Grant Bakes

This is what happens when you mix salt and sourdough starter.

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 18 of my favorite straightforward sourdough recipes in my ebook, No-Nonsense Sourdough. Check it out here: https://grantbakes.com/ebook 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 Legal Notice: The Grant Bakes YouTube channel and website are owned by Farwell Family LLC

I made two identical loaves of bread to test if degassing sourdough bread really gives it a closed crumb, like so many people say. Here are the ingredients I used for each loaf of bread: Bread Flour - 450 grams Water - 325 grams Starter - 100 grams Salt - 10 grams You can watch the full recipe video for my medium hydration sourdough bread here: #opencrumb #sourdoughbread #sourdough

Here's a completely no-knead sourdough pizza recipe that you can make using nothing but a sheet pan and your home oven. Ingredients: Bread Flour - 475 grams Water - 350 grams Starter 50 grams Salt - 10 grams For my sourdough focaccia recipe, and my sourdough Detroit-style pizza recipe, check out my ebook, No-Nonsense Sourdough: https://grantbakes.com/ebook #noknead #sourdoughpizza #sourdough

This no-knead sourdough bread recipe is truly "no-knead." It doesn't require any kneading, stretch and folds, slap and folds, coil folds or anything else like that - just time and patience. #nokneadsourdough #sourdough #sourdoughbread For 18 of my favorite sourdough bread recipes, with no unnecessary steps and no complicated terminology, get my ebook, No-Nonsense Sourdough: https://grantbakes.com/ebook No-Knead Sourdough Bread Ingredients: Bread Flour 475 grams Water 350 grams Starter 50 grams Salt 10 grams

This is a great beginner’s recipe for sourdough baguettes - easy shaping method, no autolyse, delicious bread. Get 18 more straightforward sourdough recipes in my ebook, No-Nonsense Sourdough: https://GrantBakes.com/ebook Sourdough Baguette Ingredients: Bread Flour - 225 grams All-Purpose Flour - 225 grams Water - 325 grams Starter - 100 grams Salt - 10 grams Get 10% off of all Wire Monkey bread lames with my affiliate link: https://grantbakes.com/wiremonkey (I earn a small commission from qualifying purchases.)

This high hydration sourdough bread ring (also called a "crown") is inspired by the "rosca gallega," a traditional style of bread from the Galicia region of Spain. Ingredients: Bread Flour - 450 grams Water - 350 grams Starter - 100 grams Salt - 10 grams Get the UFO Bread Lame that I used in this video at a 10% discount with my affiliate link: https://grantbakes.com/ufo #roscagallega #pangallego #pangalego

This 100% whole grain seeded sourdough rye bread is packed with the perfect amount of nuts and seeds. It's wholesome, hearty, and delicious. It's also very easy to make. Get the printable, written recipe here: https://grantbakes.com/seeded-sourdough-rye-bread/ Get the non-stick bread pan that I use on Amazon (affiliate link): https://amzn.to/3nnkC9C As an Amazon Associate, I earn from qualifying purchases.

Here's how to make a Sourdough Pullman Loaf. A pullman loaf is super soft sandwich bread baked in a rectangular pan - so each slices is a perfect square. The bread traces its origins to the Pullman Company, a train company in early 1900s Chicago. The square "Pullman" pan was originally chosen so that bakers could fit more loaves of bread into the oven on their overnight sleeper trains. The rectangular pans ended up producing a delicious white bread with a very thin crust and an ultra soft and fluffy interior. This bread is sometimes called "pain de mie" which is basically an identical type of bread, but from France instead of Chicago. So, yes, France, you made it first... :) #sourdoughpullmanloaf #pullmanloaf #sourdoughpaindemie Get the printable, written recipe here: https://grantbakes.com/sourdough-pullman-loaf Here's the Pullman Pan that I use (affiliate link)... Amazon: https://amzn.to/3T7BH3w If not available on Amazon: https://www.usapan.com/9-x-4-x-4-pullman-loaf-pan-cover1170pm Here's the regular pan that I use with no lid (affiliate link): https://amzn.to/3ynVFgO As an Amazon Associate, I earn from qualifying purchases. --- More from Grant Bakes Learn to make your own sourdough starter from scratch in just six days with my free sourdough starter guide. Learn more here: https://grantbakes.com/sourdoughstart... Buy my recipe ebook, No-Nonsense Sourdough, to get 18 creative and straightforward sourdough recipes with no unnecessary steps or complicated terminology. No autolyse, no fuss. Just no-nonsense sourdough. Check it out here: https://grantbakes.com/no-nonsense-sourdough Check out the sourdough bread tools I use here: https://grantbakes.com/recommended-baking-tools

This chocolate sourdough focaccia is made with a sweet, chocolaty, enriched dough, and it's baked with crunchy hazelnuts and dark chocolate chunks on top. The result is a bubbly, sweet, and decadent focaccia that you can proudly serve for dessert. Click here for the printable, written recipe: https://grantbakes.com/chocolate-focaccia-recipe-yeast-or-sourdough/ --- More from Grant Bakes Learn to make your own sourdough starter from scratch in just six days with my free sourdough starter guide. Learn more here: https://grantbakes.com/sourdoughstart... Buy my recipe ebook, No-Nonsense Sourdough, to get 18 creative and straightforward sourdough recipes with no unnecessary steps or complicated terminology. No autolyse, no fuss. Just no-nonsense sourdough. Check it out here: https://grantbakes.com/no-nonsense-sourdough Check out the sourdough bread tools I use here: https://grantbakes.com/recommended-baking-tools

Here's what happened when I skipped the bulk fermentation step (the first rise) on a loaf of sourdough bread. --- More from Grant Bakes Learn to make your own sourdough starter from scratch in just six days with my free sourdough starter guide. Learn more here: https://grantbakes.com/sourdoughstarterguide Buy my recipe ebook, No-Nonsense Sourdough, to get 18 creative and straightforward sourdough recipes with no unnecessary steps or complicated terminology. No autolyse, no fuss. Just no-nonsense sourdough. Check it out here: https://grantbakes.com/no-nonsense-sourdough Check out the sourdough bread tools I use here: https://grantbakes.com/recommended-baking-tools

This sourdough ciabatta recipe makes two long ciabatta loaves with a bubbly, open crumb. It also doesn't require any special equipment (like a lame or couche) and there are no fancy techniques required either (like autolyse or bassinage). It's actually very easy to make really good sourdough ciabatta. Click here for the printable, written recipe: https://grantbakes.com/sourdough-ciabatta-recipe --- More from Grant Bakes Learn to make your own sourdough starter from scratch in just six days with my free sourdough starter guide. Learn more here: https://grantbakes.com/sourdoughstarterguide Buy my recipe ebook, No-Nonsense Sourdough, to get 18 creative and straightforward sourdough recipes with no unnecessary steps or complicated terminology. No autolyse, no fuss. Just no-nonsense sourdough. Check it out here: https://grantbakes.com/no-nonsense-sourdough Check out the sourdough bread tools I use here: https://grantbakes.com/recommended-baking-tools 0:00 The Recipe 1:12 Stretch and Folds 2:26 The First Rise 2:58 Shaping 3:55 Stone-Baked Method 5:58 Sheet Pan Method

Daniel Hernandez teaches us how he makes sourdough conchas, a delicious sweet bread from Mexico. The sweet and crunchy shell-shaped topping on this bread pairs perfectly with the soft and pillowy brioche-style bun underneath. Let's learn how to make sourdough conchas! #conchas #sourdough #pandulce Check out Daniel's channel here: https://youtube.com/@AKneadtoBake Get the full recipe on Daniel's website here: https://www.akneadtobake.com/amp/sourdough-conchas-mexico-s-favorite-sweet-bread --- More from Grant Bakes Learn to make your own sourdough starter from scratch in just six days with my free sourdough starter guide. Learn more here: https://grantbakes.com/sourdoughstarterguide Buy my recipe ebook, No-Nonsense Sourdough, to get 18 creative and straightforward sourdough recipes with no unnecessary steps or complicated terminology. No autolyse, no fuss. Just no-nonsense sourdough. Check it out here: https://grantbakes.com/no-nonsense-sourdough Check out the sourdough bread tools I use here: https://grantbakes.com/recommended-baking-tools

The goal of this video was to test out a liquid sourdough starter to see if (1) I could actually make bread with it, and (2) if the there would be any noticeable difference in the final loaf of sourdough bread. This idea of using a liquid sourdough starter was first introduced to me by a video from Hendrik on The Bread Code YouTube channel. Check out Hendrik's original video here: https://youtu.be/ES7x28d10pg Get Hendrik's new book, The Sourdough Framework. Check it out here: https://ko-fi.com/s/7b45198768 Liquid Sourdough Starter "levain" feeding: Sourdough Starter - 25 grams Whole Wheat Flour - 25 grams Water - 125 grams Ingredients for my loaf of bread: Bread Flour - 463 grams Water - 213 grams (this is the correct amount I water that I ended up using) Liquid Sourdough Starter - 168 grams Salt - 10 grams --- More from Grant Bakes Learn to make your own sourdough starter from scratch in just six days with my free sourdough starter guide. Learn more here: https://grantbakes.com/sourdoughstarterguide Buy my recipe ebook, No-Nonsense Sourdough, to get 18 creative and straightforward sourdough recipes with no unnecessary steps or complicated terminology. No autolyse, no fuss. Just no-nonsense sourdough. Check it out here: https://grantbakes.com/no-nonsense-sourdough Check out the sourdough bread tools I use here: https://grantbakes.com/recommended-baking-tools

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: https://GrantBakes.com/ebook Recipe: https://grantbakes.com/easy-high-hydration-sourdough-bread/

Here is my no discard, no-waste sourdough starter maintenance routine. This is how I feed my starter weekly, every time I bake sourdough bread. This routine isn't new, lots of people use it, and who knows?...it might even be how ancient bakers fed their starters without discarding their precious bread "mother." I hope this feeding/maintenance routine is as helpful for you as it was for me when I learned about it. Get my Sourdough Starter Guide here: https://grantbakes.com/sourdoughstarterguide (It shows you how to make a sourdough starter in six days and maintain it with zero discard forever!) Big shout out to @BakewithJack for the "scrapings method" idea that inspired my maintenance routine. I like to keep a little more starter than just the scrapings, but his idea was super helpful to me a few years ago! Thanks, Jack. Bake with Jack Scrapings Method Video: https://youtu.be/Uj6YpNCUYYQ Video Timestamps 00:00 My no-waste sourdough maintenance routine 00:11 Getting started 00:36 The key to this method 02:01 No discard! 02:12 The flexibility of this method 02:46 What if you need to do a big feeding?

This video shows you how to make baked brie surrounded by delicious sourdough dinner rolls. The dinner roll recipe is in my ebook, No-Nonsense Sourdough. Get the ebook here: https://grantbakes.com/ebook #shorts #sourdough #bakedbrie

You can make a crispy, thin crust pizza in a cast iron pan, without a pizza stone, by utilizing your stove top and the broiler element of your oven. Dough ingredients: Bread Flour - 140 grams Water - 84 grams Salt - 3 grams Instant Yeast - 1/4 tsp (1.5 grams) Get my ebook with 18 no-nonsense sourdough recipes: https://grantbakes.com/no-nonsense-sourdough

Here's a recipe for Sourdough Apple Cake. Tender cake, spiced with cinnamon, topped with a caramel apple topping, and baked in a cast-iron skillet. Watch my Fall Sourdough Playlist here: https://youtube.com/playlist?list=PLrV8Fdw7nBhUBRGbPCnbLJsZL8bFPRpeJ Grab a copy of my recipe ebook, No-Nonsense Sourdough: https://grantbakes.com/no-nonsense-sourdough Ingredients for the caramel apple topping: Apple - 1 medium apple, thinly sliced Brown Sugar - 1/4 cup (50 grams) Salted Butter - 4 tbsp (54 grams) Cake ingredients: Eggs - 2 eggs (100 grams) White Sugar - 100 grams Sourdough Starter or Discard - 100 grams Almond Flour - 100 grams Cinnamon - 1 tsp Salt - 1/4 tsp Lemon Zest - From one lemon Bake cake at 350°F for 30-40 minutes.