How to Get an EAR on Sourdough Bread

[@GrantBakes]

I just published a NEW 75% Hydration Sourdough Bread Recipe. Check out the video here: kzbin.info/www/bejne/bou3gKp-l8mel6c

[@HR-tk9db]

Hi Grant, are you using 75% hydration for the dough in this video?

[@kellysirginnis]

Ohhhhhmyyyyyygoshhhhhhhhhhhh! It worked! It was after midnight when I took the lid off my pot and spotted the ear and I think I maybe woke the whole family up with my squeal. You have made my sourdough dreams come true. Thank you a million times!

[@GrantBakes]

Isn't it amazing how these little sourdough things can bring us so much joy! I think I felt the same way for my first ear. Glad it worked for you!

[@kristen7775]

I gasped out loud when he took the lid off his dutch oven. My loaves are in the fridge for the night after using his shaping techniques. Cannot wait to bake in the morning :)

[@vymaruyama6960]

Thank you Grant , I started baking sourdough bread about 1month ago and I ve watched about 100 videos. Yours have been the easiest to follow yet yield the best results .

[@GrantBakes]

Fantastic! I'm so glad you've had that experience.

[@quietgirl06]

Bravo Grant! You made this make sense for me. The way you explained that the tension is critical for the ear was the game changer for me. I can't wait to try this again. I've been after a consistent ear for so long, but now I think I know what I've been doing wrong. Thank you!

[@warbrucewar]

I finlay broke down and bought a Dutch Overn. I just made the best looking Ear I have ever made thanks to your vedio.

[@pennycarlson9496]

Finally! A practical, no-nonsense approach to sourdough. I have watched so many videos and read countless cookbooks, all with different methods. When I did this, unfortunately I was distracted and put the dough in the banneton with the seam side down. Rather than risk deflating it, I baked it that way and even then, I had a pretty decent ear. I will be more careful next time. Thank you for the video. Also, don't apologize for your Dutch oven. Looks like it has made many loaves of bread and is well loved.

[@deborahtbowers4324]

Love how important shaping the dough and tension affects the esr!!! Thank you for that!!!! Good job!!! ❤❤❤

[@gracescott7370]

THANK YOU, GRANT!! OMG!!! One hundred loaves later, I follow your instructions, and BOOM, it works! Now I need to watch your other videos to improve my technique! YAhooo!!

[@GrantBakes]

Yay! That's so amazing, Grace. I'm so glad it worked out for you.

[@amyjane6]

I'd love to see a video on tension building and scoring a boule! Thanks Grant-

[@GrantBakes]

Interesting. Great suggestion!

[@86Oyasumi]

​@@GrantBakesyes please!

[@joannalopez8011]

Thank you for explaining everything in a super practical easy to understand way! I was finally able to get my ear, and because of your videos, I have been encouraged to play around with sourdough! So exciting! Thanks Grant!!

[@chinavogel9710]

This is SO helpful. The whole "the direction of the tension" you are creating makes so much sense. Looking forward to testing this out!

[@johnwayne3085]

I think what really helps also is how hot you bake at. A lot of recipes bake at lower temps for longer and never get that beautiful ear like this video.

[@brendathompson2156]

Grant, yesterday I watched your video and today when I took my bread out of the frig I followed your method of slicing at angle. OMGoodness thank you! Here’s my loaf:

[@jeannewong]

Wow 😍 what a beautiful ear you made. I've been learning how to make sour dough breads these days and happy to find your great tutorials here. Thanks much❤️

[@GrantBakes]

Thanks!

[@jonnifjader]

Really down to the nitty gritty! This is just what I needed now when evolving as a new sourdough baker. Thanks a milion!!

[@GrantBakes]

Thanks for watching! I hope it was helpful for you. Let me know if there's anything else I can help with!

[@missiontrails]

What you are doing makes sense!!! Thanks for sharing

[@GrantBakes]

Thank you!

[@jesussaves8502]

Your bread looks absolutely beautiful and delicious!

[@lameksilosa]

Oh boy did it work! Thank you so much! Your video is so helpful and straight to the point, great job explaining!

[@rschultz9492]

YESSS! Exactly the video i was looking for. THANK YOU!

[@GrantBakes]

Thank you! Hope it helps.

[@rschultz9492]

@@GrantBakes oh I know it will. I just hope to get similar results with a boule that you did with a batard.

[@GrantBakes]

@@rschultz9492 An ear usually works best with a batard, but I’ve seen good results on boules too

[@GofioZ]

Been making sourdough for a few months now, following many guides and recipes. Was scoring with the curved lame and loosely preshaping with not much luck on achieving an ear. So I followed your tips and got the BEST ear on not one but two breads. Thank you so much! Subscribed

[@GrantBakes]

I love this so much! The shaping is definitely what helped me the most. Do you have any pictures of the bread?? If so, please share them with me on Instagram @grant_bakes. I'd love to give you a shout out. Thanks for the subscription too! More fun videos are coming.

[@m88averick]

This is very calming to watch

[@GrantBakes]

You should go to sleep with this ok repeat. I hear people are doing that... 😄

[@annecarolus4399]

And Grant also sings! Love it, thank so much ❤️

[@IamIceQueen7]

I’m trying this soon ! See the difference

[@GrantBakes]

Great! Let me know how it goes.

[@TIMTalksCooking]

Right now, I'm working hard to master basic sourdough technique on my own and this sort of thing is a BIG help! I've watched a number of other bakers and especially like the way you present-- you're a good teacher! I also appreciate your photography and editing. I subscribed and will be back--fairly often, at least for a while, I think! BRAVO!

[@GrantBakes]

Thanks, Tim! I really appreciate it 👍🏻

[@gracescott7370]

Ok, that's it. I want that, so I'm going to try your technique. The ear has been eluding me on every loaf. Your technique makes sense. Thank you!

[@GrantBakes]

Do it! It works ☺️ You can try out my whole recipe for this loaf here at grantbakes.com/good-sourdough-bread Let me know how it goes!

[@lilyofthevalley5957]

You are the best! I hv tried your other recipe on sourdough, you simplified it and each time is a success for me. You deserved more subscribers!!! You are the best! 👍👍👍👍👍👍

[@victoriousgardener]

I am just making my first sourdough starter in hopes of making loaves soon. I noticed you didn't heat your Dutch oven like some say to do and yet it looks beautiful.

[@GrantBakes]

Actually, I do preheat the Dutch oven. I'm not sure if it was unclear in this video, but I do preheat it! Thanks for the comment. Good luck on your future sourdough loaves!

[@victoriousgardener]

@@GrantBakes ok awesome.

[@anabellherisson2553]

i thought you didn’t heated, i saw you touching the lid with your hand.

[@youresoakinginit2113]

@@anabellherisson2553 Maybe she didn't heat the lid, just the pot? Whichever, we must TRAIN ourselves to NOT TOUCH THE KNOB!! Or, "Fair warning: the lid knob is *HOT* !!! I guess it only takes once to learn the hard way. 🤭

[@inazahiruddin7477]

I like your explanation and visualized the video very good for beginner like me thank u

[@GrantBakes]

Thanks! Hope you try it out 👍🏻

[@JulianaLin-z5t]

Though your exsplanation more better Then my Teacher 😅. She doesnt Even mention how to scoring or open spring. She was just focus on the dough and science in it. Thank you Grant for your video’s truly helpfull,,, Also the tartine, i made Them for 3rd loafs Even 1st attempt was succed. So I am excited to made them again ❤🤤 it was delicious with my starter 🔥 so happy God bless you

[@georgiagal4678]

So appreciate this, I definitely need to work on scoring. My cheddar, sun dried tomato & garlic confit came out a bit flat.

[@peteschaffer2217]

Great video! Great instructor!

[@GrantBakes]

Thanks so much! Glad you enjoyed it :) Hope you like all the future videos.

[@danaileomb]

Great explanation thank you.

[@lluu0211]

That is seriously perfect!

[@GrantBakes]

Thanks!

[@melissafong8753]

Tqvm. Will try your method

[@HopeHempstead]

Came out Beautifully!

[@GrantBakes]

Thanks, Hope!

[@colindoherty7472]

This looks great! For a 70% hydration dough, it really keeps it shape well after you remove from the fridge. I guess thats down to load of tension, excess flour when shaping and a very cold fridge?

[@GrantBakes]

Thanks, Colin! I think building a lot of gluten strength during bulk fermentation helps with that. I've got another video about oven spring tips that I think would help if your dough is spreading out after coming out of the fridge. But yes, shaping with a lot of tension is important, and a cold proof in the fridge around 40°F helps the dough keep it's shape and stay nice and firm as well.

[@GrantBakes]

Hey Colin, I upload a new video with my whole method from start to finish. I hope you enjoy it! kzbin.info/www/bejne/Y3zWpZ5meJigbq8

[@robertshaw2165]

This is great @GrantBakes. Very intuitive to follow and do. One question. Is there any way to make it so that the bread crust is easier to cut through after baking. I have a good knife but often find it's hard to cut through the bread particularly through the base. I added olive once during the bulk fermentation and this helped a bit. Any thoughts would be very appreciated, Rob.

[@bruceruan8857]

hey, i just wanna say thank you to you and this video. I've got the biggest oven spring today by following you scoring technique！

[@handsonthewheel]

hello! I am a brand new sourdough baker. It really is the only bread i buy so why not get into baking it. Your videos have been so very helpful! My first loaf was a rye batard and i followed your pre-shaping and shaping method. It was a beaut! Thank you so much for sharing these techniques,. It really is the best way to learn. Not sure if your dutch oven is a le Creuset? mine is - also blue and looks very much like yours - well used!

[@GrantBakes]

Thanks! I'm glad you found the videos so helpful. And I'm sure your loaf was soooo much better than store-bought. My Dutch oven is actually Lodge brand but I hear le crusets are great. And "well used" is a very kind way to describe my Dutch oven 😂 haha

[@heatherg6031]

Success!! Thanks Grant!

[@GrantBakes]

Thank YOU!

[@b8bby20]

Trying to get my ear right love your video

[@gaianeg7927]

No words! Super! I would like to add seeds inside. At which stage I should add it. Thank you in advance. Subscribed.

[@HomemadewithFatima]

Grant you made my kids laugh so much with the ears 👂 🤣. Thanks for your great videos!

[@GrantBakes]

So glad they loved the ears! Haha that was my first video ever and I had no idea what to put on the picture, so I'm glad the emoji ears were a hit

[@HomemadewithFatima]

I think it was fantastic! They are two boys 7 and 9 as you can imagine they would Emoji everything if they could;)

[@kbee7222]

A thing of beauty 👍

[@GrantBakes]

Oh thank you!

[@chantaleguy]

I noticed you have your Dutch oven on a pizza stone in the oven, for both the preheat and baking, did you mean that? Does that help maintain the high temperature?

[@IBakeBread]

Your loaf is great! Shall i have the same result if i bake with steam?

[@MD4952]

You just got a subscriber. great video!!!

[@GrantBakes]

Thanks, Mohit!

[@davelag1]

What’s the temperature with the lid on , and after you remove the lid

[@susmitasharma466]

Love your videos. What size Dutch oven do you have? I want to make sure I get the right size so it can hold the batard shaped dough. Thanks!

[@GrantBakes]

Thanks! I think it's 6 quart. There is a link on my website to the exact one that I use: grantbakes.com/recommended-baking-tools

[@joyscheng617]

Hey thanks a lot for sharing! Now I know much more about how to score to get the ear. But I am wondering if a nice ear can happen without using dutch oven.

[@drticzon]

Nicely done!

[@GrantBakes]

Thanks!

[@euroclyde]

Nice ear. Good looking loaf. I'm pinching a loaf over tonight. My starter is feeding for the next few hours, then it's go time.

[@GrantBakes]

Sounds great! Hope it's a delicious loaf. Thanks for commenting.

[@belleepoque07]

Hi, do you wrap up your banneton with a plastic bag while cold proofing in the fridge?

[@artgamesforfun]

what is your shaping method for boules? Fantastic results with your batard!

[@jenniferburchmadden7620]

That was helpful. Thanks!

[@cheryldaniel3280]

Do you proof your dough covered or uncovered in the fridge? Thanks, and love your tutorial!

[@annemcclearnon4231]

That’s what I’d like to know too🤔

[@michaelmartin1525]

He has a separate video on “cover or not” subject

[@jjjohn5914]

Excellent!!! Great job!!!!

[@GrantBakes]

Thank you!

[@pault477]

So Forkish calls for a 475 degree oven for a initial 30 minute bake and then 20 uncovered or less depending on degree of doneness. Do you notice a difference in loaf quality with your temps and time.

[@chantaleguy]

I noticed you have you Dutch oven on a pizza stone in the oven, is this to keep the high temperature more even?

[@kristen7775]

My husband thinks I'm hilarious. When you lifted the lid on your dutch oven I reflexively gasped 😂

[@kristen7775]

OMG I'm baking with the oven light on and my loaves are GLORIOUS!!!! Thank you so much!!!

[@scottrasso410]

Good stuff. Thanks.

[@GrantBakes]

Thank you 👍🏻

[@2394Joseph]

If you put your dutch oven in the dishwasher with double (or more) the amount of dishwasing powder, it will come out relatively clean. (I say "relatively", as yours may need a few washes like that).

[@GrantBakes]

:) Haha yes, mine might have needed 2 or 3 washes when I made this video.

[@jieunoh6713]

lovely looking sourdough with a perfect ear! Should we wash our razor blade after each use?

[@GrantBakes]

Thanks! I usually just wipe the blade off.

[@lucyd007]

I tried your recipe. Absolutely delicious. It came out perfect except for one small flaw…it stuck to my parchment paper. I think it may have been that the paper was not to be used above temps of 400🤷🏻‍♀️. Other than that just a little peeling did the trick.

[@MyCowboy2000]

Nice! Looks perfect.

[@GrantBakes]

Thanks!

[@janiceneace5065]

Is there a benefit to having what looks like a pizza stone under your dutch oven?

[@GrantBakes]

No, not much noticeable benefit. The Dutch oven will heat up and retain heat regardless of the pizza stone. I just happen to have a pizza steel that stays in my oven most of the time. I hardly ever remove it. So that's why it shows up here. But it doesn't make much of a difference.

[@caelancullison6025]

Pure beauty. Good job.

[@GrantBakes]

Thank you very much!

[@phealy2]

The Mrs. bought a kilo of Buckwheat flour. Is this any good for feeding my well established starter?

[@pault477]

Beautiful loaf.

[@GrantBakes]

Thanks, Paul!

[@oichun7727]

This video was great, 👍👍👍

[@GrantBakes]

Thanks!

[@susanbeal4322]

Do you have a metal plate of some kind under your Dutch oven and why? Does it help prevent burning on bottom of loaf? Thanks fir great video… have viewed it several times but wanted to review and ask about metal plate….

[@NetaBatata]

Going to try this next week!! It looks just so beautiful! Thank you for sharing ❤

[@GrantBakes]

Thanks so much! It takes a little bit of practice, but I'm sure you'll get the hang of it. Let me know how it goes.

[@thebilbao1]

please, I'm having problems, I used my regular oven with a duchess pan and I had beautiful breads with ears, always, I just bought a RackMarter oven and I can't get the same result, no ears at all. What can I do to get the same result in the big oven that I had using the duchess pan?

[@sallykeindel8703]

apparently, the wood stir stick like from Starbucks works well for a handle for your blade. Thanks for the video. well done

[@GrantBakes]

I've heard that and it makes sense! Usually I use a dough lame now.

[@tweebie]

Did I see it right? You preheated the Dutch oven pot but not the lid? Did you also preheated the lid before and found keeping the lid cold at the point of baking helps retaining the moisture in better?

[@GrantBakes]

Hey Thuy, yes, you saw that correctly! I can't say that I have much of a good reason for doing this. Sometimes I'm in the habit of preheating the dutch oven without the lid and it seems to work fine. Other times I preheat the dutch oven AND the lid. Most people would probably say to preheat both of them, but honestly I haven't noticed much of a difference. There are people who don't even preheat the dutch oven at all and it still seems to work! My best advice is to just do what works for you. I think as long as the lid is closed when you bake it, it will retain the steam the same, whether it's preheated or not.

[@tweebie]

@@GrantBakes Thanks for the reply. I normally bake with baking stone, and a cold baking pan hovering above. But recently got a cast iron pot that is big enough for baking, I'd like to experiment more with it :-)

[@GrantBakes]

Great! It will be much more fun to use than a baking stone in my experience. Definitely try preheating the whole thing. Then later try not heating the lid. See if it makes a difference!

[@serkansalah1883]

Hello, very nice oven spring and ear... I would like to know your method together with specs of your ingredients (like protein percentage of your flour), temperature at your kitchen etc. I can feel your excitement at the end with singing and all :) . i am verynew at sourdough breadmaking, i baked like 70 breads for last 2 months, baked every day and 2 bakes some days, tried lots and lots of methods on each stage from autolyze to fold, that i watched on youtube or articles or blogs and i cant get that oven spring or ear never... I managed to get some nice ear and spring (still not like yours...) maybe for 7-8 times out of this 70 breads. I am so obsessed and upset at the moment LOL... I am at the edge of rage quitting :) So maybe if you can post a video or an article of your method, i can grab some tips... Thanks...

[@GrantBakes]

Thanks for commenting, Serkan! I hope to do a video called "Sourdough Bread Start-to-Finish" soon, so that I can show you my entire process for a loaf like this. So please subscribe so you can see the whole process soon, I'm very excited for that video :) For this particular video I just wanted to focus on a few of the key factors for getting an "ear" which goes along with great oven spring: (1) the shaping and (2) the scoring. A few other factors that I know have been helpful for me are: (3) baking in a dutch oven, (4) making sure my dough has gone through a good bulk fermentation for 4-8 hours depending on the temperature of my kitchen, and (5) a cold final proof in the fridge for at least six hours or usually overnight. These factors have all helped me achieve a good ear on my bread, but specifically the shaping and scoring are what made it consistent and predictable for me. Here are the specs for the dough from this video: 450g Bread Flour (12.9% Protein) 300g Water (Ambient Temperature) 10g Salt 100g Sourdough Starter (100% hydration, fed 12 hours before) I believe my kitchen was around 75 degreed Fahrenheit on this day so bulk fermentation was about 4 hours in total with three or four stretch and folds throughout the bulk. My biggest advice right now is, for whatever recipe you use, after the dough has bulk fermented for enough time (4 hours in a warm kitchen or 6 hours in a colder kitchen) follow my shaping, scoring, and baking steps from this video exactly and see what result you get. It all just takes practice, but it can be done! Keep going and don't give up! I hope this is helpful. Please subscribe so you can see the FULL sourdough method video soon. Happy baking!

[@rikasavitri5573]

My God i have the same problem with you this four months 😅😅😅 the one thing i haven’t try is baking with dutch oven. Because i don’t have one.

[@GrantBakes]

​@@rikasavitri5573 The dutch oven definitely helps out a lot, but it's not absolutely necessary. Just try to get as much steam in your oven as possible! Sometimes when I don't use a dutch oven, I put a tray of boiled water on the bottom rack of the oven, throw in some ice cubes, AND sprinkle water against the sides of the oven, all to add more steam :) Fun stuff. Happy baking!

[@GrantBakes]

Hey Serkan, I upload a new video with my whole method from start to finish. I hope you enjoy it! kzbin.info/www/bejne/Y3zWpZ5meJigbq8

[@youresoakinginit2113]

I heard another Video Baker say to heat your oven for a full 30 minutes! Mine "beeps" when it's supposedly reached the correct temp, but she said for consistent results, 30 minutes is when any oven is fully heated. Sourdough is baked at pretty high temp, so preheating for a LONG time must make it easier to maintain it. Another consideration is the age of your oven. A previous oven I had, was leaking... heat was coming out at the gasket around the window. We replaced that but eventually admitted our oven was too OLD! (flat/unrisen cakes should've been the first clue).

[@pault477]

Was that a baking steel you used.

[@josephshultz6726]

nice job man. by the way, were you humming, "take my breath away" by Berlin at the end? hhaha, great choice.

[@GrantBakes]

Haha yes!

[@farahazzahra8835]

Hii grant, did u use a bottom or top heater? Or both of them?i need ur answer. Tx

[@GrantBakes]

There's only heat from the bottom in my oven. Thanks for watching!

[@chenrowenais]

It's not necessary to add steam during the 1st bake? That's amazing!

[@GrantBakes]

Yes, actually the steam comes from the Dutch oven. When I open the Dutch oven half way through the bake, the steam escapes.

[@chenrowenais]

@@GrantBakes ahhh i see. Thank you!

[@bubba41123]

Amazing! When you put it in the fridge do you put the dough and banneton in a bag or anything? Is it just in open air in the fridge?

[@GrantBakes]

Great question. I just put it straight in with no bag or anything. But you can wrap it with a plastic bag if you don't want the outside of the dough to dry out as much. Doesn't bother me, so I just go straight in?

[@bubba41123]

Grant Bakes Sweet! I have 4 loaves about to go into the fridge to bake tomorrow morning, I will try that with one. I’m getting great oven spring but I have only had a few nice ears. I’m wondering if my dough is too wet on the outside to force the tear. I’m baking in a combo cooker/Dutch oven that may be slightly under size. I am also cooking with steam. Lots to learn 😁

[@GrantBakes]

Hey Serkan, I upload a new video with my whole method from start to finish. I hope you enjoy it! kzbin.info/www/bejne/Y3zWpZ5meJigbq8 I'd say if you're using a combo cooker and following my method, you should be able to get a good ear in theory. It's just a matter of trial and error sometimes.

[@doublewyde420]

Is that the Amazon dutchie? I chose the epicurious instead because the Amazon version said it wasn't rated past 400° which was weird..

[@tuesdayfire]

Hi Grant, love the ear and your bread looks beautiful. How deep do you score the dough?

[@GrantBakes]

Great question, and I'm probably not consistent with this, but I usually score about a 1/2 inch deep (1.27 cm).

[@Allard9240]

Do you slap and fold your dough or is the only thing just mixing and shaping?

[@GrantBakes]

Great question. Instead of slapping and folding at the beginning of the mix then letting the dough bulk ferment, I usually do 3-4 sets of stretch and folds throughout bulk fermentation, usually spaced 30min apart. This develops the gluten well enough for me, and I prefer this to the slap and fold method. I talk a little bit more about it in my video called "Sourdough Oven Spring: 5 Tips." Also, I'll publish my full sourdough recipe tutorial in two weeks, so you can see how I do it from start to finish if you'd like. Thanks for the comment.

[@GrantBakes]

Hey Allard, I uploaded a new video with my whole method from start to finish. I hope you enjoy it! kzbin.info/www/bejne/Y3zWpZ5meJigbq8 It shows the mixing, stretch and folds, shaping and everything.

[@suesokolinski350]

Do you cold proof your dough?

[@andreatreat1437]

Why do you put the dutch oven on a stone when you bake your bread? Your videos are very helpful I have been making mine with just while flour and am going to try a whole wheat loaf.

[@GrantBakes]

My baking steel stays in my oven permanently, so it's just habit for me not to move it. These days, my baking steel is on the bottom rack and my Dutch oven goes on the rack right above that.

[@jessicarajchenberg501]

Hello! Beautiful ear! Can you tell me which recipe did you use? Thank you!!!

[@GrantBakes]

Hey Jessica, thank you! The recipe is actually in the description. It's a basic 70% hydration recipe that I use regularly. I'll be uploading a tutorial of the recipe from start to finish very soon, so stay tuned!

[@jessicarajchenberg501]

@@GrantBakes Thanks for answering me. Does your shaping method works for a round sourdough boule?

[@GrantBakes]

@@jessicarajchenberg501 I did a batard for this video, but you can check out my other video for how to shape a sourdough boule. kzbin.info/www/bejne/e37WoaJ4hrele9U I usually score boules with an "X" or a "cross" pattern instead of one long slash. I think it ends up working out better.

[@GrantBakes]

Hey Jessica, I uploaded a new video with my whole method from start to finish. I hope you enjoy it! kzbin.info/www/bejne/Y3zWpZ5meJigbq8

[@madhuganesh9460]

This video was great! Can you do a video on scoring a boule? I just made one with two scores and only one of them rose - it was actually the one where i went in for a second slash on the same score. I am trying to arrive a fool proof way to gauge the depth as its not consistent for me

[@GrantBakes]

Thanks! I plan to do a couple videos about scoring sourdough boules and bâtards. Stay tuned for those! It's definitely learning to be confident with the blade while scoring, that's what I've learned most. And if you need to go over the score a second time, go for it! No harm in that at all. Thanks for commenting.

[@JJ-pi7ev]

I’ve been waiting for this moment. Subscribed!

[@GrantBakes]

I appreciate it! Can't wait to share more videos.

[@Shamfsk]

Beautiful!! May i know are you using fan on or off to bake the sourdough ?

[@GrantBakes]

Hey Shamantha, my oven doesn't have a fan, so the fan is always off for me. I also have heat coming from the bottom only, if that makes a difference for you. Thanks for the comment!

[@Red-jl5dq]

I am so going to try this , because scoring is actually a problem for me , I score but in the oven in closes back 😣

[@GrantBakes]

Try my sourdough bread recipe along with this. Should work! grantbakes.com/good-sourdough-bread

[@bethbilous4720]

Can I do this in a mixer instead of the stretch and folds. I know you young ones like to stretch and fold, but i would rather use my kitchen aid.

[@GrantBakes]

Haha! Hey, I use a mixer too 😂 Yes, you can definitely do that. I would just lower the water amount to 275 grams if using a mixer. You can mix/knead for 8 minutes and then let it bulk ferment with no folds. Let me know how it goes!

[@tatitheoverlord]

This may be a dumb question but how did you lower the parchment paper with dough on it into the Dutch oven?

[@GrantBakes]

I just lift it up holding both ends of the parchment paper.

[@tatitheoverlord]

@@GrantBakes ahh. I feel like when I do what, the dough falls on itself and the scored part closes up. Any tips?

[@angbeebee1]

Great tip for sourdough bread. I was wondering if you could do a tutorial on getting good ears on a french baguette. I tried many times but the scoring on my baguettes always comes out looking pathetic. TIA!

[@GrantBakes]

Ohhh that is hard to do. When I perfect it myself I should definitely make a tutorial! Haha but at this point my baguette scoring is still hit or miss. I do hope to improve though and share my tips!

[@anetbaghumyan2663]

Do you know by any chance what can be the problem? When I take out the dough from the beneton it spreads sideways and loses its shape?

[@vister6757]

Thanks for the tips. Will try it and hopefully I will get a good ear. Too bad my oven is not working properly. The max temp I could get is only 160c even though I set the temp to 250c 😢😢

[@GrantBakes]

Good luck! That's too bad about the oven. Try following my recipe: grantbakes.com/good-sourdough-bread . Pre-heat the oven to 160°C for at least an hour with the Dutch oven inside. That was it will be as warm as possible. Try to bake for 30 min with the lid on (with steam) and 20 min with the lid off (or without steam). You should still be able to make good bread at that temperature, it just will take longer and the crust might not get as dark.

[@laurenaangel]

Hi, thanks for these tips....i did exactly as you recommended and I’d achieved good oven spring and perfect ‘ear’...great stuff!!!

[@GrantBakes]

Yay! Great job.

[@melodyjones8447]

Do you preheat your Dutch oven?

[@GrantBakes]

Yep! I preheat it for about 30 minutes usually. Here's another video of mine, check it out if you want to see my full process from start to finish. kzbin.info/www/bejne/Y3zWpZ5meJigbq8

[@lauriekilpatrick7137]

Did you pre heat the Dutch oven first?

[@GrantBakes]

Yes! For 30 minutes.

[@عبدالعزيزسامي-ص7ط]

شكرآ لكم 😍😍👏👏