My go to recipe is 20% rye flour and 80% KIng Arthur bread flour. I like the sour flavor, so I wait until the starter domes in the jar and starts to drop a tiny bit and then I mix. This is a good video for those that are starting out. Avoid trying to imitiate the "open crumb" of the instagram people.. This is all for show in my opinion. I like my butter and preserves to stay on the bread and not on my lap..
What a great summary ! Great tip on starter as I never know how it is ready 🤣 and also another great tip on bulk fermentation, timing & temperature. Thank you for always being clear and succinct
Really nice too!. I'm glad I found your channel!! Relaxing to avoid the dragging mumbo jumbo, that the "peak home professionals" religiously scare us new bakers with... I'm pretty close to a decent bread after 10-15 loaves... Greetings!!
Thanks, I want to keep it as no-nonsense as possible. I'm glad you're close to getting a decent loaf! I'm sure they taste great no matter what they look like.
Starting to try making sourdough again...at least I kept feeding my starter:) Going on the 4th loaf, I believe this one will finally work out!! Glad to hear I'm doing the right thing, thanks for the tips. Just subscribed:)
Good tips. I always wondered about using mostly white flour for spring. How long do you leave in banneton? On the counter for 1-2 hours or over night in the fridge? Thanks.
After the 5 hour bulk fermentation, shape the bread into your desired shape, and then you need to let it proof. Either proof for 2-3 hours at room temperature, or proof overnight in the fridge. Then bake it. It will need the extra proofing time after you shape it. If you bake it directly after the 5 hours of bulk fermentation, it will likely come out dense and "underproofed."
@@GrantBakes Thank you! One more question, if I may- I have always mixed my starter the traditional way, with equal amounts of flour and water, then rest in a warm place. It's usually double in 2-3 hours. Last night I followed your instructions, using 10g flour and 50g each f&w & refrigerated. 12 hours later it hasn't budged. There are teeny tiny air pockets in it. Do I have a weak starter? My bread proofs well, but never seems to gain significant height in the oven, although it's always delicious and extremely edible. 😊
My oven only reaches @ 430-440 degrees. It works out ok, but my oven spring needs these tips! I’ve been adding @ 20-25% who wheat flour...will reduce to 15%. Thanks!
Thanks for the comment, hope it helps! Honestly, I made a 100% whole wheat sourdough bread recently that had great oven spring too. Using mostly white bread flour is a great starting point to get used to oven spring, but eventually you can get good oven spring with whole wheat and spelt flour too!
Check out my "Making Better Sourdough Bread" playlist - ruclips.net/p/PLrV8Fdw7nBhV6eC_IxBohntA2N_0JawI7
My go to recipe is 20% rye flour and 80% KIng Arthur bread flour. I like the sour flavor, so I wait until the starter domes in the jar and starts to drop a tiny bit and then I mix. This is a good video for those that are starting out. Avoid trying to imitiate the "open crumb" of the instagram people.. This is all for show in my opinion. I like my butter and preserves to stay on the bread and not on my lap..
Instagram breads are overrated
What a great summary ! Great tip on starter as I never know how it is ready 🤣 and also another great tip on bulk fermentation, timing & temperature. Thank you for always being clear and succinct
Thank you!
Am I glad I found you Grant! Your explanation is straight forward with all information needed and it seems very simple. No time waisted 👍🏻
Thanks so much! I'm glad you liked the video.
Really nice too!. I'm glad I found your channel!! Relaxing to avoid the dragging mumbo jumbo, that the "peak home professionals" religiously scare us new bakers with... I'm pretty close to a decent bread after 10-15 loaves... Greetings!!
Thanks, I want to keep it as no-nonsense as possible. I'm glad you're close to getting a decent loaf! I'm sure they taste great no matter what they look like.
Que buen pan!! 😍 voy a hacer tus recetas en casa 😎
¡Gracias! Empieza por la receta para un pan de molde que llamo "Simple White Bread". A ver si te gusta 😄
Starting to try making sourdough again...at least I kept feeding my starter:) Going on the 4th loaf, I believe this one will finally work out!! Glad to hear I'm doing the right thing, thanks for the tips. Just subscribed:)
Keep it up! Just continue doing the same recipe until it comes out great. You'll get better every time. Thanks for subscribing 👍🏻
looked v yummy
great video. do you own a Brod & Taylor proofer? That is going to be my next purchase.
Alright Grant, I Sub'd.
Sounds like a solid choice 👍🏻☺️
Good tips. I always wondered about using mostly white flour for spring. How long do you leave in banneton? On the counter for 1-2 hours or over night in the fridge? Thanks.
Usually in the fridge overnight, but I’ve done both!
Over 100 subs 🙌
Thanks for joining the party!
Do I need to put the dough in the fridge after 5 hours of fermentation? Or I could bake it at this time. Thank you.
After the 5 hour bulk fermentation, shape the bread into your desired shape, and then you need to let it proof. Either proof for 2-3 hours at room temperature, or proof overnight in the fridge. Then bake it.
It will need the extra proofing time after you shape it. If you bake it directly after the 5 hours of bulk fermentation, it will likely come out dense and "underproofed."
Grant Bakes Thank you so much for the quick and well explained. response. I will follow what you said. 👍
What if it takes almost 3 days for my starter to double? My house is a little cool but it's nothing crazy... is there something wrong with my starter?
dont mistaken white flour for bleached tho. Dont use bleached. It kills the starter
Agreed. Unbleached is best.
So what do I do if it doesn't pass the windowpane rest? More stretch & folds?
You can wait another 30 minutes and do another set of stretch and folds.
@@GrantBakes Thank you! One more question, if I may- I have always mixed my starter the traditional way, with equal amounts of flour and water, then rest in a warm place. It's usually double in 2-3 hours. Last night I followed your instructions, using 10g flour and 50g each f&w & refrigerated. 12 hours later it hasn't budged. There are teeny tiny air pockets in it. Do I have a weak starter? My bread proofs well, but never seems to gain significant height in the oven, although it's always delicious and extremely edible. 😊
Teşekkürler....
rica ederim - Is that right?? You're welcome!
Turkey .... hello....
Oven temperature please? Thanks
My oven only reaches @ 430-440 degrees. It works out ok, but my oven spring needs these tips! I’ve been adding @ 20-25% who wheat flour...will reduce to 15%. Thanks!
Anywhere from 450F to 500F (230-260 C) will work fine.
Thanks for the comment, hope it helps! Honestly, I made a 100% whole wheat sourdough bread recently that had great oven spring too. Using mostly white bread flour is a great starting point to get used to oven spring, but eventually you can get good oven spring with whole wheat and spelt flour too!
First!
Woo!