This has been my go-to sourdough bread recipe for the last 4 years. I’ve made a few changes to the process over the years and I’m excited to share them with you in this video. Here’s how to make great sourdough bread!
Get the written recipe here:
Watch how I made my sourdough starter from scratch in 6 days in this video here:
Get 18 of my favorite straightforward sourdough recipes in my ebook, No-Nonsense Sourdough. Check it out here:
Get the tools I use for making sourdough bread here:
Chapters:
00:00 Great Sourdough Bread Recipe
02:00 Bulk Fermentation (The First Rise with Stretch & Folds)
04:50 Preshape & Final Shape
07:26 The Final Proof
08:44 Preheating the Oven
09:35 Scoring
09:59 Baking
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Here's how I made my sourdough starter from scratch in just 6 days:
https://youtu.be/Sqp5CQnN38k?si=Att3N48ARRuOFUtQ
Wow.. love this ultra detailed recipe!! Thanks!
i hope this helps some new people like myself. don't sleep on your bulk fermentation. my house is kept at about 65 degrees (crazy girlfriend) so it took my dough about 12 hours to double inside opposed to grants 5 hours. there is an easy table you can find by googling "sourdough bulk fermentation" it breaks it down by expected time for dough temperature. that guide says 16 hours is expected for 65 degree dough. hope this helps someone. i had made 4 loafs following this method exactly which all ended up being beautiful on the outside but gummy on the inside. also guys don't sleep on letting it sit out for 1 hour after the final shape. i now have perfect sourdough! thanks grant!
Thank you! Love this video. I was wondering how you determine that dough has doubled in volume during bulk fermentation? I noticed you use an opaque container for bulk fermenting so curious how you know when it’s doubled, thanks again!
Good straight forward vid. The only thing I would mention is that to be 'active' the starter needs not to have fallen. You can see the overnight starter crested and fell meaning it was past peak and not active. Usually you'll want to use it at about 75%-100% risen and the top of the starter is still domed and does not fall when lightly shaken.
Had it been active the proof times would have been significantly shorter since the starter needed to essentially wake itself back up for the first 2-3 hours-ish.
Thanks for the video! Do you know the protein content of your bread flour? I have an artisan bread flour on hand right now and it's quite high. I'm looking to try a different recipe from my usual and yours looks great!
also can we bulk fermentation in the fridge to help with scheduling?
following this reciple step by step. only thing I have different is my banneton is a circle like a bowl. what do you recommend for shaping?
No sweetener?
After years of dabbling with sourdough with varying degrees of success, this is now my go to recipe & method!!
Thank you
How do I add additives ie cranberry pumpkin seeds
Your process is so so much easier than others I followed… Thank you for sharing this… My first loaf of bread came out perfect… Second one not so much because I wasn’t paying as much attention to detail… But on my third, I will definitely go back and take my time and do what you do
I follow the instructions. My dough turn out very nice with ear. But the inside texture is very dense, moist and gummy.. Any advice?
mmm I love that crumshot daddy
Hello sir, I made this bread your recipe turned up to be so good delicious bread I really deeply thank you for sharing this recipe 🥰 1:15
Hello sir, I made this bread your recipe turned up to be so good delicious bread I really deeply thank you for sharing this recipe 🥰 1:15
Hello sir, I made this bread your recipe turned up to be so good delicious bread I really deeply thank you for sharing this recipe 🥰
Hello sir, I made this bread your recipe turned up to be so good delicious bread I really deeply thank you for sharing this recipe 🥰
You make it look so easy! Just one question….so the only time you feed your starter is just before you plan to bake a loaf? Thanks!
Looks amazing. Thank-you for the straightforward explanation. Can’t wait to try this recipe !
I followed Grant's instructions for the starter, then followed this video to make so far 3 nice loafs of sourdough bread that my family enjoyed very much. Thank you GrantBakes. Your videos are spot on and work 🎉💥🍞
300g water
10g salt
100g starter
450g flour
Thank ´u so much. Love your receipt and explanation.😍