Grant Bakes

Roasted garlic cloves, rosemary, and olive oil team up to make a soft, aromatic, and irresistible loaf of sourdough bread. Get a copy of my ebook, No-Nonsense Sourdough (18 recipes): https://grantbakes.com/no-nonsense-sourdough Garlic & Rosemary Sourdough Bread ingredients: Bread Flour 450 grams Water 300 grams Starter 100 grams Garlic-infused oil 25 grams Salt 10 grams Roasted garlic cloves ~100 grams Dried rosemary ~a few dashes

This sourdough bread is made from 100% whole grain wheat flour and it's packed with black sesame seeds on the inside and white sesame seeds on the top. It's toasty, nutty, wholesome, and delicious. Enjoy! If you like the sound of Sesame Tahini Sourdough Bread, Apple Cinnamon Oatmeal Sourdough Bread, or Pumpkin Pepita Sourdough Bread, check out my new ebook, No-Nonsense Sourdough. I've got 18 creative sourdough recipes for you with no unnecessary steps and no complicated terminology. Get the ebook on my website here: https://grantbakes.com/no-nonsense-sourdough. Here's the non-stick bread pan that I always use (affiliate link): https://www.amazon.com/dp/B0029JQEIC?tag=grantbakes-20 Want to make your own sourdough starter from scratch? Watch my video tutorial here: https://youtu.be/Sqp5CQnN38k Whole Wheat Sesame Sourdough Bread Recipe: Whole Wheat Flour 450 grams Water 325 grams Sourdough Starter 100 grams Salt 10 grams Black Sesame Seeds 50 grams White Sesame Seeds 20 grams As an Amazon Associate, I earn from qualifying purchases.

18 straight-forward sourdough bread recipes, without any unnecessary steps or complicated terminology. If you want sourdough bread recipes that will turn out great, even if you're new to sourdough baking, get a copy of my ebook, "No-Nonsense Sourdough." Get your copy here: https://grantbakes.com/no-nonsense-sourdough #nononsensesourdough #sourdoughbread #sourdough

This sourdough bread is packed with pumpkin puree and it's absolutely delicious. Welcome to fall, everyone! The "No-Nonsense Sourdough" recipe ebook is now available! 18 creative sourdough bread, roll, and pizza recipes without any unnecessary steps or complicated terminology. Get a copy of the ebook here: https://grantbakes.com/no-nonsense-sourdough Pumpkin Sourdough Bread Ingredients: Bread Flour 400g Whole Wheat Flour 50g Water 250g Pumpkin Puree 200g Sourdough Starter 100g Salt 10g Use my affiliate link to get 10% off the "Goose Lame" (the bread lame that I used in this video) or any other handmade products from Wire Monkey Shop: https://grantbakes.com/wiremonkey #pumpkinsourdoughbread #sourdoughbread #sourdough

“My starter won’t rise…HELP!” (Said everyone who bakes sourdough at one point or another 😊) There are two fixes you can try if your sourdough starter just won’t rise. In the video I’ll explain which fix is right for you. Here’s where to get my free Sourdough Starter Guide that I mentioned in the video - https://grantbakes.com/sourdoughstarterguide

"Pumpkin bread" is an easy quickbread recipe that you can make in under two hours from start to finish. All you need is some standard pantry ingredients and some pumpkin puree. Let's make it! (...even though it's not bread - it's cake.) Ingredients: Oil - 1/2 cup (108 grams) Sugar - 1 cup (200 grams) Flour - 1 1/2 cups (204 grams) Eggs - 2 (100 grams) Pumpkin Puree - 7 1/2 oz. (212 grams) Salt - 1/4 tsp (2 grams) Pumpkin Pie Spice - 1/2 tsp (2 grams) Baking Powder - 1 1/2 tsp (7 grams) Disclaimer: Since I measured by volume for this recipe, all weights in grams are conversions that I Googled myself. Hopefully they get you close! Hit the subscribe button and follow along for my new and improved pumpkin sourdough bread that I'll be posting in a few weeks!

I was trying to make a sourdough version of grocery store "Hawaiian Rolls" that are fairly popular here in the US. But, I made some key mistakes during the first try. So, I tried again and I think I made them even better. If you're ever free-styling a recipe or trying to make a recipe better, don't worry if it doesn't turn out how you want it to the first time. Try it again and fix what you didn't like! Recipe for Batch 1: Bread Flour - 400g Water - 112g Pineapple Juice - 112g Sourdough Starter - 200g Egg - 1 (50g) Vanilla - 1 tsp Sugar - 65g Softened Butter - 57g Recipe for Batch 2 (My favorite): Bread Flour - 450g Water - 75g Pineapple Juice - 100g Sourdough Starter - 200g Egg - 1 (50g) Vanilla - 1 tsp Sugar - 65g Softened Butter - 57g Instructions: - Mix all ingredients except flour and butter in a mixing bowl then slowly incorporate the flour until it forms a shaggy dough. - Knead for about 5 minutes until the dough becomes smooth. - Slowly incorporate the softened butter in pieces. Knead until the butter is fully incorporated into the dough. - Knead for another 5 minutes until the dough is fully developed. - Bulk ferment for 3 hours or until the dough is roughly doubled in size. - Shape the dough into 16 equal sized pieces (about 60g each). - Let rolls proof in a non-stick 9x13" or 9x9" pan for about 3 hours or until doubled in size. - Brush the tops of the rolls with egg wash (one beaten egg). - Bake for 15 minutes at 450°F (or 20 minutes if you want them to be dark brown). - Place on a wire rack and brush with melted butter. - Enjoy!

In this video I'll show you how to do the poke test for bread dough (sourdough or yeasted bread). I'll also explain three reasons why I think the poke test can be a little deceiving for new home bakers. Here's my recipe video for medium-hydration sourdough bread that I used for the bread in this video: Check out the tools I use to bake bread at home: https://grantbakes.com/recommended-baking-tools Here's the Cook's Illustrated article I referenced in this video. I took my definition of "poke test" from this article... https://www.cooksillustrated.com/how_tos/13318-how-to-know-your-dough-has-properly-proofed Video Chapters 00:00 Intro 00:11 What is the "poke test" for bread dough? 00:24 The poke test on recently shaped dough 00:53 Underproofed Dough - Poke Test 01:52 The poke test when dough is ready to bake 02:32 The poke test on "proofy" dough 03:06 Almost Overproofed Dough - Poke Test 04:00 Overproofed Dough - Poke Test

Want to know how to make sourdough bread using a stand mixer like a KitchenAid? In this video, I'll show you how with a super easy method and recipe. Recipe: Bread Flour - 450g (almost 4 cups) Water - 275g (almost 1 1/4 cups) Starter - 100g (about 1/3 cup) Salt - 10g (about 1 1/2 tsp) Here’s my main sourdough bread recipe that I mentioned in the video. I make this almost every week: https://youtu.be/-Kstk0C3m8M Tools: Digital Scale - https://www.amazon.com/dp/B01JTDG084?tag=grantbakes-20 Lodge Dutch Oven - https://www.amazon.com/dp/B000N4WN08?tag=grantbakes-20 As an Amazon Associate, I earn from qualifying purchases.

Does a curved razor blade really work better than a straight blade for getting an EAR on your sourdough bread? Let's test it out! In this video I used the UFO lame as my straight razor blade and the ARC lame as my curved razor blade. Both lames are made by Wire Monkey Shop in the USA. Wire Monkey Shop is offering a 10% discount on all of its lames to Grant Bakes viewers. So, if you want one of these lames, use my affiliate links below for a nice discount! UFO Lame - https://www.grantbakes.com/UFO ARC Lame - https://www.grantbakes.com/ARC As an affiliate of Wire Monkey Shop, I receive a small commission if you click on my links and end up buying a product. This doesn't affect the price for you.

Here are five steps you need to follow to get an ear on your sourdough bread. I've been following these basic steps for a few years now, and they almost never fail. I hope this helps you get the same result! Here's the dough recipe video I used for this bread: https://youtu.be/-Kstk0C3m8M No Dutch oven? Here's how to steam your oven for bread baking: https://youtu.be/fiw3HfhJwAw Want to use the same bread lame that I used in this video? Get a 10% discount on UFO lames when you use my affiliate link. The discount is applied at checkout: https://grantbakes.com/wiremonkey Other tools from this video... My oval banneton basket: https://www.amazon.com/dp/B06XJ698WV?tag=grantbakes-20 My Lodge Dutch oven: https://www.amazon.com/dp/B000N4WN08?tag=grantbakes-20 Affiliate Information: Links in this video description may be affiliate links for which I earn a small commission. As an Amazon Associate I earn from qualifying purchases. From time to time, Grant Bakes may also participate in other affiliate programs if I like a certain product or company. Rest assured that I only recommend products that I use myself or ones that I believe you might find helpful for making bread, sourdough, and pizza at home. 00:00 1. Know When to Stop Bulk Fermentation 00:38 2. Shape Your Dough with Good Surface Tension 03:35 3. Stop Proofing When the Dough Still Has Room Left to Grow 04:38 4. Score with One Long Slash at a Shallow Angle 05:37 5. Bake with Steam

Join me as I try to make a homemade version of Tucson's famous bacon-wrapped hot dog. To make the best homemade version I possibly can, I'll make the bun and all of the toppings completely from scratch. Let's do this! Here are the sources and recipes I used for this video... 🌭 Bun recipe video (in Spanish): https://youtu.be/E7ZPKBuIR5w 🟡 Yellow Mustard Recipe (written recipe): https://leitesculinaria.com/95287/recipes-homemade-yellow-mustard.html 🫘 Pinto Beans: - 1 cup of dried pinto beans - 3-4 cups of water - Pinch of salt 🟢 Salsa Verde: - 7 Jalapeños - 7 Tomatillos - 2 pinches of salt ⚪️ Mayo - 1 egg - Vegetable oil - Pinch of salt - Pinch of smoked paprika - Pinch of mustard powder - 1 Tbsp white vinegar Video Chapters 00:00 Intro 00:23 Visiting Tucson for true Sonoran Dog 00:52 What is a Sonoran Hot Dog? 02:00 Diego's Tips for Great Sonoran Dogs 03:09 My Game Plan for Making a Homemade Sonoran Dog 03:54 Making Sonoran-style Hot Dog Buns 07:52 Making Dried Pinto Beans from Scratch 08:41 Making Yellow Mustard from Scratch 10:24 Making Jalapeño Salsa Verde from Scratch 12:15 Making Mayo with an Immersion Blender 14:26 Fresh Tomatoes and Onions 15:23 How to Cut a Sonoran Dog Bun & Lessons Learned 15:56 The Bacon-wrapped Hot Dog 17:30 Assembling a Sonoran-style Hot Dog

Most sourdough bread recipes call for 100-200 grams of starter per loaf of bread. That's 100-200 grams of starter to 500 grams of flour. In this video, I'm pushing the sourdough starter to the extreme by making one loaf of sourdough bread with 700 grams of starter. In baker's math, that's 140% sourdough starter! Here's my previous video where I made a whole loaf of sourdough bread with only ONE GRAM of starter. It's basically the exact opposite of this technique - https://youtu.be/HWiwRDzTvrA Here's the written recipe for what I used in this video - To feed the starter: Starter - 100g Water - 300g Bread Flour - 300g To mix the dough: Starter - 700g (All of the starter from the feeding above) Salt - 10g Bread Flour - 150g (No additional water is necessary) Tools I used in this video (affiliate links): ➡️ UFO Bread Lame: https://bit.ly/37N36RU ➡️ Challenger Bread Pan (Dutch oven): https://challengerbreadware.com/product/challenger-bread-pan/?ref=GrantJYoder If you make a purchase using either of these affiliate links, I'll make a small commission at no extra cost to you.

Will one gram of sourdough starter leaven a whole loaf of sourdough bread? Let’s find out! Recipe for this video: Bread Flour 500g Water 350g Salt 10g Starter 1g (active sourdough starter) Here’s my standard sourdough bread recipe video (using a normal amount of starter!): https://youtu.be/-Kstk0C3m8M Tools I used in this video (affiliate links): ➡️ UFO Bread Lame: https://bit.ly/37N36RU ➡️ Challenger Bread Pan (Dutch oven): https://challengerbreadware.com/product/challenger-bread-pan/?ref=GrantJYoder If you make a purchase using either of these affiliate links, I'll make a small commission at no extra cost to you.

Cooking a 12 inch pepperoni pizza in REAL TIME in the Ooni Koda 16 gas-powered pizza oven. Ooni Koda 16 US Link: https://shareasale.com/r.cfm?b=1648680&u=2482773&m=82053&urllink=&afftrack= Ooni Koda 16 UK Link: https://shareasale.com/r.cfm?b=1648681&u=2482773&m=82053&urllink=&afftrack= Ooni Koda 16 EU Link: https://shareasale.com/r.cfm?b=1648682&u=2482773&m=82053&urllink=&afftrack= Check out the Ooni Koda with my affiliate links above. #oonikoda16 #oonikoda #ooni

It is possible to make sourdough sandwich bread with 100% whole wheat flour that is actually SOFT. To achieve a soft texture in this recipe, I use three special ingredients that I’ll reveal in the video. 🔗Here’s a link to the non-stick bread pan that I love to use (affiliate link): https://www.amazon.com/gp/product/B07B4L18FB/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=grantbakes-20&creative=9325&linkCode=as2&creativeASIN=B07B4L18FB&linkId=da6327f2bc53e59f6dc271480b95544a (As an Amazon Associate I earn from qualifying purchases.) 📝Recipe: Whole Wheat Flour 450g Water 175g Buttermilk 175g Sourdough Starter 100g Salt 10g Honey 20g Softened Butter 57g 00:00 Intro 00:20 Feeding your starter 01:08 3 ingredients that make this bread SOFTER 01:53 Mixing the dough 03:16 Kneading by hand or stand mixer 03:54 Windowpane test 04:33 Bulk Fermentation 05:42 Why preshaping is optional but helpful 06:35 Final shape for a loaf pan 07:39 Proofing 08:33 Baking 09:37 Why you need this non-stick bread pan #wholewheatsourdoughbread #wholewheat

Can a single sheet of aluminum foil prevent a burnt bottom on your sourdough bread? Let’s find out! Here’s my recipe that I used for the sourdough bread in this video: https://youtu.be/8ZTOwHbdkaE Here are a few of the tools that I used in this video… - Oval banneton basket: https://amzn.to/3nsUMyV - Baker of Seville Dough Lame: https://amzn.to/3yKoiTK As an Amazon Associate, I earn from qualifying purchases.

I just got the Ooni Koda 16" Gas Powered Pizza Oven. I'm still testing it out and turning out some delicious pizzas. If you want to check out this oven for yourself, please use my affiliate links below. USA Store - https://shareasale.com/r.cfm?b=1648680&u=2482773&m=82053&urllink=&afftrack= UK Store - https://shareasale.com/r.cfm?b=1648681&u=2482773&m=82053&urllink=&afftrack= EU Store - https://shareasale.com/r.cfm?b=1648682&u=2482773&m=82053&urllink=&afftrack= If you use one of my links and end up buying something from Ooni, I'll get a little commission at no extra cost to you.

I left my sourdough starter in the fridge for two years without feeding it, then I tried to bring it back to life! Hope you enjoy the video. In essence, you’ll learn how to activate a dehydrated sourdough starter. Here’s my guide to making a sourdough starter from scratch in under one week: https://youtu.be/Sqp5CQnN38k Here’s my tutorial for a beginner-friendly sourdough bread: https://youtu.be/8ZTOwHbdkaE

Here’s how to make my version of sourdough hot cross buns. This recipe uses sourdough starter instead of commercial baker’s yeast. Here’s the affiliate link to my favorite non-stick 9”x13” pan: https://amzn.to/3uocpBJ (As an Amazon Associate I earn from qualifying purchases.) Dough Recipe: Bread Flour 400g Milk 165g Sourdough Starter 200g (100% hydration) Sugar 60g Salt 10g 1 Egg (50g) Mixed Spice 14g (1 Tbsp cinnamon + 1 Tbsp pumpkin pie spice) (If you want to add citrus zest or candied peel, you can add it in when you fold in the raisins) Cross Paste Topping: Flour 75g Water 75g Glaze: Jam or Jelly 2 Tbsp

In this video, I’ll show you how to turn a regular loaf of sourdough bread into crusty, pull-apart, sourdough dinner rolls. Here’s the dough recipe: https://youtu.be/8ZTOwHbdkaE Here’s my soft sourdough dinner roll recipe video: https://youtu.be/zawrZLZov9o Here are a few of the things I used in this video - ➡️ Round banneton basket: https://www.amazon.com/dp/B06XJM2T1S?tag=grantbakes-20 ➡️ Challenger Bread Pan (Dutch oven): https://challengerbreadware.com/product/challenger-bread-pan/?ref=GrantJYoder

Should you let your cold-proofed sourdough bread come up to room temperature before baking? In this video, I’ll bake one cold dough and one room temperature dough and show you the differences. My recipe that I used for this video: https://youtu.be/8ZTOwHbdkaE Get the tools that I used in this video (affiliate links) - ➡️Oval Banneton Basket: https://amzn.to/3nsUMyV ➡️UFO Bread Lame: https://bit.ly/37N36RU ➡️Challenger Bread Pan (Dutch Oven): https://challengerbreadware.com/product/challenger-bread-pan/?ref=GrantJYoder As an Amazon Associate, I earn from qualifying purchases. Video Chapters: 00:00 Intro 00:21 Setting up the experiment 01:20 Baking the cold dough 02:21 Baking the room temperature dough 04:20 Comparing the two loaves of bread 06:20 My final thoughts 07:41 Try this trick for a bigger cold-proofed loaf

Who doesn't love sourdough blisters? Product of a long cold final proof in the fridge. #shorts Get the recipe at... https://www.grantbakes.com/good-sourdough-bread

Do you have to autolyse sourdough bread? In this video I’ll explain why I almost never autolyse my sourdough bread. My 70% hydration sourdough bread video: https://youtu.be/-Kstk0C3m8M My 75% hydration sourdough bread video: https://youtu.be/8ZTOwHbdkaE Here are the “autolyse” experiment videos that I mentioned in this video… ➡️ @Foodgeek autolyse experiment: https://youtu.be/RjNHNI7nqsg ➡️ @the_bread_code autolyse experiment: https://youtu.be/JZBtmQXKWA8

In this video, I’ll show you how to make a sourdough version of pampushky - Ukrainian garlic bread rolls. These pull-apart rolls are adorned with a deliciously fresh garlic and herb topping which packs a huge punch of flavor. Give these rolls a try on their own, or pair them with a hearty bowl of soup. Enjoy! Dough Recipe: Water - 300g Salt - 10g Sugar - 10g Starter - 200g Bread Flour or All-Purpose Flour - 400g Garlic & Herb Topping: Fresh Garlic - 3 cloves Parsley/Cilantro - 1 handful Vegetable Oil - 2 tbsp Water - 2 tbsp Salt - a pinch