This is a great beginner’s recipe if you’re looking to make high hydration sourdough bread without an autolyse or any unnecessary steps. Get 18 more straightforward sourdough recipes in my ebook, No-Nonsense Sourdough:
Recipe:
Bread Flour 450 grams
Water 350 grams
Starter 100 grams
Salt 10 grams
source
20 Comments
Leave a Reply
You must be logged in to post a comment.
Get 18 more straightforward sourdough recipes in my ebook, No-Nonsense Sourdough: https://GrantBakes.com/ebook
I did buy your book and love it!! Can't wait to try this it looks so yummy!! Thank you
Help! Been making sourdough for about 12 months. Most of the time really good, nice oven spring, open crumb and nice crust. The last too bakes, extactly same ingredients, same method etc but they have been very wet, sticky. Poor oven spring, crumb ok but not as open as usual. Tastes fine.Nothing changed. Could it be room temperature in kitchen it’s quite cool. Uk based. Advice if possible. Many thanks Sara
Bravo on this video! You got a new sub from me! I recently made Star Bread on my page too and your dish looks amazing! Hope to stay connected my fellow chef! 😁
Thank you Grant 😊
Hello Again- My dough after 3 stretch and folds looks nothing like yours. Very wet and I am use to making your less hydrated loaf. What can I do at this point?
Giving this a go starting in the morning. Do you know the temperature of your fridge? I find that mine often over proofs overnight
Great bread. Have had great success with this. I like to add sesame seeds to the top of the loaf before retard in fridge. After shaping, I spray top of loaf with water, then sprinkle sesame seeds on top, or in bottom of my Boule. They don’t fall off!
I do not have any whole wheat flour. Can I use rye for the whole wheat part without an overpowering flavor?
I use your recipe all the time even with my fresh milled hard white flour. I haven't gotten the best ear with the fresh milled flour yet but I'm going to try some coil folds & see how that goes. Love your videos!
This bread looks beautiful. Could you please let us know where you bought your knife? I really need a good one. Thanks for another great video. 👍🏻
In terms of leavening power, is a 100% hydration starter equivalent to a 50% hydration starter? For example, if you build two levains from your starter, one stiff, one regular, & used each at their peak, will their be a noticeable difference in fermentation time of the dough?
This is how I have been baking bread for the last 5 years. Although I dislike the step, when you create a rectangle and final shape because of the additional surface that gets wet and has to be cleaned. I just pick up the dough, stretch it with my two hands, fold it over and somehow create the oval shape. There is no real technique necessary here. Just be creative. It is just a dough of water and flour — not a space ship 😉 That way, I only need to clean up one container. Although I use plastic containers (2 identical ones with level edges, so the other one can serve as a lid) and afterwards I just let it stand out to dry for the next day. The dried pieces of discard can easily be scraped off with a plastic bench scraper. I usually cringe when I see how complicated other bakers make this process. What can you do to make it even easier?
Going to try this today. Any tips on keeping the bottom from burning? My loaves are always too done on the bottom when I preheat with my Dutch oven inside.
going to try this one today and bake in the morning. Looks simple enough and my husband will only eat the white bread version of sourdough while I only eat the wheat version. Should be perfect for him. Thank you for the great video instructions.
Thanks for sharing❤
This exactly the method I follow usually with high hydration. 80% is my convenient percentage to work with. You do have a very nice ear. Thanks as always Grant.
Thank you so much,Grant, i will give this a try,i usually bake with your 75% recipe. Please can you tell me how much protein is in your white bread flour?
I dont seem to get oven spring it seems to flatten out.
🇩🇪👋💯👍