Medium Hydration Sourdough Bread | 75% Hydration Sourdough Bread Recipe (No autolyse, no fuss)

Рет қаралды 38,683

Күн бұрын

In this video, I share my recipe and method for making a medium hydration sourdough bread with no autolyse, no fuss, and no unnecessary steps. This is a great straight-forward, all-purpose, 75% hydration sourdough bread recipe to add to your arsenal.
Find the written, printable recipe on my website here: grantbakes.com/medium-hydrati...
🧺 Here’s why I don’t cover my sourdough bread when I put it in the fridge:
• Why I don't cover up m...
👂🏻 Here’s my video on how to get a good “ear” on your sourdough bread: • How to Get an EAR on S...
➡️ Here’s my video tutorial for “How to Make a Sourdough Starter”:
• How to Make a Sourdoug...
To get the baking tools I used in this video, click the links below…
Oval Banneton Basket: amzn.to/3nsUMyV
Baker of Seville Bread Lame: amzn.to/3yKoiTK
Campbell’s Dough Knife (Bench Scraper): www.rackmaster.co.uk/product/...
Challenger Bread Pan (Dutch Oven): challengerbreadware.com/produ...
Some links are affiliate links for which I earn a small commission. As an Amazon associate, I earn from qualifying purchases.
Video Chapters
00:00 My new 75% hydration sourdough recipe
00:44 Ingredients You'll Need
02:14 Mixing the Dough
02:52 Bulk Fermentation with Stretch and Folds
04:59 How Long to Continue Bulk Fermentation
06:11 The Pre-shape
06:58 The Final Shape
08:32 How to Proof this Sourdough Bread
08:48 Scoring and Baking

Пікірлер: 160

@zalehajaafar6390 2 жыл бұрын

Wow, a new recipe. Will definitely try. Thank you Grant.

@bethbramblett9946 8 ай бұрын

You are a godsend. I have struggled so much with sourdough bread and could never get it right. This loaf came out perfectly! ❤🎉😊 Glad I found your channel.

@lizn9181 2 жыл бұрын

Thank you for your clear instructions and video, followed loads of recipes but this is the best 🎉

@jam62733 2 жыл бұрын

Thank you for the excellent instructions. I had great results!

@jeannewong 2 жыл бұрын

Thank you Grant for your great sharing❤️

@GrantBakes 2 жыл бұрын

Thanks for watching!

@saeedsigarchian8720 2 жыл бұрын

It seems very delicious 😋 😍

@sweetdeb100 Жыл бұрын

Absolutely beautiful Sourdough Bread, this one I will definitely try. Thank you for your beautiful bread videos. I have enjoyed watching them.... you have helped me so much without confusing me. God bless 🙏

@alisonhendry2928 Жыл бұрын

Wow you get amazing stretchy not breaking bread with your method and measurements. I do similar things, but am going to tweak my “ method” on the next loaf to be more similar to yours. I love how you folded that battard. Thank you for this video. You have excellent teaching skills and fabulous clarity without babbling. Not that all babbling is bad… sometimes it can be funny and make us all feel human again. Wish I could afford one of those baking cast iron things. I use my Dutch oven with good results.

@Rye_d_baker 2 жыл бұрын

You always make live easier. Thanks Grant

@GrantBakes 2 жыл бұрын

Thank YOU, Ra’ed!

@jwillar6173 2 жыл бұрын

Followed your recipe exactly but left it proof in the refrigerator for 4 days before baking. Wow, I am so pleased!

@robingirven4570 Жыл бұрын

Thank you for all your videos!! Today I made two loaves, one for us and one for my DIL. I wish I could share a photo. The ear on my loaves were perfect, thanks to you.

@alysonmoore515 2 жыл бұрын

Great recipe! So easy to follow along. For anyone who is a beginner, this video is the perfect start!

@tiwuksoejatman-mcateer9704 Жыл бұрын

Couldn’t agree more as I am a newbie in sourdough world!

@Artie808 2 жыл бұрын

Just followed your recipe and process! Nice oven spring and ear.

@GrantBakes 2 жыл бұрын

Nice! Great job 👏🏻

@catebessencourt2137 Жыл бұрын

I love the higher hydration sourdoughs, Thanks for sharing😊

@GrantBakes Жыл бұрын

My pleasure 😊

@Zhimakaihua 2 жыл бұрын

They look delicious good video

@GrantBakes 2 жыл бұрын

Thanks!!

@rain99love 2 жыл бұрын

I am good with 65% hydration. Will try out this 75%. Interesting raspberry mustard jam. Thanks for sharing!

@GrantBakes 2 жыл бұрын

I hope it goes well! Thanks!!

@juliemccormack8389 2 жыл бұрын

Looks yummy 😋

@GrantBakes 2 жыл бұрын

Thanks, Julie!

@studio_547 2 жыл бұрын

Great!! awesome presentation & excellent preparation 💜 looks yummy 💜stay connected💜Thanks for sharing 💜

@GrantBakes 2 жыл бұрын

Thank you!

@widibruno92 2 жыл бұрын

Hi from Indonesia🇮🇩♥️ i did already your recipe. turned out amazing. Thank you

@tiwuksoejatman-mcateer9704 Жыл бұрын

Hello a fellow from Indonesia! So did I followed Grant’s method and it turned out amazing!

@susanabdallah8020 Жыл бұрын

yours is the best method. Good success. Bless Grant

@GrantBakes Жыл бұрын

Thanks!!

@tiwuksoejatman-mcateer9704 Жыл бұрын

Couldn’t agree more!!👍🏼

@Jayne747 2 жыл бұрын

Hi Grant, I like all your recipes. Very detailed and easy to follow. Do you have any tangzhong sourdough bread recipe ? Thanks.

@MrVazluiz Жыл бұрын

Best explanation i ever seen

@GrantBakes Жыл бұрын

Thanks!

@jeannewong 2 жыл бұрын

And i have followed your receipe to make foccasia last week but with mince garlic and rose mary toppings as i dont like olive😂. It was really nice and will definitely make another one sometime next week. Thanks Grant👍🏼

@GrantBakes 2 жыл бұрын

Thanks for making it! I love focaccia with rosemary.

@mojsharhappy 2 жыл бұрын

Always look forward to your videos, Grant! 😃 Great video with complete instructions! 🙏 I do my 100% whole wheat sourdough with 90% hydration and it turns out really good, too! I really like to make your jam, though! Raspberry mustard....intriguing!! 🤔

@GrantBakes 2 жыл бұрын

Hey, Moj! Thanks for the comment. There's so many different ways you can switch things up with sourdough.

@lisanoonan9487 7 ай бұрын

Can I follow this recipe but use all 100% wheat flour?

@silvermoon3486 2 ай бұрын

Nice looking bread 😊❤

@jasonseparovic6345 Жыл бұрын

Love this method! Cheers, have got a perfect result every time! I use a slightly different oven temp method though. I preheat to 500, then when the loaf goes in, drop it to 425 and bake covered for 30 mins. Then 15 mins uncovered. Dunno, just used this from my first loaf which had a great result, so I've stuck with it. I should try your 20/15 @ 500 though...

@GrantBakes Жыл бұрын

Thanks for giving it a try!

@fredestair7360 2 жыл бұрын

Really appreciate how thorough you were explaining the process especially the part where you mentioned feeding your sourdough starter along with the measurements. Raspberry mustard sounds delicious. Thanks for sharing!

@GrantBakes 2 жыл бұрын

Thanks, Bobbi! Glad it was helpful. And the mustard is amazing 😋

@jasguy2715 2 жыл бұрын

Try cranberry mustard. You can make it yourself. Use your favorite mustard and add jellied cranberry sause.

@ihus9950 Жыл бұрын

Thanks👍🏻

@HR-tk9db Жыл бұрын

I followed this video and finally made a loaf I’m happy with. Thank you! Have you tried making Japanese milk bread? Would love to watch a tutorial on that.

@GrantBakes Жыл бұрын

Thanks! I haven't made a video on that but I'd love to in the future.

@dannycarreiro9599 2 жыл бұрын

Great video, I thought it might have over proofed in the glass bowl, but it turned out great. I think I need to push my bulk fermentation a bit more.

@GrantBakes 2 жыл бұрын

I was definitely pushing it to the limit!

@n3ocl 2 жыл бұрын

I just tried this recipe using Central Milling Organic Old World Bread flour. It is fabulous. ! ! ! Far more flavorful the King Arthur Bread Flour…. Thank you..!!

@GrantBakes 2 жыл бұрын

I need to try it!

@josephshultz6726 Жыл бұрын

nice job man

@GrantBakes Жыл бұрын

Thanks!

@gaianeg7927 2 жыл бұрын

Hi Grant. I would like to know how often do you feed your starter. Can you explain please how do you feed your starter, when you bake then until next bake. Thank you for your time.

@grahamlenoremcclintock8044 Жыл бұрын

Thanks

@GrantBakes Жыл бұрын

You rock! You're welcome, and thank you so much.

@gulesc858 2 жыл бұрын

Thank you 🙏

@GrantBakes 2 жыл бұрын

Thanks for the comment!

@gulesc858 2 жыл бұрын

@@GrantBakes I shall definitely give this one a go! I love baking sourdough, one of my passions since the the beginning of the pandemic. Tried all sorts which always taste good but I’ve never managed to get that ear!!! 🤣

@tiwuksoejatman-mcateer9704 Жыл бұрын

Hi Grant! Thanks for sharing your sourdough journeys! I am a new home baker and so obsessed with sourdough. Came across to your video and made a couple of loaves since and been successful! Your method and they way you explain is soooo easy to understand and follow. I even followed your stater and it was successful at one attempt (have thrown away a different method as it was 👎🏼) THANK YOU! Now, the important question for me about this 75% hydration. You mostly just leave the dough rest after you mix for 30 minutes. This one, you let the (1st) bulk fermentation at 6-8hrs, then you said again to let it rest for 30 minutes. So I am confused. Kindly enlighten me about this. Thanks! I am your big fan!!

@halahala2886 Жыл бұрын

Sorry to slip in, As far as I know, this meant in the bulk fermentation range time you need to stretch and fold and then rest for 30 minutes, you do the 3 sets and then you let it rest until the bulk fermentation time is up

@chongseokmui2300 2 жыл бұрын

Hi, Grant I staying at tropical country can shorter the time 3 1/2 hrs to 2hrs.tq

@Joetar5 2 жыл бұрын

Doubled in size? Do you not run in to over fermentation?

@simmable1 Жыл бұрын

Hi if I don't have a dutch oven can I just bake it in the normal oven ?

@jamescollins5104 2 жыл бұрын

This is an absolutley awesome sourdough recipe. I have been struggling to make a good, consistent sourdough loaf for over a year. I live a few block from Tartine, the sine qua non of sourdough. This recipe beats the 'country loaf' from Tartine. I'm baking one every 2 or three days. My husband and I can go through three loaves a week. The leftover makes delicious sourdough croutons. No waste. I have been substituting a couple of coil folds which seem to give a more open crumb. This recipe makes a dough that is eminently coil foldable. Can your brioche recipe be used for pecan sticky buns?

@GrantBakes 2 жыл бұрын

Thanks for the comment! I definitely think the brioche would be perfect for pecan sticky buns. It made amazing cinnamon rolls too.

@jbirdyhome-4050 Жыл бұрын

Your videos are great! You're not a "sourdough snob" in search of the perfect crumb. So what if the crumb ain't perfect? The bread still tastes great, likely tastier than any store-bought loaf!

@brigitteh4825 Жыл бұрын

Hi Grant. I've just recently discovered your videos and I feel hopeful I can achieve the same rise in my loaf. I intend using about 100g of stoneground wholewheat flour (as I like the taste), along with a strong white flour so will probably aiming for 72% hydration initially. I have two questions though: 1) Why do you use only 100g starter and not more (obviously adjusting the water difference)? and 2) Why do you bulk ferment for 6-8 hours in some recipes and 5 hours in others? Is it because higher hydration need longer? I'm really puzzled about the bulk fermentation times tbh.

@sandylarsen7727 3 ай бұрын

I normally bake with a loaf pan to get a sandwich type bread, do I overnight proof it in the loaf pan then let come to room temp first before putting in the oven or do i preheat another loaf pan then transfer it the same way you do? I use traditional tin loaf pan. I also have an Emile Henry Bread loaf baker (ceramic)

@hakananderson1779 Жыл бұрын

Grant, been watching your videos for a few weeks now getting prepared to bake my first loaf of sourdough. Had difficulty with my starter until I watched your starter reset video. Thanks for that! Followed this video step by step but after my bulk fermentation, my dough is still very sticky. Nice air bubbles etc., just sticky. Maybe I didn’t do enough stretch and folds??? Not sure, this is my first try so not expecting much but any advice would be greatly appreciated. Thank you again for the simple videos.

@GrantBakes Жыл бұрын

You can try more stretch and folds, but you could also try a lower hydration recipe next time (lower the water by 25 grams). Either way should help out with the stickiness.

@barrychambers4047 2 жыл бұрын

Nice job! It would be nice if you could include some working temperatures - room temperature, water temperature, flour temperature. If someone is living in a cold climate it may prove to be a deal breaker for them.

@GrantBakes 2 жыл бұрын

Good suggestion. Thanks, Barry!

@gaianeg7927 2 жыл бұрын

Hi Grant. Your starter is so fluffy. I saw the video how you make starter with rye flour. Can you make a video how you do this starter that you use. Thank you in advance.

@GrantBakes 2 жыл бұрын

Hi Gaiane! Thanks for the comment. So, this is the same starter that I made with rye flour. I just started feeding it bread flour on a regular basis and now it looks like a white starter. The truth is that I feed my starter different types of flours depending on the type of bread that I want to make with it. I don't exclusively feed it rye flour anymore. It works for me!

@ZenaHerbert 2 жыл бұрын

@@GrantBakes Hello Grant. I've been using only dark rye flour in my starter and it's gone really sluggish. I tried this new video (which is great, thank you) but my dough looks sulky, doesn't get puffy and the baked loaf doesn't give much oven spring. Any suggestions please?

@grandpaboboreads6096 2 жыл бұрын

When do I add in olives and rosemary. Some recipes say right at the beginning

@sandrapatterson92 2 жыл бұрын

How would it work at higher elevations

@vladkir4615 7 ай бұрын

What is the temperature in your fridge for cold proofing?

@chelseaburr_ Жыл бұрын

Question: you may have addressed this and I’ve missed it. Why do you prefer the overnight fridge proof vs 1-2 hrs on the counter?

@susanbeal4322 2 жыл бұрын

Thank you so much ! Going to try this soon…. I would like to get the challenger bread pan… do you have a link? Thanks Susan B

@GrantBakes 2 жыл бұрын

Yeah! It’s in the video description actually.

@susanbeal4322 2 жыл бұрын

Thanks! I found it.

@mrgreenbudz37 3 ай бұрын

Grant if I was just going to make this into a round loaf would I still need to fold it like you do before going into the Banaton or pull it tight into a round and put it into the round 9in Banaton I have? 7 Update - After attempting two loaves neither seemed to keep their structure while proofing and upon baking neither really got any spring. Both were really flat. My starter was good and doubled in height but here lies the problem I think. My dough never really doubled in size while bulk proofing on the counter for 7 hrs. Kitchen temps 73-75 so not sure. Any pointers would be appreciated. Thank you.

@pokey3010 2 жыл бұрын

It looks delicious! I will try this as I have trouble with my dough breaking when I stretch it what causes that? Thank you for sharing this!

@kraklakvakve 2 жыл бұрын

Your flour may not be strong enough for your hydration

@pokey3010 2 жыл бұрын

Oh okay thank you!!

@marcosavio1020 2 жыл бұрын

Agreed. The highest protein content flour available to me is 11.5 gr, way lower than King Arthur or equivalent, stretching needs to be done with more sensitivity to prevent tearing

@marcosavio1020 2 жыл бұрын

Agreed. The highest protein content flour available to me is 11.5 gr, way lower than King Arthur or equivalent, stretching needs to be done with more sensitivity to prevent tearing

@pokey3010 2 жыл бұрын

@@marcosavio1020 Thank you so much i appreciate your help!!

@dianeky617 Жыл бұрын

I’d like to try this recipe but can I use milk instead of water? Wouldn’t that make a softer crumb? Also I’m going to use a bread pan instead of a Dutch oven. Love your videos. Thanks

@GrantBakes Жыл бұрын

Yes, you can do all of this. Sounds like a great idea!

@betspath Жыл бұрын

Grant, please tell me what glass bowl you use for rising please. 7 cups?

@GrantBakes Жыл бұрын

Hi! It’s 7 cups and Pyrex brand.

@Giodoot 11 ай бұрын

If I don't have a banneton basket, could I just use a loaf pan?.. same question for the dutch oven 😅

@miketrent1252 Жыл бұрын

I made this recipe on my first loaf and my bread looks similar to yours. Great oven spring and ear but after two hours cool down the crumb was gummy and the loaf seemed heavy. Is this under or overproofed? Thanks for your video's.

@GrantBakes Жыл бұрын

I think it could probably bake for a little bit longer. Some ovens act differently. Try making it for 5 additional minutes next time.

@betspath Жыл бұрын

Temperature in your room for fermentation?

@kerncountyrd5263 2 жыл бұрын

You have to provide a link to that Raspberry Mustard! Can you get it online?

@GrantBakes 2 жыл бұрын

Hey, Dave! I wish they did sell it online, but I can’t find anywhere that they do. I did find a similar product on Amazon but I haven’t tried it so I can’t vouch for it personally: amzn.to/3KT9HuU

@deborahakamilo1352 Жыл бұрын

If I double the recipe to make two loaves, when in the process do I split the dough? Is it before or after the pre-shape?

@GrantBakes Жыл бұрын

Before the Preshape! 😊

@susan731 2 жыл бұрын

Hi Grant - I’ve made a couple of your recipes and they’ve turned out great! I have a friendly suggestion… for your bread videos, it might be helpful to include a link to your “How to Make a Starter” video. Being new to sourdough, it’s super helpful for those starting fresh to have everything in one place. Thanks for this recipe… looking forward to making it!

@GrantBakes 2 жыл бұрын

Great suggestion! Thanks, Susan.

@GrantBakes 2 жыл бұрын

Added it to the description!

@susan731 2 жыл бұрын

@@GrantBakes Appreciate it and I look forward to sharing the video 👍🏼!

@gabijasan4959 Ай бұрын

Going to try this recipe but whole wheat flour

@GrantBakes Ай бұрын

You might find you need to add extra water when using 100% whole wheat flour.

@gabijasan4959 Ай бұрын

@@GrantBakes thank also, what could mean if my starter doesn't flour like this? my starter is a few years old but it always doubles in size

@KimRigsby-zm7uh Жыл бұрын

Hi Grant, thanks so much for the videos!!!! I am brand new to bread baking and having a lot of fun exploring how to be successful on this adventure! I have a couple of questions if you would be so kind as to answer them.... I live alone and a full recipe is just too much for me. Could I halve the recipe and have the same results? How would I adjust the baking time? Also, I ruined my first loaf of bread.... It was so crusty on the outside and pillowy soft on the inside after I cut it, but I made the boo boo of putting it in a ziplock baggie after it was completely cool and the crunchy crust just lost it's crunch and the middle got chewy.... any tips? Thanks so much!!!!

@GrantBakes Жыл бұрын

Yes, you could easily halve the recipe. Bake it for probably 15 minutes with the Dutch oven lid on, and 10 minutes with the lid off. See how that works for you. And as for the crust, it's probably going to be a naturally crunchy/crusty exterior. Nothing to worry about. Keeping it in plastic during the day/overnight will transform the bread and make it softer. So avoid that if you don't want a soft crust. If you really want a softer crust, one thing you can do is decrease how long you bake the bread with the lid off. Try 12 minutes instead of 15-20. Then the crust won't get as dark and hard.

@nanetteorchid6680 6 ай бұрын

I have revived old bread simply by running the loaf under water quickly. both sides..then toast it in the oven again. I do this with toasted slices and quarter loaves...it crisps up the outsides and fluffs up the inside again... A Jacque Pepin hack.

@laural.4569 2 жыл бұрын

What would happen if you tripled amount of starter with the same amount of flour?

@GrantBakes 2 жыл бұрын

It would raise the hydration level since my starter is kept at 100% hydration. So, you’d end up with a bigger loaf and much wetter dough. You could do it though!

@em34327 Жыл бұрын

5:10 is a plastic clear bowl okay to use??

@GrantBakes Жыл бұрын

Yes 👍🏻

@betspath Жыл бұрын

Grant, how do I show my support by sending you a donation?

@grandpaboboreads6096 2 жыл бұрын

Hi grant, have tried making this twice. I follow the instructions exactly (using wheat flour %, scale etc) but I don’t get anywhere near as much of the rise in the “covered bowl” phase. Any suggestions?? Thanks.

@GrantBakes 2 жыл бұрын

How much is the dough growing? I think it just depends on temperature of the room. Try putting the dough bowl in the turned off oven with the light on. It should be a little warmer in there and help the dough rise faster.

@grandpaboboreads6096 2 жыл бұрын

I will try the “oven.” It is not growing/much. I have been leaving out on our granite counters which look pretty identical to yours but maybe they are too cold here in our house. I am going to try again next week as the flavor is great and worth it. Thanks!!!

@grandpaboboreads6096 2 жыл бұрын

@@GrantBakes k

@jerryhall5709 8 ай бұрын

I tried the slap and fold method but it was a total mess. Finally I got tired of it and just folded and waited, folded again... Took a long time but it worked out in the end.

@chrisjones6439 2 жыл бұрын

Great video as always mate. Flour must be different in America, if I go over 70% it's just a messy puddle 😂

@GrantBakes 2 жыл бұрын

Yeah, I think this bread flour was 12.9% protein. But, if your dough is telling you it’s too much water, it’s probably too much. Thanks for the comment, Chris!

@chrisjones6439 2 жыл бұрын

@@GrantBakes thanks for the reply bud. I've actually started experimenting with 14% so I will be giving this a try ( might as well, tried all your other recipes 😂. BTW, the sourdough focaccia was fantastic and I've been making focaccia for years, so thanks 👍)

@GrantBakes 2 жыл бұрын

@@chrisjones6439 Thanks! Speaking of focaccia, I should go make some now since I’ve got some nice olives to top it with🤤

@ZenaHerbert 2 жыл бұрын

Could it be over-fermented? I left some dough too long and it was like batter.

@chrisjones6439 2 жыл бұрын

@@ZenaHerbert I thought that, but it's like it during the whole process 😂

@betspath Жыл бұрын

Can I use mixer instead of folding three times?

@GrantBakes Жыл бұрын

Yes, that will work too.

@JohnFitzpatrickx 3 ай бұрын

With you all the way until removing the dough from the banneton in the morning. Shapeless blob poured out onto the counter and very sticky. I put the blob in the oven and got bread, but it wasn’t a pretty sight 😢

@GrantBakes 3 ай бұрын

I'm sorry! Assuming the dough looked, felt, and acted like mine up until you put it into the fridge, it sounds like the dough possibly over proofed. Maybe your fridge temperature is higher than mine and the bread proofed too fast.

@dianacastillo498 2 жыл бұрын

Well my starter rose too much and fell so I tried to use it anyway. It didn’t seem to be doing anything so rather than throw it out I decided to add 1 tsp of dry active yeast to the dough. Do you think I ruined it totally? I hope you can answer. 😊

@GrantBakes 2 жыл бұрын

No that will work! Just don’t add yeast to the starters

@dianacastillo498 2 жыл бұрын

Ok, my reply ended up in the wrong place 😳 sorry about that. Anyway thanks so much

@chenrowenais 2 жыл бұрын

So is Slap and Fold still a good method? As i see you are back to stretch and fold 😁

@GrantBakes 2 жыл бұрын

Yes, you could do the quick slap and folds like I did in the other video. I do that more when I’m in a hurry or don’t want to tend to the dough all morning long.

@chenrowenais 2 жыл бұрын

@@GrantBakes oh 👌

@sheilaclark727 2 жыл бұрын

Can I bake this on a stone rather than the dutch oven.....tell me about this "raspberry mustard"..

@GrantBakes 2 жыл бұрын

Yes you can, just make sure you add steam to the oven while the bread is baking. I have another video about baking sourdough without a Dutch oven. And the mustard was a local product I found near my hometown. It’s exactly what it sounds like…raspberry mustard! Sort of a mix between mustard and jam.

@hildevandesande8450 2 жыл бұрын

Link for reason to do not cover the dough isn't working

@GrantBakes 2 жыл бұрын

Thanks! I think I fixed it

@mark98070 2 жыл бұрын

How do you like your new Challenger? I like the design but at $250 I can't bring myself to purchase one.

@GrantBakes 2 жыл бұрын

I’ve had it for a while actually. If you get one, you’ll use it all the time and you won’t want to go back! But it’s definitely a luxury item in the kitchen as far as cost.

@cherylmorris3618 2 жыл бұрын

Help! The link to your bread recipe isn’t working

@GrantBakes 2 жыл бұрын

Thanks for checking. My site was down but it's working again! Here's the recipe:grantbakes.com/medium-hydration-sourdough-bread-recipe/

@bjbj7603 Жыл бұрын

Why does everybody slash the bread that way I like to see it the way they do it in the bakery would say 3/is diagonally also I just picked up 20 pounds of Utah bread red wheat bread flour at Costco 16 bucks pretty good deal bill ptc ga

@isaacwright1055 Жыл бұрын

It's still going through autolyse

@GrantBakes Жыл бұрын

I disagree. Letting the dough rest is not autolyse. If you only mix the flour and water together and let them rest, that is autolyse. If the starter and salt are in the dough, it’s not.

@isaacwright1055 Жыл бұрын

Flour and water are still mixing and creating gluten even if your starter and salt are in the dough. That's why I mixing all my ingredients at the beginning it saves time and accomplish more then one thing at a time

@hakananderson1779 Жыл бұрын

@GrantBakes Жыл бұрын

You could try my original video called "Good Sourdough Bread." It's only 70% hydration and shouldn't be as sticky. It's a great recipe to start out with!