Artisan Sourdough Bread Process from Start to Finish | Proof Bread
ฝัง
- เผยแพร่เมื่อ 25 ธ.ค. 2024
- Follow the complete journey of our artisan sourdough from beginning to end. Our dough takes days to go from basic ingredients like flour, water, salt, and starter to finished fresh-baked loaves. This isn't a recipe; it's a process, and we do it every week at Proof Bread.
» Invest in Proof mainvest.com/b...
» Our website: proofbread.com...
» Rethink your bread: • Rethink Bread and Disc...
» Get a kitchen scale: amzn.to/2yrFXWx
» Shop WireMonkey lames: wiremonkey.com...
» Subscribe for our latest videos: / @proofbread
» Follow us on social:
/ proofbread
/ proofartisanbread
/ proofbread
» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
After 3 years of building this bakery from scratch, we're being forced to move. What should be an 18-month process is now being forced upon us in only 4 short months, during our busiest time of the year. This isn't just a matter of logistics. This move will cost us an estimated $250,000 to build out entirely new infrastructure. If you'd like to help us, please donate to our GoFundMe so we can keep Proof alive: gf.me/u/yzr87v
You help will save our livelihood and the livelihoods of over a dozen families that rely on the company. Your help will allow this local food economy to have a small light in this catastrophic year. Our business was fortunate to remain stable in recent months, but now we face an existential crisis. Words cannot adequately describe the great level of appreciation we will all have for every small offer of help we can receive at this time. We are a community bakery, and at this moment we desperately need our community's help.
» Subscribe for our latest videos: th-cam.com/channels/PYHRKEqMycep7r5kO-1org.html
» Check out our products: proofbread.com/?ref=YRZmK6opL7fre
» Follow us on social:
instagram.com/proofbread/
facebook.com/ProofArtisanBread/
twitter.com/proofbread
» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
#sourdough #artisanbread #microbakery
Thank you!
++++++++++++++++++0++++++++++++++++00
Can I ask about your starter, why does it have that yellowish color? Is it because you have it for many years? So it's developed more? Thanks for your time. Love the videos, very inspirational!
Spread the word on the metric system
7:25
Love your video,. Please ware a new apron. Perhaps a nice color.
Finding a nice guy that bakes bread with passion is nice but finding one that also speaks english and uses the metric system is like discovering gold
Ahhhh, the metric system, so simple, so easy, interchangeable between volume, weight etc is so foreign to many Americans!
Fahrenheit still
@@JahongirHaitov How?
@@bmrt1000 i mean, he still uses F instead of C which is too much more logical. Water freezes at 0, boils at 100, 10 is cool, 20 is fine, 30 is warm, 40 is hot, 60 is burning. All rounds up nice.
Not to mention he might want to take a few minutes and wash his apron - looks pretty filthy to me !
My Father was a Baker all his life, I used to go to work with him sometimes on Sunday when I was a teenager I’d sit there mesmerized at how fast he could cut dough throw it on a scale and get the exact weight he was looking for without having to add or subtract to it, then forming the dough into a loaf shape, then moving on to making donuts was my favorite thing to watch him do because I knew I’d get to eat some, sometimes he’d let me get the drum sticks and turn the donuts in the hot oil, I was never as fast as him but I was fast enough they didn’t get too dark, I miss my father but every time I walk past a bakery I’ll step in the door and take a deep breath in and remember my Daddy!
Sounds so amazing ♡
That was precious to read!
That was very nice! Thanks for sharing
Thank for sharing your memories.
Your Dad was an incredibly hard working man. Those hours, that time on his feet, the real heat, the 50kg bags of flour , the vegetable oil off of the doughnut fryer, maybe finishing the daily cream confectionery, which required a slight of hand , dipping in correctly heated chocolate, so a good thickness remain on the product, so you could immediately comb a pattern into it. Then back to the ovens for the various fruited bun items, painted in a sugar solution, and high handed sprinkled further with white sugar. Everything over the shop before 8am, when they opened, girls short tempered because the one item a customer had come in for at 7:50am, wasn't there because they were waiting at the door with their daily newspaper they had just bought , and because they were local, and pleaded with the girl to open early, so they can return home with everything they needed for breakfast, the girl did .
And all the while not thinking of the baker who was stood there from last night, whilst he slept, getting everything over the shop for 8am, and not 10 min before, because you must push everything over the road from the bakery to the shop , all weathers, including snow. That was my experience, and now many, many years later, l have the privilege of a local baker in my town , l hear him starting his car at 3:30am, to go and bake today's bread and cakes fresh. Almost 8 hrs later l visit this shop, and only spend my money in there, l have been lucky to thank him personally for all his hard work, and let mention my time in that role, he genuinely greets me with a smile, knowing we have both walked that green mile, him for a lifetime though. Respect.
So many nuggets of gold in this video, he talks as if he’s training an apprentice. Thank you!
Without this video, i would have never built my own sourdough bakery here in Indonesia. Thank you ❤
There’s no way I just watched this man talk for an hour. Yes. Yes you did. Captivating.
the only acceptable online class I have taken in this quarentine.
He seems like such a genuine person. I did not expect to learn life lessons about self care, time management, and doing what you love from watching a bread video. He is really a amazing person.
I agree with you. I sat a watched this for an hour and feel enriched - I learned many lessons and not just about bread either :)
Aw come on, this dude is completely full of you know what. Just likes to hear himself talk.
He just still needs to learn to wear a hair net :)
@@suburbanhobbyist2752 I was thinking the same ....MY GOODNESS HE IS PROUD OF , WAIT FOR IT ......MAKING BREAD LMAO
Amazing job
I just found your channel. As a lifelong Bread Baker your calm, rational, instructional demeanor is far better than the old Italian guy pointing and swearing at me in a language I couldn't understand when I was coming up in the ranks. You're a treasure mate.
I was a baker for 16 years until arthritis took my hands from me. That was 15 years ago this brought wonderful memories and tears to my eyes thankyou for sharing ❤
jim cricket raw peanut oil on the hands. Massaged on them. Every. Day.
My sis has it and she is only 12
@@raga5uhcgccbbbabdelsalam125 thats sucks big time I've been dealing with it since I was 6 it got real bad in my teens and has not let up. They are making a lot of progress over the years hopefully a cure soon.
@@jimcricket71 yeah she has a hard time doing what she loves since she was born with it I think that they will find a cure soon at least I hope they do
A teaspoon of morings powder a day will make the arthritis almost disappear. There are many videos about it.
This was the most natural person I have ever seen in front of a camera. Very well filmed!
"crust has to actually be crusty to be a crust"
yes.
the floor here is made of floor
For every dollar a man earns, women make 100 pennies.
Funny how people dislike the crust so
much. Has more texture, AND more
flavor. When I was a kid, I always wanted
the end cut, off of a roast Mom cooked.
Recently figured out, it was NOT the well
done part, but the more flavor. Crust is
exactly the same. (Yes, NEVER had a
sandwich with the crust cut off. Most
likely, both heels, my favorite.)
steve
Ikr. I always thot that th people who cut th crust off bread were really mentally off. 😁
By far best baking video iv seen. This man spoke in earnest. He spoke to the viewer, he spoke to me. He knows the struggle and gave a lot of encouragement such as dough sticking. Bakers hands are not magic but technique and practice. Thank you!
The way he calmly talks, and just tells interesting baking information that helps my sourdough experimentation is something i would watch more of. A welcomed contrast to loud lousy youtubers. You just got a subscriber! Keep the good baking work.
Literally. This video alone beat out every other bread video. Within the 9 minutes ive grown trust because i know hes done this for years. Most other youtubers are literally just home cooks.
Ditto!
This is Oscar worth kinda documentary type of TH-cam video!
If you would like videos which tell you in clear and easy steps how to produce yeasted and sourdough breads for the family, try “Bake With Jack”. He’s based in the u.k. and before Covid-19 he posted a short weekly video covering many different aspects and techniques. There are now over 100 videos!
Well said. Im blessed to watch this. Thanks.
WHAT IS HAPPENING PEOPLE THIS IS TH-camR X WITH THE ABSOLUTE BEST SOURDOUGH RECIPE EVERRR
I learned so much by watching this! What a natural speaker and presenter. Amazing job.
Wonderful video. Bravo
I listen to this video at 1.5x speed! Try it! I find it to be way better than normal.
OMG.. This guys talks on and and and on and on..... Never ending.. He deserves to be working in a Radio.. I have never seen anyone talking all the way without any break. His Voice itself is like a background music for this video. Nevertheless, His Bread making skills seems to be pretty good and he gave such a detailed explanation... Thanks bro really like it.
Yes exactly I though the same. He is like the one talk in the TV sport comentator. But he really explain everything in sourdough. Talking and working at the same time. Amazing guys.
This guy is a perfect teacher since he explains why things are done with passion, pays attention to details while steering one away from pitfalls
And the crazy thing about it is that he leaves no room for misunderstanding what he's explaining.
I thought the same and then realised its probably the video editing. Naturally they're not including all the silent / slower parts in between, to get all the good info in video without "wasting" the viewers' time. Otherwise it would have been two hours :P
I appreciate his thoughtful use of words and concise explanations. I constantly catch myself with my jaw hanging out of awe, listening to and watching his process. Mesmerising.
@@berylrosenberg704 Exactly!
I had no idea why I was watching this video and then became captivated by the whole story and the person narrating it. He worked so hard and I felt tired just watching how much passion and energy he put into it. Now I realise why a loaf like this costs more than the awful supermarket bread. The video really pulled you in to his world . Now I want to taste it.
dear, look at the iranian bread making process too, it's really exciting
Damn peggy
The guy is a serious artist. He really loves what he does.
He is not an artist as a business man.
I would (and did) eat good sourdough every day of the week, having worked in a SF wharf restaurant. I commend this fellow and his hard work and wish him the best--wish he had a shop here in Prescott. My only gripe is the use of this awful word "artisan". As if bread hasn't been baked for the last - what--5000 years? 10,000 years? by humans throwing together yeast, water and flour. Now -all of a sudden in the last 30 years- baking bread is done by "artisans." So bread was crap until 30 years ago when artisans got involved?
@@dap777754 Don't shit on the terminology small business must use to attract those who may appreciate their skill, and product. These people bust their asses to stay relevant, providing a local community with a reason to smile. If customers are smart enough to appreciate what they have before them. Damn, who pissed in your cornflakes? Get out of SF, it may be good for SDB, just not good for your brain.
It’s not often that you start watching an hour long video and stick with it until the end.
But I could feel the genuine goodness in the person that I just had to hear him out.
Thank you for sharing!
Holy, manliest man I have ever seen. This is the type of man I wanna be.
I think you mean dirtiest/greasiest!
@@waynerainey2606 why?
I could have watched him talk and explain for 3 hours vs 1. Great video, he's an excellent teacher master of his craft.
Felt like we were just chatting in the kitchen😊. Loved this
I love how he doesn't look at what he is doing he looks at the camera. Great showsmanship and shows his mastery in his art of baking.
This really felt like I was watching a Masterclass! Wonderful teacher and inspiring lesson!
It's rare to see this much genuine passion and down-to-earth respect for food. So wholesome, like the bread that bakery makes. Makes me want to go bake something.
dear, look at the iranian bread making process too, it's really exciting
Make yourself a sourdough starter and you’ll be addicted in no time. I made mine about 3 years ago and it’s grown into quite the hobby… and now I have several orders every week for loaves and doughnuts.
We live off grid here so I also like to bake all of mine outdoors.
@@UncleKauffee I tried making one last year and the results were the worst I've ever had as a home cook. Maybe I'll try again someday but it was super discouraging how badly it turned out.
It's not rare at all...these videos are all over youtube. There is actually a star rating for establishments who hire people with this much genuine passion and respect for food....I think it is called Michelin. I wish hyperbole was rare in comment sections. My mom gave me a starter...I fed it a couple weeks before I stopped discarding and decided to make the plunge....what a great loaf of bread....I wish I could say I will never buy bread again, but I just don't have the time to do this every week.
Literally awake at 2am with my partner watching this, we are deeply enthralled in the journey of the bread. Viva la breadlucion!
You must send me some pic of what you bake,thanks. From Barbados
A must have even if there 30 mins away
This gentleman is a BAKER by profession but he is also a poet, a philosopher, a surgeon and an artist plus a Professor.
I came across this video by accident and boy what a great accident of education it turned out to be.
Fantastic and that is why the world still has HOPE. People like him !
agreed he is my podcast I just love this guy
The guy is just not an artisan baker, he is also a philosopher.
Wish well for you man !
i work in a bakery and i have learned a lot from your videos, how to use rice flour etc. but most importantly, i am not scared anymore to bake the outside of the bread to create that beautiful crust. i used to be worried about the shades of golden brown fearing to overbake the bread. but not anymore, thanks to you!!! now when i bake and it is still light in color, i hear your voice in my head saying, "i cannot put this out in the world" 😂
I've been making dough professionally for almost 14 years, this video explains so many things only someone with knowledge of dough would understand.
A+
In France,,,where l live 8 months of a year although a Scot....a bagutte 3 days.....its a culture thing....visit try the difference will blow you away
You are such a natural teacher. I appreciate how well you explain things in such an accessible manner--never making the beginner feel judged. It's easy to feel that you have a lovely spirit that I'm certain is the 4th ingredient in your bread.
This video made me feel so much peace it’s incredible. Probably one of my favorite videos I’ve ever seen on TH-cam. Thank you for this.
No mms. Que raro que no reconozcan quien hizo el comentario. Solo 5 👍
You dud nit see many than?
This made me laugh. About a month ago I came across a young Polish guy on YT who cleans carpets! That works for me! Vids are about 20-30 minutes, and he does wonderful work! Try it.
@@rarejer What's the channel?
Edit: Think I've found it. Is it Lubuskie?
I agree. He is a straight forward talking guy with a refreshing candor about the real world.
This video is such a gift. Today it has become a rare experience to sit next to a master as he or she articulates not only the nuts and bolts of the making, but the sublime aesthetics. I wish I could come, visit, buy your bread and share it! Thank you for this great pleasure.
Watching this video, obviously there's a lot to learn about bread. However, it's also a really good general talk on how to run any small business. Practice, get good, become efficient, learn, teach, collaborate, set and maintain standards, experiment. I am absolutely sure you would be successful at selling onions or running a carpet store or anything else. Thanks for such a thoughtful piece. I am now hungry but it's hours until dinner. Thanks.
Dude's so efficient he doesn't even blink
Or maybe all his CPU is maxed out on bread. No bandwidth for blink.
Bro one cannot work without dedication
I don't know if you went to bread-making school or if you are self-taught and read multiple books on bread-making because the way you present bread-making in your video is practical and relatable that shows your knowledge without intellectualizing it. And, thank you for not using jokes, puns or sports metaphors while you communicate. I appreciate your genuineness and humility. Thank you for sharing this video.
The world is a better place when we have people who are so passionate about simple things. You may or may not like the bread, but you have to respect how much time and sacrifice you have invested.....and you have to pay the price fairly and appropriately......the best sourdough bread has been around in Germany for many decades
The enthusiasm of this guy makes me feel like I want to make bread now
I hear ya,I actually just did.
I'm doing it right now, I'm essentially using this video as a tutorial.
This is among the most genuine things I've seen throughout my life. You speak with so much candor and humility, I don't know much about bread, baking, or a small business, but I was captivated from start to finish. Thanks for sharing a bit of that spark of yours with the world.
this dude is dirty, look at his frock and floors and all
@@kevinpersson7256 AMEN!!
@@kevinpersson7256 I'd eat his bread all day, his bowls and such are clean
I agree, kinda funny too
dear, look at the iranian bread making process too, it's really exciting
i never thought i would watch an hour of someone making bread but here i am at 3 in the morning and really enjoying this for some reason lol.
I’m a home baker and I’ve enjoyed every single moment of your video and your explanation.
"If you don't like it...well fortunately there is enough bread out there in the world..." this is a man of culture and class.
So true
This man is a wealth of knowledge. God bless you sir
He's doing what a lot of micro bakers are doing right now, they're just not filming it
@@timetocook722 So. Whats your comment for?
@@timetocook722 The point of difference here, is that he's sharing it. Imagine that!
Yeah, but he isn't half as knowledgable as he makes out. Don't get me wrong, when this video was filmed he has 1.5-2 years of experience, but he makes out like he's been doing this for 25 years. At least half of what he talks about is plain common sense like how he goes on and on about how a $30k mixer might not be the best investment for a small bakery, yeah, no kidding. I get it, the dude can talk, but he's also full of BS and projecting like he is much more than he is. This sort of guy and the reaction in the comments is why we have Jim Jones type situations every so often. People are so gullible and ready to follow the slickest talker.
@@timetocook722 except most of them wear hair nets...
I'd like to give a shout-out to all the farm kitchen ladies of the past, because it was their efforts, trials, errors and successes, and endless experimentation and persistence in discovery of how ingredients react or blend or combine to improve the meals they created, and their dedication to writing it all down and sharing them with neighbors, and teaching their daughters - all of which gave the world the basic recipes we use today.
And a shout out to ancient Egypt for most likely being the originators of Sourdough. Many of these processes go back 1000’s of years before farm wives of the Wild West.
when passion and intelligence come together. Thank you for being alive and caring about something that matters!
My Father was a baker and I grew up living over a bakehouse. The original oven he had was coke fired and needed firing up at 4-30am every morning except Sunday. He also used Hobart mixers and the sound of them brought back memories.The day he went over to an electirc oven made his life a little easier, though (excuse the pun) he still had to rise early.
I can almost smell the lesson here. I love the guys affection for his craft and the bread looks absolutely yummy,
Finally an American using the metric system. Although not leaving the Fahrenheit. Go Celsius go (Swede as I am).
Actually, a lot of Americans in professional Enviroments are using Metric, because the Imperial System SUCKS and is incompatible with basically the rest of the world.
And from a bakers perspective it is at well. Now Fahrenheit or Celcius doesn't matter in the end of the day, because it doesn't depend on other factors there. He uses Fahrenheit because that's what he was told from birth on. But it doesn't matter at baking. However Metric system makes especially at baking a whole lot of sense.
Let's say you wanna make a bread with 80% hydration. 1 Litre of Water = 1Kg of weight. Fantastic. That means: I need to add 800g of Water to 1kg of Flour for a 80% Hydration dough. Nice and easy. It makes this whole process a LOT more complicated with a lot of side calculations with a lot of failure inbetween, when using something like imperial System.
Fuck celsius.
"it was mind-blowing to me that one kilo of water is one litre of water"
me being metric till the end: ded 🤣🤣🤣
@Annihilate MAGA Cult Well the British are kinda "bilinguar". They understand and use both. Altough imperial is still decreasing, since it doesn't make any sense.
America.... Scientiests and any who profit from it (Like most that handle Measurements and Convertions) use Metrics, while in the meantime they use imperial.
You can pull it down quite easily. America was a powerhouse, quite self contained during all that metric thing happening. All their machines and shit were imperial, and they had no one to seriously interchange with. So imperial Measurements stood in place. And then nothing changed of course, like in the rest of the world.
Bringing them now to change is borderline impossible. They only understand imperial.
It would take Decades.
They even tried it, don't know, in the 50s or 60s? Nobody adopted and nobody cared. It ain't gonna change soon.
Jag håller med :D
What a generous gift this video is. I learned so much from watching this. Tips of a professional baker that I hadn't read in books or come across otherwise - for example that scoring is easier with better results after a cold proof. I experienced that but it was so helpful to hear someone say it. The whole video was filled with these kinds of tips and insights. Thank you, thank you! When I saw the stencil with your bakery name, I realized you were the baker who had generously raised funds for the Ukrainian bakery. So inspired.
This guy is incredible. I was like "An hour....no way". Then I somehow got hooked and now I'm subscribed.
This was one of the best, most informative, most interesting videos I’ve seen on TH-cam. Thank you very much
This is the best artisan bread making class I've ever watched (and I've watched a lot). It's like a masterclass. You explain everything so well and thoroughly. I like to know the "why" of things. I learned so much from this video. And thanks for the life lessons.
I completely agree! Wonderful masterclass.
dear, look at the iranian bread making process too, it's really exciting
I stayed up until 2 a.m. watching this because it was so good. One of the best sourdough videos I’ve seen. You are humble with a gift for teaching, passionate but also a realist. Extremely informative and helpful to this very new home baker. Bless you and thank you. GREAT company name too.
I’m surprised I watched the whole video. I usually don’t watch hour long videos, but the bread science, the history of the dough mixer, I didn’t even know there was such a thing as a dough divider. It got me hooked into watching the whole thing 😄
As someone who just started as a baker assistant, videos like these are really helpful.
this is honestly so much fun, just listening to all the stories and watching the bread get made? its fantastic
I agree loving this staying to the end
What an incredible person! He has so much pride and passion about bread making! Watching this at 4am!
This Pandemic got me watching the craziest things. how do I stumble upon this video and why did I watch the whole thing.? Couldn't stop
That's funny. I was also surprised by finding videos by a guy who cleans wool carpets, professionally! He works in Poland, plays quiet music, and doesn't miss a spot! You may like it!
This is the Bob Ross of bread making! It's mesmerizing and thank you so much for all the random and very useful bits of knowledge. I am starting up breadmaking, like everyone else during this pandemic and videos like these are gold. Keep them coming!
This guy is a real Rock Star! He mesmerizes you! I can’t wait to get back to watching him after I have to yank myself away to get anything don! Somebody needs to get this guy his own channel on Create or national television! There is no one out here like him. He is bring back to life an art form and inspiring all of us to try! Amazing!!
I lived 12 years in Manhattan and became a fanatic of good bread and starting learning to make my own.. I really love your passion and dedication...great work
Especially during times like these with inflation
dear, look at the iranian bread making process too, it's really exciting
One of my favourite teaching videos. I've watched it so many times. Love you guys
I may never cook a loaf of sourdough in my entire life but I happily watched this whole hour long thing. Jon has incredible talent not only for breadmaking but for presenting it as well - someone doing what they love is so engaging. I really relate to the way he talks about life in general and staying engaged and finding motivation, I'd take him up on that week or two of working just to hang out there if I wasn't on the opposite side of the country.
Love how honest you are about the practicalities of balancing scale of delivery against the artisan process and maintaining your sanity and baker integrity. Cool vid and keep on baking.
Hands on the best video about bread making and baking I’ve ever seen. This is the real deal and you can’t get closer to an artisan bakery online than this video! Thanks!
i love how artisan bread in the usa is like the regular bread you get from any german bakery. makes me feel grateful to live here.
This dudes awesome. Sounds like a great kid and looks like a truck mechanic.
this guy is having my dream job, I am so jealous of him also at the same time proud of him
Kalvin, thanks! The life we have been building for ourselves is a good one, but its also not for the faint of heart. The bakery didn't look like it does in the video even a year ago. 3 years ago, when we first moved the bakery into our 2 car garage, it was just a garage, with 3 outlets and 1 fluorescent light in the middle. There were a lot of really hard times in the past few years, to get to the point we are at now. If you are willing, you can start a bakery too. A lot of states have cottage laws, that allow you to bake at home. The bakery you saw on the video, is our home garage, transformed over a 3 year period of constant work.
@@ProofBread All credit to you all for the big effort and sacrifices you've all made to get there, you obv have customers who appreciate good bread. My G-grandfather was a baker in 1860's - 1890's, even he probably used yeast in his breads. We were always told sourdough was the bread your grandmothers grandmother made, meaning in the days before commercial yeast.
I started working school holidays in a bakery when I was 15 and I am so glad I did it helped me understand the art of bread and we used a scale to weigh our 800g I realised I was strong in my hands or it built strength, making bread is physical and mental miss those days, great video 🥖🍞👌
It is so refreshing and even inspiring to watch someone talk about something with so much passion. Thank you for sharing this.
dear, look at the iranian bread making process too, it's really exciting
I wish he had a bit more passion about hair nets. We all shed hair like crazy. Most professionals have a higher level of sanitary care.
Fantastic! You know youve got skill when you can show someone exactly how you operate, and your product maintains its value.
So this is what the winter soldier does for his day job
🤣
Hahahahaha
pog comment
Yup, Bucky couldn't get his plums so he decided to make bread.
@Anime Is Shit look it up.
That was brilliant. Thanks.
I’ve been baking sour dough for 6 years now and we love the bread we make. And yet, having spent the last hour watching this, I have a few thing I want to tweak now.
Always learning.
I spent 4 years making pizza 🍕. Watching your presentation was amazing. Not just your final product but watching a master of his craft perfect something wholesome with passion.
Peace
I am a baker at Publix. I like watching how other do it. I like seeing your way of making compared to my way. Every morning I have to print out a list of what is needed for today and tomorrow. A lot of stuff is now made at our main warehouse in Lakeland Florida. They are hand made but made in bulk like Dinners rolls, hamburger rolls, hot-dog rolls, rye discs and so on. They have 24 hours shifts doing that , which takes the strain and need for 3 bakers at a store just making those. I just enjoy making bread from flour and water. The other stuff made at the warehouse, I just have to set them up on trays, egg wash them and put them in the proofer or cooler depending if I need them that day or just production for the next day.
I've always had such admiration for craftsmen, artisans. Hand work has been so undervalued, yet I believe it is a complete holistic work. You use your hands/body in coordination with your brain, you use intuition too, you feel elements, and also you get to think about a lot of things. And you see the result of your work.
And your work is immediately useful to your fellowmen.
There's nothing more precious than a good craftsman.
What an epic walkthrough for everything sourdough. Thanks so much for taking the time to do this. I started baking bread this year and agree that it's going to take dozens and dozens of loaves before I feel like I've 'got it'. So frustrating sometimes not knowing if the issue was in the starter, ferment, shaping or final proof ...
There is a beautiful passage in a book that was given to me by the man I bought Proof from. I was a brand baker, and bakery owner. I kneaded to make so much bread on my own, in an Arizona summertime garage, without a mixer, with a crappy oven, a room temperature fridge, no a/c. I had no idea what was causing imperfections in the bread. That's mostly because all of the things you mentioned were apart of it, and then some. The passage is entitled "The Bakers Hands", and its in the book "Bread" by Jeffrey Hamelman. "The baker is lucky, lucky indeed to have this life of the hands...the master touches the surface [of a loaf], and says to the aspiring young worker, "we'll load them in 6 minutes". How does the master know?....for thousands of years most of the worlds work--the "day of hands", as T.S. Eliot called it--was manual and required the ineffable sensitivity of the human hand. The life of the hands has characterized the work of the baker for dozens of centuries. Machines have been devised to divide and to shape bread...More machines will surely follow. None will replace the confident knowledge of the skilled hand. The baker who relies on his hands will surely have mishaps, and at times his efforts may yield only a 75 percent level of quality. But at other times he will coax loaves of incredible beauty and taste, and score a 95 percent! He lives for this, and the memory of these surpassing loaves lingers. He strives for perfection, for the perfect loaf, secretely hoping never to attain it--for where would he go from there?"
@@ProofBread wow very inspiring! Well done for sharing your thoughts
If you’re trying to find out why something went wrong use the scientific method and process of elimination. Try changing one thing - if that doesn’t get the result then go back to the original method/recipe and change something else. Never try changing more than one thing at a time. It’s the best way to home in on what is wrong.
Making bread right now satisfies the need to go to work, to engage our minds with a process, with deadlines. Yet experiencing the transcendent changes in the ingredients to the dough to gluten stretching tension is also like touching another being at a time when our sense of touch is denied out of love. Even the desire to share starter or the finished loaf is hampered by not knowing if we were virus-free. But I can say that no virus is going to survive 40 minutes at almost 500 degrees. The only survivor will be the loaf of bread and the love put in to making it. On a side note, fantastic to see all of the steps repeated and gaining an understanding of the scaling from single loaf to over 100!
I absolutely loved this video. It's lengthy but captivating. You can see the passion and love he has for his craft. No doubt there have been many "man I'm tired" moments along their journey with sourdough. Not only do we get the process and the "why" and the "how" involved in crafting this wonderful bread, but there is the notion of sticktoitveness involved. " If at first you don't suceed"... A little over an hour and worth every second.
[....if you don't like it fortunately there's a lot bread out there in the word....] best statement in the bakery industry
I love your humility and passion for the art. Simply kind, and generous to share these videos. Thank you ☺️
"I'll just watch this TH-cam video and skip forward to the end" .... Um... no, 1 hour later and I'm informed and entertained (No forward skips performed). Thank you for creating and sharing 👍😀
I never knew that bakers, well this one, have such a screen presence. I have always thought that making bread was, not only one of the oldest, but one of the most noble of professions. Thanks for the insight. Make loaf, not war.
So much valuable information!
Everything by the gram.
You don't recommend sticking your hand in a mixer :)
I was surprised you added salt on top of starter - everyone recommends to not salt mix with yeast. But it still rises.
Gluten is a good thing for bread.
Bread made with time breaks down the wheat so it is easier to digest (explains why supermarket breads give me indigestion).
Crust has to be crusty.
Grab the dough with your wrists.
Wet hands.
Folding every 30 mins three times.
Your dough needs to be stretchy.
Over kneading makes dough sticky.
Tighten the dough during shaping, creating tension on the surface.
Rice flour so it doesnt stick to the banneton.
Seam side up in banneton.
Fold (tuck and roll) but without pockets of air.
Baker's hands - dough doesn't stick to you. Don't grab or grip it, barely touch it.
I’m an American but after living in Germany for over 50 years it’s really nice to see another American that has switched over to the metric system. I could never deal with pounds and ounces again. I’m a professional musician but I love to cook and today I’m working on spelt bread. 😎
Glad to hear that you are a lover of the Metric system, which ALL the world uses EXCEPT the USA !
And Britain!
Ta hell with the world and their metric bullshit
THIS is artisan baking, not all the crappy klickbaits you find on YT, period. I'm proud of my profession when I see this.
That was easily the best 1.02:59 hrs I have ever spent on the internet ( from learner bread maker ) BRAVO.... Bellissimo
Watched, listened and never got bored. Deep. Love it.
This could’ve been a whole special on Netflix. This is a TH-cam gem though! Thank you for taking me on this journey. I enjoyed learning and listening about your process and stories!
wtf... i actually watched an hour of breadmaking..
Btw you have a entertaining and soothing voice to explain things
This video is pure gold. Looking forward to see how you become one of the biggest bakery channels on TH-cam
as long as he shaves and keeps hair in a net when working with bread he may make it.
Man, is probably the 10th time I watch this video, which I also define as the "Breadopedia"!!!
And you are a bread-baking philosopher!! I truly hope one day I can pass by your bakery!!
Keep up the amazing work, as a baker as well as a documenter!! Your nearly 3M views are all totally utterly well deserved!!!
dear, look at the iranian bread making process too, it's really exciting
He is wonderful to listen to and watch. So fluid and natural. I see in the comments others feel the same way. He is also very base. I assume that was his wife in the back ground, as i was blown away she never spoke. My GF wont stop talking, she would have interrupted that video 100 times. So nice to see old fashion respect.
1:02:15 "I can't send this out into the world." is literally the sentence that explaines your philosophy on artisan bread making. It holds all your love for the product itself. Really enjoy your videos guys. Thank you very much
07:46 this is metric system, saving lives and time
It's been a whole 365 days since @Julia Smith went to Denny's and y'all are still not over her going straight for the center of the pancake 😂 But... what's the best bite of the pancake?? (www.youtube.com/watch?v=KROOz...)
if you actually think one measurement system is better than the other, it means you don't use measurement systems for anything serious.
I immediately gave it a thumbs-up because of the metric comment. I can't stand the ridiculous US Fred Flinstone Units.
@@silvermediastudio sure, some measurement systems are indeed better in some applications but the question here is having a universally used standard that everybody uses for normal, everyday calculations. Do Kelvin in rocket science. Do Fahrenheit in Chemistry. But please have mercy when I cook a recipe from the U.S. I can’t count how many times I’ve messed up because your system uses both SI and imperial measurements making everything very confusing. I just want yummy cookies, nothing else. :)
@@goflynw your mom likes 10”.
I spent an hour watching someone bake bread in the hopes that he would cut into a loaf at the end... Regardless, this was very humbling and satisfying.
we'd have to wait for the freshly baked ones to rest an hour lol
When a person loves his profession, he creates it, and in my opinion you are an artist.
I love your attitude about what people in general like and don't. It's right on. ❤️
This was the most informative hour I have ever watched on Bread making. Thank you , this was really enjoyable.
You should be nominated for an Oscar
The dedication he has for this work is oh so inspiring
I learnt sourdough bread making from you starting from scratch! I wish I could show you the pictures of the bread I made. Perfect! You are not only a great baker, you are a fantastic teacher and overall a philosopher!