalla17704 ай бұрын
@@PoojaG_PG thanks a lot for responding
@kita32567 ай бұрын
Can it be round instead of oval? And what size should by Dutch oven be?
@Toydota6 ай бұрын
Yes. Big enough to hold it
@snyderkr08224 ай бұрын
Shape shouldn't matter. I have a 6 qt Dutch oven that handles all my boules and will hold a slightly smaller batard (make an 80% recipe or thereabouts), but in a few weeks I'll be getting one of the Dutch ovens like Grant uses.
@gabijasan49598 ай бұрын
myy bread doesnt turn out to be as thick and dense as yours, before putting it into benneton it is way more runny and doesn't stay in a ball. should I then add more flour?
@GrantBakes8 ай бұрын
I think you'll need to get the right dough consistency before you get to the shaping stage. Try adjusting the amount of flour at the beginning when you're mixing the dough and doing the stretch and folds.
@gabijasan49598 ай бұрын
@@GrantBakes thanks!! could i also ask another question? i have noticed yellow spots in my starter and the smell isn't the best, what should I do? should I feed more or just throw it away?
@mamtaaggarwal73096 ай бұрын
If we don't have dutch baking dish , how we can bake than?
@GraceAredel6 ай бұрын
Add some hot water on the baking tray on the lowest level or the bottom of the oven!
@sirLJson9 ай бұрын
I was just about to start to make a whole wheat loaf. Perfect timing. I'll try it out right away. Thanks Grant!
@GrantBakes9 ай бұрын
Perfect timing!
@nikolaoskalampokas81348 ай бұрын
Maybe a dumb question but if i want to make multiple loafes do I divide the dough after bulk fermentation also is it ok if i let them in room temperature for a couple hours and then baking after giving them their final shape?
@br46532 ай бұрын
Yes divide after bulk fermentation then shape each loaf. ☺️
@utahdan2319 ай бұрын
Thank you. I’m not very successful with whole wheat I mix with whole rye 50/50 because of gluten. I’m trying this one just now. I’m giving up whole rye flour. My rye bread is dense. Even from bread machine with the recipes it comes with , it is heavy.
@mattymattffs9 ай бұрын
Didn't think anyone thought it was hard to make good sourdough whole wheat. If you want good whole wheat I recommend checking a farmer's market to see if any local mills sell their flour there. Usually you'll get more interesting flavour out of it.
@GrantBakes9 ай бұрын
It seems that some people think 100% whole wheat will taste "too healthy" so it needs to be cut with bread flour for decent flavor. I think the whole spectrum of whole grains can be delicious.
@br46532 ай бұрын
@@GrantBakesI am currently letting the dough rise. I used my fresh milled hard white & some fresh milled Einkorn. I’ll let you know how it turns out! Fresh milled whole flour is so delicious!
@whoareyou000019 ай бұрын
So was the original starter that you fed whole wheat as well or white flour starter?
@GrantBakes9 ай бұрын
This one was 25 grams of white starter which I fed 50g water and 50g whole wheat flour for the recipe. You could definitely start with 25 grams of whole wheat starter if you have it and the bread would be even more whole wheat. Technically speaking, mine loaf had trace levels of white bread flour, but nothing too noticeable. I feed my starter this way for simplicity's sake.
@wudafek85619 ай бұрын
Does it matter if my parchment paper is to small?
@GrantBakes9 ай бұрын
As long as the dough fits on the paper it should be fine!
@feliciakozlowski1350Ай бұрын
I did this recipe, for some reason the bread did not rise in the oven. I let it counter proof for 5 hours. The dough felt super dry too when I was shaping it. Help plz 😢
@Ha-og3hp5 ай бұрын
I made this type of bread by virtue of the fact that I do many experiments with fermented bread, and the result was righteousness flour, it was sour and cohesive, I liked it somewhat but it does not fit with anything I think.😋😍
@SirRodney4Ever8 ай бұрын
Thats a 75% hydration bread right? Not 80%
@GrantBakes9 ай бұрын
CORRECTION: I meant to say 375 grams of water instead of 325 grams. 325 will probably be far too little water. The correct amount is reflected in the written recipe: GrantBakes.com/whole-wheat-sourdough-bread-recipe
@Divelucaya9 ай бұрын
Thank you for the clarification. I kept trying to figure out how it was ~85% hydration. I thought maybe you were using some of the starter in the calculation but numbers still didn't work out.
@geraldfriesen56009 ай бұрын
Great loaf! It was 75% hydration right?
@GrantBakes9 ай бұрын
Good question. I misspoke in the video. I actually used 375g of water (not 325g like I said) so the hydration is 85%. The correct water amount is shown correctly in the printable recipe on my website.
@geraldfriesen56009 ай бұрын
Thanks Grant!
@lizontheshore2 ай бұрын
Can you double the recipe or do u have a recipe for 2 loaves?
@br46532 ай бұрын
I am in the middle of making a double batch. I’ll let you know, but I don’t see why not. I double a lot of my bread recipes ☺️
@lizontheshore2 ай бұрын
@@br4653thank you!
@racheltonner25099 ай бұрын
I've never put my bread in the fridge to proof without covering it. Is there a reason he left it uncovered? That goes against everything I know LOL.
@GrantBakes9 ай бұрын
If I'm leaving my bread in the fridge for around 8-12 hours, I sometimes don't cover it. I find that the dry skin that forms on the bottom of the loaf doesn't bother me and I barely notice it once the bread is baked. However, covering your bread with plastic or cloth at this point is completely fine and up to personal preference. Hope that explains why I did what I did! :)
@GrantBakes can I do the same with whole wheat flour? ( Non refined - basically I took the Grains to mill for flour ) By the way thanks for the reply 😊
@johnnelson10389 ай бұрын
Assuming your 100gm starter-levain was at 100% hydration, the ingredient amounts you stated that you mixed in the dough would make the hydration of the dough 75%, not the 85% you stated in the video, unless you add the 25-50 gm extra water you suggested. That said, good looking 100% ww loaf!
@GrantBakes9 ай бұрын
Sorry about that! Thanks for catching my mistake. I actually should have said 375 grams of water instead of 325. This was 375 grams of water but I made a mistake in the video’s audio and text. The correct water amount is reflected in the written recipe.
@elizabethhay56615 ай бұрын
Do you have to use a dutch oven or would a large cast-iron with lid work?
@carolthiessen26645 ай бұрын
When can I find the written recipe please
@carolthiessen26645 ай бұрын
I did finally find the recipe as I scrolled way down in the comments. I really enjoy your method. Thanks so much
@carolebillue3578 ай бұрын
Yikes. I did NOT see your correction RE: water. I used 325 grams. I thought it seemed to be “ off.” Hope I’ll get, at least a good enough loaf for toast.🤷🏼♀️ Just finished my shaping and about to go in fridge for proof. Guess I’ll see what happens when I bake in the morning.😏
@tammytammy49322 ай бұрын
Hi GrantBakes. I followed your method & my Whole Wheat Sourdough Bread came out fabulously. Thanks. I have a question about the 450°F baking temperature you use. Many sourdough recipes I’ve seen & have used: bake between 425°F and 480°F. My sourdough breads are also fabulous with those recipes. so … What’s the deciding factor for the oven temperature???
@br46532 ай бұрын
Did you leave your breads uncovered in the fridge? Thank you!
@tammytammy49322 ай бұрын
@ I cover my sourdough dough in the banneton basket with a plastic cap (looks like shower-cap 😆). Why do you ask?
@rune92elle5 ай бұрын
so you start baking while the dough is stil cold
@Yibambe.9 ай бұрын
Update: Just finished baking off two loaves using this modified recipe. They came out great! Is this recipe any different than the previous one you did on making whole wheat sourdough? That one is my go-to and I can't see any difference, other than the baking temp, which you've dropped from 500 to 450. Is that lower temp better?
@GrantBakes9 ай бұрын
It's not too far off but there are a few differences. I have since lowered my baking temp, as you noticed, and I now use 375 grams of water which ups the hydration to 85% total (I misspoke in the video and said 325 grams, by the way. It's corrected on the printable recipe). Also, the old recipe video contained horrible background music :) It was type for a few updates.
@Yibambe.9 ай бұрын
@@GrantBakes I loved in the original video how you liked the bread so much you ate it before you could make the video. Thanks for offering us so many great recipes!
@fayecol20054 ай бұрын
Okay so what if i dont have either of those pans haha 🤦♀️
@susanbeal43224 ай бұрын
I have made this twice now and threw it out. It looked ok and tasted good but it was so flat and dense. It only rose about 2 1/2 inches…everything went smoothly with stretch and folds and overnight refrigeration…I scored it and placed in oval Dutch oven preheated etc but it just didn’t seem to have enough “umph”… help!
@martinedekerpel35232 ай бұрын
Your starter was not active enough...
@DerekSpeareDSDАй бұрын
is your sourdough starter made from 100% whole wheat flour?
@shannongillespie52719 ай бұрын
so you don’t cover it in the fridge?
@GrantBakes9 ай бұрын
If I'm leaving my bread in the fridge for around 8-12 hours, I sometimes don't cover it. I find that the dry skin that forms on the bottom of the loaf doesn't bother me and I barely notice it once the bread is baked. However, covering your bread with plastic or cloth at this point is completely fine and up to personal preference. Hope that explains why I did what I did! :)
@helennaylor.35506 ай бұрын
Thank-you for all your videos and web page. Maybe you are not aware of this. On this one, on the website. When I clicked print, it printed out the adds which took out some of the instructions. I thought the whole purpose of doing the print was not to get the adds. Not a complaint just I note Incase you were not aware. I have just made the starter additions ready to continue tomorrow. My first loaf.
@GrantBakes6 ай бұрын
Thank you! I will see that this gets fixed. It definitely shouldn’t be happening. Sorry for that problem on the site and I really appreciate you following along.
@helennaylor.35506 ай бұрын
@@GrantBakes thank-you. Actually are you one line right now ?
@helennaylor.35506 ай бұрын
@@GrantBakes I ask beacuse I thught the first proving was done. Tipped it out but it is soooooo wet. I really can not do a thing with it ? When i scrapped it out of the bowl the under side was really stringy. If that helps. I have just popped it back in the bowl. ANy advise would be great.
@FannyEcheverria2 ай бұрын
400gr flour 325gr water 10gr salt 100 sourdough starter
@karlabc92514 ай бұрын
mine is so watery :(
@delaurinio2754 ай бұрын
At what stage?
@hawkwardart9 ай бұрын
thank you so much i lasted 30 seconds in the old video because of the music
@Sbannmarie8 ай бұрын
I use Einkorn flour
@wudafek85617 ай бұрын
Is it harder to work with?
@snyderkr08224 ай бұрын
@wudafek8561 Is REALLY sticky, but tastes delicious. I find that it ends up a bit flatter too. Just use a lot of water on your hands when you handle it. I made a 100% einkorn loaf about a month ago that people absolutely loved. Ill just do 50/50 with bread flour in the future. I will also try baking one on a regular load pan too to try to get it to have more loft.
@johnaustin9452Ай бұрын
2 years later...
@Max-tj7bp26 күн бұрын
That doesnt really look like whole wheat flower, there are no kernels etc everything is ground and sieved
@GrantBakes24 күн бұрын
It's a standard whole wheat flour from the grocery store, so it is fairly finely ground, not stone-ground.
@thelife_ofkhushi5 ай бұрын
My bread’s gluten is not developing 😭
@wudafek85614 ай бұрын
Does it collapse after the overnight bulk ferment ?
@JBC1009 ай бұрын
How this is 85%? ...seems 75%
@GrantBakes9 ай бұрын
The correct water amount is 375g. It’s updated in the written recipe. It’s the exact amount that I used in the video so the dough shown is 85% hydration.
@loen64789 ай бұрын
This is 75% not 85%. 85% would be looking very different
@GrantBakes9 ай бұрын
Sorry about that! Thanks for catching my mistake. I actually should have said 375 grams of water instead of 325. This was 375 grams of water but I made a mistake in the video’s audio and text. The correct water amount is reflected in the written recipe.
@YasJas51514 ай бұрын
Aaagh, I’ve just seen the recipe correction 😭😭😭
@helennaylor.35506 ай бұрын
Well I followed this to a T. Too wet and then over proofed. Sorry not happy at all.