Sourdough Sandwich Bread Full Process from Start to Finish | Proof Bread
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- เผยแพร่เมื่อ 20 ก.ย. 2024
- Sourdough can be so much more than a crusty loaf. This sandwich bread imitates the typical soft white sandwich bread from the grocery store but with so much more. A few simple ingredients and real whole wheat make a much more nutritious artisan experience, far beyond "white" bread expectations.
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» 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.
See the full sourdough experience: th-cam.com/video/73oENaDiq04/w-d-xo.html
Sorry to say this but I find this a very strange man ...
Just curious, if your brown sugar is clumping, could you use a white sugar and molasses?
Elliott Svob white sugar and molasses hv a completely different moisture content. Baking is not like cooking, the formula would hv to be tested to see if the results of your formula would yield the same thing!
CSL 74 It takes a special person to have that type of dedication. Something hard to find.
Elliott Svob that is exactly what brown sugar it, would it cause clumping when dumped into the dough.
There are academic people, experts in their respective fields, who struggle to give a 20-minute presentation without writing the whole thing down. That this man just goes on for half an hour about his craft with such fluidity is the sign of pure, raw passion.
You miss the point of seeing as a complement to written documentation. And some people do better visually. I myself prefer written documentation, in this case recipes. But seeing the workflow process in a video accelerates overall learning. Like Bismarck said: "fools learn from experience. I prefer to profit from the experience of others."
Certainly when you cook you modify recipes for your own preferences, do substitutes, etc.
I agree 💯 %!! I enjoyed this video emmensley!
The video is many short video segments edited together. also these are things he does every, single, day.
There’s something about your speech, your pace, the sounds of your working space, that’s very engaging and relaxing at the same time. Keep posting!
Agreed! He is an excellent communicator!
So agree...and great share of knowledge
Natruzork...well said and I concur.
Also there is nothing else out there that compares to this formula of success.
I was going to say something very similar. He's very engaging without trying to perform a show. Extremely informative and a great 27 minutes. I've seen 100s of bread videos and this one is really good!
Yesterday was my first time watching one of his videos, it was over an hour long but never noticed it’s length until it was over. I was captivated by his presentation and obviously because I am a home baker and love everything about sourdough bread. It is quite amazing how comfortable he is at explaining complex processes while he’s actually in the middle of it all, without skipping a beat. The guy can definitely walk and chew gum at the same time. He’s a gifted teacher and obviously a passionate baker. I look forward to watching more of his videos and wish him great success.
This man is a natural teacher. I should know - I’ve been teaching for 40 years. So easy to listen to and very clearly instructed.
I have worked as assistant professor and some students that had problems with any programming language I could explain to them in 15 minutes how to work with that particular programming language and they managed to do the task assigned to them
what do you two want a medal
I see the point here. He’s a very good mentor/teacher. I’ve learned a few new tricks and methods that a cooking ‘class’ wouldn’t provide.
@@bakinitright6637 🤣🤣🤣
This man is amazing! I want to work there. Must be so therapeutic. ☺ He is definitely a natural teacher. I can listen all day.
0:34 my heart skipped a beat when i saw the container wobbling at the edge of the table
I totally thought it was going to fall
Same!! Lol
👀 ..............
I very much appreciate 28min of TH-cam without monetisation attempts and 10 advertisements!
Now that was a FAST 27 minutes, time does fly when watching something so good.
The production values of this channel are stunning. This baker has better camera presence than 99% of the people I’ve seen on cooking shows on regular television. And I’m learning a ton! I’ve been baking 100% whole wheat sandwich bread for my family (3 loaves per week) for a couple years now and I can’t wait to incorporate some of these tips (especially the powdered milk).
Right? If he isn't careful he is going to get poached for a cooking show 🤣 Needs to keep the current model, though. Much more opportunity. The stripped down nature is what makes these videos great.
Kyle 2 well at the rate the channel is going hopefully he won’t feel the need to do traditional TV. Incredible content, I feel like I just bought amazon stock in 97 lol
lovely to see A artisan showing his passionate craft without Vlogger gimmicks, music B-roll comercials etc etc!
Thnx A lot from A passionate Pizzaiolo, barista....SD home-baker
Greetings from Amsterdam,
KJ
These videos are like going to bread church, and I'm all about it. Praise Saccharomyces!
I'd agree but never liked going to church. This is a peaceful place though.
Going to The Grain Gathering is probably what it’s really like to go to Bread Church
It is very impressive how you can work and talk at the same time while keeping track of the stages of your various batches. I love hearing you explain the small technicalities of the flour, water, temperature, etc.. .it really helps me to understand sourdough better. I started back in October and I've already learned and improved so much! I am a very visual person so thank God for TH-cam! Thank you for what you do!
I love the fact that John has only been doing this for just a few years but has great knowledge and passion about this craft to pass over to us the viewer, many thanks looking forward to the next one already.
Flour. Water. Magic in the air around us.✨
Great content - Keep up the good work☀️
Anyone else gone crazy obsessed with sourdough baking during lockdown? Thumbs up😂👍🔥🌾
Yes! Just made sourdough pizza crust, sourdough English Muffins and, of course, bread. All I need now is flour!
I just started last Fall and my first was a Dark German Mischbrot Rye.....wish it had a nicer crumb but for a first loaf it tasted wonderful.
yes. and my kids look at me like..."your baking again?"...why yes, yes I am...I need to get better lol
Making bread is very relaxing and fulfilling. Who agrees?
You have been a huge help in my own cottage artisan bakery in South Africa. I cannot tell you how many times I have watched and rewatched your videos. Cannot thank you enough and I wish to come and shake your hand one day. Lots of love to you John and the Proof team
It is so addictive to listen and learn from this seasoned artisan bread master. His clever, witty, pure, honest, eloquent narrative and demonstration of the meticulous processes and different techniques involved in creating his masterpiece is so captivating.
This guy is a goddamn master class every time.
My brother was a baker for many yrs and had his own bakery for about 20. He had people travel for 100km just to buy from his shop (bread, hand made pies, cakes). The main ingredient was care, he really cared to make a great product not just a product to make money. I loved the times I would sit talking to him as he worked, it was calming and interesting and some great conversations were had. Often 2 of my sisters and myself would make the 2hr drive to his shop and spend some family time as he worked, we would often help where we could but just being there I think helped him. We never left without a car full of pies, bread and cakes/slices. Unfortunately a supermarket opened and because of convenience he lost a bit of business. Eventually his health deteriorated (shoulder problems from all the yrs of bread making) and he retired. He still makes sourdough regularly and occasionally one of his master carrot cakes at home.
Congratz bro! That's the BEEEEST bread videos that I saw recently. We don't need just crazy recipes. We need to listen about history and process of artisan bread. I can see this video multiple times
Cherrs from Brazil
He speaks so well and fluently! Definitely an orator in a past lifetime.
This channel is going to get reach million subs within the year. The raw knowledgeable and insights this guy is delivering and the way he does is has no match on TH-cam. It’s almost like if Chad Robinson did it during busy hours at Tartine, it’s that good..
Why do I feel like this man is counseling me about my dreams and ambitions when he's in fact talking about bread
keep releasing videos. I know that this is what everyone is saying but I can listen to you talk for 2 hours because you are not just giving recipes, you are telling stories and information that are worth money
0:32 that's the balance of a true artisan. Thank you for creating content Jonathan and team! :)
I panicked 😂
That was sooo close!
man i almost got a heart, but would like to see his reaction while it happened.
My family has a bakery as well and i work there sometimes, and when you talk about the struggles you had, i almost feel like I had actually lived them and beside the hardship you have gone through still you kept going and see where you are right now. Every video of yours it motivates me to keep going.
Love the rawness of the video... incredible commentary
In Denmark, it's very common to have the bread sliced upon request when buying it at the bakery. Especially with dark Danish rye bread, people tend to prefer different slice thicknesses, so you can ask for a specific thickness and they slice to "order". It's normally done by a machine, so that it's accurate and consistent. But if you prefer to slice yourself, that's an option, and the bakery doesn't have to deal with pre-sliced bread!
In Germany, you can request to slice your bread even at the bakery. At the supermarkets there are machines that you can use three levels of the thickness of the bread slice.
In many supermarkets in the USA with a bakery counter there’s also a bread slicing machine. In Saint Louis some people bread slice bagels because they don’t want to eat a whole bagel in one sitting.
27 min was like 2-3 min, I don't know how the time passed. Hungry for more videos. More please!
Haha! It’s a wormhole we’re all in. Enjoy the moment and learn from a passionate baker. Cheers!
A born teacher! Easy to listen to and understand. I could tell he actually loves his job. I learned so many things Thank you!
your videos are super useful for professional artisan sourdough bakers around the world. we can actually see how other people work with big batches, which is something almost absent in youtuber/instagram bakers
I love that you are so humble. The way you present makes for really interesting viewing. The whole process is a science. In today’s society we want everything now. We want to make our first loaf perfectly and get annoyed if it isn’t right. What you have done is learn from your mistakes in the same way home bakers do, only on a much larger scale at a higher cost. I have learned so much from you and appreciate that you are prepared to share with the world.
The “illusion of choice.” Great quote!
We need more well made bread. Keep it up. My grandmother made white bread till she was 75 when my grandfather died. I think she used 4-5 ingredients. Flour, the water from boiling potatoes, yeast, salt and I guess sugar, not sure about milk. She lived through WW1, the depression, in other words hard times. She used loaf pans and made bread that had the biggest heads. It was a coarse bread but the best in the world. I won't eat most of the junk from the store. And wheat and sourdough are my favorites. My go to sandwich bread is course sourdough with crust. You can keep that doughy solf stuff. It has no character.
Your scientific approach to baking is the next level I've been looking for. Your analysis of your environment is spot on. I am fascinated by your methodology and look forward to future posts.
You are the bread whisper. Thanks for the attention to detail you put into your work and obvious passion for your craft.
Absolutely the best bread videos I've ever watched. I have wanted videos like these for years. Amazing job.
I really appreciate you explaining why you do things as you do them. I have been baking multiple types of bread at home for years, and I learned several years worth of knowledge in the first 15 minutes. Thank you.
I’m a home baker from Brazil and absolutely love your videos. Seeing how it’s all done at scale is really cool.
I could listen to this guy all day long. I've been baking my own bread for three years now and it's only this year that I've started to bake sourdough bread. What a difference in taste! :) Thank you for those vids. :)
Your videos are great. It's like being inside your bakery every time. Thank you for posting them.
finding this channel has been one of the bright spots during this pandemic. thanks.
Thank you for those great and educational videos. With your delivery I could listen to this for ages. Thank you for making a longer video again. I like the whole hour ones so much!
Well. I just spent 27 minutes not finding a sourdough sandwich bread recipe. Worth it.
I am so glad I found this channel. I am loving all the in-depth information and the point of views on our society. This channel is a gem.
This is my new favourite baking channel!
I baked my second ever sourdough bread a couple of days ago and it came out quite fine. Sure there is still much to learn but the whole process is so much fun and so rewarding!
Sourdough is very contagious, I'm baking or trying to bake with sourdough from March. And it's still exciting. Yes, I baked lot of frisbies bread.
I love that he realistically explains what they're doing, but also knows they are creating something for a consumer and those consumers expect a certain product. Business and Art. Still prefer that lovely artisan sourdough :D
He seems like a very interesting guy. I can tell he has a real passion for bread.
Thanks for giving your time to share stories and knowledge from an industry many of us won't ever be in.
This is amazing.
I absolutely love the bread you make for our community! And I love seeing the process and how much love and care goes into it.
Glad.you added that bit at the end about leaving the loafs in the tins a bit too long and the sides caving in. That has happed to me in home baking and I could not understand. Thanks. Hope to see more as y’all evolve
This channel has quickly become one of my favorites! I hope you continue to post frequently and have continued success with your bakery!
What you talked about the butter making the dough weaker if incorporated at the start is very correct, the butter does interfere quite a lot in the formation of gluten due to how the fats bind inside the dough
Huge fan of this new channel. Video request: Feeding and caring for your starter at a commercial level. Would love to see how you keep the dream alive. :)
I think he mentioned in another comment that they would really like to do an in-depth starter video
I just love it when someone not only knows how to do something. But lives it. And loves what they do. Passion.
I feel like you have given me a master class in baking. (With all your videos) Went to your website to order some t-shirts to support what you're doing and found you don't offer any. You should update the website to include shirts. Or start a Patreon. This is the content I love supporting.
Working on some stuff you can get from us ❤️
Thank you for posting a bread making video that is practical and relatable to home bakers. Bread is my "nemesis" maybe because of how scientific it has to be, like making sure I am using the correct liquid temperature, but with your approach I see the art of bread making. There is trial and error, like you said, and it is okay to put the bread back in to the oven for more bake time. I do this, too. Also, not only were you talking about bread making you were also sharing the aspect of your business that may not be your favorite part but it is necessary. Hope your business grow and more people support you.
I'm so glad you talked about the butter! I once mixed butter into my dough before gluten was fully developed. I kept kneading and kneading wondering when will the gluten develop. Never happened. An important mistake, now I know. 🤣🤣🤣
I enjoy watching your videos about breadmaking and your passion for a great product that is also at it heart is very simple with wholesome grains. Keep up the inspiration and thanks for providing so much information and being willing to share. This is what true Mastery is about, sharing knowledge and passing it on to others to make the world better because it's what you love.
Oh My Gosh!!! Ditto to the majority of the other messages! I LOVE your videos, just found you yesterday...you are so passionate!. I have recently began a new batch of sourdough, I have traveled with it to innoculate it with wild yeast from Northern Michigan. I can't wait to start baking! Keep up the great work!
Thanks for the info and tone in which you give it. Also, much of the "dreaded" sugar will, of course, be consumed in the fermentation so there won't be much if any naughtyness left post bake.
I've been baking my own bread for three years now and I've learn new things about baking bread by watching you today. Thank you! :)
I just use a fine sifter with my powdered milk. If they are mixed before putting into the sifter, the milk will keep the sugar from clumping back together and it sifts wonderfully! I'm not industrial sized like you, but I love baking artisan bread for my family and friends here in Utah. I love your videos. Keep them coming!
this guy's brain is full of information - good communicator :)
I like this guy. something natural about him.
Yes, by reading a lot comments, you’re not the only one. There is something about his communication style, his demeanor and of course his knowledge and passion for his craft. He is captivating and so easy to listen, time just flies and relaxes you while absorbing a lot of valuable information.
Loved the way he explained in natural form without any dramatic tone, musics. So soothing to ears
If you add the butter early, it coats the dry flour and blocks water from getting to it = no gluten :(. That's why you add the fat early in pie crusts
Keep up the amazing videos. Really appreciate the additional work on top it takes to not only do your daily job but to film and talk about your process. As an amature Baker/full time profesional chef your insights are incredibly helpful. Thank you
Love baking sourdough:)
It’s great to learn new techniques and recipes from here.
Since I’m into this I’ve improved so much my breads are getting pretty awesome.
Thanks for the video it’s great.
thank you for sharing your talent and passion. You are a natural born educator.
Very informative, gets to the point with no endless jabbering like some of the videos about bread making!
Thank you so much for this amazing lecture and demo/teaching of your wonderful breads!!
I could listen to your videos like an informative audiobook/relaxing music for night. Amazing
this is easily my new favorite channel to watch. please keep them coming.
I have spent the last day or so watching several of the Proof Bread YT videos and have enjoyed them immensely. If this behavior continues I may just have to pack my bags and head on down to Arizona. Simply Irresistible. Thank you for sharing your time and talent with us Jon + Amanda
Have enjoyed his videos very much. So willing to talk you through and help you the viewer to understand what he is doing but also why. Very good at teaching in a relax calming style and voice. If ever in his neck of the woods as they say, I will certainly be stopping by to become a customer. Thanks for all your videos
The way you live your work is admirable. Surely your products are excellent, because quality is made with passion and dedication (main ingredients in your breads).
Greetings from the Dominican Republic.
That's the thing. I have read so much about doing sourdough and a great starter that really doing the process is the best, one of the best teachers
I just picked up a great tip about butter. I'd been adding soft butter at the start of my sourdough mix. Will try adding at the end and see what effect it has on the dough. What a great informative channel for the home sourdough enthusiast! Thanks Proof Bread.
@Out Nabout I've been playing with oils and butter for about a year now and I have found that folding in the oil after the first rest works best. It definitely changes the texture whether you add at the end of the mix, after the first rest, after the second rest, or at preshape. They all come out edible, just a little different texture.
Fantastic video! I would have loved to see your shaping technique but still 12/10 video! Keep up the awesome work :)
Cheers from Sweden
You should make a video on tool cleaning and sink maintaining. I bet you have some experience on that. 😅
This is tutorial, informational, history, recipe, tips, podcast, inspirational all in one 27 min video. Super cool.
This is the best bread channel on TH-cam. Why you guys don't have 8 million subscribers is beyond me
This has been great information well delivered. I do the things he’s describes, but have never known why. Like scalding the milk, which I do as part of making sourdough croissants, but didn’t know why. Have skipped it sometimes and that may be one reason for not getting a good rise on them.
Please don't stop those very good videos.I am waiting for the Croissant episode.Greetings from Greece.
0:54 love your instructions. It’s like sitting and taking notes in college about baking sourdough artisan bread. I wish you gave the recipe for your sandwich bread. I do bake sourdough but not sandwich bread.
So many tidbits of wisdom in this video
Super fascinating to watch. I wish you would have a one loaf recipe for someone to try, but regardless, it was like going on a mini vacation I like it when someone not only fully understands what they are doing, but they're able to relate it in lay-person terms. As one who had a home garage business (prototype machining), I found this super enjoyable.
I’ve learned so much by watching your videos, Thanks for all the pointers...
i could watch this all day, thank you for sharing your knowledge
Glad you keep making the time to put these out!
Would you share a (scaled down) recipe for home cooks? I'd love to try your technique and instruction, just not with 30 loaves at a time. ;). Beautiful video and bread
You are doing great!
I am going to get an apron for you! Clean looks make a big different for a person like me who is a clean freak!
I’m so glad to have found your channel. It’s a treasure trove of information. Thank you so much for all the videos you have shared.
Love ya! Would be happy to work and learn around the clock in this environment and team!
Fascinating can’t wait to see how your channel develops
You’re so confident and so humble. Thank you for sharing your tips and knowledge. It’s been very helpful.
I'm an amateur home sourdough baker - I've been scouring the internet for a good sourdough sandwich bread - can you possibly share the amounts of everything you used so I can attempt a loaf for myself? I know there's bakers percentages - I'm not sure how to break down what I saw you using and then scaling to a single loaf but I'd like to attempt it! Thanks for the informative video - I feel I understand certain aspects of the sourdough better.
dude, that's his livelihood...
There's a website called PerfectLoaf that has a couple of sourdough sandwich loaf recipes if you want to check there
@@Bee-ol1xr fair enough but I don't live in Phoenix and if he posts videos and talks about the recipes he should expect people would want to try it for themselves
Would love it if you would post a single loaf recipe for the home baker! 😍😍
Love your work, as a chef of forty years, not done sourdough before lockdown