Country Sourdough: You Don’t Have to Be Perfect to Make Wholesome Bread
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- เผยแพร่เมื่อ 27 ธ.ค. 2024
- In this video, we walk you through the process of making sourdough bread with a simple and adaptable 1:4:5:10 formula-100g starter, 400g water, 500g flour, and 10g salt. Using organic bread flour and minimal equipment, we explore hand-mixing techniques to connect with the dough and build gluten structure. You'll learn the importance of observation, folding, and adapting to variables like hydration and fermentation. From mixing to shaping and baking, we demonstrate tips for beginners and share insights into troubleshooting and embracing the imperfections of home baking. Perfect for creating a nourishing, homemade loaf!
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Proof Bread
125 W Main Street
Mesa AZ 85201
Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity.
We are a team of passionate bakers working in a historic building in downtown Mesa that has been converted into a retail bakery.
Everything we bake is long-fermented with our sourdough starter ‘Harriet’. Each product is artisan, crafted by hand, from the best local ingredients, with no shortcuts.
We bake in line with 13,000 years of human history, avoiding artificial processes and unnecessary ingredients. Honoring tradition and serving better bread for our community.
#sourdough #bakery #arizona
Amanda-- you and John are the reason i started making my own sourdough bread four years ago (I'm in SoCal or I'd be buying YOUR bread). This video is wonderful and reinforces every good feeling I have about your commitment and connection to the baking process. I've already shared the link to some of my best friends as I think your "tutorial" is the best and easiest way for someone to get started (and adds to the knowledge and understanding of people like me who may already be making their own). You are a 10+, and thank you!
Aw, what a compliment. Thank you so much for sharing this amongst your community. ❤️❤️
“It’s just bread. It’s not that serious.”
I love Amanda! You and John helped me to believe in myself and keep trying when I thought I was just a failure. Because of you two, I went from having discouraging puddle lumps come out of my oven a few years ago, to now having local shops approaching me to ask if I would please sell my bread in their stores. Your videos are a BIG deal. Thank you!!❤
That's great to hear! Keep going, and I hope the best for your baking endeavors. I got inspired by them to take a job at a local bakery and now work from home, milling my own flours. As long as you're happy, the customer is happy.
Cannot tell you what that means to me. I’m so glad that you kept trying. ❤️ All it takes is a little faith, a lot of curiosity, and the bravery to trudge forward learning from your mistakes. Thank you for watching and commenting!
I believe in this on so many levels. If you’re leading something, it’s soooo important to check your energy. If something isn’t being done out of love or a pure energy, it often doesn’t go well. You’ll get sniffed right out. Very important to keep evaluating what is working for you and bringing you joy.
Grateful to view your amazing video on the actual challenges we can face in this journey.
I loved your honesty and I learned so much..thank you!❤
What I love about this video is the authentic experience you are having which is clear to the viewer. Bread making is a journey. Yours started from a different from typical place as you immediately started baking as a profession by diving into Proof with me, but in this video you embody baking as exploration.
I remember you just grabbed random stone milled whole grain flour and put a dough together. You were a bit embarrassed that the dough wasn’t ideal on the first try considering that this was going on film, and yet when is the dough ever ideal on your first try.
In this video your expertise shines through, because despite really rough dough circumstances you show how to use instincts throughout the process and teach how to read the situation and make adjustments accordingly. Watching you shape the dough 23:57 on the table was particularly mesmerizing because it was obvious that you have touched many loaves of bread of all quality levels and your hands interact very confidently with a texture that destroys many beginners.
My takeaways: Be present, have a good time, don’t take yourself too seriously. In the end you are on a journey which should last years and this is another moment to learn and grow from.
🥰🥰😘
Thank you! I learn so much from your videos. You and John really have a teacher's heart. I hope to visit Proof one day. Keep doing what you do.
That’s the highest compliment! I have found that I absolutely love teaching and genuinely enjoy watching and hearing people “get it”. I was just telling Jon that in another life I would have been a teacher.
I appreciate watching this clip. Thanks.
Whith the heat and humidity we are having here in Newcastle(Australia) I have had to think on my feet with my home baking. Glad to see you can pop out a frisby every now and again as well🤔😂. Love your work Proof.
Here to keep it humble. lol. 🫠🫠
When i was still using a Dutch Oven years ago i would remove the loaf when the lid came off & just finished it on an oven rack. This avoided the burnt/too dark bottom & you can bake it as long as you want to get the crust color you want that way with no worries.
I loved this video. I thought you did such a great job with your verbal presentation. The life metaphors, and sweet analogies were perfect. Nourish!
Wow, thank you for saying this. I have such an insecurity about my verbal skills. I don’t know where it comes from but filming has definitely nudged me outside of my comfort zone. So it means a lot for you to say that to me!! I appreciate you!! Thank you so much for watching and commenting. 🥰
Can I ask how you avoid the burning on the bottom? I'm struggling with this. You both are amazing. I am so glad I came across your channel. Thanks for this!
Amanda, you know how we feel about you and Jon. Your channel the reason I make and sell Sourdough Sandwich bread now. You both make it so approachable. Thank you for putting out such a quality episode. Dee
It makes me so happy to hear your story. And I can’t thank you enough for the support in both the good and bad times. You always seem to message me just around at the right time that I need a little extra push. As always, thank you from the bottom of my heart for the support, Dee.
@@ProofBreadAlways remember that you are amazing! Have the Happiest Christmas Season ever
Wonderful life lessons mixed into the process . Thank you!
I think that’s why I was so attracted to sourdough baking. There’s so much wisdom hidden in this process. ❤️ Thank you for watching and supporting.
I find that using a butter knife for the initial mixing cuts down on the sticky glove hand effect. Also, putting a small bit of dough in a glass shot glass makes it really easy to see how much the dough has expanded, and a bread knife with an offset handle is a joy to use.
And that bit of dough used in the shot glass has an additional use when baking Challah bread.
Great tips!! Thank you for sharing. ❤️
I started one year ago on the sourdough journey. Most of my loaves are still as you say “less than perfect” but I keep adjusting and trying.
That’s all you can do!! Keep it up. ❤️
Good video! I tried mixing by hand, but I don’t like sticky dough on my hands, so I use dough wisk and a spatula. Doing this for years. I’ve learned to do stretch & folds with a wet hand, not bad. That’s 81% hydration, very wet! I normally do 75%, and do 80% for focaccia and ciabatta.
Keep at it! Working in a bakery gives you an advantage, as I have, but true artisan bakers find their own preferences and techniques. And if you need any tips or advice, feel free to reach out. Most bakers are more than willing to help out with the passion we have for our craft.
I also don’t like being sticky but I do love feeling the dough come together. It’s just such a tangible connection. And yes! It’s a pretty high hydration, but I think it’s easy to remember and adjust from there. If you’re working with whole grains especially, they can take more water.
Agreed! This is the best community!
Amazing video, thank you ❤
Thank YOU for watching!! I hope it helps in some way. ❤️
Looking forward to more on this series
Looking forward to making more!! Please let us know what you want to see. ❤️❤️
Awesome video! Thank you so much for sharing!! Where can I get the ball cap? I don't see it on the website?
Thanks for watching!! We have a few more caps on hand. Stay tuned for our next online merch pop up! (Likely in the new year. The best way to stay connected is by signing up for our newsletter on our website.)
awesome, amazing, thank you
Thank you for watching!
I ordered some Khorason flour so I'm hoping your recipe for that bread with the scald is up next
Check out the pita recipe as a start! I’ll let Jon know that the Khorasan recipe is in great demand. lol.
Love the stress free life of making good bread at home. It's almost never perfect, but it's always delicious!
Btw, Dutch oven and paper trick: Make a small piece of paper to put the loaf on, put it on top of a bigger piece of paper. Use that to lower the bread into the DO, then do the table cloth trick and pull the big piece away. That way no paper will wrap around the loaf and it makes a more evenly brown crust with no pale spots on the sides. 🙂
That’s genius! Thanks for sharing. I’ll try this next time.
@35:57, 180F seems low. Chad Robertson says 212F. Perhaps it depends on the hydration level.
And yet, I torched the bottom. 🤦🏽♀️🤦🏽♀️
It does truly depend on your own set up though. No oven is the same.
I really appreciate this type of video. I have been baking bread for about a few years. I also do sourdough but I always have so many challenges with it. Some rise and others do not. I mill my own flour and it’s not sifted. How can I get the sourdough to rise better and I want it to taste more sour. My starter is about 5 months old and I always feed it the night before using it.
Hi! Happy to hear you’re using your own milled grains. I am not as much of an expert as Jon on grains, but I do know that whole grains present more challenges for bakers. Typically, whole grain loaves will bake up a lot more densely. The best way to bake is to start at one end (either all whole grains or all bread flour), and slowly start adding in one or the other. The best loaves I’ve found are a decent blend of stable flour and more whole grains.
As far as rise and taste, that’s all going to come down to good “experiments”. How many variables can you control and/or repeat consistently? How can you get to change almost one thing at a time so that you can start to isolate different reactions?
Nice video! Can you also show us how to mix the dough in 'Kitchen Aid' along with time to mix on slow, medium, and high speeds. If possible, do share the room temperature, so it helps in following the process correctly. Thanks!!
Much more of this style of content coming and will definitely do kitchen aide mixes.
@ProofBread Thank you once again!
Better than using the Dutch oven is to put a pizza stone (either round or rectangle) that you heat for around 30 minutes, and using a peel, bake the bread on that. If you want steam, on the lower rack, put a cast iron pan (that heats while the stone does) and put an 8 ounce piece of ice that you make in a half-pint deli container. 450 degrees for 30 minutes and you’re good to go.
Thank you! I’ve been wondering if my Dutch oven is complicating things? My dough scores nicely but the cuts aren’t as clean as I’d like when it comes out of the Dutch oven. More like it burst and the edges are scraggly. Do you have any tips for that?
The problem with the Dutch oven is that cast iron can store an amazing amount of heat energy. That’s why her bottom crust burnt; which was in contact with the pan. Plus you risk touching the metal and burning your fingers. The pizza stone is the way to go.
Great tips! Glad you are sharing here. I definitely prefer baking directly on stone. Will have to do a segment showing this out on camera!! Good idea with the ice.
Someone recommended cutting a small parchment (just the size of the bottom of your loaf) on top of a larger piece of parchment that you use to slide the loaf and smaller piece of parchment off. This should help with the scraggly paper bent edges.
As far as the scoring, a few tips and tricks.
1) use a sharp sharp blade.
2) you may experiment with the depth of your score - sometimes there’s a surprising amount of energy in your loaf
3) the quicker and more confidently you can score, the smoother your results will become
4) accept all your loaf babies. One of my favorite quotes is “failure is just a data point”.
Are you using convection for the 2nd half?
Nope. Just standard.
I just love the reality of your presentations... thank you for another great video ❤
Harriet’s always keeping me humble. Thank you for watching!
100 sourdough
400 water
500 flour
10 salt
100, 400, 500, 10
Thanks for reiterating for others!
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If you guys @Proof Bread want, I have a sourdough recipe that I think you'll like, just tell me where to send the formula and I'll let you guys use it for home and commercial use. I'll say that it packs a punch of flavor and makes great sandwiches/vehicles for burgers.
Can you share it here
@codysmith4513 the people want your recipe!
I'm not grossed out by slime at all, but it is a banned substance in my household. Too sick of cleaning it out of the rugs!
I hear you!!! 🫠 We have a very strict slime protocol in our household. Keira absolutely LOVES it.