Medium Hydration Sourdough Bread | 75% Hydration Sourdough Bread Recipe (No autolyse, no fuss)

In this video, I share my recipe and method for making a medium hydration sourdough bread with no autolyse, no fuss, and no unnecessary steps. This is a great straight-forward, all-purpose, 75% hydration sourdough bread recipe to add to your arsenal.

🧺 Here’s why I don’t cover my sourdough bread when I put it in the fridge:
➡️ Here’s my video tutorial for “How to Make a Sourdough Starter”:

To get the baking tools I used in this video, click the links below…

Some links are affiliate links for which I earn a small commission. As an Amazon associate, I earn from qualifying purchases.

Video Chapters
00:00 My new 75% hydration sourdough recipe
00:44 Ingredients You'll Need
02:14 Mixing the Dough
02:52 Bulk Fermentation with Stretch and Folds
04:59 How Long to Continue Bulk Fermentation
06:11 The Pre-shape
06:58 The Final Shape
08:32 How to Proof this Sourdough Bread
08:48 Scoring and Baking

[bethbramblett]

You are a godsend. I have struggled so much with sourdough bread and could never get it right. This loaf came out perfectly! ❤🎉😊 Glad I found your channel.

[alisonhendry]

Wow you get amazing stretchy not breaking bread with your method and measurements. I do similar things, but am going to tweak my “ method” on the next loaf to be more similar to yours. I love how you folded that battard. Thank you for this video. You have excellent teaching skills and fabulous clarity without babbling. Not that all babbling is bad… sometimes it can be funny and make us all feel human again. Wish I could afford one of those baking cast iron things. I use my Dutch oven with good results.

[jwillar]

Followed your recipe exactly but left it proof in the refrigerator for 4 days before baking. Wow, I am so pleased!

[robingirven]

Thank you for all your videos!! Today I made two loaves, one for us and one for my DIL. I wish I could share a photo. The ear on my loaves were perfect, thanks to you.

[rainlove]

I am good with 65% hydration. Will try out this 75%. Interesting raspberry mustard jam. Thanks for sharing!

[fredestair]

Really appreciate how thorough you were explaining the process especially the part where you mentioned feeding your sourdough starter along with the measurements. Raspberry mustard sounds delicious. Thanks for sharing!

[jason-qx]

Love this method! Cheers, have got a perfect result every time! I use a slightly different oven temp method though. I preheat to 500, then when the loaf goes in, drop it to 425 and bake covered for 30 mins. Then 15 mins uncovered. Dunno, just used this from my first loaf which had a great result, so I've stuck with it. I should try your 20/15 @ 500 though...

[sweetdeb]

Absolutely beautiful Sourdough Bread, this one I will definitely try. Thank you for your beautiful bread videos. I have enjoyed watching them.... you have helped me so much without confusing me. God bless 🙏

[catebessencourt]

I love the higher hydration sourdoughs, Thanks for sharing😊

[nocl]

I just tried this recipe using Central Milling Organic Old World Bread flour. It is fabulous. ! ! ! Far more flavorful the King Arthur Bread Flour…. Thank you..!!

[mojsharhappy]

Always look forward to your videos, Grant! 😃 Great video with complete instructions! 🙏 I do my 100% whole wheat sourdough with 90% hydration and it turns out really good, too! I really like to make your jam, though! Raspberry mustard....intriguing!! 🤔

[alysonmoore]

Great recipe! So easy to follow along. For anyone who is a beginner, this video is the perfect start!

[widibruno]

Hi from Indonesia🇮🇩♥️ i did already your recipe. turned out amazing. Thank you

[Rye_d_baker]

You always make live easier. Thanks Grant

[Artie]

Just followed your recipe and process! Nice oven spring and ear.

[zalehajaafar]

Wow, a new recipe. Will definitely try. Thank you Grant.

[susanabdallah]

yours is the best method. Good success. Bless Grant

[jamescollins]

This is an absolutley awesome sourdough recipe. I have been struggling to make a good, consistent
sourdough loaf for over a year. I live a few block from Tartine, the sine qua non of sourdough. This recipe beats the 'country loaf' from Tartine. I'm baking one every 2 or three days. My husband and I can go through three loaves a week. The leftover makes delicious sourdough croutons. No waste.  

I have been substituting a couple of coil folds which seem to give a more open crumb. This recipe makes a dough that is eminently coil foldable. Can your brioche recipe be used for pecan sticky buns?

[jam]

Thank you for the excellent instructions. I had great results!

[hakananderson]

Grant, been watching your videos for a few weeks now getting prepared to bake my first loaf of sourdough. Had difficulty with my starter until I watched your starter reset video. Thanks for that! Followed this video step by step but after my bulk fermentation, my dough is still very sticky. Nice air bubbles etc., just sticky. Maybe I didn’t do enough stretch and folds??? Not sure, this is my first try so not expecting much but any advice would be greatly appreciated. Thank you again for the simple videos.