I've watched a lot of bakers and at some point, after becoming popular on KZbin, they get into an almost scientific way of baking bread: ratios tables, lamination, proofing boxes, etc. They lost me. Then, i discovered Grant. Please don't change, keep it simple, as it should be.
@27kjh9 ай бұрын
I love how you get to the point. In a short time you show us clearly everything we need to know about making a loaf… without a lot of useless information. You do such good instructional videos.. I’m never left with a bunch of questions. Thank you.
@antoinettetermine96122 жыл бұрын
I made this bread today. I noticed the family lingering in the kitchen. I took the bread out of the oven. It was the most gorgeous loaf I’ve ever made. After being barraged as to when I could cut into it, we made it 45 minutes, I sliced it up and in 10 minutes it was gone! It tasted as good as it looked. Thank you for sharing this recipe.
@melaniegee Жыл бұрын
My husband has been begging me to make him a loaf of sourdough bread for almost a week. So I have this in my oven baking right now! I’m going to surprise him! Thank you so much for sharing this delicious, easy to follow, recipe!
@GrantBakes Жыл бұрын
Great surprise!
@tiiug.997311 ай бұрын
Every recipe of yours that I've tried has turned out well. I love your simple tutorials with none of the fancy jargon or unnecessary steps. This one is next.
@hana_yori_dango3 жыл бұрын
I just made this loaf. Super yummy! Thanks so much for the recipe. It's hot where I am so instead of proofing the dough on the counter overnight I put it in the fridge after two hour outside. The next morning I let the dough come back to room temperature before continuing. The second proof was 5 hours instead of 8.
@GrantBakes3 жыл бұрын
Good adaptations! It's definitely hotter now here too so I'll do something similar the next time I make this.
@debanderson50382 жыл бұрын
I have been trying to create the perfect sourdough sandwich loaf since January of this year. I was not in love with any of the loaves I made. Until today. I had found your recipe about a month ago and just got it accomplished this afternoon. It is exactly what I have had in my mind all this time. There's the softness, the just-right amount of sour tang and the ease of execution all rolled into one recipe. Thank you for sharing with us the "fruit" of your hard work to perfect this loaf! Delicious, nutritious, makes me feel ambitious!
@carlsummers6212 жыл бұрын
I baked a loaf of this today. I am really pleased with the outcome. Bread is flavorful, yet not overbearing from the starter. I will use this from now own. Thank you.
@marzenasthisandthat41362 жыл бұрын
I can't thank you enough! This recipe is amazing! I made it twice already - the bread is so yummy! I will never use commercial yeast again. Thank you again for sharing!!!!
@GrantBakes2 жыл бұрын
Thanks!
@bansheetattoo53469 ай бұрын
Stumbled upon your recipe and I really like the straightforward way you present it. My 2 loaves are shaped and proofing, need a little less than 8 hours from right now before popping in oven. I appreciate that you provided an option to knead using a stand mixer. I’m also trying out your leftover 25g of starter method for my next batch of bread!
@GrantBakes9 ай бұрын
Thanks!
@tepiwanjitwatcharakomol7642 ай бұрын
Thanks!
@raveG2442 жыл бұрын
This recipe produces an excellent loaf! I have made it three times now, and all breads turned out spot on. They are rich in flavor (tangier your regular Tartine style bread) with a fluffy crumb that holds together well. I have the occasional large bubble but overall proofing is not a big issue. I played with the ingredients a little, used 10% spelt or whole wheat and replaced sugar with honey--success each time. This bread makes a great grilled cheese, one for the adults.
@mashat5022 жыл бұрын
What are the proportions of the flour, please?
@raveG2442 жыл бұрын
@@mashat502 I usually substitute 10%ish (50g) with whole wheat, rye, spelt, or whatever I feel like. So, it's 400g of bread flour plus 50g of something else.
@ewas8226 Жыл бұрын
Mine takes forever to proof…. Either my starter is weak or it’s too cold in my house😔 oven with light on doesn’t help. Right now it has been in a pan for 15 hours and it’s not big enough to bake.
@CC-lv1ox Жыл бұрын
Just made this one. Very nice. I used home made buttermilk instead of whole milk. This gave an extra tang. Thank you.
@mytree1237 ай бұрын
Thank you !!! My New Sourdough starter did a great job making your bread recipe. This is my New GO to Sourdough bread . Makes a beautiful loaf of BREAD and taste awesome !!!! THANK YOU !!!
@rinajoshi43472 жыл бұрын
Hi, one question - what is the ambient temperature in your house/kitchen, when you leave the dough to rise for 10 hours?
@lengman2112 Жыл бұрын
Higher than mine…
@diannabragg67519 ай бұрын
I made this and it’s wonderful. Thank you Grant
@liliyavoyevoda6 ай бұрын
Thanks for recipe! My bread turned so good! I think its my favorite!
@ariainman6691 Жыл бұрын
Grant, so glad you made the Sandwich Recipe available. I do not like the Round Shape. Will be baking soon. Thank you for sharing.
@caranelson8764 Жыл бұрын
My mother in law would say you need more butter and spread it out to all the edges. Great video, thanks 😊
@jimnewton21839 ай бұрын
That's what I was thinking. Great video.
@LA44713 Жыл бұрын
This bread is the best tasting bread I have made. Thank you grant! It was such an easy recipe to follow and I love how all your videos and recipes are no fuss especially since so many complicated sourdough bread.
@Patricetraina5 ай бұрын
I've made many of your recipes which always come out perfect. This bread was so simple and yet amazingly delicious! Love your videos.
@susanabdallah80202 жыл бұрын
Than you for best instructions for bread making. Is the best. Bless you
@gregbooras428 Жыл бұрын
Thanks I made this today, the only changes that I made was: I put the dough in a pan and did the second rise in the frig for 18 hours. When I baked I just baked in the pan with no steam. Really great bread, sliced really easy and the taste was spot on. Thanks again for posting, Greg
@KelliRivers8 ай бұрын
You didn’t do any part of the second rise on the counter? I’d think you’d need to let it rise at least 30% before moving it to the fridge?
@melissadavidson8423 ай бұрын
This is one of my favorite sour dough recipes. Thanks!
@GrantBakes3 ай бұрын
Thanks!
@Karelife Жыл бұрын
I just started some sourdough starter. I had a good mother years ago while living in San Francisco. I usually use my Pullman pans for sandwich bread.
@sharonhenry37383 жыл бұрын
Sourdough bread looks yummy,I'm going to give this a try thanks for sharing.👍
@GrantBakes3 жыл бұрын
Thanks!!
@glenntaylor1506 Жыл бұрын
I just made my first sourdough loaf, this recipe was so easy and the bread turned out beautiful. Thanks so much for this great recipe. Only caveat is, we keep a warm house, after 4 hours it was on the verge of overproofing so lucky I caught it. Great video!
@KelliRivers8 ай бұрын
Did you proof for 4 hours for the first and again for the second rise?
@suzyb.6234 Жыл бұрын
The only addition I make to the finished product is apricot preserves! Delicious!!!!
@GrantBakes Жыл бұрын
Sounds great!
@jk-mx7so2 жыл бұрын
WOW - what a beautiful and nutritious loaf of bread. Thank you for this recipe.
@GrantBakes2 жыл бұрын
Thanks!!
@NCdeA02286 ай бұрын
Love your videos I’ve shared them several times, and made this loaf of bread, the French bread and the sourdough bread. ❤❤❤
@staceyvaas1210 Жыл бұрын
Hi Grant, just wanted to say thanks. My daughter asked for a sourdough that has a softer crust for sandwiches and toast. Fed my starter a couple days ago and made two of these! I’m having toast now 😊! Very good. Thank you for sharing ❤
@staceyvaas1210 Жыл бұрын
Forgot to add that I didn’t have dairy milk so used Almond milk and it turned out perfectly 😅
@maddidyck95384 ай бұрын
Most delicious bread!!! Where can I find a full print out of this recipe?
@rachelbabcock1409 Жыл бұрын
This method and recipe is FABULOUS ! Thank you!
@GrantBakes Жыл бұрын
Glad you like it! Thanks.
@TimRailey7 ай бұрын
I made it and it came out perfect! I love your recipes! Thank you!
@karlbaratta90862 жыл бұрын
Thank you for posting this recipe. I followed it closely, and the results were amazing. Excellent recipe!
@kushuifong2 ай бұрын
Love your video. Straight to work with the recipe! ❤❤❤
@elaine_25702 жыл бұрын
Just made this bread today. Super easy and came out great 👍🏻 totally recommend it
@GrantBakes2 жыл бұрын
Great to hear! Thanks for the comment.
@gabriellescott55383 жыл бұрын
Hi Grant, my dough was gorgeous, the bulk fermentation was terrific, after shaping it only rose to half of yours. The bread tastes great. How can I get it rise like yours?
@pamjones97902 жыл бұрын
Mine didn’t rise much either in the pan. I let it rise for 7 hours yesterday then in the fridge overnight then brought to room temp. It’s in the oven now, but I’m afraid it will be a dense brick. Sigh. I had high hopes.
@OlenaBespalova-c8t9 ай бұрын
Can I use a bit of whole wheat along with white flour ?. Thanks love your recipes
@pattyalberty8656 Жыл бұрын
Just finished the loaf today and we are really enjoying it! Was a little bit scared but managed to get through it. Second time of making anything sourdough!! Thanks for the video!
@zootybeano Жыл бұрын
I've been winging it for a couple of years, thanks for the recipe. I've been using a lot of starter, like a jarful, and not even sure how much flour but they always come out nice without measuring anything, lol.
@lauradyer64212 жыл бұрын
Your regular sourdough recipe was great but my family prefers softer bread for sandwiches... so this is next on my list. 🙂
@GrantBakes2 жыл бұрын
My family does too. Highly recommend doing this one! Thanks, Laura!
@jennyw85837 ай бұрын
Oh man! I love this recipe and was super excited to try. I had everything the temp it should be. I added the softened butter too late, I think. I forgot to put it in with the flour and after kneading in a standup mixer with the dough attachment for about 5 min, I realized I forgot the butter. It seemed ok but never rose. Do you think I ruined it? Please help!
@Rob_4303 жыл бұрын
I do long bulk ferments which works well for my no knead breads, but isn’t 10hours rather long for final proof? I normally proof 1.5-2 hours for sandwich loaves.
@GrantBakes3 жыл бұрын
I find that a longer proof for sandwich loaf gives it a better rise and it doesn’t rip along the sides of the pan when the bread expands in the oven. Of course you can definitely cut the proof short based on the temperature in your house. In the middle of a hot summer I would probably only proof this for 6 hours or so depending on how it looks. But yes, it is long, however I did like the result.
@Rob_4303 жыл бұрын
@@GrantBakes I made a great” no knead” SD loaf yesterday. I did 8 hrs bulk overnight, shaped next day, proofed 2-3 hours. It’s the best loaf I’ve done, recipe very similar to yours. Milk does make a difference.
@anigrigorian-smith9454 Жыл бұрын
Wow just made bread with your recipe, THE BEST recipe ive tried, thank you so much, you got a new subscriber ❤
@shawnflynn72352 жыл бұрын
So for the overnight ferment it is under a dry towel? Not in a closed box or bag to keep the humidity up? Also, the milk is at room temperature for 24 hours. Is that a concern? Looks like beautiful bread. Trying it now.
@dashermike3207 Жыл бұрын
What are the dimensions of the pan shown in this video? The pan on Your Amazon store shows 8.5 x 4.5 x 2.5 but the pan shown on your counter looks much deeper than 2.5”. Just curious. Great instruction!
@MsGrayson6919 күн бұрын
Grant, I made 5 loaves of the sandwich bread this week. Why do you think the sour flavor is so much stronger in this bread compared to the batard or baguettes?
@matilderodriguez16037 ай бұрын
Agreed ( keep it simple) thank you
@phuoctinh45173 жыл бұрын
Hi I have some question : 1. The bulk ferment (8-10 hours) and the final proof (8-10 hours ) : we put the dough at room temperature or in the frige . 2. How’s about the ingredients for pan size 28x10x10 ( My pan is too bigger than you pan and my pan with the lid ) Sorry I’m the beginner for try to make the bread but I like very much to learn everything from your youtube . I’m from Vietnam so my english is not well ,but I thing you can understand my question Now I’ m making the sourdough starter from two kind ( from APF + water ; raisin ) After finish sourdough starter ,I will try to make sandwich from sourdough starter by this recipe. Thanks for read .
@Dreareoxo3 жыл бұрын
Can't wait to try this one!! Thanks Grant! You da bomb
@GrantBakes3 жыл бұрын
😀
@jasonreid6113 жыл бұрын
As always. Well presented. I will try this.
@GrantBakes3 жыл бұрын
Thanks, Jason! Much appreciated. Let me know how you like it.
@jasonreid6113 жыл бұрын
@@GrantBakes okay...this might make you laugh...I did a double batch of sourdough bread dough...with the idea of doing half in a loaf pan. Found out my in laws were coming over and in a rush decided to cook the whole thing in the Dutch oven. It looked to come out perfectly. Until 2 hours later I cut into it and the middle oozed out raw dough. I can still hear my mother in law laughing...
@GrantBakes3 жыл бұрын
@@jasonreid611 Oh wow! Yeah I bet it was because it was twice as large of a loaf 😂 it probably needed a lot more baking time. Haha see, sometimes you just gotta try something and and make mistakes. This is what happens when you go off-script, Jason! Haha thanks for giving it a go anyway
@stevederosa89372 жыл бұрын
Thank you for all your videos. They are great and very informative. I have been successful with your other recipes and would like to try this one. But I have a glass loaf pan and would like to use it instead of buying another pan. The only modifications I can think of would be the baking temps. Thanks again and keep up the great work.
@twstamper2 жыл бұрын
I have only used glass loaf pans for my bread, I’m on my 6th loaf and have had no problem even using a regular sourdough recipe. I butter the pan and bake a 375 for 40 to 45 minutes. It makes nice crunchy toast that my husband loves. If sandwich bread was my aim, I would use an egg or milk recipe for a softer bread, same buttering the pan and 375 degrees for 40 to 45 minutes. I don’t use steam either way and I butter the top as soon as it comes out.
@jeanniehunt6633 жыл бұрын
You make it look so easy! It sure takes a long time overall!
@GrantBakes3 жыл бұрын
Thanks! Yes, it's a long fermentation but I think that gets the best result. It's fluffier that way. And the total rise time would probably be shorter during the summer when it's a little warmer.
@jeanniehunt6633 жыл бұрын
@@GrantBakes yes it's all about that rise. I'm sure it's totally worth the rise time to get that soft fresh consistency loaf! Really thinking of making this!
@GrantBakes3 жыл бұрын
@@jeanniehunt663 Go for it! Besides the kneading, it's pretty hands off for most of the time. Let me know it works if you make it 👍🏻
@shawnflynn72352 жыл бұрын
Excellent bread! Thank you!
@elvinafernandes2 жыл бұрын
I made it!!! Start to finish following everything you said right from the starter. It turned out beautifully. Now, one question, how do I store it for optimum freshness?
@lynromero80022 жыл бұрын
Since it has butter it won't go stale as quickly as regular sourdough. You can wrap in a tea towel on the counter, then slice n store in the freezer after a few days.
@evelynwald9132 Жыл бұрын
That looks gorgeous and easy. I want to give this a try. Just curious, what is your room temperature at your home? My house is no more than 62-64 degrees F in the winter and depending on the weather, no more than 78 degrees in the warmer months. I checked your website for the recipe but it didn’t provide your room temp. Thanks so much! Enjoying your site very much!
@TheRkymtnhi14 ай бұрын
Could you use a Pullman pan
@kerncountyrd5263 Жыл бұрын
What size loaf pan are you using in the video? The amazon link you provided is for 1lb, 1.25lb, and 1.5lb pans.
@HeavenDelights2 жыл бұрын
Hey, can I make this with all purpose flour instead of bread flour? And also let me know a wholewheat version. Thanks
@GrantBakes2 жыл бұрын
You can definitely try it! Should be fine with all purpose. I’ll get back to you in a whole wheat version hopefully in the future 😊
@garlandairedales1429 Жыл бұрын
I use ap flour and it seems to work fine, but sometimes it takes longer to proof. But that could just be my House temp
@kakaocoffee53663 жыл бұрын
Thank you Grant! can you make "no kneading" 100% buckwheat bread?
@GrantBakes3 жыл бұрын
Hmmm I have never made bread with buckwheat flour, to be honest. It would be interesting to try.
@sueneo39893 жыл бұрын
I am living in hot climate country, all year around 30-34c, is it ok to do the last proofing for 8-10 hours in the temperature around 30c? Or I shall cut down the time?
@GrantBakes3 жыл бұрын
Cut down the proofing time for both the bulk fermentation and the final proof. You'll probably have to experiment to see how long it takes for you. Ideally, for the final proof, let the dough proof until it fills the pan (like in the video) and it should be delicate and really puffy. That's how you'll know it's ready to bake!
@sueneo39893 жыл бұрын
Thank you very much!
@LaurelsCurls4 ай бұрын
Do you happen to know if this will still work with almond milk? I unfortunately can't do regular milk anymore. I'm going to give it a try this weekend with some almond milk and see what I get!!
@LaurelsCurls3 ай бұрын
Update: I made this recipe with unsweetened, unflavored almond milk and it worked great! Thanks!
@thomstal362610 ай бұрын
Do you have to do stretch and folds when you knead the sourdough?
@supatjaneesudasna2923 жыл бұрын
WOW ; ) Thank you so much. I can’t wait, must try.
@suelitanaka46523 жыл бұрын
me too
@GrantBakes3 жыл бұрын
Try it! :)
@linnieknight45952 жыл бұрын
Question about the ice cubes in the oven. After those have already melted and evaporated do you leave the skillet in the oven or remove it?
@lanaalsoufi2898Ай бұрын
What modification(s) is/are needed if to use dinkel (80% sifted flour+20% wholegrain flour) instead of the flour you are using? Can one replace the augar with 13g honey instead? Thnx
@dilyaramarsh777012 күн бұрын
Your dough, your choice - whatever works for you😊
@happypuppy822111 ай бұрын
Is it safe for milk to be in room temperature while fermenting and proofing?
@kandisbonnesen2035 Жыл бұрын
Does your stone always go directly under the Dutch oven?
@808quake9 ай бұрын
I like to try this bread. What is your room temp? Thank you
@debbybrady12462 ай бұрын
I always have trouble getting the tight smooth surface. My dough is sticky even though I follow directions. Can I just incorporate more flour while trying to shape?
@monicawetzig868713 күн бұрын
Mine is sticky as well. Very new to sourdough so I figures it is beginners growing pains.
@karenlittle5622 жыл бұрын
Great, love your videos! Keep it going! Exactly what size loaf pan do you use for your sandwich bread? Thinking about buying non stick! Thank you so much🤗
@Stuckie64 Жыл бұрын
Hi Grant, do you have a link where the pan you used can be purchased. (Also what size loaf pan did you use) My bread came out very dense but I think it’s because my pan is too dark. Ty
@bobcongleton34852 жыл бұрын
Hi Grant, I just recently discovered your videos and they're excellent! Just curious, how do you determine when to stretch/fold, like in your basic sourdough recipe vs. kneading, as you did in this one? Is it based on the hydration level? Thank you!
@GrantBakes2 жыл бұрын
Hey, Bob! Thanks for following along. I find that with lower hydration doughs, like under 70%, kneading works better, and that above 70% some other form of gluten development, like stretching and folding, works well.
@rayvilla14 ай бұрын
Can I use brown sugar? Molasses?
@Made2Trip7 ай бұрын
What does a baking steel do for bread?
@auracollins55493 жыл бұрын
De nuevo Gracias por este tutorial , haré este pan pronto
@GrantBakes3 жыл бұрын
👍🏻¡Genial!
@rebeccagoodwin72849 ай бұрын
Making this today 🤞🤞🤞I’m so excited! Would it be ok to put dough in fridge overnight then set it out on the counter to bulk ferment while I’m at work?
@rebeccagoodwin72849 ай бұрын
Follow up. It worked… even put it in the fridge after shaping for a second night, took it out in the morning and by the time I got home from work it was perfectly risen and ready to bake. The bread was DeLicious! Great recipe! Thanks! Making sub buns with it today!
@GrantBakes9 ай бұрын
Thanks for the follow up! Glad it worked.
@patriciab7456 Жыл бұрын
After the last proof can I let it rest for over 12h? I started too late on the. Day so i won’t be able to bake it for at least 15h, would it be ok?
@jenniferc68682 жыл бұрын
Grant, this recipe is great! Thank you. Can you please tell me what the dimensions of the loaf pan you use is? Mine didn’t seem to rise as much as yours did in the pan, then I thought maybe my pan (10x5x2.5) may be larger than yours, hence the shallow loaf. Otherwise it turns out perfectly.
@sheripoggi33092 жыл бұрын
Hi Grant, thanks for sharing such an easy approach to sourdough. I've got my 1st loaf ever, using this recipe, rising in the pan on counter. Question, what is the best way to store this baked loaf, or any homemade sourdough bread in general? Thanks much!
@barbarabello4148 Жыл бұрын
Hello Grant, I have just a quick question before I try this recipe. I am unable to need the dough because I had hand surgery. I should be able to do all of this in my standup KitchenAid mixer. What I need to know is how long do I knead it on them in the mixer and it what speed. Thanks and God bless from Louisiana.
@GrantBakes Жыл бұрын
Speed 2 or 3 for about 8-10 minutes until the dough is nice and smooth. Then take it out of the bowl and form the dough into a smooth ball before the bulk fermentation. Should work great!
@barbarabello4148 Жыл бұрын
@@GrantBakes thank you you’re the best, God bless from Louisiana
@LizetSweetHome7 ай бұрын
Thanks, simple and easy recipe 😊
@rosa-erendira64952 жыл бұрын
Thank so much for this recipe!!! Delicious!!
@GrantBakes2 жыл бұрын
Thanks for trying it!
@susydzikowski5137 Жыл бұрын
thank you again, I will definitely do this!
@GrantBakes Жыл бұрын
Please do!
@mamikolouisekasagi18503 жыл бұрын
I got a beautiful sourdough bread. Thank you for sharing.
@GrantBakes3 жыл бұрын
Wow, thanks for making my recipe! 🍞
@JoseVelazquez-su5nm Жыл бұрын
I'm in the first phase of fermentation right now. I've seen you respond to others that your place is roughly 70 degrees and it takes 8-10 hours to "double" in size. My place is about 68 degrees, and it's been nearly 12 hours and my dough has nowhere near doubled. What's my problem?
@kirstenlandon304311 ай бұрын
I realize I'm way late to the show, here, but does anyone know how I handle that final proof if I want to bake in the Pullman loaf pan with the lid on? I'm not sure if I leave the lid on for the entire 8-10 hours or...what?
@Rye_d_baker3 жыл бұрын
Well done 👍. Will try it
@GrantBakes3 жыл бұрын
Thanks. Give it a go!
@enam6704 Жыл бұрын
How do you store this bread? Thank you
@zalehajaafar63903 жыл бұрын
Just pre heat my oven. My bread is ready to bake after 9 hours of proofing. Can't wait to see the results. 😊
@GrantBakes3 жыл бұрын
Hope you liked it!
@zalehajaafar63903 жыл бұрын
@@GrantBakes ... I love it. Next will be sourdough baguette. Thanks for the recipes. I would like to show you my sourdough bread from your recipe. What's your IG if you don't mind.
@GrantBakes3 жыл бұрын
@@zalehajaafar6390 grant_bakes on Instagram
@lynnvasquez44257 ай бұрын
How long BF might be in a warm room environment. I have constant room temperature of 29°C.
@sueneo39893 жыл бұрын
Successful results follow your recipe. Thanks !
@GrantBakes3 жыл бұрын
Awesome, thanks for the comment!
@joanneklug7665Ай бұрын
Do you let you dough warm up from being in the fridge before you start your shaping? I tried a recipe (not yours yet) and the dough was too cold. Would you say that your recipe is a 2 day recipe?
@dilyaramarsh777012 күн бұрын
This dough never saw inside of a fridge.
@joanneklug766511 күн бұрын
@@dilyaramarsh7770 I have made this bread 3x now; wonderful make in a day. Always turned out. Cream or milk wash on top creates a golden soft crust.
@donnarichey1442 жыл бұрын
I don't like sour. how is this you said a little sour? I tried the whole wheat one, but used my sour dough starter instead of making what you did. I messed it up because I went to my daughters and wasn't back to do the baking. I am sure it would have been good. Its still able to use, but really sour because I used what I finally got to work. You really helped me with the starter so thank you so much.
@nisahahmad2642 жыл бұрын
I hv made tis bread 3x. Tis is d only recipe i use. But each time d top is not smooth or round n theres a thin layer over d top that separates...
@betspath2 жыл бұрын
What if you can’t use the pan with ice? Will it bake o.k.?
@emiliajeow28973 жыл бұрын
Hi Grant, if u bake in a Dutch oven, isn't necessary. Do I ve to score it too?
@GrantBakes3 жыл бұрын
I recommend not baking in a Dutch oven for this bread. Just bake directly in the oven and get steam in the oven somehow. Also, if you let the dough proof as long as I did, you don't need to score the dough. If you score it, the dough might collapse and look funny.
@emiliajeow28973 жыл бұрын
Thk Grant for your reply. Can I use 50g of wholemeal flour, 150g of all purpose flour n 250g of bread flour instead. And keeping all the rest if water, milk, salt ,sugar n butter the same as yours. Will that be OK?
@GrantBakes3 жыл бұрын
@@emiliajeow2897 You can always give it a try! I'm sure it will be different but delicious!
@emiliajeow28973 жыл бұрын
@@GrantBakes Thk greatly for your wonderful encouragement. It a big boost for me to try it out.
@ginabisaillon2894 Жыл бұрын
Yes, milk and butter bread is the best for sandwiches!
@bethbilous47203 жыл бұрын
Hey Gant, maybe you try your hand at Kaiser rolls, with sourdough.