I just published a NEW 75% Hydration Sourdough Bread Recipe. Check out the video here: kzread.info/dash/bejne/ao6IsdmBksfRkag.html

@HR-tk9db

Жыл бұрын

Hi Grant, are you using 75% hydration for the dough in this video?

Ohhhhhmyyyyyygoshhhhhhhhhhhh! It worked! It was after midnight when I took the lid off my pot and spotted the ear and I think I maybe woke the whole family up with my squeal. You have made my sourdough dreams come true. Thank you a million times!

@GrantBakes

3 жыл бұрын

Isn't it amazing how these little sourdough things can bring us so much joy! I think I felt the same way for my first ear. Glad it worked for you!

@kristen7775

4 ай бұрын

I gasped out loud when he took the lid off his dutch oven. My loaves are in the fridge for the night after using his shaping techniques. Cannot wait to bake in the morning :)

I think what really helps also is how hot you bake at. A lot of recipes bake at lower temps for longer and never get that beautiful ear like this video.

Finally! A practical, no-nonsense approach to sourdough. I have watched so many videos and read countless cookbooks, all with different methods. When I did this, unfortunately I was distracted and put the dough in the banneton with the seam side down. Rather than risk deflating it, I baked it that way and even then, I had a pretty decent ear. I will be more careful next time. Thank you for the video. Also, don't apologize for your Dutch oven. Looks like it has made many loaves of bread and is well loved.

I'd love to see a video on tension building and scoring a boule! Thanks Grant-

@GrantBakes

Жыл бұрын

Interesting. Great suggestion!

@86Oyasumi

Жыл бұрын

​@@GrantBakesyes please!

Thank you Grant , I started baking sourdough bread about 1month ago and I ve watched about 100 videos. Yours have been the easiest to follow yet yield the best results .

@GrantBakes

9 ай бұрын

Fantastic! I'm so glad you've had that experience.

This is SO helpful. The whole "the direction of the tension" you are creating makes so much sense. Looking forward to testing this out!

I’ve been waiting for this moment. Subscribed!

@GrantBakes

4 жыл бұрын

I appreciate it! Can't wait to share more videos.

THANK YOU, GRANT!! OMG!!! One hundred loaves later, I follow your instructions, and BOOM, it works! Now I need to watch your other videos to improve my technique! YAhooo!!

@GrantBakes

3 жыл бұрын

Yay! That's so amazing, Grace. I'm so glad it worked out for you.

hey, i just wanna say thank you to you and this video. I've got the biggest oven spring today by following you scoring technique！

Going to try this next week!! It looks just so beautiful! Thank you for sharing ❤

@GrantBakes

3 жыл бұрын

Thanks so much! It takes a little bit of practice, but I'm sure you'll get the hang of it. Let me know how it goes.

Excellent!!! Great job!!!!

@GrantBakes

3 жыл бұрын

Thank you!

Great explanation thank you.

Great video! Great instructor!

@GrantBakes

3 жыл бұрын

Thanks so much! Glad you enjoyed it :) Hope you like all the future videos.

Grant, yesterday I watched your video and today when I took my bread out of the frig I followed your method of slicing at angle. OMGoodness thank you! Here’s my loaf:

Came out Beautifully!

@GrantBakes

3 жыл бұрын

Thanks, Hope!

Nice! Looks perfect.

@GrantBakes

3 жыл бұрын

Thanks!

What you are doing makes sense!!! Thanks for sharing

@GrantBakes

3 жыл бұрын

Thank you!

This is very calming to watch

@GrantBakes

3 жыл бұрын

You should go to sleep with this ok repeat. I hear people are doing that... 😄

Nicely done!

@GrantBakes

2 жыл бұрын

Thanks!

That is seriously perfect!

@GrantBakes

3 жыл бұрын

Thanks!

Oh boy did it work! Thank you so much! Your video is so helpful and straight to the point, great job explaining!

That was helpful. Thanks!

Your bread looks absolutely beautiful and delicious!

Good stuff. Thanks.

@GrantBakes

3 жыл бұрын

Thank you 👍🏻

YESSS! Exactly the video i was looking for. THANK YOU!

@GrantBakes

2 жыл бұрын

Thank you! Hope it helps.

@rschultz9492

2 жыл бұрын

@@GrantBakes oh I know it will. I just hope to get similar results with a boule that you did with a batard.

@GrantBakes

2 жыл бұрын

@@rschultz9492 An ear usually works best with a batard, but I’ve seen good results on boules too

And Grant also sings! Love it, thank so much ❤️

My husband thinks I'm hilarious. When you lifted the lid on your dutch oven I reflexively gasped 😂

@kristen7775

4 ай бұрын

OMG I'm baking with the oven light on and my loaves are GLORIOUS!!!! Thank you so much!!!

You are the best! I hv tried your other recipe on sourdough, you simplified it and each time is a success for me. You deserved more subscribers!!! You are the best! 👍👍👍👍👍👍

Success!! Thanks Grant!

@GrantBakes

Жыл бұрын

Thank YOU!

Right now, I'm working hard to master basic sourdough technique on my own and this sort of thing is a BIG help! I've watched a number of other bakers and especially like the way you present-- you're a good teacher! I also appreciate your photography and editing. I subscribed and will be back--fairly often, at least for a while, I think! BRAVO!

@GrantBakes

2 жыл бұрын

Thanks, Tim! I really appreciate it 👍🏻

I finlay broke down and bought a Dutch Overn. I just made the best looking Ear I have ever made thanks to your vedio.

Wow 😍 what a beautiful ear you made. I've been learning how to make sour dough breads these days and happy to find your great tutorials here. Thanks much❤️

@GrantBakes

2 жыл бұрын

Thanks!

I like your explanation and visualized the video very good for beginner like me thank u

@GrantBakes

3 жыл бұрын

Thanks! Hope you try it out 👍🏻

Beautiful loaf.

@GrantBakes

3 жыл бұрын

Thanks, Paul!

Grant you made my kids laugh so much with the ears 👂 🤣. Thanks for your great videos!

@GrantBakes

3 жыл бұрын

So glad they loved the ears! Haha that was my first video ever and I had no idea what to put on the picture, so I'm glad the emoji ears were a hit

@HomemadewithFatima

3 жыл бұрын

I think it was fantastic! They are two boys 7 and 9 as you can imagine they would Emoji everything if they could;)

You just got a subscriber. great video!!!

@GrantBakes

3 жыл бұрын

Thanks, Mohit!

Ok, that's it. I want that, so I'm going to try your technique. The ear has been eluding me on every loaf. Your technique makes sense. Thank you!

@GrantBakes

3 жыл бұрын

Do it! It works ☺️ You can try out my whole recipe for this loaf here at grantbakes.com/good-sourdough-bread Let me know how it goes!

Really down to the nitty gritty! This is just what I needed now when evolving as a new sourdough baker. Thanks a milion!!

@GrantBakes

3 жыл бұрын

Thanks for watching! I hope it was helpful for you. Let me know if there's anything else I can help with!

So appreciate this, I definitely need to work on scoring. My cheddar, sun dried tomato & garlic confit came out a bit flat.

This video was great, 👍👍👍

@GrantBakes

2 жыл бұрын

Thanks!

A thing of beauty 👍

@GrantBakes

3 жыл бұрын

Oh thank you!

Pure beauty. Good job.

@GrantBakes

3 жыл бұрын

Thank you very much!

Cred! A Great Tutorial!

@GrantBakes

3 жыл бұрын

Thanks! Glad you liked it.

Beautiful.

@GrantBakes

3 жыл бұрын

Thanks!

Trying to get my ear right love your video

Beautiful

@GrantBakes

3 жыл бұрын

Thanks!

Been making sourdough for a few months now, following many guides and recipes. Was scoring with the curved lame and loosely preshaping with not much luck on achieving an ear. So I followed your tips and got the BEST ear on not one but two breads. Thank you so much! Subscribed

@GrantBakes

3 жыл бұрын

I love this so much! The shaping is definitely what helped me the most. Do you have any pictures of the bread?? If so, please share them with me on Instagram @grant_bakes. I'd love to give you a shout out. Thanks for the subscription too! More fun videos are coming.

No words! Super! I would like to add seeds inside. At which stage I should add it. Thank you in advance. Subscribed.

I’m trying this soon ! See the difference

@GrantBakes

2 жыл бұрын

Great! Let me know how it goes.

Nice ear. Good looking loaf. I'm pinching a loaf over tonight. My starter is feeding for the next few hours, then it's go time.

@GrantBakes

3 жыл бұрын

Sounds great! Hope it's a delicious loaf. Thanks for commenting.

Nice 👍🏻

@GrantBakes

Жыл бұрын

Thanks!

This is great @GrantBakes. Very intuitive to follow and do. One question. Is there any way to make it so that the bread crust is easier to cut through after baking. I have a good knife but often find it's hard to cut through the bread particularly through the base. I added olive once during the bulk fermentation and this helped a bit. Any thoughts would be very appreciated, Rob.

Your loaf is great! Shall i have the same result if i bake with steam?

Hey thanks a lot for sharing! Now I know much more about how to score to get the ear. But I am wondering if a nice ear can happen without using dutch oven.

I am just making my first sourdough starter in hopes of making loaves soon. I noticed you didn't heat your Dutch oven like some say to do and yet it looks beautiful.

@GrantBakes

2 жыл бұрын

Actually, I do preheat the Dutch oven. I'm not sure if it was unclear in this video, but I do preheat it! Thanks for the comment. Good luck on your future sourdough loaves!

@victoriousgardener

2 жыл бұрын

@@GrantBakes ok awesome.

@anabellherisson2553

Жыл бұрын

i thought you didn’t heated, i saw you touching the lid with your hand.

@youresoakinginit2113

Жыл бұрын

@@anabellherisson2553 Maybe she didn't heat the lid, just the pot? Whichever, we must TRAIN ourselves to NOT TOUCH THE KNOB!! Or, "Fair warning: the lid knob is *HOT* !!! I guess it only takes once to learn the hard way. 🤭

hello! I am a brand new sourdough baker. It really is the only bread i buy so why not get into baking it. Your videos have been so very helpful! My first loaf was a rye batard and i followed your pre-shaping and shaping method. It was a beaut! Thank you so much for sharing these techniques,. It really is the best way to learn. Not sure if your dutch oven is a le Creuset? mine is - also blue and looks very much like yours - well used!

@GrantBakes

3 жыл бұрын

Thanks! I'm glad you found the videos so helpful. And I'm sure your loaf was soooo much better than store-bought. My Dutch oven is actually Lodge brand but I hear le crusets are great. And "well used" is a very kind way to describe my Dutch oven 😂 haha

what is your shaping method for boules? Fantastic results with your batard!

شكرآ لكم 😍😍👏👏

This looks great! For a 70% hydration dough, it really keeps it shape well after you remove from the fridge. I guess thats down to load of tension, excess flour when shaping and a very cold fridge?

@GrantBakes

3 жыл бұрын

Thanks, Colin! I think building a lot of gluten strength during bulk fermentation helps with that. I've got another video about oven spring tips that I think would help if your dough is spreading out after coming out of the fridge. But yes, shaping with a lot of tension is important, and a cold proof in the fridge around 40°F helps the dough keep it's shape and stay nice and firm as well.

@GrantBakes

3 жыл бұрын

Hey Colin, I upload a new video with my whole method from start to finish. I hope you enjoy it! kzread.info/dash/bejne/X3-n1s1pc5bTaLA.html

Hi Grant, love the ear and your bread looks beautiful. How deep do you score the dough?

@GrantBakes

3 жыл бұрын

Great question, and I'm probably not consistent with this, but I usually score about a 1/2 inch deep (1.27 cm).

nice job man. by the way, were you humming, "take my breath away" by Berlin at the end? hhaha, great choice.

@GrantBakes

Жыл бұрын

Haha yes!

Hi, thanks for these tips....i did exactly as you recommended and I’d achieved good oven spring and perfect ‘ear’...great stuff!!!

@GrantBakes

3 жыл бұрын

Yay! Great job.

Qué bonita!

Love your videos. What size Dutch oven do you have? I want to make sure I get the right size so it can hold the batard shaped dough. Thanks!

@GrantBakes

3 жыл бұрын

Thanks! I think it's 6 quart. There is a link on my website to the exact one that I use: grantbakes.com/recommended-baking-tools

Do you have a metal plate of some kind under your Dutch oven and why? Does it help prevent burning on bottom of loaf? Thanks fir great video… have viewed it several times but wanted to review and ask about metal plate….

Super pretty ear👂💪👍👍

This video was great! Can you do a video on scoring a boule? I just made one with two scores and only one of them rose - it was actually the one where i went in for a second slash on the same score. I am trying to arrive a fool proof way to gauge the depth as its not consistent for me

@GrantBakes

3 жыл бұрын

Thanks! I plan to do a couple videos about scoring sourdough boules and bâtards. Stay tuned for those! It's definitely learning to be confident with the blade while scoring, that's what I've learned most. And if you need to go over the score a second time, go for it! No harm in that at all. Thanks for commenting.

apparently, the wood stir stick like from Starbucks works well for a handle for your blade. Thanks for the video. well done

@GrantBakes

3 жыл бұрын

I've heard that and it makes sense! Usually I use a dough lame now.

lovely looking sourdough with a perfect ear! Should we wash our razor blade after each use?

@GrantBakes

3 жыл бұрын

Thanks! I usually just wipe the blade off.

Beautiful!! May i know are you using fan on or off to bake the sourdough ?

@GrantBakes

3 жыл бұрын

Hey Shamantha, my oven doesn't have a fan, so the fan is always off for me. I also have heat coming from the bottom only, if that makes a difference for you. Thanks for the comment!

Was that a baking steel you used.

Great tip for sourdough bread. I was wondering if you could do a tutorial on getting good ears on a french baguette. I tried many times but the scoring on my baguettes always comes out looking pathetic. TIA!

@GrantBakes

2 жыл бұрын

Ohhh that is hard to do. When I perfect it myself I should definitely make a tutorial! Haha but at this point my baguette scoring is still hit or miss. I do hope to improve though and share my tips!

Hi, do you wrap up your banneton with a plastic bag while cold proofing in the fridge?

Thanks for the tips. Will try it and hopefully I will get a good ear. Too bad my oven is not working properly. The max temp I could get is only 160c even though I set the temp to 250c 😢😢

@GrantBakes

3 жыл бұрын

Good luck! That's too bad about the oven. Try following my recipe: grantbakes.com/good-sourdough-bread . Pre-heat the oven to 160°C for at least an hour with the Dutch oven inside. That was it will be as warm as possible. Try to bake for 30 min with the lid on (with steam) and 20 min with the lid off (or without steam). You should still be able to make good bread at that temperature, it just will take longer and the crust might not get as dark.

Do you proof your dough covered or uncovered in the fridge? Thanks, and love your tutorial!

@annemcclearnon4231

Жыл бұрын

That’s what I’d like to know too🤔

@michaelmartin1525

Жыл бұрын

He has a separate video on “cover or not” subject

The Mrs. bought a kilo of Buckwheat flour. Is this any good for feeding my well established starter?

I have that same stove top spoon. Lol!

@GrantBakes

3 жыл бұрын

It's classic! 😂👍🏻

Amazing! When you put it in the fridge do you put the dough and banneton in a bag or anything? Is it just in open air in the fridge?

@GrantBakes

3 жыл бұрын

Great question. I just put it straight in with no bag or anything. But you can wrap it with a plastic bag if you don't want the outside of the dough to dry out as much. Doesn't bother me, so I just go straight in?

@bubba41123

3 жыл бұрын

Grant Bakes Sweet! I have 4 loaves about to go into the fridge to bake tomorrow morning, I will try that with one. I’m getting great oven spring but I have only had a few nice ears. I’m wondering if my dough is too wet on the outside to force the tear. I’m baking in a combo cooker/Dutch oven that may be slightly under size. I am also cooking with steam. Lots to learn 😁

@GrantBakes

3 жыл бұрын

Hey Serkan, I upload a new video with my whole method from start to finish. I hope you enjoy it! kzread.info/dash/bejne/X3-n1s1pc5bTaLA.html I'd say if you're using a combo cooker and following my method, you should be able to get a good ear in theory. It's just a matter of trial and error sometimes.

Beautiful oven spring you have there 👏🙌🙌🙌 can i ask u, did you preheat the dutch oven lid or not? Because i saw u didn’t use glove ☺️

@GrantBakes

3 жыл бұрын

Thank you! Honestly, I don't usually preheat the lid of the dutch oven. Since the base of the dutch oven is the part that touches the bread, I feel like that's the most important part to heat up for oven spring, so I usually heat base alone without the lid, and it works great for me. Plus then I can grab the lid without using a glove! Thanks for checking out my video!

Hii grant, did u use a bottom or top heater? Or both of them?i need ur answer. Tx

@GrantBakes

3 жыл бұрын

There's only heat from the bottom in my oven. Thanks for watching!

I am so going to try this , because scoring is actually a problem for me , I score but in the oven in closes back 😣

@GrantBakes

3 жыл бұрын

Try my sourdough bread recipe along with this. Should work! grantbakes.com/good-sourdough-bread

I will be posting new "sourdough scoring" videos soon. Subscribe to my channel so you don't miss one, and let me know in the comments below what design you want to see!

@jonnifjader

3 жыл бұрын

Thanks. What I want most for now is that my dough would hold together better after the fridge fermentation. Wants to spread quickly, though tastes very good with a crispy crust. When I slash it, it spreads like a mollusk immediately...

@GrantBakes

3 жыл бұрын

​@@jonnifjader Common problem to have. If you're having issues with the dough spreading out after proofing in the fridge, try doing a lower hydration dough, 65% hydration or so. Lower hydration can give you some insurance against spreading. Bread flour 450g Water 275g Starter 100g Salt 10g Mix everything then let it rest for 30 minutes. Come back and do one set of stretch and folds, rest for 30 minutes, then do another set of stretch and folds. Then let the dough bulk ferment for 4 more hours before pre-shaping, shaping and moving to the fridge for the overnight proof. The lower hydration should give you some success with the dough keeping its shape after the taking it out of the fridge. If this works for you, you can increase the hydration little by little each time you bake until you have the hydration level that you want. But honestly, lower hydration doughs, like 65%, are super easy to work with and they turn out great. I used to always try 75-85% doughs thinking that wetter is always better, but it was mostly frustrating as a beginner and now I settled on 70% for almost everything I make. High hydration is a fun challenge, but they do have a higher chance of spreading. Hope this helps!

@jonnifjader

3 жыл бұрын

@@GrantBakes Thanks mate!! I really appreciate your advice/coaching!! Guess you/I have to work the surface tension a lot if higher hydrations... Wish you a lovely afternoon!!

Why do you put the dutch oven on a stone when you bake your bread? Your videos are very helpful I have been making mine with just while flour and am going to try a whole wheat loaf.

@GrantBakes

2 жыл бұрын

My baking steel stays in my oven permanently, so it's just habit for me not to move it. These days, my baking steel is on the bottom rack and my Dutch oven goes on the rack right above that.

Do you cold proof your dough?

please, I'm having problems, I used my regular oven with a duchess pan and I had beautiful breads with ears, always, I just bought a RackMarter oven and I can't get the same result, no ears at all. What can I do to get the same result in the big oven that I had using the duchess pan?

Hello, very nice oven spring and ear... I would like to know your method together with specs of your ingredients (like protein percentage of your flour), temperature at your kitchen etc. I can feel your excitement at the end with singing and all :) . i am verynew at sourdough breadmaking, i baked like 70 breads for last 2 months, baked every day and 2 bakes some days, tried lots and lots of methods on each stage from autolyze to fold, that i watched on youtube or articles or blogs and i cant get that oven spring or ear never... I managed to get some nice ear and spring (still not like yours...) maybe for 7-8 times out of this 70 breads. I am so obsessed and upset at the moment LOL... I am at the edge of rage quitting :) So maybe if you can post a video or an article of your method, i can grab some tips... Thanks...

@GrantBakes

3 жыл бұрын

Thanks for commenting, Serkan! I hope to do a video called "Sourdough Bread Start-to-Finish" soon, so that I can show you my entire process for a loaf like this. So please subscribe so you can see the whole process soon, I'm very excited for that video :) For this particular video I just wanted to focus on a few of the key factors for getting an "ear" which goes along with great oven spring: (1) the shaping and (2) the scoring. A few other factors that I know have been helpful for me are: (3) baking in a dutch oven, (4) making sure my dough has gone through a good bulk fermentation for 4-8 hours depending on the temperature of my kitchen, and (5) a cold final proof in the fridge for at least six hours or usually overnight. These factors have all helped me achieve a good ear on my bread, but specifically the shaping and scoring are what made it consistent and predictable for me. Here are the specs for the dough from this video: 450g Bread Flour (12.9% Protein) 300g Water (Ambient Temperature) 10g Salt 100g Sourdough Starter (100% hydration, fed 12 hours before) I believe my kitchen was around 75 degreed Fahrenheit on this day so bulk fermentation was about 4 hours in total with three or four stretch and folds throughout the bulk. My biggest advice right now is, for whatever recipe you use, after the dough has bulk fermented for enough time (4 hours in a warm kitchen or 6 hours in a colder kitchen) follow my shaping, scoring, and baking steps from this video exactly and see what result you get. It all just takes practice, but it can be done! Keep going and don't give up! I hope this is helpful. Please subscribe so you can see the FULL sourdough method video soon. Happy baking!

@rikasavitri5573

3 жыл бұрын

My God i have the same problem with you this four months 😅😅😅 the one thing i haven’t try is baking with dutch oven. Because i don’t have one.

@GrantBakes

3 жыл бұрын

​@@rikasavitri5573 The dutch oven definitely helps out a lot, but it's not absolutely necessary. Just try to get as much steam in your oven as possible! Sometimes when I don't use a dutch oven, I put a tray of boiled water on the bottom rack of the oven, throw in some ice cubes, AND sprinkle water against the sides of the oven, all to add more steam :) Fun stuff. Happy baking!

@GrantBakes

3 жыл бұрын

Hey Serkan, I upload a new video with my whole method from start to finish. I hope you enjoy it! kzread.info/dash/bejne/X3-n1s1pc5bTaLA.html

@youresoakinginit2113

Жыл бұрын

I heard another Video Baker say to heat your oven for a full 30 minutes! Mine "beeps" when it's supposedly reached the correct temp, but she said for consistent results, 30 minutes is when any oven is fully heated. Sourdough is baked at pretty high temp, so preheating for a LONG time must make it easier to maintain it. Another consideration is the age of your oven. A previous oven I had, was leaking... heat was coming out at the gasket around the window. We replaced that but eventually admitted our oven was too OLD! (flat/unrisen cakes should've been the first clue).

Hello! Beautiful ear! Can you tell me which recipe did you use? Thank you!!!

@GrantBakes

3 жыл бұрын

Hey Jessica, thank you! The recipe is actually in the description. It's a basic 70% hydration recipe that I use regularly. I'll be uploading a tutorial of the recipe from start to finish very soon, so stay tuned!

@jessicarajchenberg501

3 жыл бұрын

@@GrantBakes Thanks for answering me. Does your shaping method works for a round sourdough boule?

@GrantBakes

3 жыл бұрын

@@jessicarajchenberg501 I did a batard for this video, but you can check out my other video for how to shape a sourdough boule. kzread.info/dash/bejne/d4Gn0tF7gbXYddY.html I usually score boules with an "X" or a "cross" pattern instead of one long slash. I think it ends up working out better.

@GrantBakes

3 жыл бұрын

Hey Jessica, I uploaded a new video with my whole method from start to finish. I hope you enjoy it! kzread.info/dash/bejne/X3-n1s1pc5bTaLA.html

If you put your dutch oven in the dishwasher with double (or more) the amount of dishwasing powder, it will come out relatively clean. (I say "relatively", as yours may need a few washes like that).

@GrantBakes

2 жыл бұрын

:) Haha yes, mine might have needed 2 or 3 washes when I made this video.

It’s not horribly dirty! It’s well-seasoned!

@GrantBakes

2 ай бұрын

Haha :)

Do you know by any chance what can be the problem? When I take out the dough from the beneton it spreads sideways and loses its shape?

I tried your recipe. Absolutely delicious. It came out perfect except for one small flaw…it stuck to my parchment paper. I think it may have been that the paper was not to be used above temps of 400🤷🏻‍♀️. Other than that just a little peeling did the trick.

Is that the Amazon dutchie? I chose the epicurious instead because the Amazon version said it wasn't rated past 400° which was weird..

Is there a benefit to having what looks like a pizza stone under your dutch oven?

@GrantBakes

3 жыл бұрын

No, not much noticeable benefit. The Dutch oven will heat up and retain heat regardless of the pizza stone. I just happen to have a pizza steel that stays in my oven most of the time. I hardly ever remove it. So that's why it shows up here. But it doesn't make much of a difference.

This may be a dumb question but how did you lower the parchment paper with dough on it into the Dutch oven?

@GrantBakes

Жыл бұрын

I just lift it up holding both ends of the parchment paper.

@tatitheoverlord

Жыл бұрын

@@GrantBakes ahh. I feel like when I do what, the dough falls on itself and the scored part closes up. Any tips?

It's not necessary to add steam during the 1st bake? That's amazing!

@GrantBakes

2 жыл бұрын

Yes, actually the steam comes from the Dutch oven. When I open the Dutch oven half way through the bake, the steam escapes.

@chenrowenais

2 жыл бұрын

@@GrantBakes ahhh i see. Thank you!

So Forkish calls for a 475 degree oven for a initial 30 minute bake and then 20 uncovered or less depending on degree of doneness. Do you notice a difference in loaf quality with your temps and time.

Did you pre heat the Dutch oven first?

@GrantBakes

Жыл бұрын

Yes! For 30 minutes.

Hello, what is the size of the basket please?

@GrantBakes

2 жыл бұрын

Hey! I think there’s a link in the description to all of the tools that I used in the video. I think it’s a 10 inch basket.

@user-qu7vf8vp2s

2 жыл бұрын

@@GrantBakes ok. Thank you so much 🙌

Do you slap and fold your dough or is the only thing just mixing and shaping?

@GrantBakes

3 жыл бұрын

Great question. Instead of slapping and folding at the beginning of the mix then letting the dough bulk ferment, I usually do 3-4 sets of stretch and folds throughout bulk fermentation, usually spaced 30min apart. This develops the gluten well enough for me, and I prefer this to the slap and fold method. I talk a little bit more about it in my video called "Sourdough Oven Spring: 5 Tips." Also, I'll publish my full sourdough recipe tutorial in two weeks, so you can see how I do it from start to finish if you'd like. Thanks for the comment.

@GrantBakes

3 жыл бұрын

Hey Allard, I uploaded a new video with my whole method from start to finish. I hope you enjoy it! kzread.info/dash/bejne/X3-n1s1pc5bTaLA.html It shows the mixing, stretch and folds, shaping and everything.