Watching this while eating home made sourdough, as my starter quietly munches on a fresh feeding in my kitchen. All is good in my little corner of the world.
O.K. I have been studying breads now for about seven years. It all started with Pizza dough. Then, Artisan and now I am looking at Enriched breads. You Sir are the best teacher I have found in all of this time regarding details of running and operating a bakery. T.Y. and godspeed in all your future fermentation and handling!
I watched this while waiting on a doctor's appointment (which usually leaves me in a mess of anxiety) and this video just made me forget all my worries and problems. Please, keep uploading these long videos they are so wholesome and full of life lessons. A pure escape!! Also thank you for showing more focus on the end product, something i felt missing from previous videos. Best of luck from Lebanon! Keep up the great work!
What Jon is saying around the 45:00 mark really speaks to me. I can't eat very much store bought bread without feeling bloated. If I have a few slices in a single day, I'll have issues the next morning being bloated. Since I've started to make my own sourdough, I haven't had a single issue. I actually didn't even think about it until he mentioned it. Now I understand what I was happening and why I'm not having issues.
The difference is incredible. Two store bought bagels means instant acid reflux, but I can eat a whole loaf (yes I routinely do) of sourdough and my stomach is quiet, I think a lot of people who say they are gluten intolerant are actually experiencing this.
I want to thank you for giving bread back to me! I have gluten and yeast sensitivity and autoimmune hashimoto and was told gluten was forbidden. I could eat bread and cheese every day and be happy, so I have spent years trying to avoid it and failing often, and then getting plagued by massive indigestion , heartburn, and heart palpitations every time I would eat any bread. When I heard you explain how starter yeast and long proofing breaks down the gluten and anti nutrients found in wheat (a different video), I just had to try. After successfully making my own yeast, which is such an amazing thing in itself, I have been experimenting making bread. And I am able to eat bread again with no heartburn or heart palpitations and no feelings of impending doom about destroying my health. Thank you!!!!!!! ❤️
A lot of smart talk from a knowledgeable baker- good stuff, Thanks man!! 👍 Oh... Steam tip: Get a/put a small oven safe pan in the preheating oven, then when you load your bread (baguette) in, throw four or five ice cubes in the pan. There ya go, steam flash!!
Great video!! I’ve been baking in our little RV oven and have been using a Dutch oven. I recently elevated the loaf on a roasting rack (parchment under the loaf) before I close the preheated lid on the Dutch oven, I sprinkle water on the loaf/in the pan. My rise has been amazing since doing this! It’s tricky using a small and inconsistent oven but the pay off of having fresh sourdough while traveling is well worth the hard work!
@@belmin3905 its manageable! if youre a newbie, start at 70% and just slowly add more water 50g at a time everytime you make bread. just practice is all.
I worked at Mrs. Bairds Bakeries for 23 years. I was in the pie division, and had my hand in over half a billion pies. We had a "knife" to scrape the sides of our glaze bowl, and it was essentially a flexible scraper a little over a foot long, with a wooden handle. I hope your business grows, and I really enjoy your videos! I love baking at home. I am a radiographer now, but I could definitely head your way when I retire! I love Arizona!
I have started making sourdough and have to say watching your videos and with trial and error have made a sourdough that finally looks and represents a bread worthy to be artisan. I just love the toast it makes. I can make up to 6 loaves a week. Thanks for these videos. I really like your passion!!
Achieving the same result ( bread structure, etc.) after each baking requires practice, practice and a lot of practice ... Bread is real gold and wheat, water, salt are gifts from God to feed us so that we can enjoy the journey in our lives 🌾🥖🌾🌬🌄 You are baking wit Love. Kindness, Sincerity and Enthusiasm, it's what we feel from you ... Thank you once again !
As I watch your videos, I'm proofing a Pain de Campagne dough in the fridge overnight. Two boules, each about 800 grams. Here's how deep my obsession runs: I had a nightmare that a loaf was rising unevenly in my doorway and baking up flat in the middle through bad scoring. Thanks for the wonderful, long, detailed videos. It's a real treat.
I am a baker and have learned so so much from you and have been able to work on my sour dough while we are locked down due to covid-19, so appreciate all you share esp the grit, passion and intelligence, massive thanks from the Yorkshire Dales, England
Hi Jon. I live in the North West of the UK and have been inspired to bake sourdough from watching your videos and the videos of an Irish baker, Patrick Ryan. After 3 attempts I've had my first really success with today's bake and wow what a feeling. Please keep the videos coming. Best wishes, John F
It was a pleasure to witness an artisan who clearly loves his craft, making a beautiful and nutritious loaf of bread in the ancient way (fermenting of stone-ground grains). Watching this video redeemed my faith in humanity in this Industrial Age. I can't even eat bread anymore, but may have to try some real sourdough sometime. Thanks.
I love the way you approach the bread with balance. I totally agree. We all should remember the bread is food and should nutrient our body. We put fresh milled whole grains, whole wheat, and natural wild yeast. Because we respect the farmers, the land, and the connection with our community. Too many bakers nowadays on social media only promote "photogenic, super large open crumb, high hydration " white commercial flour bread. Some even added food coloring drawings. That is the opposite of scratch baking. Thank you for point it out.
You are such a giving and compassionate person...such a huge amount of detailed information and history if your development as a baker, and the history..you are a real treasure..Tha k you and I will continue to learn from you each time I watch your mentoring..❤❤❤❤❤❤
What you said at 18:35 is something to admire, and something that I believe is so beautiful and important in making food for others. Thank you for your genuine and positive approach, you are a true artist and craftsman. Namaste 🙏🏻✨💕
1:02:00 - I make croutons with my ends! I usually bake a couple loaves at a time per week and I take all the ends and make croutons with them at the end of the week. Sooo good.
You said something in this video that's helped me tremendously. The amount of water appropriate to your flour. I have been having the best results with 65% hydration dough and I thought I must be doing something wrong. I think it's just the best my flour can do. I'm using King Aurthur Special Patent flour. Appreciate your style and willingness to share. Thanks so much!!
I know nothing about bread nor do I particularly enjoy eating bread but man, do I love hear you talking about it with this much knowledge, passion and obsession.
Thank you. Listing to you allows me to move past recipes timings and into baking by feel. My last few batch’s of bread have been on a new level. Love the passion for sourdough you have. I too stopped eating bread because of bad wheat quality. Making it myself puts me in the drivers seat again. I am now on the endless journey. Peace out and keep the content coming.
Even more exciting than "Part 1". Learning so much and can hardly stop watching. Preheating oven just, for baking my first sourdough ever. Thanks a lot for sharing your wisdom!! Greetings from Sweden 😅
Not worked with a mixer but I design machinery.., so with regards to the hand in the mixer, relying on your ability to let go of the scraper in the event of an emergency isn't the best solution. What if it's someone else less experienced, what if you're having a bad day and mind isn't on the ball etc. Other than making mods to the mixer, I'd suggest some form of scraper attachment on a pole which avoids having to put your hand inside to bowl whilst the mixer is on.
Sounds like a great way to give the mixer a weapon to hit you with. No experience with mixers, but grew up working with farm PTOs. Even a caught piece of fabric can be a weapon at higher speeds. At this slower speed a spinning/oscillating pole would scare the crud out of me. If you have to scrape, a single sacrificial plastic piece that does not extend outside the bowl works. Notice he has no sleeves to get caught. As long as you do not reach past the limit of the guard it is as safe as you will likely be able to make it.
Clean my kitchen after mixing my own bread while watching you. Something about watching you handle that dough so mesmerizing! I just love the feeling and handling of dough
Been making sourdoughs for over fifteen years, but lots of good stuff here - love watching him shape his dough! For me, that’s the biggest “growing area.” Can make a good boule, which is good for my usual method, which is baked off in my wrought iron dutch oven; getting a good batard, etc. is another matter!
I was thinking the same thing. I'm curious how she goes from original starter to the large amounts used in so much bread. An origin story while showing her upkeep would be great.
He feeds it every night. Starter the more often you feed it the more robust it can be, hence why it is difficult for one who bakes once per week. It is a very simple process but dramatically less bust if not developed daily.
@@matthewgiragosian Totally! I keep my starter in the fridge and bake a few times/week, so it's pretty weak unless I feed it at least 3-5 times before using it. I used to do this, but ultimately decided it's too impractical for me (too much prep, flour waste, etc). So what I do now is feed my starter out of the fridge only once to create the levain, even if it's near the end of its cycle, then I supplement the dough with a TINY bit of commercial yeast. Maybe like, half a pinch. I'm sure purists would consider that cheating, but I couldn't be happier with the results and it's made my life so much easier with no downsides (that I know of).
Just started sourdough bread baking less than a year ago; these videos have helped me a lot. Also found that regular feeding with good. Organic unbleached flour has yielded a great starter Still working on the bread recipe/ percentage.
On the question about scraping the mixer while it is running. What I was taught by an old school bread baker was to use a long cake decorators spatula. It has a flexibility and strength and can conform to the curve of the bowl while your hand is above "the action" so to speak. They come with a 12 or 14 inch blade and can be found in restaurant supply stores like this www.webstaurantstore.com/dexter-russell-19983-sani-safe-12-blade-straight-baking-icing-spatula-with-plastic-handle/21019983.html
Hey from Portugal... , your bread looks delicious ... i am a young apprentice baker i have seen your videos .. because my dream is very similar to yours having a bakery where I can sell quality and healthy bread I have learned a lot from your videos thanks🤘🥖
Just discovered Proof Bread recently and I have been watching a lot of your videos. So nice to see the process of a bakery. I agree fully with producing a bread that is full of taste and can still hold your jam, instead of getting that open crumb that contains lamination and 5 coil folds. What a waste that some people even think of throwing away the ends. I mean, that piece of crustiness with a bit of butter is the best!
Pro tip from 28 years of being contractor, finish carpenter, and woodworker. Treated wood has chemicals injected into it to allow it to have ground contact and concrete contact. Both are moisture holding places. I would trade out that treated wood and replace it with something used in boats. Like teak, white oak ( not red oak) western red cedar or even redwood.
Thanks for this video. I learnt so much about sourdough that i never knew. I just got some sourdough starter from a friend today and am starting the process of feeding it to grow it so I can try to make some bread this coming weekend. I'm so excited to start experimenting. Even managed to find a local mill that is making unbleached and stoneground flours which I want to get hold of some to make some different types of bread and make some different starters.
Thank you so much for the mention of Trevor Wilson's book. I just bought it and took a quick look. I've been trying to find a book that gives some real information beyond the same old basics found in every bread book. This looks like the deep dive I've wanted. I've enjoyed all the videos and open sharing of your processes and knowledge.
Just enter, and know it will be very informative and useful for beginners bread makers. Also having an history summary of what's bread. Thank you for this.
Just found your channel today. Thank you!!!! So good to find someone sharing about baking sourdough more than a couple of loaves. I'm building a garage bakery right now, hoping to bingr6 watch your videos from now until Im done.
could you talk about your feeling on best way to store a loaf once you start cutting it, and best way to freeze a loaf for later use? People say sourdough freezes great, but I have never liked any loaf that I froze. Maybe even talk more about how you make your croutons/breading once the bread is too stale
@DonaldBoyle, I keep my sliced loaves in an airtight container in the fridge and then just heat up a slice in a pan when I want to eat one. Crust becomes crusty and crumb becomes chewy again. And it stays fresh 1-2 weeks in the fridge. But my loaves get eaten before that. Ha ha.
I have a kitchenaid oven with the aquaclean system. It does a lousy job of cleaning the oven but... I can toss a cup and a half of water right onto the floor of my preheated oven... viola... beautiful crusts... the water evaporates halfway through so it’s perfect!
Good news from nz. one major supermarket Countdown now sells NZ grown and milled flour "NZ flour Mills Tirau." instead of internationally grown and milled flours owned by an off shore company . It makes great feeder flour for starters as is so fresh. + great high protein bread
If you have a scraper for the bowl sides that has a handle/arm with the scraper blade angled a little to your ideal angle, it would be safer and effective. Could put a hook on the opposite end for easy storage and it won’t take up much space in your work area. Awesome videos with lots of knowledge, thank you so much
The open crumb thing is pure wisdom! Did a lot of these but now I'm exactly that opinion! Open rough crumb leads just to dirty surfaces and cloths! 🤣 But I think to eat bread pure or just buttered and salted it tastes kinda different and better when the bread is open crumbed! Nice video!!!
Just found out this channel and watched most of your videos. You have amazing ability to explain and your passion is captivating. I am a culinary student that would like to have a bakery at some point. Please start a podcast, would be very interesting to hear some talks on bakery logistics and all the behind the scenes stuff. There is not that much content like this out there.
As a baker i clean the sides of bowl with wet cloth as it hits final minute, Then throw flour in near hook and around edges as it is in last 20 seconds. Then cut put dough and throw all onto bench sttaight away. Clean bowl with cloth straight away, makes life easy. Divide dough on bench, much quucker. I do a 75 kilo flour dough Daily
This as given me so much more info i need for my bread making. There were things i was struggling with. I love bread but always felt the store bought stuff was terrible and all the messages out there about how gluten is bad for you never made sense to me. the info he has given makes so much more sense about sourdough bread.
Someone commented that he's moving too slow? I'm constantly amazed with how fast and focused his work is while he's maintaining a continuous commentary on not just what he's doing now, but his entire world of baking and business.
We do the same bowl scraping in my bakery that uses a spiral mixer. The one difference is that we stop the bowl, scrape a section, then “jog” around to a new section to scrape. It takes about 15 seconds to all the way around for me. The temperature drop seems minimal and I haven’t observed any issues in the final product. Plus, it seems like a good trade-off for a little safety.
Love these videos!!! So informative and interesting as someone new to sourdough i really learn and learn to understand the process i have been going through!
I love watching your channel! So informative! I started baking cakes and now I'm moving over to breads...I'm always excited for a new video from you guys!
I must say that your videos have been such an inspiration to me. I've been fighting with my sourdough for the past several months - I go thru the process and end up with a finished loaf that is dense, heavy and just meh... Everything seems fine along the way but the resultant loaf is just mediocre. I've considered giving up (but I'm not a quitter) so I kept researching. That's how I found your channel. Some of the things you say have just resonated with me "even a bad loaf of sourdough is still far better for you than anything you could buy commercially", "give yourself a break"... over and over I've thought "he's so right!!!" Anyway, I tried again yesterday using your method and I finished baking them today. I've only cut into one so far and I must say it is by far the best loaf of sourdough I have ever made (and I followed the same recipe I always use). The biggest change was that I did the flour/water autolyse - I've never done that quite like that before. Anyway, Thank You!!! My confidence has been boosted and I am enjoying a delicious loaf of sourdough bread.
I have been mixing stiffer dough lately and I am happier with the crumb structure, for the reason that you mention. I like honey on my bread, not in my hand.
To be honest, the ends are the first parts I cut off and just enjoy right away (after cooling properly ofcourse). I also like to just dunk it into dips or scoop some thick soup, stew or dip with it. More love for the end bits!
You guys are amazing, thank you for educating us about sourdough, I am one who was fooled by supermarket sourdough bread before which is just normal bread with acid favoring but inspired by you im now making my own SD bread 😀
The bit towards the end of the loaf, where you get more crust then flesh in bread is known in Polish as dupka (tiny butt) or piętka (tiny heel). If you don't feel like eating those tiny bits, you can always make amazing kvass from it!
On the topic of crumb, I prefer a bread that when cut into 1/2" slices only a couple of holes go all the way through the slice. Anything more makes for a messy sandwich. It took me about 6 months to achieve a consistent structure. I'm going to have to pay you a visit one day - love what you are doing.
![เปิดคำทำนาย นอสตราดามุส - บาบา วานก้า ปี 2025 คนทั่วโลกต้องเจออะไรบ้าง? | แฉ 11 ธ.ค. 67 [2/3] |GMM25](http://i.ytimg.com/vi/xmTIKWJUMPM/mqdefault.jpg)
I learn more in one hour here than in 3 years of baking school. And not just about baking but also about business. This is truly a Masterclass.
Certainly is
Me too. On top of that the culinary schools teach the basic at a ridiculous price.
Watching this while eating home made sourdough, as my starter quietly munches on a fresh feeding in my kitchen. All is good in my little corner of the world.
LOL. I didn't even think to notice that I was sitting here eating a slice of my own as I watched this.
Same :)
O.K. I have been studying breads now for about seven years. It all started with Pizza dough. Then, Artisan and now I am looking at Enriched breads. You Sir are the best teacher I have found in all of this time regarding details of running and operating a bakery. T.Y. and godspeed in all your future fermentation and handling!
I watched this while waiting on a doctor's appointment (which usually leaves me in a mess of anxiety) and this video just made me forget all my worries and problems.
Please, keep uploading these long videos they are so wholesome and full of life lessons. A pure escape!!
Also thank you for showing more focus on the end product, something i felt missing from previous videos.
Best of luck from Lebanon! Keep up the great work!
What Jon is saying around the 45:00 mark really speaks to me. I can't eat very much store bought bread without feeling bloated. If I have a few slices in a single day, I'll have issues the next morning being bloated. Since I've started to make my own sourdough, I haven't had a single issue. I actually didn't even think about it until he mentioned it. Now I understand what I was happening and why I'm not having issues.
The difference is incredible. Two store bought bagels means instant acid reflux, but I can eat a whole loaf (yes I routinely do) of sourdough and my stomach is quiet, I think a lot of people who say they are gluten intolerant are actually experiencing this.
I want to thank you for giving bread back to me! I have gluten and yeast sensitivity and autoimmune hashimoto and was told gluten was forbidden. I could eat bread and cheese every day and be happy, so I have spent years trying to avoid it and failing often, and then getting plagued by massive indigestion , heartburn, and heart palpitations every time I would eat any bread. When I heard you explain how starter yeast and long proofing breaks down the gluten and anti nutrients found in wheat (a different video), I just had to try. After successfully making my own yeast, which is such an amazing thing in itself, I have been experimenting making bread. And I am able to eat bread again with no heartburn or heart palpitations and no feelings of impending doom about destroying my health. Thank you!!!!!!! ❤️
I Just love there lessons he's giving. I've been waiting for new videos every few days for the last month or two and always happy when it pops up.
This is basically like a free master course / job training online. Amazing content, shows the love you have for the craft
A lot of smart talk from a knowledgeable baker- good stuff, Thanks man!! 👍 Oh... Steam tip: Get a/put a small oven safe pan in the preheating oven, then when you load your bread (baguette) in, throw four or five ice cubes in the pan. There ya go, steam flash!!
A small cast iron pan works best. The ice, instead of water, keeps you from getting a steam burn.
An entire hour .. ! Got my tea .. settling in... : ] .. perfect way to start the day... thanks !
I get on my indoor bike to watch! Just relaxing and exercising and watching bread being made.
Reema Al Dahneem I was on my treadmill, the hour flew by!
Great video!! I’ve been baking in our little RV oven and have been using a Dutch oven. I recently elevated the loaf on a roasting rack (parchment under the loaf) before I close the preheated lid on the Dutch oven, I sprinkle water on the loaf/in the pan. My rise has been amazing since doing this! It’s tricky using a small and inconsistent oven but the pay off of having fresh sourdough while traveling is well worth the hard work!
Anna Meaker try throwing in 3 ice cubes between parchment and pan. Pop the lid on and it gives the dough a shot if steam,
Your willingness to share your knowledge is wonderful! Thank you.
Based on what he discussed, here are the percentages he is using per loaf:
400g flour
320g water
80g levain
8g salt
That's 80% hydration and he said they lowered hydration, oh dear. I know different kind of flours play big role but that's high one
@@belmin3905 its manageable! if youre a newbie, start at 70% and just slowly add more water 50g at a time everytime you make bread. just practice is all.
@@stefaniek5991 It is manageable with a good flour, supermarket flour doesn't hold well with that hydration percentages
380g flour
290g water
130g levain
8g salt
That's 80% hydration (what do you think about it)
@@zibi0111 thats quite high levain ratio, you may overproof your dough before you can develop the flavour and break down the anti-nutrients
I worked at Mrs. Bairds Bakeries for 23 years. I was in the pie division, and had my hand in over half a billion pies. We had a "knife" to scrape the sides of our glaze bowl, and it was essentially a flexible scraper a little over a foot long, with a wooden handle. I hope your business grows, and I really enjoy your videos! I love baking at home. I am a radiographer now, but I could definitely head your way when I retire! I love Arizona!
It’s refreshing to see you considering and respecting the limitations of the home baker! Thank you for the video!
I have started making sourdough and have to say watching your videos and with trial and error have made a sourdough that finally looks and represents a bread worthy to be artisan. I just love the toast it makes. I can make up to 6 loaves a week. Thanks for these videos. I really like your passion!!
Achieving the same result ( bread structure, etc.) after each baking requires practice, practice and a lot of practice ...
Bread is real gold and wheat, water, salt are gifts from God to feed us so that we can enjoy the journey in our lives 🌾🥖🌾🌬🌄
You are baking wit Love. Kindness, Sincerity and Enthusiasm, it's what we feel from you ... Thank you once again !
As I watch your videos, I'm proofing a Pain de Campagne dough in the fridge overnight. Two boules, each about 800 grams.
Here's how deep my obsession runs: I had a nightmare that a loaf was rising unevenly in my doorway and baking up flat in the middle through bad scoring.
Thanks for the wonderful, long, detailed videos. It's a real treat.
I am a baker and have learned so so much from you and have been able to work on my sour dough while we are locked down due to covid-19, so appreciate all you share esp the grit, passion and intelligence, massive thanks from the Yorkshire Dales, England
Hi Jon. I live in the North West of the UK and have been inspired to bake sourdough from watching your videos and the videos of an Irish baker, Patrick Ryan. After 3 attempts I've had my first really success with today's bake and wow what a feeling. Please keep the videos coming. Best wishes, John F
The thing about progressing via decreasing your anxiety about your bread is so true.
It was a pleasure to witness an artisan who clearly loves his craft, making a beautiful and nutritious loaf of bread in the ancient way (fermenting of stone-ground grains). Watching this video redeemed my faith in humanity in this Industrial Age. I can't even eat bread anymore, but may have to try some real sourdough sometime. Thanks.
I love the way you approach the bread with balance. I totally agree. We all should remember the bread is food and should nutrient our body. We put fresh milled whole grains, whole wheat, and natural wild yeast. Because we respect the farmers, the land, and the connection with our community. Too many bakers nowadays on social media only promote "photogenic, super large open crumb, high hydration " white commercial flour bread. Some even added food coloring drawings. That is the opposite of scratch baking.
Thank you for point it out.
You are such a giving and compassionate person...such a huge amount of detailed information and history if your development as a baker, and the history..you are a real treasure..Tha k you and I will continue to learn from you each time I watch your mentoring..❤❤❤❤❤❤
What you said at 18:35 is something to admire, and something that I believe is so beautiful and important in making food for others. Thank you for your genuine and positive approach, you are a true artist and craftsman. Namaste 🙏🏻✨💕
1:02:00 - I make croutons with my ends! I usually bake a couple loaves at a time per week and I take all the ends and make croutons with them at the end of the week. Sooo good.
Discovered the channel morning. Been baking professionally for more than 10 years now and just today I've learnt so much from you. Thanks keep it up
You said something in this video that's helped me tremendously. The amount of water appropriate to your flour. I have been having the best results with 65% hydration dough and I thought I must be doing something wrong. I think it's just the best my flour can do. I'm using King Aurthur Special Patent flour. Appreciate your style and willingness to share. Thanks so much!!
Keil Drescher try King Arthur Sir Lancelot
14% Protein | .52% Ash
Interesting, I use the same flour and at 80% hydration my dough looks pretty similar in texture to what's in the video.
I know nothing about bread nor do I particularly enjoy eating bread but man, do I love hear you talking about it with this much knowledge, passion and obsession.
Thank you. Listing to you allows me to move past recipes timings and into baking by feel. My last few batch’s of bread have been on a new level. Love the passion for sourdough you have. I too stopped eating bread because of bad wheat quality. Making it myself puts me in the drivers seat again. I am now on the endless journey. Peace out and keep the content coming.
Befriending flour was the gift 2020 gave me. I'm at 5 loaves a week of sourdough. This channel is awesome.
I patiently wait for videos to post from this channel! REALLY love it. Such knowledge from everyone. ❤
Me too!
Oh joy, an hour of awesomeness! :D
How to make sourdough 🍞 and the time of feeding it?
If you can make a video of how to make sourdough?
My feeling exactly
Even more exciting than "Part 1". Learning so much and can hardly stop watching. Preheating oven just, for baking my first sourdough ever. Thanks a lot for sharing your wisdom!! Greetings from Sweden 😅
Totally agree. idk why enthusiasts love giant holes in their sourdough crumb. I like mine airy, but still cohesive.
Large holes aren’t my preference for eating, I hate it when the butter I put on it ends up on my cutting board than on my toast.
So, exactly how does one become the dough philosopher? These are awesome!
Not worked with a mixer but I design machinery.., so with regards to the hand in the mixer, relying on your ability to let go of the scraper in the event of an emergency isn't the best solution. What if it's someone else less experienced, what if you're having a bad day and mind isn't on the ball etc.
Other than making mods to the mixer, I'd suggest some form of scraper attachment on a pole which avoids having to put your hand inside to bowl whilst the mixer is on.
Bad move.
Baker here,we all use a scraper,
Putting a pole into the mixer is dangerous
Sounds like a great way to give the mixer a weapon to hit you with. No experience with mixers, but grew up working with farm PTOs. Even a caught piece of fabric can be a weapon at higher speeds. At this slower speed a spinning/oscillating pole would scare the crud out of me. If you have to scrape, a single sacrificial plastic piece that does not extend outside the bowl works. Notice he has no sleeves to get caught. As long as you do not reach past the limit of the guard it is as safe as you will likely be able to make it.
A paddle basically
@@vwbusguy Ankarsrum has this scraper attachment which is appended to the mixer from above. Maybe such a contraption might work?
Clean my kitchen after mixing my own bread while watching you. Something about watching you handle that dough so mesmerizing! I just love the feeling and handling of dough
Been making sourdoughs for over fifteen years, but lots of good stuff here - love watching him shape his dough! For me, that’s the biggest “growing area.” Can make a good boule, which is good for my usual method, which is baked off in my wrought iron dutch oven; getting a good batard, etc. is another matter!
Just know this will be excellent. I will watch this after my 10 hour shift baking bread crazy I know😀 Thanks John
Bread with big holes is good for only dipping in soup, i love my sourdough that can be part of everyday life!
Or to eat with something. With hot dogs, with goulash, with scrambled eggs...
Or slather with butter and jam..
Fills those beautiful holes perfectly.
I'd love a tutorial on how you maintain Harriet, your sourdough mother.
I was thinking the same thing. I'm curious how she goes from original starter to the large amounts used in so much bread. An origin story while showing her upkeep would be great.
He feeds it every night. Starter the more often you feed it the more robust it can be, hence why it is difficult for one who bakes once per week. It is a very simple process but dramatically less bust if not developed daily.
@@matthewgiragosian Totally! I keep my starter in the fridge and bake a few times/week, so it's pretty weak unless I feed it at least 3-5 times before using it. I used to do this, but ultimately decided it's too impractical for me (too much prep, flour waste, etc). So what I do now is feed my starter out of the fridge only once to create the levain, even if it's near the end of its cycle, then I supplement the dough with a TINY bit of commercial yeast. Maybe like, half a pinch. I'm sure purists would consider that cheating, but I couldn't be happier with the results and it's made my life so much easier with no downsides (that I know of).
I don't think it's "cheating" if you get what you want out of it. Makers make.
Just started sourdough bread baking less than a year ago; these videos have helped me a lot. Also found that regular feeding with good. Organic unbleached flour has yielded a great starter
Still working on the bread recipe/ percentage.
On the question about scraping the mixer while it is running. What I was taught by an old school bread baker was to use a long cake decorators spatula. It has a flexibility and strength and can conform to the curve of the bowl while your hand is above "the action" so to speak. They come with a 12 or 14 inch blade and can be found in restaurant supply stores like this www.webstaurantstore.com/dexter-russell-19983-sani-safe-12-blade-straight-baking-icing-spatula-with-plastic-handle/21019983.html
Hey from Portugal... , your bread looks delicious ... i am a young apprentice baker i have seen your videos .. because my dream is very similar to yours having a bakery where I can sell quality and healthy bread I have learned a lot from your videos thanks🤘🥖
Just discovered Proof Bread recently and I have been watching a lot of your videos. So nice to see the process of a bakery. I agree fully with producing a bread that is full of taste and can still hold your jam, instead of getting that open crumb that contains lamination and 5 coil folds.
What a waste that some people even think of throwing away the ends. I mean, that piece of crustiness with a bit of butter is the best!
Lovely spending time in your bakery, in your company, and learning so much about bread. Thank you.
Pro tip from 28 years of being contractor, finish carpenter, and woodworker. Treated wood has chemicals injected into it to allow it to have ground contact and concrete contact. Both are moisture holding places. I would trade out that treated wood and replace it with something used in boats. Like teak, white oak ( not red oak) western red cedar or even redwood.
In aus where im from no wood is allowed
Would love a video from Emerald showing some of the more ornamental scoring techniques
Thanks for this video. I learnt so much about sourdough that i never knew. I just got some sourdough starter from a friend today and am starting the process of feeding it to grow it so I can try to make some bread this coming weekend. I'm so excited to start experimenting. Even managed to find a local mill that is making unbleached and stoneground flours which I want to get hold of some to make some different types of bread and make some different starters.
This is just pure gold! Such an inspiration to follow you over the years! I'm now moving into sourdough cardamom swirls and croissants :)
The tip of the bread is always the best part!!!
I can feel the passion it really shows
Would love a video of just Emerald showcasing all her designs.
I just watch the proof's videos but my english undestanding is very basic.. whatever i love to see the way to make bread of this man! Congratulations
Thank you so much for the mention of Trevor Wilson's book. I just bought it and took a quick look. I've been trying to find a book that gives some real information beyond the same old basics found in every bread book. This looks like the deep dive I've wanted. I've enjoyed all the videos and open sharing of your processes and knowledge.
What book is it? Care to share?
Open Crumb Mastery by Trevor Wilson. It is available only here: trevorjwilson.selz.com/
Thanks for taking the time to share you experience and insights!
That is an absolutely ginormous garage.
The end of the loaf is called the heel. Love your work. 8th Generation baker here.
this guy is knowledgeable, and a very good communicator. thank you for your channel!
I could watch these all day. With each video, I glean something new that I can apply in my weekly baking. Thank you! #proofbread #sourdough
Your considerations are always on point!
Heel of the loaf is my fav part. Anyone who doesn't want theirs can send 'em to me.
Agree. On homemade bread it’s the best part. With store bought it’s the slice to ignore.
Real bread lovers know.
Just enter, and know it will be very informative and useful for beginners bread makers. Also having an history summary of what's bread. Thank you for this.
I really want to work in his garage... Honestly
Dzięki za kolejny wspaniały wieczór z filmem od ciebie Jon
I can hear you talk about bread alll day! Such a smart guy. Would love to have half of your knowledge.
Just found your channel today. Thank you!!!! So good to find someone sharing about baking sourdough more than a couple of loaves. I'm building a garage bakery right now, hoping to bingr6 watch your videos from now until Im done.
You rock, my friend. Thanks for sharing your wisdom, I was already hooked now it's unbridled obsession
you could try attaching something to the mixer's "net" that simply stays touching the side of the bowl and automatiacally scrapes it
Augusto Dapino good idea! I agree, an attachment with an angled attachment that is larger at the top to roll it down!
I went from “this should be on netflix” to “this should be lectured on collage” with this video
Actually not a bad idea, show it in highschool
could you talk about your feeling on best way to store a loaf once you start cutting it, and best way to freeze a loaf for later use? People say sourdough freezes great, but I have never liked any loaf that I froze. Maybe even talk more about how you make your croutons/breading once the bread is too stale
@DonaldBoyle, I keep my sliced loaves in an airtight container in the fridge and then just heat up a slice in a pan when I want to eat one. Crust becomes crusty and crumb becomes chewy again. And it stays fresh 1-2 weeks in the fridge. But my loaves get eaten before that. Ha ha.
The end crust is the best part! I eat mine nice and thick straight up with butter and salt
Wow! Thank you so very much. Wonderful video, excellent presentation ….. skilled and so knowledgeable!!! ❤️❤️❤️❤️👍👍👍👍👍😀
I have a kitchenaid oven with the aquaclean system. It does a lousy job of cleaning the oven but... I can toss a cup and a half of water right onto the floor of my preheated oven... viola... beautiful crusts... the water evaporates halfway through so it’s perfect!
Good news from nz. one major supermarket Countdown now sells NZ grown and milled flour "NZ flour Mills Tirau." instead of internationally grown and milled flours owned by an off shore company . It makes great feeder flour for starters as is so fresh. + great high protein bread
Thanks for the heads up. Bin inn is also a mecca of home grown flour as well. At least my local one is.
If you have a scraper for the bowl sides that has a handle/arm with the scraper blade angled a little to your ideal angle, it would be safer and effective. Could put a hook on the opposite end for easy storage and it won’t take up much space in your work area. Awesome videos with lots of knowledge, thank you so much
Hope you'll make a video of your method and uses for brioche dough ^^
P.S your videos are just gold to me, thank you so much.
The open crumb thing is pure wisdom! Did a lot of these but now I'm exactly that opinion! Open rough crumb leads just to dirty surfaces and cloths! 🤣
But I think to eat bread pure or just buttered and salted it tastes kinda different and better when the bread is open crumbed!
Nice video!!!
Just found out this channel and watched most of your videos. You have amazing ability to explain and your passion is captivating. I am a culinary student that would like to have a bakery at some point. Please start a podcast, would be very interesting to hear some talks on bakery logistics and all the behind the scenes stuff. There is not that much content like this out there.
I can listen to u good sir all freaking day. Thank you the the honest walkthrough and huge hello from a homebaker from Sweden ✌🏼✌🏼
As a baker i clean the sides of bowl with wet cloth as it hits final minute,
Then throw flour in near hook and around edges as it is in last 20 seconds.
Then cut put dough and throw all onto bench sttaight away.
Clean bowl with cloth straight away, makes life easy.
Divide dough on bench, much quucker.
I do a 75 kilo flour dough
Daily
This as given me so much more info i need for my bread making. There were things i was struggling with. I love bread but always felt the store bought stuff was terrible and all the messages out there about how gluten is bad for you never made sense to me. the info he has given makes so much more sense about sourdough bread.
Someone commented that he's moving too slow? I'm constantly amazed with how fast and focused his work is while he's maintaining a continuous commentary on not just what he's doing now, but his entire world of baking and business.
We do the same bowl scraping in my bakery that uses a spiral mixer. The one difference is that we stop the bowl, scrape a section, then “jog” around to a new section to scrape. It takes about 15 seconds to all the way around for me. The temperature drop seems minimal and I haven’t observed any issues in the final product. Plus, it seems like a good trade-off for a little safety.
🎶All we are is dust in the wind...🎶 -Kansas
Thank you for teaching us who are starting out! Awesome information!!
Love these videos!!! So informative and interesting as someone new to sourdough i really learn and learn to understand the process i have been going through!
This guy just convinced to buy a book about bread and crumb structure. I dont even bake. You deffinilty got my sub bro.
These videos are insanely informative... here's to hoping I can make it out to Arizona one day to visit y'all
I love watching your channel! So informative! I started baking cakes and now I'm moving over to breads...I'm always excited for a new video from you guys!
I must say that your videos have been such an inspiration to me. I've been fighting with my sourdough for the past several months - I go thru the process and end up with a finished loaf that is dense, heavy and just meh... Everything seems fine along the way but the resultant loaf is just mediocre. I've considered giving up (but I'm not a quitter) so I kept researching. That's how I found your channel. Some of the things you say have just resonated with me "even a bad loaf of sourdough is still far better for you than anything you could buy commercially", "give yourself a break"... over and over I've thought "he's so right!!!" Anyway, I tried again yesterday using your method and I finished baking them today. I've only cut into one so far and I must say it is by far the best loaf of sourdough I have ever made (and I followed the same recipe I always use). The biggest change was that I did the flour/water autolyse - I've never done that quite like that before. Anyway, Thank You!!! My confidence has been boosted and I am enjoying a delicious loaf of sourdough bread.
I have been mixing stiffer dough lately and I am happier with the crumb structure, for the reason that you mention. I like honey on my bread, not in my hand.
To be honest, the ends are the first parts I cut off and just enjoy right away (after cooling properly ofcourse). I also like to just dunk it into dips or scoop some thick soup, stew or dip with it. More love for the end bits!
Thanks man, you keep me inspired to be a better baker.
You guys are amazing, thank you for educating us about sourdough, I am one who was fooled by supermarket sourdough bread before which is just normal bread with acid favoring but inspired by you im now making my own SD bread 😀
The end of the loaf is called MINE! Best, chewy bread. And stale it makes the best crouton on a bowl of soup.
Your videos are just the best!
That’s what you call passion
The bit towards the end of the loaf, where you get more crust then flesh in bread is known in Polish as dupka (tiny butt) or piętka (tiny heel). If you don't feel like eating those tiny bits, you can always make amazing kvass from it!
On the topic of crumb, I prefer a bread that when cut into 1/2" slices only a couple of holes go all the way through the slice. Anything more makes for a messy sandwich. It took me about 6 months to achieve a consistent structure. I'm going to have to pay you a visit one day - love what you are doing.