Sourdough Bread History | Proof Bread
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- Jon has been doing some reading on sourdough history lately.
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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.
#sourdough #bread #bakery
what a great, down to earth guy!
Back in the 1950s I went through a Wonder Bread bakery with the scouts. The bread then was fermented for hours, probably 6 or 8 hours in giant rolling vats that were positioned near the ovens to ferment and rise. Today the commercial bread just uses huge amounts of yeast and goes through a single mixing and into the oven in maybe 2 hours. Cheaper process, but not nearly as good of a bread as the enzyme activity in the bread takes time and that is anintegral part of the fermentation process to make good bread. I suspect that is why so many people have problems with bread today--I have heard of people "with celiac disease" who went to Europe and just had to try the bread there and had no issues since the bread was made in a traditional way and not the modern US high speed way. Of course, I know from reading that our modern wheats are strip mining the fields for minerals and have a variety of gluten that is also more inflammatory than the traditional wheat (pre-1950) varietioes, which I have confirmed by taste tests with home milled flour.
I also read something about how long the grain is stored in Europe vs North America that they suspected had an effect on gluten tolerance/intolerance, I just can't remember which way it went, who stored grains longer.
I find your growth from small business kitchen to now ! Your company is proving great bread is available . Oh if you could put on your merchandise.... flour sack towels with your logo. Yes I would purchase
Who else was watching this wanting to see him get to the bottom of the vat? LOL
Me.
I bake sourdough bread at home for almost 2 years now. The most enjoyable part is working with high gluten dough. Watching you cutting it from a bulk is so satisfying!
Man he’s put on some muscle since I saw his last video. Moving all those flower bags has pumped him up.
How big do you want to go? What are you doing to preserve your current culture? So very happy for all of you! This has been an amazing ride, and I hope it continues for years to come. Thank you!
With your sourdough starter in steroids you must try panettone or pandoro this year. It will be a great treat for the holidays season.
Super Multi-Tasker guy and yet still very aware of what he's talking about. Natural born talent.
Not bad problems to have.👍
In Estonia and Finland the sourdough black rye bread culture is a solid part of culture imprinted deep in identity of these regions.
There's a saying, that there's no meal without a bread on the table.
Looking forward to see the day to witness a ryebread in your channel John. :-)
Maybe Jon will give it a try and have a great demand for it after that! 😋
@@paulawaldrep9882 It has been a great success in Arctic Norway. :-)
@@nilsoun5115 For some reason I have always wanted to visit Norway and Denmark. I care for my mom now 96 1/2, so I stay quiet busy.☺️
♥️ sourdough ♥️ Let's Go Bran! 🍞
Listening to all you said about the history of bread makes me wonder if sourdough bread has an impact on a persons gut bacteria? It would seem that sourdough bread would be healthier because of the long process of fermenting. Switching our diets from sourdough to quick rise yeast a couple of hundred years ago was probably not good for the majority of humans.
While the long process of fermentation is better for ones gut than the fast pace of commercial yeast, I think the damage is already done. At least for me it has. Long fermenting of any foods is better for ones gut. But everything in moderation right? Is it because of social media today that we hear more of gluten intolerances, or any digestive issues than ever before? Did those always exist, but we didn’t hear it on the grapevine?
Then we have to consider the genetic modifications done to all natural foods we eat, especially wheat, and corn. Wheat, since the 60’s or even 50’s has been modified to withstand diseases and pests. Is it because of GM, that we have gut issues more today? I think it’s a combination of it all.
I have a severe gluten intolerance, possible celiac by blood test, not a biopsy. I started making sourdough after hearing that it was easier to digest. Long story short, I can not eat sourdough, I still can’t digest it even after a 24hr cold bulk proof. So, while it’s not for everyone, I do believe it is better for most peoples digestive systems, than what the commercials conglomerates offer.
You should put up a beautiful garland on the rafters along the brick wall kind if drooping down and it would look incredible for the holidays!
I was thinking a Blue Neon Logo, but hey...
@@badad0166 that also sounds pretty awesome
Marx covered a lot of the questions you asked: time space compression (tendency of Capitalist production to go faster and faster and compress space and time) . In trying to build an enterprise fair to all, you are going back to a pre-Capitalist craft and trade system. There are many businesses like this in France. They collectively employ a lot of people. The level of skill and craftsmanship, and quality, is very high.
Do you use non-chlorinated water in your sourdough mix?
Very modest when you talk about small production! Incredibly clean in production! Where did you learn leaven? Greeted from Moscow
Why don't you put some links to these books in the video description, with referals?
you mentioned aboout navigation, how we lacked in using our senses sort of. Well I still use a map for me. My hubby will use the GPS, but I like the map because at times it shows more.
Did he "De-gas" at 20:06, or am I imagining things?
Try securing your supply chain including stocking deeper than usual. You may also add delivery capacity. The next Covid wave is coming and it is going to require a lot of delivery mechanisms. You ain't seen nothing yet.
Very interesting commentary on the history of sour dough and yeast bread. I have been baking sour dough bread for about five months and the texture of the bread seems to improve every week I bake . Started my own starter which took about seven weeks. I feed the starter at each baking so its character is bound to change over time. Where do you buy your scoring blades?
Why dont you open a chat to ask your followers what we see from our side that we think you could improve or optimize. There’s many eyes watching and probably some good ideas to offer!
Great Job just beautifull.
in every technological advance that has been made, a craft or skillset has been lost
How About Sourdough Doughnuts too !!!! 2 the World & Beyond.
dunkindonuts has good coffee but there Doughnuts are not fresh. Proof Bread & Beyond GL
Who put dislike?
Gluten free folks
What’s the secret to obtain that dough consistency? I’ve been baking sourdough bread for a long time and never got that elasticity.
Use bakers percentages for your ingredients. Everything is a percent of how much for you use. Also he uses a custom blend of flour. He said in another video. A little expertise helps too. ;-)
Where's Amanda! Hasn't been seen in months at the new place!
Do you sell starter? Or is it closely guarded :)
whats the average Hydration & Whole Grain % of your basic sourdough loaves?
I don’t think he gives his recipes. Haven’t seen it in any of his videos
Whatever you think you need make 15% more
to the bread history part, check the abslute history youtube channel for these videos. I suppose that posting a link will landed in sp4ms...
- What Life Was Like As A Victorian Baker | Victorian Bakers | Absolute History
- Why Being A Victorian Baker Was Extremely Hard Work | Victorian Bakers | Absolute History
- How Bakers Could Make Good Money In Victorian England | Victorian Bakers | Absolute History
What Life Was Like As A Victorian Baker | Victorian Bakers | Absolute History
th-cam.com/video/IIxrL-JKbzE/w-d-xo.html
Why Being A Victorian Baker Was Extremely Hard Work | Victorian Bakers | Absolute History
th-cam.com/video/Sa8eWuGZzMc/w-d-xo.html
How Bakers Could Make Good Money In Victorian England | Victorian Bakers | Absolute History
th-cam.com/video/N1s1K7ZKKzU/w-d-xo.html
Ma’ man…..
I think you may see an uptick in footfall at the Farmers Market, with indoor COVID restrictions not being relaxed any time soon. ( Austria, Germany).
Yes, it is a difficult deed toi manage, to give a blissing to all those who work for you. Doing our best is all we can ask for in life. Lazaro
Pandemic is going to be around for awhile Russia is in shutdown 30 years or more to get back to normal for the polio pandemic
YOU LOOK TIRED and I hope you are not running scared. Scale back on your production and take control instead of running ragged. If you scale back to where you are comfortable you will create more demand and then don't disappoint the public by NOT raising your prices. We Americans love to pay more especially if we were in your history from the beginning.
The Lord has brought you through many trials and tribulations, but HE always works in mysterious ways!! 🤠 Praise the Lord, you are now where HE wants you! 😉
lol
You seem to suggest that only a small bakery can provide healthy sourdough bread. Why is that? If the solution is long fermentation, a factory could do that too right?
Not at a price anyone owning a factory would want to spend on it. There are no robots smart enough to deal with all the variables. I'm not sure but I'm going to take a guess and say that you've not made this style of bread. Or if you have it definitely isn't at a volume enough to understand this can't be factory done without mass amounts of manual labor.
I agree with Justin Bouchard. I bake sourdough as a home baker and can’t imagine doing it being done in a factory. I’d say it’s more hands on because starters and sourdough does not behave as commercial yeast does. Maybe it’s the reason commercial sourdough breads from a factory add commercial yeast to their “sourdough” breads.
I know of 2 big bakeries in Spain ( Cereal Bakery, Panishop ) which have the capacity to process some 8000 pounds of flour a day for long fermentation SD bread; each of their starter production machines big enough to produce some 600 pounds of starter per cycle; SD bread production lines with a high degree of automation. So yes, SD bread business can be scaled up, it requires heavy investment though.
It's sticky dough. I don't know what inside i guess some chemical
No chemicals here! True sourdough like Proof makes is flour, water and salt.
high quality flour, water, a little sea salt and starter, that is basically the other ingredients with natural yeasts as opposed to brewers yeasts used in commercial bakeries. Some of the earlier videos cover his dough making in detail.
Sourdough is ALL natural! It's real bread. I, like many, have jumped on baking our own bread using sourdough starter.
I could listen to this dude talk all day.
You probably get a ton of questions but here’s a shot in hopes you might answer in a video or something.
I just noticed that this small bag of gold medal Bread flour has the EXACT same protein content percentage. 3g of protein for every 30g of flour. Can you explain this or is it a rip off to buy bread flour.
start mail order for breads
Man I am from Mexico, I really admire your work, do you have online lessons?
Pssst...sourdough has yeast in it.
Not commercial yeast… many use natural yeast from the air…
I love your content, please post it on rumble as well
Do you have any kind of course, school, online lessons?
Can i ask why you need to weigh the dough into the tubs? Wouldn't it be quicker doing it by eye?
Also. Do you do stretch and folds after the dough is in the tubs?