Artisan Sourdough Small Hand Mix from Start to Finish | Proof Bread
ฝัง
- เผยแพร่เมื่อ 13 ก.พ. 2022
- Scaling our sourdough bread process back down to where the bakery started: hand mixing. Today we're making just 2 loaves by hand and showing what baking artisan sourdough looks like in a home oven.
» Invest in Proof mainvest.com/b/proof-bread-51...
» Buy our Proof Bread Heritage Flour Blend: www.haydenflourmills.com/shop...
» Watch extended episodes: www.multitude.video
» Shop our online store: proofbread.com/?ref=video
» Shop WireMonkey lames: wiremonkey.com/discount/C1Z5Y...
» Subscribe for our latest videos: / @proofbread
» Follow us on social:
/ proofbread
/ proofartisanbread
/ proofbread
Proof Bakery
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 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 #bread #bakery - แนวปฏิบัติและการใช้ชีวิต
![ใจเสาะบนเกาะนาคี - อ๊ะอาย สกุณาพร เสียงวิหค [Official MV] | ค่ายเพลงเป็นหนึ่ง](http://i.ytimg.com/vi/jbcmGQkfyOg/mqdefault.jpg)
Buy our Proof Bread Heritage Flour Blend: www.haydenflourmills.com/shop/proof-bread-blend
Any chance you’ll sell the T-shirt you wear? (The one with the stalk of grain). I’ve ordered the other design, but would really like this one.
Jon, just ordered a few bags of your five heritage flour blend. Curious to see the results…
While sadly I won't be able to buy your flour from here on the other side of the Atlantic, I would be interested to know what the final protein content is for mixing up something inspired by it. Thanks.
U do understand 50 lbs. currently equals $40, 2LBS. 4 19.99 + shipping equals not today. Your 1/2 DZ price = NOT 2DAY.
2B An Egg From a Chicken 2B 2Morrow
I have watched hours and hours of videos about making sourdough bread over the years. THIS is the only one you'll ever need. Comprehensive and well presented. You are a saint for so generously sharing your experience, history and wisdom. A big thank you from Belgium
sven happy baking love from atlanta
Well said and agreed, sven. My 2 fave channels for sourdough are The Bread Code, and This Channel (Proof Bread). 😄
Absolutely right! Awesome video!
indeed! he have good advice and i make now two loafs with his tehnique on stretch and fold. i can't wait to see how my breads will look and taste ♥️
Totally agree. The point about different hydrations requiring more or less / different styles of mixing was eye opening. I'm a total novice at bread making and get frustrated when I try a bread recipe that calls only for folds to develop strength when the dough starts off really shaggy and I end up with a mess at the end of baking. I'm going to try the mixing method shown and see if my end product is much better.
Every time I take a vacation, I look for a sourdough bakery. Wow! Proof Bread bakery in Mesa, AZ is fabulous! We went every day for four days and tasted many of your delicious wares! So GOOD! Your workers were happy, helpful and generous in answering questions and letting me watch as they laminated the dough. They tipped me off on your youtubes. Thank you for SHARING all your secrets on these youtube videos. You're a sourdough genius.
This is the antithesis of industrial bread making. Artisan bread….slowed down….meditative…..satisfying. Pulling the dough and then letting it relax multiple times is key, as is the cold rise. This was like one of those master class videos, but free! This is all you need……
At the end when you said, if you have 2 bread and you don't need one, give to a neighbour, That really hit home for me.
I often give to my roommate, friends, colleagues, because I bake for the hobby and is very joyful to give others a homemade item. Next time I might go door to door of the building to see if I can give a neighbour some bread, who knows.
Thanks for the plug Jon! We're always happy to see our toys being used in your deft hands.
I thought I was just going to watch you make bread at home as an example of how to do it. This video reminds me of my daughter asking her mom for advice on a music assignment. I'm a professional musician so my wife asked my daughter why she didn't ask her father for advice. My daughter answered, "I didn't want to know that much." This was actually great advice, thank you.
I didn't buy anything that was advertised on this video so I feel the need to give you a big THANK YOU for posting and teaching me your method of sourdough baking. I am on loaf 2 of the 100 that it takes to get good. I think of them as 100 lessons.
"how many times have you watched this video"
me: "yes"
This is like the third time.bi believe. 😊
Here are the ingredients if anyone is interested:
• Water 577g (Plus 30g added throughout the mixing and folding)
• Flour 850g (50/50 blend of Type 85 and Strong Bread Flour)
• Sourdough Starter 170g (100% hydration)
• Salt 21g
Thank you.
@@SuperDavidEF 😊
Thank you very much
Thank you!
@GrantBakes. Thanks mate. 🇦🇺 from Australia.
I am failed sourdough breadmaker or more of a deadmaker is better explained.. I am encouraged by my wife to hang-up my Benetons. Your passion and expertise inspires me to keep on trying and to feel the dough instead of just doing it. Your explanation and patience is second to none and the birds in our area will be sadder forever. Thanks for your sharing your passion with us. Tony from England
I’m a 50 year old mom that has fallen in love with “dough!” And I LOVE IT!! Thank you so much for this beginner training video. I eat up everything I can learn.
I’m much older, and I’m right there with ‘ya! I’m even grinding my own grains with my Mockmill. It’s all so much fun!
John is by far a tremendous teacher. If you’re getting into sourdough, you will in a short time realize he is ‘The Sourdough Professor’.
I'm 66 and just starting out on this sourdough journey. John has taught me so much and inspires me to keep at it even after my failed attempts.
This is simply a master class on sourdough baking. Just fantastic.
Master class yes for sure but even better because they don’t go into that much detail lol
I would say this is the best and most extensive and elaborate sourdough making lesson for home bakers, great job, Jon. You are a natural in giving lecture. Great talent.
How much sour dough do you need to make a loaf of bread?
This video should be taught to sourdough bread schools,it is all you need to know to get going.No recipes,just baking experience and knowledge been shared in a beautiful way....!!Thanks....
Well after spending endless hours watching videos about breadbaking i came across you man. What a golden channel this is!
I retired a year ago as a baker and I'm missing it. So, my hobby this year is to work with sourdough.
Thank you for sharing your knowledge. I have watched many videos and you're the best!
This is THE BEST video to watch, even if you DON'T want to make bread!
Such a wonderful teaching skill you have! THANK YOU!!
You can have your TV show on food network just on bread making alone, amazing story telling along with touching the history and importance of this craft
I watched your video with interest. Such precision , with timers, instant read thermometers, ect. I could not help but think of the pioneer women feeding their families , baking bread over an open campfire as they traveled across the country,, their starter in a bucket hanging from the side of the wagon. No fancy gear like yours.
I'm thinking it doesn't need to be so complicated. Imo there's not so much difference in flavor when you get that scientific vs the basics. Also, pioneers didn't have cold fermentation option as in a fridge. I wonder if their breads were as delicious?
@@agirlisnoone5953,
Oh I don't know. imagine being out in the middle of Kansas or maybe Wyoming without another human being in sight for a hundred miles.......the bread probably tasted delicious.
@@donaldmiller8629 I bet they were pretty decent... Having another human nearby doesn't make bread tastier
I appreciate his effort with the detail’s because it helps beginners get a better result. The people with sour dough hanging in a bucket on their wagon grew up with generations of people who knew how to make that type bread and it was as basic as learning to talk because that’s all they knew. Over time and with experience maybe I’ll hang my starter in a bucket too.
I love all your videos and religiously watch as much as I can but let me say: For the home baker, this is the ultimate knowledge bomb! This answered so many small questions I wouldn't even have known how to look up it's insane. Will probably re-watch this to absorb everything. Great details, great teacher and great bread!
Nick, you’re so right. I like that he’s obviously analytical by nature so addresses all the little nuances that come up. I’m usually asking a hundred different questions and he answers every one and obviously many more I didn’t think of. Plus you see his love of the art of bread making which is o cool.
Love this now to watch again! With a pencil and paper and try again. Will be my 1 st time with you my 2time trying. Learned so much maybe this one!!!
John love your philosophy! You are more than a baker or a business owner, you're an advocate for real bread. It's refreshing.
Your videos helped me a lot during the pandemic months. Now 'im trying to make bread for making a living and is the best thing that happened in my life :)
It’s been now 13 years that I bake sourdough bread and I’m pretty good at it, and every time I see this video (and all your video) I feel like a miner in a gold mine (with diamonds here and there…)
There are countless good things about this video, this channel, this business, this family but what strikes me most today and in response to this video is John’s presentation style, command of language and sincerity. Really an extraordinary talent! I mean maybe someone is spending days editing this, but it really seems like it’s done in one take!
This is a cool video because most sourdough videos stress wait, stretch - fold, wait, stretch - fold, or slap and fold, but rarely highlight an initial kneading process after autolyse for developing strength near the start. Very interesting! Thank you for sharing this process!
Thank you for being the humble expert (a very uncommon thing these days) and for freely sharing your knowledge. Two thumbs up!
It is a real pleasure to watch someone talk, share and demonstrate what they have loved, learned and experienced. I think that you are a real artisan in bread making. Knowing what you are doing. Talking and sharing your skills at such an easy manor is another skill. I wish you were my neighbor!
My baking life has had three stages. Straight bread early on. Two decades later, high hydration Artisan bread. Now after another long hiatus I am scoring my sourdough loaves and enjoying another rebirth. Artisan bread in 5 got me baking again but the rustic loaves left me wanting more uniform consistency. I tried sourdough again by making my own starter from scratch. I am much more attentive and consistent with my feedings and have been rewarded with much better performance. Over two days I baked Sourdough Dark Caraway Rye and a Sourdough Roasted Potato Onion Dill Rye. A total of four loaves. I kept two for tasting and gave the other two away. What a joy to deliver fresh warm bread. While I appreciated your hands on demonstrations I resonated with your philosophical approach. Thanks for a great video.
I'm learning so much about bread from this channel and I wasn't in the market to learn about this craft until I randomly ran into the page.
Same here mate doing more this weekend after skipping last
Pretty cool.
I've recently gotten really into baking bread and I have never done anything that is simultaneously so scientific and so artistic. It's like both the science and the art must be present for a great result.
Spot on. Exactly the reason I like baking bread 👏🏿
Your comment is exactly what I was trying to say!!
I have to thank you for this video. I have dreamed of baking sourdough for years now, but have been so confused and overwhelmed by all the information out there. I actually bought and have maintained my starter (Bready White) for a month now- but every time I think about making a loaf of bread, my anxiety about failing has stopped me. I stumbled on your video this morning, and the way you explain everything, from autolease, to hydration calculation, finally makes sense. Im about to watch this again, with my notebook in hand, and zero anxiety. I truly appreciate you, this video and the way you share you knowledge. Thank you!!!
Wonderful unfortunately I am v old 84 and started breadmaking at 75. I wish I was young n took up breadmking
I would certainly come a little closer to yr lever
Many tks.
Wish U and yr Bakery great SUCCESS
Singapore Joseph Chan
Brilliant video
I'm a Baker in England and only wish that I travelled Europe as a youngster learning the craft, from country to country learning the diferent breads, the techniques involved, the languages.
I've produced sponge & dough breads for bog standard English breads, cobs, cottage, London bricks, bloomers etc but only just trying my hand at sourdough as an almost 60 year old, you're never to old to learn, which is why I really appreciate this video, well done that man 😊
I am following you guys for over a year now and I am quite shocked that you guys managed to record 1.5h of video material to share your skills with the world, in reality this takes about 2-3 days making this bread from scratch (feeding the started till baking the bread). My journey began exactly 1 year ago with sourdough bread just because of you guys motivated me doing it and exploring it...thank you! I would love to visit your bakery.
im so excited and i just cant hide it
Well, I finished watching your archive. It was quite enjoyable. As a home baker who cooks two loaves per week, I still found many ideas and information I could use.
The top hint is the blue painters tape. I can't believe I never thought of it, to mark things in the kitchen. I have been using it for everything from marking the level of my starter after feeding, to making expiration dates easier to read. I like the way it stays stuck in the fridge and freezer, but comes off cleanly after use.
The other main thing I learned from you is the right way to make bread, is the one that gives you what you are looking for in the final product. Thanks.
Making Sourbread for 2 years now. Watching the video made me realise that I was overproofing my dough slightly. This mornings bread was perfect. Thank you for start to finish video.
Tony I think I did that too. I was doing the stretch and folds and it was going really well so I lengthened the bulk fermentation. When I was getting ready to put them into the bannetons it was becoming all loose and overly sticky. So frustrating but I think it passed its high point and was “deflating” I guess.
@@victoryak86 Hi yes, all depends on the warmth of your kitchen, normally bakers starter ratio is 10% of your flour, I used to put 220gr of starter for 1kg of flour as per recipe, but realised it was fermenting to quickly, now I add only 140gr, and have reduced my water from 730gr to 650gr reducing the hydration, making the dough slightly less more resilient when shaping.
Its takes slightly longer to ferment, but its fine.
@@tonytony6031 great I appreciate that. Also I’ve noticed it depends on the ratios within the starter as well. He I think goes with a 1:2:2 ratio so the starter I think has more water, thus increasing the water in the actual dough (although there’s the same amt of flour there so…). I’m thinking in my case I need to pay more attention to the starter being at its peak range but also being more careful with the ratios etc. His starter looks a bit more robust than mine. I think I need to consider (more) the temp of room, water temp, quality of starter, then not extending the bulk ferm. as long as I have been. Thx again
@@victoryak86 my starter is always 100% hydration, meaning equal amounts of flour and water. When making my leaven for the dough, I use 40gr of starter, (fed that day) and add 90gr water and 100gr flour to resemble toothpaste consistency, mix it really well and leave overnight, it should have risen and be nice and bubbly to use in the morning to make 2 loaves, 1kg flour.
I have been making sourdough for many years and have gently experimented different and simpler ways to achieve a great product. My best hack is to mix the starter, flour and water and once mixed add the salt with a small amount of water as a brine bath. As you then fold and stretch the dough, the brine coats the dough and mixes in, but not fully. When you bake the bread the crust has more crunch and the salt hits your taste buds - this makes it for me. I estimate that two loaves use a tablespoon of salt and i add an eggcup of water.
I keep discovering more and better videos from so many generous bakers like yourself. I tried sourdough about 20 years ago based on a recipe I found in a yard sale cookbook by Red Star Yeast. Needless to say, my success was limited but it was fun. Started baking more and more over the past 2 years trying different straight dough recipes. Challah, bagels, baguettes…I think I’m ready to visit sourdough again thanks to you and many of your colleagues.
Been trying for 5y to develop a consistent sourdough loaf. Watched hours of online tutorial videos. This of yours, its the best instructions compendium ever seen!
Thank you
Jon! I know you never set to become a celebrity, but you are famous to me. This art of bread making is absolutely mesmerizing. Your God-given ability to teach this to us is such a gift. As someone who has gone through a lot on a personal level, I can’t afford to buy friends and family expensive gifts, but I absolutely look forward to presenting them with a loaf of love this Christmas. It’s Canadian Thanksgiving today and so I just wanted to say Thank You for all you do! Praying you’ll have the strength and energy to keep serving the world in this way as long as you want to. Love Proof!!
That was ninety minutes well spent! I've watched many bread baking videos and this is the best of them. Jon you are a teacher for sure. If I lived near Mesa I'd stop by and sweep the bakery! Thanks much.
This video cleared up so many questions for me, as someone who’s so curious but confused about sourdough, in the first 20 minutes alone. Thank you so much for sharing! 🙏🏻
I’ve watched so many sourdough making videos and this is by far the most explanatory. Just so perfect that I think I got a lot of confidence boost to actually have a go at something I’ve always admired.
Still struggling with developing a good starter 😅 I’m in day 5 now, so eager to see how it goes.
Just finished 4 chocolate sourdough loaves. I've learned how to create steam in my rental oven - it works!! You always inspire me, thank you
What is a rental oven??
Appreciate you taking time from your bakery to teach us the techniques you have mastered. Baking once a week 2 loaves at a time and you are correct, always new learning going on, like snowflakes , loaves are never the same, and it’s always nice to say, “ this loaf is the best one I’ve made thus far!
Snowflakes! A perfect analogy for many home bread bakers. No two loafs alike.
Thanks!
I definitely learned a thing or two.
Thank you very much indeed for this video. I learned so much about what I thought I knew but now realize I didn't! Very impressed by your message and will now watch the rest of your videos. Thanks again - from the UK
I wish you would write a book on sourdough. You make it understandable and very interesting to follow and learn. Thank you! ❤
What a brilliant baker you are!
Thank you for sharing this with us, too bad this video wasn't available at the time when Covid broke at at the first time, I was un furlow for a few months and tried numerous months baking sourdough. Never really got good, but eatable. Eventually I gave up, but still today I love watching experts like yourself baking up a storm.
I am in UK otherwise I would buy fresh from your store on the daily basis!
You are a great presenter and hard worker!
God bless!
Yes!!!!! This is amazing! We would love to see small batches of other things as well!! Like the English muffins and croissants!!
Wow, I can't believe how new this is. I watch your bakery videos all the time for sleep and am now watching this while I make some baguettes and really want to switch gears into a loaf. Oh well, there's always tomorrow! Great work!
This is so good. It’s long but worth it. Get comfy, get a pen and take notes! The hydration equation was game changing for me as the dough sticking to the banneton was my biggest frustration. Thanks Proof!
I am so happy I came across your channel!!! My Dad was a baker and I remember all the formulas he spoke about and the measurements and watching him make a huge amount of bread at a time. He had huge arms from all the bread work he did. Finding you is like a reincarnation of my DAD concerning the knowledge...THANK YOU!!!
Thank you Jon for a compressed baking course. Absolutely the best I have seen anywhere on YT. Best wishes to you, the family and the baking crew.
Wonderful “tutorial”❤. I am a retired from Farmers market baker who made so much bread and kolaches and cinnamon rolls I couldn’t any longer. It became a health hazard! (They were even fresh milled whole grain tho conventional yeast raised.
I have been experimenting with sourdough the last 2 weeks. THANK YOU for giving me the substantive information and wonderful examples of sour dough baking. I am using fresh mulled flour yet.. and none have reached my own personal standard but I know we are better for it. Never too old to learn at nearly 72 💕
I came to say exactly what everyone has said! Haha! You are an amazing baker! Amazing teacher! Great speaker! Awesome Story teller and encourager! Thank you. You explained this so well! In 2 days I’ve watched this video 31/2 times in 2 days! 12 pages of notes! I incorporating your method! I make 3 loaves at a time!❤
I second that big thank you from Belgium. I just polled my first two loaves out of the oven after following your steps and using the Hayden Mills Perfect Loaf flour mix. I’ve been struggling with sourdough with varying degrees of success for months now. I can honestly say I am delighted with this mornings result. I was kind of lazy and used my stand mixer to mix the flour and water but you convinced me to get my hands in it. I’m not sure that was the reason for the better bread but it sure helped. Instead of five or six rounds of turning the dough every half hour I did just two and let it rest for an hour after. When I went to pre-shape I could tell immediately this sought was handling differently. I was cautiously optimistic. I let them rest for 20 minutes and finally got a good taught surface on the shaped loaves. In the refrigerator overnight as usual. I used a pizza peel and precut parchment to get the loaf out of the basket and into my combo cooker. I scored the loaf and crossed my fingers. I was very pleasantly surprised to see great ears at the 20 minute point and knew I was onto something much better. I have not tasted the bread yet, still cooling but man this look so much better. So again, thank you, thank you, thank you. Better Baking in Carpinteria!
This is so full of information that my head is well beyond exploding. However, I took from it just a few tips that I could comprehend, and used them the last time I made bread, a few days ago. It was by far the best bread I have ever made! I am watching this for the 2nd time, taking notes, and planning to rewatch again and again until I can fully process all of the rich information. Thanks a million!
Love this! I have watched many of your videos since before I dared take the leap and start baking. I’ve gleaned from many bakers on TH-cam. And as much as I learn from watching this, as a mother of five who just needs to feed my family nourishing food, I make a much much simpler bread. I mix all my ingredients together at once, no autolyse, I let that sit for 30-45 min, then do a quick folding mix, and depending on when I’m baking I will either let it bulk rise over night, or do some folds over the next two hours and then bulk rise for another few, then shape, let it rest a while and then bake. Both methods usually yields me beautiful bread, although the oven spring varies sometimes. But my bread is always delicious! It may not have amazing honeycomb crumb, but it’s usually even. All that to say, sourdough doesn’t have to be complicated, Ma Ingalls probably didn’t have a scale, and I’m sure she made delicious bread every day for her family, and so do I 😉
HI, SOFIA ~ I would appreciate it if you could tell us which flour or flour combinations you use that your family enjoys so much---thank you for your kind help! 😘
This is the best home bread video we have seen! A presenter who has a great passion for his craft, who is also not up himself. So many bread video makers are precious above passionate. This guy hits the spot. would love to visit his store, livong in OZ a little difficult at the moment.
I just want to thank you. God bless your life and family.
Bread well made, is a meal in itself. More than a meal...a feast! Thanks so much for sharing what you've learned with us.
Thank you John this is my 1st 2 loaves. I know where my mistakes are &I can't wait to make another batch. I've shared this video with a colleague of mine and she is so excited as I am. Your kindness for a green horn like me is so awesome. I know one day b4 I get too old I'll be in your shop in Tempe buying every loaf I see. At the very least with my eyes
It’s a pretty easy cycle to fit in around working days. I bake one or two loaves of sourdough a week, keeping my starter in the fridge. For a loaf the following day, take the starter out before work on day 1, and feed it. Leave out until back from work. Mix the main dough and autolyse (30 mins to 90). Mix in salt and starter. Usually 2-4 stretch and folds (that feeling thing) 30 ish minutes apart. Shaping stage and into banneton, and into fridge. Day 2 after work, scoring and baking. To be honest, I rarely autolyse anymore, the sourdough process is a long one anyway, and I’ve found no real difference in outcomes between autolysing and just adding everything in together at the start. Again, this is just what I’ve found for home baking, and I’ve not experimented with both methods at the same time under the same conditions to compare directly. It’s no big deal, it just saves one step, and an hour of the first evening, if my time is limited. As a beginner, I’d do what Jonathon says, until you get a workflow that works for you. If you are very well organised, you can bake on the second morning, rather than evening, so you have a loaf immediately when you get home. 20 minutes to preheat the oven and 40 to bake, before setting off. Good luck with that 😉
Sourdough takes time. As does watching this video in its entirety. Both are worth it if you want to learn how to bake natural bread.
Oh my! I've watched you forever and always yearned to know how I could mathematically achieve a simple home baking success. How beautiful to have this worked out by your experience knowledge n genius for us all. What a supreme gift! Thank you to you, Amanda and Harriet. Sweet!
My 30 yr old son is making your bread using your method. .. I am just starting at 55!!! Thank you so very much !!! Really good :)
I started baking 2 months ago im on my 15- 20 th bake ..You explain my experience so far and my destination so well ...You made me feel better about my failings thanks a lot for that ...My 1st 5 bakes well i managed to contract turrets ...I now have a far better relationship with my dough ..We are friends now...My last baguette bake was where many peace's fell in to place ..My next bake will be ...
un petit quelque chose de spécial
I stumbled across this video and just planned to scan through and catch some tips. Ended up watching the whole thing and enjoyed it so much. Lots to learn even for those not new to sourdough baking. Thanks so much, Jon!
The garage space would be an ideal development site given you have the environment already in place. Hope you manage to find the right person for the new ventures. If I lived in the US I would apply myself. stay safe J.
Such a clear explanation of how to measure percentages for making sourdough bread. Thank you.
THANK YOU!! This is the Proof Bread video I've been waiting for!!
Thank you so much Jon, I've always been a baker but never a sourdough baker because I never had enough time to put together at once. I have tried a few times using your guide lines and finally having some success. I find I can control temperature using a cooler to proof the bread in. I fill the bottom up with a couple inches of warm water and place the dough in a container in the cooler and I can maintain a very consistant 85 degrees. Thanks again for sharing generously your bread wisdom and your time.
You are the best and generous to share all this with people. Prayers for you.
🥖🥰
Thank you so much for taking the time to make this video for us!!!!!! I have watched most of not all of your videos since your Chanel was very young. I was entranced from the first video I remember where you showed us your early foray into baking. I am so happy for all your successes. (Equally happy for Amanda) I am so great full for your channel and if you ever want to expand to Houston, I would be a happy customer!
I very rarely comment but I could not leave without thanking you for this masterclass🙏🏻🤩😍 wauw I learned a lot and what a huge amount of work you have put into this video. I’m so grateful 🙏🏻
Just read your story on your site about your neighbor and having to move out of the garage. I used to work at a recording studio that was professionally built in a two car garage here in LBC. Neighbors started complaining about the traffic and the city shut it down. We ended up in a historical two story industrial building by chance and built an even better facility. Sometimes you just need an unwanted kick in the ass from a neighbor to grow!😂 thanks for helping my bread game
Hello Jon, after three failed attempts at sourdough bread baking, yesterday I had my first success. Had very good oven spring, great crust and good flavor. I am going to incorporate your folding method for my next loaf. I still need to improve my kneading skills with my loafs. Your videos are a great teacher for newbies to baking bread. If I am ever in Phoenix, sure to stop by and buy one of your artisan loafs and just say Thank You.
You're an incredible teacher 🙌🏼 Thank you for sharing your knowledge. Two hours of watching your videos & I've learned more than I have in the past 3 months from other sources! Thank you, thank you!! 🍞👩🏼🍳
The process FINALLY makes sense!!!
Your preshaping and shaping are so clean. Thx for the tips!
Jonathan's video series provides my regular meditative downtime. Always reduces my stress levels. Almost as much as the actual sourdough loaf making process does!
Thank you, Jonathan!
I absolutely love to watch your videos and listen to your bread commentaries you are by far the best teachers out there!!
Great to see your NEW bakery up and Churning out aroma!!
Thank you so much for this amazing detailed and explanatory sourdough breadmaking tutorial on a home scale, it answers all my questions from the past 15 years of breadbaking 😀 ❤🧡💛💚💙💜
The best beginner video for baking sourdough bread at home ! Thank you so much for answering all my questions in all your explanations !
That bread looks so good. I’ll have to watch this again to understand the math about hydration etc.
thank you for the lesson.
For a first time sourdough baker this is gold. Thank you very much!
People with this much knowledge and passion are a gift.
This is truly a sourdough masterclass. If only I can get a good starter going
There are a few other great bread bakers that discuss making starters. Try “The Bread Code”.
The better lesson that I have seen about these issues.
The best video on sourdough baking I’ve ever watched. Thank you so much! 👏🏼🙋🏻♀️
A huge thank you for sharing such a useful practical experience to home baker. I learnt a lot, not like a dramatised youtuber video but it s an inspiring master class, at least to me. Really 😊 🙏 😊 🙏 😊
I’ve just made this recipe I put one in the fridge and the other is in the oven, and it looks really pretty. Thank you for posting all the info about baking bread. I’ve made bread before and it’s always a crapshoot as to whether it will turn out or not. But I think I’ve got it now!!! Thanks again. 😊….ok it’s been several hours and I cut the bread, my husband and I both agree its beautiful, and it taste great. Also I used 50% hard white wheat and 50% all purpose flour I didn’t have any bread flour. But its wonderful.
What an incredible resource for real food! Thank you for sharing your method, recipe and flour. Based in Tucson otherwise I’d be over there often but I will stop by when in Phoenix. I made my first heritage grain loaves with the Proof flour from Hayden Mills using this method today. I had added the autolyse step to my no knead loaves of which I had baked maybe a dozen and had added 20% whole wheat to the mix. They were great but the crumb and the flavor on these first two loaves is knockout! Thanks again for taking the time and effort into making this incredible resource.
This is SO WELL explained that having watched this, no other video is necessary. You have the gift of communication and teaching, and it is quite apparent that you have a deep connection with this process. Thank you!
I just love watching you Jon. Can’t wait to try making bread again once my world has settled down. Thank you for sharing your knowledge!
Thank you for taking the time out of your busy life to do a single loaf start to finish! All the best from NS, Canada.
Thank you for the refresh trick. You have saved my bread.. What a tip. I am nearly 50 years old and never have I seen this.
Yep, this explained it. It's sourdough class 200. Keep in mind you'll need to watch the basic videos and read detailed recipes. Next step, make 20 loaves of bread, some are really good, but non great. This video answers all the questions you begin to ask yourself and now you understand. Now begins the mastery. Thanks.