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I did a 1 day sourdough and got amazing results. Best thing that helped: the bread proof setting on my oven. I fed the starter in the morning and put it in the oven after getting it to 100* F and then turned the oven off. About an hour later it had more than doubled in size. Then I made the rough/shaggy dough, similar to yours. Put that in the oven at 100*F to proof. About 5 hours later it had tripled in size. I kneaded and shaped the dough, put it in basket. Put that in the oven, covered at 100*F. Doubled in an hour. Took it out, preheated the oven to 450*F and baked covered for 25 min, then 20 min uncovered. Seriously- just like the loaves that I've spent all kinds of time stretching/folding/proofing/etc. I'll never spend that much time again!!!
Thank you🙏 I have a proof setting on my oven & wanted to utilize it for my sourdough. My starter has doubled, I have autolyzed & not, done room temp rise, frig fermentation, in all combinations…. I bake…bread shouldn’t be this hard🤣 Dutch oven, pizza stone, ice, water in the oven & I get this “measly rise” although it tastes great❣️
@@CreativeTrishI don’t know if this will help but I had the exact same problem until I got the shaping technique right. Once I could get that right & build a nice tight tension within the dough I went from baking tasty frisbees to beautiful loaves with a great spring….I couldn’t believe it after baking so many duds
I'm totally at the frisbee stage and I know it's because of my shaping technique. I give up on trying to tension the ball because my fingers keep catching sticky dough and then I pull the bottom seam out by accident and then I just give up and toss the frisbee into my proofing basket, watch it not rise at all, and then bake a frisbee. I guess I need more practice with lower hydration, I haven't figured out what my flour likes
@@geesahn1 definitely get yourself a dough scraper….they really do help to tighten up the dough without sticking yourself to it. My problems were just about identical to yours & after MUCH trial, error & almost a whole sack of flour I finally am getting some decent loaves. Oh I do occasionally make a perfectly crisp frisbee but instead of ditching it I split it in half & turn it into a ad hoc pizza base 😉
FINALLY!! I started baking sourdough about two months ago… got very good at flat dense pucks 😂 Got gradually better with “reading” the dough and better at shaping. But then I found your channel and your “good sourdough bread start to finish” video. Gamechanger!!!! I am getting consistent results and beautiful loaves. And then I watched this video and tried to bake after a 2 hour proof on the counter. I wish I could share a photo but this loaf is gorgeous with the biggest ear ever!!! Thanks for giving me a win!
Your method is precisely what I have finally figured out after many fails. The biggest single factor is the strength of the starter. Spend 90 % of the learning time getting this right up front. Next is the handling of the dough and being gentle to the fermentation gases busy building…… and patience! If you not willing to be patient, give up now and use yeast and leave sour dough starters alone 😬. I agree that the refrigerated cold slow fermentation still produces the best tasting bread. Love the Challenger pan! Good post, your method works.
@@julianbrown3100 Yes, and if you ask me there is no shame in adding a little dry yeast to either the starter or the dough, experiment with what you have.
I’ve cooked about 6 sourdough loaves now….the first 2 were a struggle and then I found your channel and the last 4 have been killer! I am trying my first sourdough bagels tomorrow
I warm the bowl with hot water and warm the water 30 secs on the microwave. I do make a starter before I go to bed. My bread starts at 7am and with one good mix after 1 hour and three stretch and folds in the bowl I’m ready to bake at 2pm.
Thank you for having an oven that looks like it is actually used! I have watched so many baking videos where the ovens look pristine,brand new and never used!
Thanks Grant, I’ve been baking sourdough for about 15 months but only since I have been using your method have I been achieving real success. We are rarely if ever buying in bread now 👍😁
I just started sourdough baking a few months ago. Have watched so many videos on how to make it, this video is the best and most simplified I have seen. Thank you!
Good morning, Thank you for recipe. Can I add a little ( and how much need add yeast?) and you have same fast / same day recipe for rye bread? With rye starter. Some my kids like rye bread, some kids like wheat bread. Or maybe I can use this recipe and how many rye flour and other flour need add? And what temperature and time?I m very busy and only want to make same day bread. please let me know. Know. . Thank you.
Absolutely love your teaching style! You gave me the courage to try sourdough. Made my own starter following your method. Love that there is no more waste (discard). My first two loaves ever are in the fridge now waiting to be baked tomorrow morning. Thank you for sharing your trials and techniques and for bringing the process home to the newbie. (You took the scariness away!)
Used this recipe and methodology with one minor tweak and I’m 4 for 4. I use 275 grams water and works like a charm! After years of very variable results at last a tried and trusted! Thank you❤
I kinda gave up on sourdough bread after spending many days weeks many things soo many failed outcomes (came out right only once and never was able to repeat the same) , but seeing ur method gives me hope and surely I will give it another go. Thanks for the video
Thanks for the kind comment! There is hope. Give it another try. You can try my usual overnight process too that I mentioned in the video: grantbakes.com/good-sourdough-bread
Had the same experiences after months and many many kilograms of flour 😀, still have flops even today, the quest continues. Additional comment added as consistency is achieved now, don’t rush the fermentation time process, leave until it’s doubled in size, one or two extra folds if sluggish to rise also helps. Flour protein content is NB! the higher the better the dough develops. I only have 11 gr protein so have adapted to get results, makes the journey more interesting and satisfying once achieved 😁
I baked a pair of basic sourdoughloaves yesterday start to finish & sliced in 4 hours. Started with 2 cups of cold starter. Wonderful & delicious with hardly more than a 3 minute knead and a final shaping to make the 2 loaves. 👍🤠
@rhondahulbert1918 I did not use any commercial yeast. I did use an ample supply of my refrigerated and still cold sourdough starter instead of any commercial yeast.
Great video, very busy day, but it looks amazing, I am proofing my very first sourdough bread today I have been tending to my starter for 10 days to make sure that it is well matured. It floated in the water, I followed all of the ratios required to make good bread. I’ve already conducted two stretch and falls one more to go, and then a bulk fermentation. Fingers crossed.
Tks so much for yr simple n easy recipes, I ve successfully baked the same day bake with 5 hrs bulk fermentation. So happy with the bread with good oven spring n beautiful ear.ive failed many times... eventually I ve made it. These recipes are my keepers...so happy with the bake..thanks to yr good n simple explanation.
Congratulations Grant. You are truly a great instructor. I am an intermediate baker. I have learned a great del from your videos on sourdough. I can also see that you purchased the Challanger bread pan. It is great but you were baking nice loafs with the old stuff. Keep it up. I have referred some of the people I know who live to bake to your wonderful channel. Regards
Thanks so much, Arturo!! I appreciate the comment. I love my Dutch oven too, but honestly, the Challenge bread pan is so convenient! Even though it is expensive.
Hi Grant. Today, Sunday, I am doing this recipe as a double (600, 200, 900, 20) recipe. I’ll bake one tonight following the “12 hour” recipe, and one will go in the fridge overnight and bake first thing in the morning for my work buddies. I’ve been promising them a loaf for quite a while.
Everytime I see a sourdough video...my mouth waters!🤤 That crackling, crunching sound yours made, was music to my ears man! I get very impatient too once mine is done so irresistible to NOT cut into it immediately..ha! Great looking bread and thanks for the video👍🏻👍🏻
Love your videos!!! Thanks for creating them for us. In order to not have the dough stick I decided to put oil in my bowl during bulk fermentation and I ended up with pucks. I think the oil hindered my rise which made me think that that might be why yours didn't get to where you wanted it after bulk fermentation. Just wanted to share the thought.
My mom was born in the city of Kayseri in Anatolia (central 🇹🇷Turkey 🇹🇷). When she was a child, there was a bakery on her street that baked bread and other baked goods in a big brick oven fired by wood. They used machinery to mix the dough, but when there was a power outage, the owner would jump into the tub and start walking on it, mixing it with his bare feet and hairy legs! 🤢 When people asked him if his feet were dirty, he would say that they had been sitting in his socks all day, much cleaner than his hands that he would use to sell/give bread with, but he had washed them that morning and put on new socks the day before... My grandmother was not convinced, so she would not send my mom to the bakery and she would stop buying bread for a few days to make sure that the batch of dough that had been mixed with the owner's feet would sell eventually. This is a true story that my mom told me that took place in the 1950s.
We’ve been so fixated on professional bakeries and their “cool arty “ bread. I don’t want cool arty bread I want good bread for toast and sandwiches. I bet “Granny”’ didn’t play arty to make bread but lots of big loaves to feed her men in the fields and her kids at the table!
This is so practical and useful. I am going to incorporate controlled temperature proofing with the stretch & fold, rather than leave this until afterward managing on the kitchen counter until the S&F is completed. What a great looking finish and as I tend to have most of my bread toasted, I'm not sure in a blind taste taste with butter and marmite whether I'd notice any difference at all between a 'gold' standard and this same day process. I've got all the tools now, included the Challenger and a bread proofing box, so it's just practise, practise, practise.
I’m sure with marmite it all tastes the same! Haha, as an American, I’ve only had it a few times, and wow is it strong. Sounds like you’ve got a great set up with a proofing box and a challenger. Do you have a Brod and Taylor box? Keep practicing, and thanks for the comment, Dan!
Beautiful bread ! love your videos. I have watched hundreds of videos on artisan sourdough bread, and they all use different oven temps, BUT, they all turn out beautiful... I don't understand it 😕
Thanks for your videos, Grant -- they've been very helpful to me. Re this one, just FYI, I have found that my starter will double in size in 2 - 3 hours, straight out of the fridge, if I simply use warm water (100-108°F) instead of room temp water when feeding it, and then just leave the starter on the kitchen counter.
I made my best bread today. I patted my own self on the back. I got tired of the long process to make bread for it to not come out like I want. Today I mixed my ingredients and got a shaggy ball. I then put the shaggy ball in my mixer with my dough hook for 5 minutes. Then put it in my bread pan in the oven for 5 hours to rise. It was the perfect rise. It was my best bread. The proof started at 8am and at 1pm I was cooking it. I have the Pullman loaf pan and it was beautiful sandwich bread and within 7 hours from start to cooked and taste great also. I just hope I can repeat the process.
@@texascranes2 350 degrees in a pre-heated oven. 45 minutes in the Pullman loaf pan with the top on. I repeated the process twice now and it worked great both times again. The last loaf rose quicker. I believe because it is getting warmer. It rose in 4 hours. Plus, I don't use instant yeast. I use a potato starter that was made with active yeast which is a slower rise anyway.
Thank you I’ve been looking for a same day sourdough sandwich loaf. Do you did your bulk fermentation in your loaf pan. So just one rise as opposed to the traditional two - bulk fermentation and second rise after shaping
@@welshrarebit1153 I do the bulk fermentation in my loaf pan. But I don't like the sour/tangy taste which is what the long hours double rise gives. So 1 rise don't work if the sour dough taste is what you are wanting.
Also, you can skip the pre-shape stage since you’re using proofing basket. It works will. Especially for low hydration it wil keep its shape. But anyway, it’s still nice good bread. Will done
I just started with sourdough bread making in the last couple of weeks. I’ve been watching several other Tubers. Your video is very user friendly. Thank you! I like your method of feeding only the quantity you will immediately use to reduce the discard. However, you said that your sourdough is not all that sour. Do you think your method of feeding impacts the souring capacity of your starter? I like a very sour flavor. Mine is already developing nicely, but I have plenty of discard to use for other things. Which does come in handy; but I like the option of reducing the quantity of discard.
Thanks! I haven’t quite nailed down what effects sour flavor consistently. Sometimes I get a sour result and sometimes I don’t. I’ll be glad to share more once I understand that better!
Hmm. I have only used organic all purpose white flour so far. I can see that what is fed the starter would impact the flavor. Perhaps it has also to do with the bacteria ingested which would be a difficult variable to control
@@debranelson9839 yes, the bacterial composition of the starter would definitely have an effect on the types of acid produced, hence impacting the acidity. The flour composition would affect sourness too, as certain components consumed by the bacteria do form acidic by-products :)
It worked because he probably knew already how the flour would absorb water. If it's the first time you use a certain flour, you need to do autolysis first with different quantities of water (60, 70, 75, 80%) in order to identify the best proportion. Otherwise, your dough will be sticky and will break easily when you stretch it. In general, the worst the flour, the less water you'll need. And flours with low protein tend to be very bad. All in all, if you already know the flour you're using, his method is great.
I’ve only ever made my sourdough in a day….but I feed my starter daily at about 4.30am and I bake daily….warm kitchen, so I can be start to ready to slice in 4 hours,I don’t auto lyse but I do laminate.
Looks amazing!! Funny, I'm baking a 100% rye flour in the same method, left the starter in the oven with the light on (doubled in like 2.5 hours), and mixed the dough with 30C water....right now my dough is in the oven (light on)....will get it out around 3 for shaping! Will let u know how it turns out!
@@marcosavio1020 It was actually quite good. No huge oven spring, but nice relatively open crumb for a bread with little gluten. Can share photos on Instagram!
Thanks for this, Grant, can't wait to try it! Can you please share what brand your bread knife is? I've tried so many that can't cut through crusty artisan loaves. Thanks!
2 questions. If it had fully proofed in the bowl, how long would you leave it in the banneton? 2) any suggestions for when it flattens in the banneton, either counter or fridge? Thanks!
Would be keen to hear on how that went, or in a terra cotta casserole dish, concept of creating closed environment is the same as a cast iron enclosure. Maybe I should just go ahead and try myself 😀
Thanks for the comment. If you're going to use the fridge to prolong the rise time, I would follow my other video "A Sourdough Masterclass for Home Bakers." You could let the dough finish bulk fermenting in the fridge for 12 hours after rising.
On your video you said 50 gr.whole wheat flour, and 450 gr. bread flower, then you followed that with say " 50 gr. whole wheat flour, 450 wheat flour and 400 gr. bread flower? Is the total bread flour 450? And where do you answer questions. Your ideas are great, I can't wait to try.
I didn't realize you could do the bulk fermentation for only 5 hrs! I've been doing upwards of 8 hrs. (overnight). And now (later video) that you're doing 1 set of slap-and-folds in place of 3 sets of stretch-and-folds, that dramatically reduces the time needed for making a loaf.
Yeah! If you try five hours, I would just make sure you don't cut the bulk fermentation too short. Sometimes if the starter isn't active enough, five hours won't be enough. But, with an active starter, and especially in the summer, I can definitely get away with a five hour bulk fermentation.
@@GrantBakes It's definitely worth a try. I usually feed my starter and give it 5 hrs., then mix up my dough and let it ferment overnight. I'm going to try the next loaf your way.
Hi Grant. I’ve baked sourdough breads in one day a few times, and still watched this and took tips. My question, when baking at night, the bread should cool some but we need to go to bed. Do you keep it on the counter all night, covered or uncovered? I wouldn’t do it with yeast breads, keeping them out, unwrapped all night, since they don’t hold up as well.
You can cover the dough and let it bulk ferment overnight in a bowl if you want to. Just be mindful to shape it first thing in the morning so it doesn't go too long.
I just published a NEW 75% Hydration Sourdough Bread Recipe. Check out the video here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8ZTOwHbdkaE.html
Hey, Grant, thx for this....i have a question: to score or not to score, that is the question for me! I've heard they say not scoring will help the bread rise even more....wonder if you have ever done that? I'm starting a same day 100% sprouted spelt (following your recipe!) today....and wonder if I should score it?
I have noticed some sourdough bread recipes call for twice or triple the amount of starter than other recipes. Can you explain the reason some recipes call for more/or less starter and the reason behind the difference? Thank you!
Do you leave the oven light on the whole time? My oven gets to 100 degrees with the light on and I have heard that 85 to 90 is the optimal temp for bulk and final proof.
Thanks for the video. My question is what do you do with the remaining starter that you used in this video? Do you discard and place back in the fridge or keep it all and back in the fridge until the next bake? Please clarify! Thank you.
