Discover The incrEDIBLE Discourse Podcast
S1E18 – Bread Isn’t Complicated. You Are.
Hosted by Chef Mark Grigsby
You don’t need a wood-fired oven, a sourdough starter from 1872, or a $400 proofing box to make incredible bread. You need time, attention, and intention. In this episode of The IncrEDIBLE Discourse, Chef Mark Grigsby breaks down the art and science of baking bread — from flour and hydration to fermentation and shaping — and shows you how to transform four humble ingredients into something unforgettable.
Chef Mark unlocks the secrets of breadmaking in its purest form — no fluff, no gimmicks, just real understanding. Whether you're baking sourdough, focaccia, or a simple loaf, this episode teaches you how to think like a baker and move with confidence. You’ll learn the difference between lean and enriched doughs, how hydration affects crumb and chew, and why cold fermentation is the ultimate flavor builder. From autolyse to oven spring, from the windowpane test to scoring with purpose, this is a masterclass for anyone looking to level up their bread game.
Key Takeaways
Master the Fundamentals: Bread is just flour, water, salt, and yeast — but it’s the technique, not the ingredients, that makes it magical.
Fermentation Over Force: Let flavor develop over time. Cold fermentation, pre-ferments, and patience beat aggressive kneading every time.
Hydration is Everything: Learn how water ratios impact structure, texture, and the final product.
Shape Like a Pro: Surface tension, proper scoring, and controlled shaping lead to better rise and oven performance.
Gear That Matters: A Dutch oven, a digital scale, and a bench scraper go further than any fancy gadget.
Avoid Common Mistakes: Under-proofing, over-proofing, poor shaping, and dry dough sabotage your bake — but they’re all fixable.
Flatbreads, Focaccia & Sourdough: Use one base dough, learn the rules, and bend it to your will. Big flavor. Minimal fuss.
Timestamps
00:31 – Intro & Season 2 Hype
01:32 – Bread Basics: Flour, Water, Salt, Yeast
03:50 – Understanding Hydration Levels
04:23 – The Power of Fermentation
05:13 – Kneading vs. Stretch and Folds
06:02 – Windowpane Test Explained
06:18 – Shaping & Surface Tension
06:35 – Scoring for Oven Spring
06:51 – Heat Matters: Oven Temperature Breakdown
07:18 – Top 5 Bread Mistakes (and Fixes)
34:33 – Essential Bread Gear (What You Actually Need)
44:32 – Bread Recipes That Prove the Point: Focaccia, Flatbreads & Sourdough
49:16 – Using Pre-Ferments: Poolish, Biga, Levain
52:42 – Closing Thoughts: Bake with Intention
53:08 – Community Shoutouts & Free Resource Details
Links & Resources & Featured Gear
Download the Bread Basics Starter Guide – FREE on the website!
Visit the blog for the full episode write-up
Sign up for The Monthly Mise – Bonus tips & chef insights
Recommended Tools:
- Cast Iron Dutch Oven → https://a.co/d/34A0I5l
- Digital Scale → https://a.co/d/ji0PIKI
- Bench Scraper → https://a.co/d/3GvaVSJ
- Banneton Proofing Basket → https://a.co/d/1Ed1Fem
Call to Action
Show me your bakes! Post your bread pics on X and tag them with #IncrEDIBLEDiscourse to get featured.
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Visit theincrediblediscourse.com to explore the full resource library, get the starter guide, and read this episode’s full write-up.
Let’s make better bread — and better cooks — together.