I'm polish, and most of the common breads are 40-60% rye which 1/4 of this rye is wholemeal and rest is 750/850 wheat flour. I always bake mine 20% whole rye 20% 720 rye flour and 60% 750/850 wheat flour. Also breads here tends to have lot less hydration then typical "sourdough breads" trending on youtoube.
The Polish rye I grew up with sounds like that. So good. Can get good Polish bread in some pockets of the US but not where I live. It's one reason I want to bake sourdough
My inspiration is also from a trip to Poland to visit family. It truly needs to be shared. We are opening a bakery/deli in Northern Maine and hope to be able to share that Polish experience to others. Thanks for all the great videos, they are also part of my inspiration even before learning of your similar heritage. All the best, thank you!
Completely understand this. We will definitely show this loaf again with those elements but it isn’t always possible to squeeze that into our shoots. These videos we make are after all not our primary work (rather it is running a bakery) and it is not always possible to wait around for a loaf to cool down.
I am in Western Pennsylvania a grandchild of Polish immigrants. I would love to have that large loaf. I have friends in Tucson. I try to encourage them to drive to Mesa for your bread.
hi I`m from Poland and live in Wales UK when I make bred and remember always sourdough make from rye flour and remember my Friend father have still have sourdough from II World War
Jon, I love your videos! I've been watching them for a couple years and have learned a lot...but I've been making Sourdough breads for over 50 years. I have no way of tasting your beautiful bakes, but I can try and make my own...😅 I followed this recipe for your experimental sourdough rye. Although my kitchen aid is a 1970's version,(yeah I'm older than dirt😂) it's made many loaves over the years. It's a 4.5qt., so I had to make two loaves at a time, so had to tweak the recipe for two loaves. So far so good...baked this morning. I should have baked in my Dutch oven 5 extra minutes then removed the lid and baked for an additional 15 min...it's delicious...almost perfect. It would be better with freshly milled grains. I'll try again.😋🥖
When you ask anyone moving from Poland to USA about one thing that they miss the most (at least foodwise) everyone will say bread. What in Poland is a normal bread here is considered artisan. As a kid i would buy a loaf of Oliwski bread and eat half of the bread crumb on the way back home from the bakery. My mom would yell at me for that each time but that never stopped me.
Synchronicity! I've been playing with adding increasing amounts of Rye in the last 12 months. I settled on 40% but I also add some honey to the dough too.
Hey, I'm Polish! Did not know you have this history. Where did you visit? I didn't even realize that our sourdough is that different from yours. It's true, bread products are amazing in Poland, I appreciate if every time I'm abroad, and I bake my sourdough myself. Cheeers!
Lol, did your batteries expire on this one? Results with visuals would've assisted in understanding this fine attempt. Do it again, soft rye, or else, lol 😅
Would love a scaled down recipe for this dough if you could? My local supermarket bakery in the uk used to do a Polish country loaf and it was their 2nd best seller according to the staff at the bakery but for some reason head office decided to stop doing it. I've been experimenting trying to recreate it, but this looks very much like it!
Just take the measurements shown in the video and scale them as you prefer. 4000 g water 2000 g bread flour 1500 g hard red wheat flour ("rouge bordeaux") 1500 g whole grain rye 1000 g starter 125 g salt To make one 1000 g loaf, divide the numbers above by 10 and bake in a 9" banneton. Divide those numbers by 5 to make one 2000 g loaf in an 11"-12" banneton. Simple . . . that's the beauty of "baker's percentages".
I have been a subscriber to Proof Bread for a few years now. I started maybe a year or more before you left the garage. Dzein Dobry. Jak zie mas? Nie jestem Polak. Moja zona jest Polkan, z Mazowsze. I'm very pleased to see you reaching back in your heritage for breads like this. While I have no Polish DNA, I do have a slight mix. I'm predominantly Irish, British, and Franco-German. That makes me an American mutt. While I most probably have less than 10% German heritage, the one bread that I greatly enjoyed is the German Schwarzbrot, the black bread. My brother went to Germany in the mid 1990s, and brought some of that bread home with him. I thought it was fantastic. I can't get any information on what the bread was, nor even what city it was purchased in, as my brother passed in '99. I live in northern California, so a drive to Mesa would be a bit of an adventure. I have tried going to independent bakeries around me, I have only found one that would bake me a schwarzbrot, and it did not taste anything like what my brother brought home. There was way too much rye flour in that bread. I'm stumped on how to find something similar. How should I continue trying to find a bread similar to what I seek? Do you have any suggestions?
Schwarzbrot is a wonderful bread made with rye flour and rye seeds. You should try your hand at making it. Here is a very good recipe that is easy to follow. th-cam.com/video/cHwLBs9SRd4/w-d-xo.htmlsi=TrXUJJcWaS-pskQF
soooo...am I supposed to watch the all video to see the recipe? the author takes his time to place the address, offers to shop for aprons, for lames etc, but the printed recipe is just not here ?
I very much like your videos. A friendly observation: when trying to work and talk you do both slowly...too slowly. Perhaps mix it up with a voice over some vid. I think the pace will pick up,
Auto lease is when you don’t buy a car, but rent it long term… 😊 Autolyse is the period of time during which flour absorbs water to develop the gluten with no mechanical intervention beyond just mixing it initially. Strict autolyse consists of flour and water ONLY. It can last from 20 minutes to several hours, depending on which type of flour you are using.
Wondering if you are using a special slicer/brand to cut your loaves due to the thickness of the crust. WE have just been cutting by hand at our restaurant, but we are considering buying a commercial slicer. @proofbread
Greetings from Poznan, Poland!! 🇵🇱 🇵🇱 I watch every video of yours, even when you wanted to hire I thought of traveling to America! Thanks to you guys I started to bake my own sourdough bread! The journey is ecstatic and all my friends love the bread. All the love and support for you!!!
We used to make country sourdough loaves of a similar size. We used a rye starter from our rye mother then used strong organic white flour to make the dough. It did produce a loaf similar to yours. Cracking effort my friend. I’ve loved watching your journey over the last few years! I hope to twist my wifes arm to visit one day, she used to live in Phoenix. 🏆👍❤️🌈
would of loved a shot of the bread cut open and tasted. Ive been on a rye baking journey for years, trying to recreate an Estonian Black bread that used to be available in Australia many years ago, unfortunately the recipe went with the baker to his grave.
I'm polish, and most of the common breads are 40-60% rye which 1/4 of this rye is wholemeal and rest is 750/850 wheat flour. I always bake mine 20% whole rye 20% 720 rye flour and 60% 750/850 wheat flour. Also breads here tends to have lot less hydration then typical "sourdough breads" trending on youtoube.
The Polish rye I grew up with sounds like that. So good. Can get good Polish bread in some pockets of the US but not where I live. It's one reason I want to bake sourdough
My inspiration is also from a trip to Poland to visit family. It truly needs to be shared. We are opening a bakery/deli in Northern Maine and hope to be able to share that Polish experience to others. Thanks for all the great videos, they are also part of my inspiration even before learning of your similar heritage. All the best, thank you!
Would have liked to see a tad more of the finished loaves. Looks good though!
A cut open and even taste testing
Completely understand this. We will definitely show this loaf again with those elements but it isn’t always possible to squeeze that into our shoots. These videos we make are after all not our primary work (rather it is running a bakery) and it is not always possible to wait around for a loaf to cool down.
I am in Western Pennsylvania a grandchild of Polish immigrants. I would love to have that large loaf. I have friends in Tucson. I try to encourage them to drive to Mesa for your bread.
Loving the frequent uploads!
hi I`m from Poland and live in Wales UK when I make bred and remember always sourdough make from rye flour and remember my Friend father have still have sourdough from II World War
Jon, I love your videos! I've been watching them for a couple years and have learned a lot...but I've been making Sourdough breads for over 50 years. I have no way of tasting your beautiful bakes, but I can try and make my own...😅
I followed this recipe for your experimental sourdough rye. Although my kitchen aid is a 1970's version,(yeah I'm older than dirt😂) it's made many loaves over the years. It's a 4.5qt., so I had to make two loaves at a time, so had to tweak the recipe for two loaves. So far so good...baked this morning. I should have baked in my Dutch oven 5 extra minutes then removed the lid and baked for an additional 15 min...it's delicious...almost perfect. It would be better with freshly milled grains. I'll try again.😋🥖
When you ask anyone moving from Poland to USA about one thing that they miss the most (at least foodwise) everyone will say bread. What in Poland is a normal bread here is considered artisan. As a kid i would buy a loaf of Oliwski bread and eat half of the bread crumb on the way back home from the bakery. My mom would yell at me for that each time but that never stopped me.
Greetings from Gdynia, Poland! 🙌 Great job, the loaf looks legit. I'd totally buy one if I were in the area.
Ciekawe widzieć że jeszcze jacyś inni Polacy oglądają ten kanał 😁
No crumb shot? You’re killing me, Jon! 😂
Polish rye is literally the best bread on the planet.
Congratulations... from Madrid (Spain)
Greetings from Poland!
Synchronicity! I've been playing with adding increasing amounts of Rye in the last 12 months.
I settled on 40% but I also add some honey to the dough too.
I think it would be fascinating to see a cooperation with Proof and Germany's Wildbakers or Axel Schmitt or maybe both.
Many West Europeans will be just as keen as anybody from further east. 🇨🇭🇨🇭🇨🇭🇨🇭🇨🇭🇨🇭🇨🇭🇨🇭
this looks like the acutal bread im familiar to, having a german/polish heritage.
standard bread in both countries.
Hey, I'm Polish! Did not know you have this history. Where did you visit? I didn't even realize that our sourdough is that different from yours. It's true, bread products are amazing in Poland, I appreciate if every time I'm abroad, and I bake my sourdough myself.
Cheeers!
He's from Poland, came here as a young kid. So did I. We lived in the same neighborhood
cool to know!@@troutjunkie7330
I love that mill. Tell me the name of the type available for non commercial uses, please?
Awesome video
YUUUUUUUMMMMM!!!!!!!!
Aweome, seeing your experiments on video.
Any idea When will we get to see the video for the slicings of the Cereal Milk and Polish Rye loaves?!
I wish you would have finished this with cutting it open so we could see the crumb but either way they look great!
Working with rye doughs is such a nightmare for me 😫
Did you actually sift the rye or just mill very fine?
Çok iyi👌👍
Lol, did your batteries expire on this one? Results with visuals would've assisted in understanding this fine attempt. Do it again, soft rye, or else, lol 😅
needs a crumb shot and tasting! how'd this turn out flavor-wise!?
Would love a scaled down recipe for this dough if you could? My local supermarket bakery in the uk used to do a Polish country loaf and it was their 2nd best seller according to the staff at the bakery but for some reason head office decided to stop doing it. I've been experimenting trying to recreate it, but this looks very much like it!
We plan to offer the loaf in quarters and halves. 😊
Just take the measurements shown in the video and scale them as you prefer.
4000 g water
2000 g bread flour
1500 g hard red wheat flour ("rouge bordeaux")
1500 g whole grain rye
1000 g starter
125 g salt
To make one 1000 g loaf, divide the numbers above by 10 and bake in a 9" banneton. Divide those numbers by 5 to make one 2000 g loaf in an 11"-12" banneton. Simple . . . that's the beauty of "baker's percentages".
Nice but it would be great to see you cut and taste it
Hair net?
Any chance we could get recipe written down for us non US citizens than cant buy from you ?
I have been a subscriber to Proof Bread for a few years now. I started maybe a year or more before you left the garage. Dzein Dobry. Jak zie mas? Nie jestem Polak. Moja zona jest Polkan, z Mazowsze. I'm very pleased to see you reaching back in your heritage for breads like this. While I have no Polish DNA, I do have a slight mix. I'm predominantly Irish, British, and Franco-German. That makes me an American mutt. While I most probably have less than 10% German heritage, the one bread that I greatly enjoyed is the German Schwarzbrot, the black bread. My brother went to Germany in the mid 1990s, and brought some of that bread home with him. I thought it was fantastic. I can't get any information on what the bread was, nor even what city it was purchased in, as my brother passed in '99. I live in northern California, so a drive to Mesa would be a bit of an adventure. I have tried going to independent bakeries around me, I have only found one that would bake me a schwarzbrot, and it did not taste anything like what my brother brought home. There was way too much rye flour in that bread. I'm stumped on how to find something similar.
How should I continue trying to find a bread similar to what I seek? Do you have any suggestions?
Schwarzbrot is a wonderful bread made with rye flour and rye seeds. You should try your hand at making it. Here is a very good recipe that is easy to follow.
th-cam.com/video/cHwLBs9SRd4/w-d-xo.htmlsi=TrXUJJcWaS-pskQF
soooo...am I supposed to watch the all video to see the recipe? the author takes his time to place the address, offers to shop for aprons, for lames etc, but the printed recipe is just not here ?
❤ i love sourdough bread but I don't know why ,second day my bread getting sooo hard,like a stone
Might need more hydration. Gooier dough to work with but moist longer
I very much like your videos. A friendly observation: when trying to work and talk you do both slowly...too slowly. Perhaps mix it up with a voice over some vid. I think the pace will pick up,
I didn't notice but you're right, I generally watch at 1.5x-1.75x, and this was "unhurried" at 1.75x lol.
you need moar rye! 66% at least 😂
Kind of a flat loaf. I'd like to see the crumb.
Come on we need to see the end results cut texture taste we hang around till the end only to be cut off
what is autolease?
Autolyse!
Auto lease is when you don’t buy a car, but rent it long term… 😊
Autolyse is the period of time during which flour absorbs water to develop the gluten with no mechanical intervention beyond just mixing it initially. Strict autolyse consists of flour and water ONLY. It can last from 20 minutes to several hours, depending on which type of flour you are using.
why don't you show the inside? very frustrating...
Wondering if you are using a special slicer/brand to cut your loaves due to the thickness of the crust. WE have just been cutting by hand at our restaurant, but we are considering buying a commercial slicer. @proofbread
Greetings from Poznan, Poland!! 🇵🇱 🇵🇱
I watch every video of yours, even when you wanted to hire I thought of traveling to America! Thanks to you guys I started to bake my own sourdough bread! The journey is ecstatic and all my friends love the bread. All the love and support for you!!!
Super cool. Best of luck bro
We used to make country sourdough loaves of a similar size. We used a rye starter from our rye mother then used strong organic white flour to make the dough. It did produce a loaf similar to yours.
Cracking effort my friend. I’ve loved watching your journey over the last few years! I hope to twist my wifes arm to visit one day, she used to live in Phoenix. 🏆👍❤️🌈
This bread experimentation is fun to watch :) 🍞👍
어제 달마대사와김현주약사여래불이 흐리틱로샨 잡아먹었어요 뱃속에서 빼냈습니다 다시태어나게 공사 했고요 달마대사와 김현주 지옥에 보냈습니다
If you crossbrace the table the Hobart is standing on it won't shake so much. Lovely video as always, a wealth of information!
would of loved a shot of the bread cut open and tasted. Ive been on a rye baking journey for years, trying to recreate an Estonian Black bread that used to be available in Australia many years ago, unfortunately the recipe went with the baker to his grave.
So happy to see the new location! I can't wait to visit now that you're so much closer to me. Thanks for these videos, I've learned so much from you!
Looks great! Can't wait to try baking the recipe . Would like to see how your crumb turned out.
I love the laboratory you've set up. How many m2 do you have for it?