It is so wonderful how you acknowledge your you tube fans and all the donations you received in pushing your business forward. Stay humble and thankful.....
First thing I learned over the past year is that dry dough on your machines/bowls is a nightmare to clean if not cleaned right away. I’m no longer lazy with cleaning up right after baking. Love all these videos.
I’ve been enjoying your video story. With 42 years in restaurant kitchens, having built 5, I know exactly what it’s like to reach for where it “used to be”, to feel attachment to a bucket, bowl, or utensil I’ve been using for 20 years or more, often longer than an employee has been alive. My restaurant is closed, for 9 months now, but yesterday I was there scrubbing some sheetpans. It bolsters my hope for the future to see you doing what you do the way that you do it, from scrubbing your mixer, to shaping loaves, to scheming your new bakeshop. Rock on.
Jon. As always, a wonderful story. I agree with you in that baking bread can be therapeutic. I have PTSD, from combat 50 years, and when I bake and focus on the process I can relax. Eating and sharing good sourdough bread is a bonus.
Keep up the great work! My wife and I enjoyed your sourdough bread this morning -- so blessed to live 10 minutes from your new Mesa storefront (and soon, bakery). Thank you!!
I've been a baker and pastry chef for a long time. I have been learning how to make bread for a year now. I've already learned so much just watching your videos. Thank you for sharing your knowledge and talent
Awesome 👏 real nice! Everything you talked about in this video is priceless! Appreciate your honesty and tips. I’ve been baking sourdough for only a year now. Been watching your videos for a couple of months. Inspired for sure! Dreaming of starting a small business with Sherman Ruesch Sourdough someday. Thanks for all you do!
I remember that clean as you go mentality, was one the first think I had worked into me, when I was training to become a chef. a mentality that is so great outside the kitchen as well :D
I don't understand how anyone can dislike their videos, they've taught me so much with their laid back attitude and wisdom, I wouldn't have my bakery without these videos.
I have the hardest time following recipes. I make up my own all the time, and go through the process of trial and error. I’m learning so much about sourdough right now and have been binge-watching your videos. Thanks for the inspiration!
It's nice to know that I am not the only one that cleans up as I bake. I was taught in high school when I baked to earn extra money. My boss taught me a life-long skill. Thanks, John!!
Your videos makes me want to bake right away, even if I had a bad day at my bakery. Thank you a lot! And keep going with the videos, please! Hugs from Brazil!
Baking is healing to everything other than my waistline :) Thank you for your insights. You've taught me some good tricks and even a good habit or two. I appreciate the effort you go to, putting up these videos.
I understand what you mean about playing around with stuff... on a whim I did a loaf with an inclusion of okra, chopped onions, grated garlic and hot red pepper flakes all fried together in a little coconut oil... the outcome was absolutely heavenly 🤗
Yes, if you clean as you go, so much easier, and you're less stressed seeing all the dirty dishes. I've made more bread this past year ever! I've learned how to adjust recipes and ingredients to what works for me! I found that some bread recipes that don't have oil in them, tend to only stay fresh a few days, vs just by added 3 tablespoons of oil to the recipe it last at least 4 days or more and is such a softer texture. So practice practice till you succeed. Some of my successes were accidents!
Hey Amanda, how do you shut your husband down at night? Does he talk about running a bakery in his sleep? Seriously, I love your videos and find considerable support in my amateur bread-baking hobby.
Former long-time resident of Mesa and Gilbert. Used to live about 3 miles from your (new) location. Love seeing you guys thriving there! Thank you for all the great videos. Quick question: Where do you get your aprons?
I’ve been working on baguettes and I really love how detailed Amanda’s video is on shaping. I’ve been struggling to get tightness and I’ve wondered if it’s because of the hydration. Some recipes go as low as 65% and some as high as 80%. I’m at 75, and while I can handle sticky, it feels like the dough gets wrinkled while shaping and I struggle to tighten it as well as what I’ve seen. Any tips?
Hey Jon, thank you for the updates! After being inspired by your videos a lot, i want to ask if you could show the technique of how to get the cinnamon into the sandwich bread so that i get this swirl effect? I just tried out your Gochujang! It was delicious. As a base sourdough i use a dough that contains 20% whole grain spelt and a little bit whole grain rye from my starter. Thank you for all the inspiration in and outside of the bakery. Its a shame that i will never be able to visit, since i live in germay...
Have you made your own red wheat berries flour to add to your starter? I did one other wheat berry and that was great in the starter! The white flour gets knocked down too easy, but I have been drying the extra starter & occasionally add a tbsp. to beef up the wild yeast.
I don't suppose you'd want to FedEx/UPS overnight some of that bread? I know it's probably not worth the effort vs. the profit...but if you ever change your mind, I'll definitely place an order. I want to try some! Your bread looks amazing.
is it vegan? Some vegan (a fanatic) said yeast is not vegan. 22:30 just wondering, to me I do not care for vegan, I just have to like it and it's gone ;) In the one I've mentioned it was a yeasted bread, no sourdough but that also contains natural yeast...
Boy he's piled on the pounds!! That makes me feel better as so have I since gyms closed... Love this guys passion so glad I donated to the go fund me ☺️💖🇬🇧
Just adore how your videos go beyond professional bread making and step into bread culture. Wish you best of luck in your future business endavours.
He’s an Alchemist! Love watching him fold and tuck! With no sleep!
It is so wonderful how you acknowledge your you tube fans and all the donations you received in pushing your business forward. Stay humble and thankful.....
First thing I learned over the past year is that dry dough on your machines/bowls is a nightmare to clean if not cleaned right away. I’m no longer lazy with cleaning up right after baking. Love all these videos.
Yeah, it hardens like concrete...
Enriched doughs are always easier to clear with a little hot water it melts right off thats why I prefer making them
Shut up..
I’ve been enjoying your video story. With 42 years in restaurant kitchens, having built 5, I know exactly what it’s like to reach for where it “used to be”, to feel attachment to a bucket, bowl, or utensil I’ve been using for 20 years or more, often longer than an employee has been alive. My restaurant is closed, for 9 months now, but yesterday I was there scrubbing some sheetpans. It bolsters my hope for the future to see you doing what you do the way that you do it, from scrubbing your mixer, to shaping loaves, to scheming your new bakeshop.
Rock on.
I hope you are going to open up!! Or let someone who is enterprising and willing to, make a go at it and make some dough, so to speak
Jon. As always, a wonderful story. I agree with you in that baking bread can be therapeutic. I have PTSD, from combat 50 years, and when I bake and focus on the process I can relax. Eating and sharing good sourdough bread is a bonus.
Keep up the great work! My wife and I enjoyed your sourdough bread this morning -- so blessed to live 10 minutes from your new Mesa storefront (and soon, bakery). Thank you!!
Ooh envious .. it’s a bit too far from Cambridge UK :)
Doing a little bit better each day is how I've passed the time this past year.
I've been a baker and pastry chef for a long time. I have been learning how to make bread for a year now. I've already learned so much just watching your videos. Thank you for sharing your knowledge and talent
Your attention to detail is why your product is superior!
Awesome 👏 real nice! Everything you talked about in this video is priceless! Appreciate your honesty and tips. I’ve been baking sourdough for only a year now. Been watching your videos for a couple of months. Inspired for sure! Dreaming of starting a small business with Sherman Ruesch Sourdough someday. Thanks for all you do!
Watching your videos is so therapeutic
I remember that clean as you go mentality, was one the first think I had worked into me, when I was training to become a chef. a mentality that is so great outside the kitchen as well :D
As a small business owner, I struggle to find time to work on my business as opposed to working in it. You are very inspiring Jon :)
I don't understand how anyone can dislike their videos, they've taught me so much with their laid back attitude and wisdom, I wouldn't have my bakery without these videos.
I have the hardest time following recipes. I make up my own all the time, and go through the process of trial and error. I’m learning so much about sourdough right now and have been binge-watching your videos. Thanks for the inspiration!
It's nice to know that I am not the only one that cleans up as I bake. I was taught in high school when I baked to earn extra money. My boss taught me a life-long skill. Thanks, John!!
Your videos makes me want to bake right away, even if I had a bad day at my bakery. Thank you a lot! And keep going with the videos, please!
Hugs from Brazil!
Discovered Proof videos while sick with covid. Watched all of them. So interesting....great story! ❤️
Baking is healing to everything other than my waistline :) Thank you for your insights. You've taught me some good tricks and even a good habit or two. I appreciate the effort you go to, putting up these videos.
I understand what you mean about playing around with stuff... on a whim I did a loaf with an inclusion of okra, chopped onions, grated garlic and hot red pepper flakes all fried together in a little coconut oil... the outcome was absolutely heavenly 🤗
I just love my Proof videos. ❤️
Yes, if you clean as you go, so much easier, and you're less stressed seeing all the dirty dishes. I've made more bread this past year ever! I've learned how to adjust recipes and ingredients to what works for me! I found that some bread recipes that don't have oil in them, tend to only stay fresh a few days, vs just by added 3 tablespoons of oil to the recipe it last at least 4 days or more and is such a softer texture. So practice practice till you succeed. Some of my successes were accidents!
What a beautiful mixer, you must really treasure it! 🤗👍💖
i did look online for the wiremonkey. the store doesn't ship outside the US. so sad. 😢
Hey Amanda, how do you shut your husband down at night? Does he talk about running a bakery in his sleep?
Seriously, I love your videos and find considerable support in my amateur bread-baking hobby.
About moving stuff about, "mise en place" - every thing has its own place, it lives at one place and thats where that thing goes at the end of a day.
I agree, baking is restorative!
"Inject your own will on the dow..." This dude is deep and a hella lot o fun. Kinda like Zen and the art of baking no!? Thnx for the shares sensei ; D
So true Jon . I totally relate with you.
I love your videos. Very educational!
Thank you for thinking of us vegans! We love great bread!
Former long-time resident of Mesa and Gilbert. Used to live about 3 miles from your (new) location. Love seeing you guys thriving there! Thank you for all the great videos.
Quick question: Where do you get your aprons?
Hey, nice PROOF cap!!!
Thanks for your videos! Made it easier to improve my Sourdough making skills!
Get some welding gloves for oven mitts. They are very tough. Takes a while to soften up but they do work.
I’ve been working on baguettes and I really love how detailed Amanda’s video is on shaping. I’ve been struggling to get tightness and I’ve wondered if it’s because of the hydration. Some recipes go as low as 65% and some as high as 80%. I’m at 75, and while I can handle sticky, it feels like the dough gets wrinkled while shaping and I struggle to tighten it as well as what I’ve seen. Any tips?
Just love the mass baking . Used the do It a lot and I totally miss it . Though I still bake loads it not like mass baking baking ,so rewarding.
Hey Jon, thank you for the updates! After being inspired by your videos a lot, i want to ask if you could show the technique of how to get the cinnamon into the sandwich bread so that i get this swirl effect?
I just tried out your Gochujang! It was delicious. As a base sourdough i use a dough that contains 20% whole grain spelt and a little bit whole grain rye from my starter.
Thank you for all the inspiration in and outside of the bakery. Its a shame that i will never be able to visit, since i live in germay...
How many hours you stayed in the bakery in this video? You are awsome guys!
Have you made your own red wheat berries flour to add to your starter? I did one other wheat berry and that was great in the starter! The white flour gets knocked down too easy, but I have been drying the extra starter & occasionally add a tbsp. to beef up the wild yeast.
I've only been baking sourdough for 4 years, so I'm studying. Makes great pancakes, waffles, biscuits, sweet bread. I've even made fry bread!
I don't suppose you'd want to FedEx/UPS overnight some of that bread? I know it's probably not worth the effort vs. the profit...but if you ever change your mind, I'll definitely place an order. I want to try some! Your bread looks amazing.
Fulfillment through goldbelly might be an avenue where the orders could make it worth your while...
Gochujang Sourdough really makes me wonder what else I can mix in with sourdough
Just baked test loaves with togarachi spice mixed in. The smell while baking was incredible!
Avoid steel wool. Use plastic scraper.
question any chance of you making keto bread in the future would love to see you bake it
Any book suggestions about bread science, not so much about recipes and technique but about the whats and whys something happens inside of it
Please,read dr.Steven Gundry "Plant paradox" and online him too.
Ur like the motivational speaker of bread just need a pair of preacher glasses n ur set! 🤣🤣
and a big hairdo
John, Are you taking externs from baking and pastry schools? CIA Hyde Park, NY
What is your dough hydration ?
I'm eating some of your Proof Sourdough as I am watching this video
I just see that hat bill by the power buttons in the mixer and the arm in the bowl with that huge ass dough hook. Makes me nervous! 😱
People at my job would have left the cleaning for the next guy.
It would be expensive and hard to clean I think a copper covered table would be the best
У него талант, говорит без остановки
I just need that recipe
Bro i thought those were basketballs in the thumbnail LOL
Why do you use lames? Why not simply use single edge blades. around ten cents each, or less?
Bread is the best
Is this B2B? Or to consumer?
We focus primarily on consumers. Our B2B portfolio is relatively small.
is it vegan? Some vegan (a fanatic) said yeast is not vegan. 22:30 just wondering, to me I do not care for vegan, I just have to like it and it's gone ;)
In the one I've mentioned it was a yeasted bread, no sourdough but that also contains natural yeast...
i came for the baking techniques i stayed for the catharsis
Boy he's piled on the pounds!! That makes me feel better as so have I since gyms closed...
Love this guys passion so glad I donated to the go fund me ☺️💖🇬🇧
Comments about others weight are pretty much never welcome.
Wow! Of all the things you could comment about - you decide to comment about his weight? Smh. No class.
Read entire comment B4 you come for me🙄
I did read the whole comment.
Travis Tritt got a hair cut..
Will you make a 100% sourdough whole flour rye Bread? 🙂
read ,please dr.Steven Gundry "Plant paradox",listen him in youtube,h e explaine why" whole grain goodness
bad for our health ,becouse very toxic weat germ aglutenin in hull of grain,more toxic then gluten.
@@anastasiyayurkevich6083 read, please my comment. I talked about rye flour.
Hurrah vegans!
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The sticky stick implicitly colour because fine developmentally prepare afore a thoughtful session. well-to-do, quirky circle