Mixing Inclusions Into Sourdough Without Breaking the Gluten | Proof Bread
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- เผยแพร่เมื่อ 27 ธ.ค. 2024
- Sourdough can be so much more by properly including your favorite mix-ins.
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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.
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This man is the best baker on the planet...knows his suff beyond compare...and thankfully and graciously passes it on ...
Yes
As a professional baker in Norway, i wish i learned more about sourdough baking when i was an apprentice. Alot of my fellow bakers know little of sourdough baking sadly. And it is hard to find people that make good sourdough bread from ground up here. Everytime we get new apprentices to the bakery im working at now, i teach them how to do starters and sourdough bread. Just found out about this channel and im enjoying myself with all the new information. I taught myself how to do sourdough myself a few years back but information on how to do it here is lacking i feel. Thanks for the great content.
In a day and age where information is incredibly streamlined, I really do appreciate the almost philosophical approach of this video. 'Tis a great watch.
Came here for the advice on folding in extras, stayed for the life lessons
Always with their videos
i’ve been baking SD during the lockdown, but i could never get a very extendible tension dough, which can give me a good over ear/scoring. Often the dough is still tacky after all the folds-stretch-coils, before the pre-shaping/shaping. Any guidance?
@@leehelen975 1. try to use a strong flour with higher protein like a bread flour and 2. Use autolyse method (mix flour and water, let it sit atleast for 30mins to an hour before you mix salt & sourdough levain)
@@leehelen975 i agree with bread flour. For more precise info, I recommend "the breadcode" videos, he has a no knead video that explains a lot.
@@lizpedroza9965 helen has a point but this bread is to die for simple plug and play but you havent lived until you try this bread :) th-cam.com/video/0wum4qplDhY/w-d-xo.html
I am merely a home baker and found your Proof after 3 weeks into my sourdough experience. I appreciate all of your insight as you work the magic. It is very helpful and I learn so much each time I watch one of your videos. Thank you
Thank you! I’m a home baker with a ild faithful stand mixer I have used for over 50 years! At some point hand mixing became my preference and my pleasure. The mixer is now an old friend sitting there visiting with me while I hand mix and knead. She’s still a beauty for whipping things that like to be whipped! Thanks for giving the science behind folding in the inclusions!!! And how to best accomplish without ripping the dough!! Thank you!
The fact that you are taking a replacement loaf to your customer just because that is important is just fantastic!
By the way the end loaves were beautiful!!
@@emrsdca shout out Aja
You are an amazing baker and fantastic teacher!
I find your heartfelt and passionate teaching style so refreshing and “easy” !
51 minutes? Just show me how to include stuff in the dough.... 51 minutes later.... so glad this wasn't a five minute video, and that it covered such a vast scope. Subscribed.
Same.
Ditto.
Me too!
Such beautiful bread! I’m convinced that I could listen to John talk for an hour about almost any subject he might choose and thoroughly enjoy it!
I so thoroughly enjoy the easy demeanor of the Bob Ross of Bread.
This dude really does have a magical skill in talking about something in such a way that's storytelling and engaging regardless of what that subject may be. I could listen to him talk about probably anything all day.
I don’t know why I’m spending a Saturday watching hours of your videos but I love it!! Congratulations to you and your lovely wife. Wish I could taste your products
Did I just watch him talk for over 50 minutes straight without being bored??!!
As someone diving into bread making in the last few months, this channel has been amazing!
Listening to wise and thinking people who communicate with passion is never boring
Yes, amazing how deep the rabbit hole goes. Excellent series of videos.
@William Nygaard you must be new here :D
And I can watch John all day. He explains things that would take me months of reading to figure out.!!!
I mixed my cranberries and walnuts into the mix and had completely different results two bakes in a row. Now I understand why. Thanks so much!
Thank you so much for uploading this videos. I'm 16 yo and have always been interested in baking, I've opened I local bakery in my city on January and your videos really helped me a lot! :D
Please do make videos and such of your products :)!
That’s truly amazing. Good luck.
Brilliant. Best of luck to you :-)
Wow! Best of luck to you!!
I agree, you should document the whole thing with videos. You could teach so many people, step by step, what/what not to do. That would make you valuable; people would like you and your business; and you'd then have your own YT channel. Wouldn't that be cool? And help your biz? Can you imagine how many customers this guy gets because of these videos? I'll bet it's a lot.
It's great to see your daughter in the background, helping in Mom and Dad's bakery. Learning the art of baking and a good work ethic at an early age!
"Insanely unlucky", despite not changing the recipe for years. I am astounded by the optimism. I worked in customer service for a long time and have definitely lost the ability to give the proverbial benefit of the doubt, it's good to see it thriving in someone who likes their work.
Thanks for this video. I forgot to mention that in the comment below. I did my first inclusion a month ago following the principle of mixing in the ingredients almost right away. What a nightmare, everything you said about it is so true! I'm going to use your method next time as it looks like a much smoother way of doing things. I love the fact that you are in effect teaching those coming after you and possibly those that came before you. Such good solid information given a really good and relaxing format. Each video I learn so much. : )
This was so helpful! I made a dozen loaves of sourdough the other day with dried apricots, dates, cherries and pecans. I added near the beginning of the process and not only was it difficult to fold the dough because it was so heavy with the fruits and nuts but it was continually tearing. The bread was still delicious but the structure was certainly more dense. Just started another smaller batch this morning because of this video and will keep all your suggestions in mind. Thank you!
How did your smaller batch go? I know it's been 7 months but I'm dying to know.
This guy is very Zen. I find myself just watching and listening and it helps me slowdown a bit. Bread is life.
This kind of information for free is just unthinkable. Thanks! 🙏🏻
John, I so love these video! Your passion comes through so clearly. I'm just a home baker, but I get so excited when a new video comes out, because i learn so darn much. You go into a tremendous amount of detail, much of which is applicable to the home baker. I live in Seattle, but am so thrilled to be a part of Phoenix through your videos. Local passion!
You're my hero and I appreciate what you're doing! I am on my first starter ever but, I am homebrewer who knows how to feed and keep yeast happy. We'll see how I can translate this to bread making...it's all about learning the process and adapting it to your environment....god speed!
The way you talk about 'the craft' is the exact same for woodworking. This was a fascinating video. Eased some concerns of mine with my own inclusion breads, but also gave me some key aspects to work on. As an aside, watching bakers handle dough never ceased to amaze.
Been baking sourdough at home for 3 months, and absolutely love this video. Learning so much, and love how you explain really well! 🤍
Can’t tell you how much I enjoyed this video. I’m an amateur home sourdough baker who feels like I still have a lot to learn.
I’m a retired teacher. You are a natural! I have so much respect. I’m also loving my new interest of learning sourdough methods. I want to create nutritional food the way our great grandparents did. Wish I could meet you. Congratulations on your authentic life.
I’ve watched some of these videos 2 or 3 times, all the way through. Sometimes my tv just starts playing one and I’ll let it run through. This guy could teach anything and I’d be captivated. Kinda want to apprentice at a bakery now, LOL!
I recently found your channel because I wanted to learn more about baking bread. You are a great teacher and speak with so much passion. I am stoked to watch every video.
I’m very new to sourdough baking, and bread baking in general. I was REALLY hesitant to use inclusions (logic told me they might hurt the gluten strands). I asked someone who’s been making sourdough for many years, but he said not to overthink it and just put them in. I’m so glad your channel popped up in my feed a few days ago. I’ve been watching random videos ever since. I feel ready to make those inclusions, now- thank you!
I love how you always think about how to help other bakers that are starting their businesses or just starting to bake... It shows who you actually are as a person, and I admire that!
Thanks for the info, I'm a beginner baker and your videos are always very reassuring to me... I hear other more experience bakers saying "you cannot let your levain activate for more than X hours" or "this is the specific technique/recipe you should follow" and I get confused... sourdough is an understanding, and there are soooo many variables to it that you can control AND play with to your advantage... I don't really like being uptight about sourdough, and your notes are always welcome!
Mr. Mantis, I absolutely agree. Awesome life lessons! I love the fact that as he's talking he kind of leaves small time gaps in which his eyes wander and then gaze directly, and then he comes out with the chosen word. All slow, all good
You are a rare gem of a business person. As a baker and an economist. If you can keep the capitalists out, your doing a service to mankind. I would love to try your bread.
The proof videos are so much more than the simplicity of the title. There are life lessons included in this craft. The dedication and quality are evident.
I made my first loaf of walnut sourdough using toasted walnuts. The loaf had a purple colour and we were curious as to why. Now I know why after listening to your video. Thank you for sharing your knowledge and experience.
Oh my goodness!! Thanks so much for your thoughtful, humble insight.
Started baking SD bread in April. No bread scale, no banneton...I've developed a following in my community. Very satisfying
Thanks for the inclusion knowledge 🙌
Brother you are amazing to watch and listen to. I’ve been trying to bake sourdough bread for almost a year now and still can’t get a consistent result. Watching your videos gives me hope that learning from you is going to make a difference? Congratulations on your success and thank you for your videos! 🙏
having just hit my two year anniversary at a pie bakery in pdx i’ve been cracking out on these videos while we’re stuck inside from smoke!!!
getting me SO EXCITED to start baking bread for myself & definitely gonna dabble in sourdough now
Yes!! So happy to hear that.
I HAVE WATCHED YOUR SHOW BECAUSE YOU BOOY-STRAPPED YOUR WAY TO SUCCESS. GREAT LIFE AND BAKING ADVICE!
Frankenstein came alive last night. This is my 2nd attempt to making a sourdough starter. The 1st attempt failed but now it is alive. Thank you, it really does work when you weighting it (with my new digital scale), and being careful with the temperature.
During our lockdown (I'm in NZ) I made my first SD loaves with inclusions: dried apricots and walnuts. I soaked them overnight, drained and added them at autolyse stage. Calamity; a dense doughy mess caused by tearing. Learning here that its not necessary to incorporate inclusions into the dough - merely layer it after the dough has had some development is a real light bulb moment. Thanks a lot Jon, you and Amanda are an inspiration.
Jon, that's so delicious. I never had olive bread and now i am salivating. Similar to the Joy of Painting, your videos are the Joy of Baking. Even your voice/story is as soothing as that of Bob Ross. I am waiting for the pizza video! Thank you and keep up your wonderful spirit
YESS!! This is the perfect way to describe him. He’s the Bob Ross of bread making 😆
You guys are a great inspiration to me. I live in Phoenix too and no one besides you guys really talks about when it’s above 80 in your kitchen! I decided to bake a loaf today with my offset. It was 93 degrees out this morning at 4:30am. It was an olive loaf so this video comes as a great rest after my bake. Also I really like your point of view about the crumb. If my bread’s crumb is too open my daughter tells me I made holes! The sourness has to be very low as well. Long text to say thank you.
I came to learn more about how and when to add inclusions in my sourdough bread process. Watched all the way to the end and learned so much! Great stories and wonderful philosophy. Thank you so much!
Wow! It is so good to hear how you follow up on any problems from your customers. I’ve baked for farmers market for many years and so few of the new vendors do this 😢 Kudos 🎉 I appreciate the way you teach… I’ve baked sourdough successfully for years, yet have picked up so much great info and techniques from you! Thank you for sharing! I’m definitely uping my game now!
About your nut trees, especially pecan, dig an irrigation well around each tree. Plug Jobe’s tree spikes into the soil within the well. Hour trees will flourish and grow strong root systems. The nuts will be amazing in quality.
Absolutely love your work guys. You guys teach me so much about the breads that I want to try and where they come from for sure. Thank you for spending the time to do this! Wishing you good health.
I was like 6 minutes into the video and I looked at how long it was and I was like what am I doing watching a man make bread! but I’m glad I stayed LOL he’s so informative I don’t wanna leave! 😂
I swear my cats have been trying to show me this technique forever, should have listened to them ages ago, thanks btw, your vids are amazing, keep up the great work
Just love to see and listen to you. Im an old chef with lots of baking skills, and this year i will work at a small bakery, so fun.
This is one the greatest and most satisfying sourdough related videos I've ever come across!
Thank you very much! I am starting my bread busines in my house, I only have the capacity to make around 20 loavs per day. I do everything by hand. I make breads with different inclusions.
Dude... you have stepped over into the Realm of the Guild Artisan. Your concerns are now down to the molecular level - you and the dough share a mineral reality. You are killing me but, chapeau, mon ami!
You seem like a great business man. Your customers are blessed by you. Hope you have mostly nice customers! I am not interested in being a professional baker (I’m 71) and bake at home….and don’t do that so much anymore. Sunday we are having a family gathering, so I will make cranberry and pumpkin bread. It is so fun to watch your videos and learn about what you say. Your videos are great. You have really progressed. Keep the videos coming!!! Thanks alit!
Do you ever make raisin bread? I would certainly buy that! I love toast made w/ homemaker raisin bread. Too bad I live in Idaho. I’ve never had olive bread. But I bet it’s delicious!
Greeting from NY! You are a pleasure to listen to. I'm happy to know we still have people like you amongst us. Thank you.
BTW, Labne is the best on any bread!
Very sage advice.. used to smoke marlin, owned all the basics, but one of our major customers' (a hotel chain), payment regime upended us.. At present, building a wood-fired oven (in the early 20th cent. ho-made bread products were big in my part of thecountry).. No large-scale stuff envisioned ...still, your insights are invaluable... lots of points I had not even considered. (Jamaica) Liked and subbed
I wonder why do you give away all these knowledge for free? This is a literal gold and I am forever grateful to you
Because he’s a good teacher ❤
The knowledge you give on top of the bread making is priceless.. Thanks for ur time..
..... i've prepared the dough yesterday and baked this one today, the result is abfab, and the taste is incredible fantastic.. thanks from the Netherlands ❤🧡💛💚💙💜
The way this man shares information is truly the epitome of intelligence; Amazing
I was making trash bread. I watched your sourdough bread video and I seriously haven't bought bread in over a month. Bought a 5 pound bag of yeast and a bunch of bread flour and I'm good to go for a while. Thanks man! This makes me want to try a cinnamon raisin bread...
Thank you so much! My grandson got me into this and loves olives, so I am trying this. Only 2 loaves at a time.
It's easy to see that you love what you do, and love to teach. Thanks for sharing!
I LOVE olives and wish the local bakers in and near Seattle would have as many olives in their loaves, as well as the rye, as yours do!
You are a very talented guy. Your you tube presence is excellent. I am particularly amazed at how competent a baker you have evolved with no😅prior experience. You are a true American hero on the scale of Sam Walton or Johnny morris.. thank you fir your superior content. How you find the time to do all you do is miraculous.
A big THANK YOU to you and Amanda. I really appreciate your videos. You have so much to share! I admire you both. Once again Thank You.
On the topic of hand mixing….
I’m not a professional baker but I’m definitely a passionate homebaker. I don’t have the aid of a mixer where I’m living now, and I bake every day.
I’ve learnt so much more about the nuances and responses of the dough using different flours, different hydrations, different yeast sources and different temperatures simply by mixing by hand and feeling the difference of each product. It’s interesting that tho I used to use a mixer, and have many years experience, I am only now starting to appreciate the value and lessons of mixing by hand,
I have been binge watching for the last few days and can’t stop I find it so interesting even that I don’t cook or bake anymore I buy my food ready made and you are having a fan I am subscribed now❤️❤️❤️🇦🇺
Just found you 5 days ago. Just can't get enough!!!❤️🤠
Thanks so much for all the tips! You are a true friend by sharing your knowledge!! 💞😁
you are my favorite bread channel because I am also interested only in the principles. I make my own recipes. Baking for over 10 years at home without the controlled temperature and humidity taught me how to adjust every gesture and the timing to what the dough is doing the given day.
OMG you are soooo helpful @proof bread !!! I had never added inclusions and my neighbours asked me to order a mixed grain bread mix from our local supermarket I could not deliver to them .. so i am trying to help and make it today ! thank you soooo much ! (I have been doing your normal sourdough bread for months now, every couple of days so i can do that pretty reliably but inclusions I had no idea ! love youuuu !
i just love to listen to this to relax :) And i like how much work, love and dedication you put into your craft :D
23:46, Josh thinking, "Oh Snapp! A clump!" LOL! Thanks again for sharing you insights and knowledge!
What a fabulous, informative video. I’ve subscribed ❤️ I know I will spend hours watching your videos. I am a home baker just starting to experiment with sourdough. Thank you for all this amazing information.
A natural teacher. Proof is my new relaxation device ☮️💟😷
fantastic no nonsense video . very informative to people like me who are thinking of baking small batches of bred for sale. thank you for sharing the knowledge
I've made a bread with cranberries and almond and peach with a little ginger - ohh just love it. Thanks for the ideas!
And the rise flour is genius! No more sticky after work with the dough.
The charisma is just an extra motivator. :)
"just"
Thanks so much for not only your sourdough techniques but also your life lessons... I have been following you for a few months since I started learning sourdough, and tried inclusions for the first time yesterday and made a great big mess with adding moistened walnuts and soaked dried cherries (too wet), but today it did come off the cloth I line my loaf pan with, and it held together enough to get baked and it's delicious!
You inspired me with this one. I have a SD resting in the fridge (500g loaf) with close to 380 grams of olives to bake tomorrow.
Thanks for clear explanation of your method for inclusions in sourdough. I so needed this info. I was really unhappy with my Cypriot bread, soggy broken crumb, wasted some divine olives on that bake. lamination makes perfect sense now.
John is a scientist/teacher/baker extraordinary talent. I’m watching all his videos for education, life lessons and the guy is so charming and he’s changed his apron in this one. 😀
I think your thoughts on how to grow a business is great. I worked for a very successful boss. He sold the business and the new owner started buying really expensive equipment and supplies. No budget at all. No doing the math to see if these things would cost more than was charged. I tried to talk to him several times. He would have me buy a bunch of one item and a few months later he would change to a different brand or just a different item for the same job. Meanwhile I have 2000 dollars in supplies that will just sit and be unused. He did that with so many items. He was running the business into the ground. Said things like the previous owner oversold the business. Was so stressful to see so much waste.
I love your baking videos! Thanks for sharing all your bits and pieces of baking wisdom you've gathered over the years.
I LOVE your videos! The way you discuss the science of the bread baking process reminds me of the way my dad spoke when he baked and cooked, (a bit less ‘effusive’ than his gab) ; He literally sounded like a Food Network show, only with homier ingredients.
What’s cool is by watching your processes and the way you adjust during the processes, I’m able to gauge both how I would scale my process as a home baker, AND, when I might just want to leave some items to the Pros, and buy them from a good bakery. 😁
Inspiring stuff - will give it a go with inclusions. Love the anecdotes along the way about baking, business and the rest.
0:35 For pecan trees to bare nuts you will need at least 2 or more different cultivars, as they require cross pollination for maximum productivity. Some pecan cultivars produce male flowers first; other cultivars produce female flowers first. Both kinds of trees are necessary for pollination to occur, although sometimes the male and female flowers send and receive pollen at the same time.
Can any other nut trees satisfy the pollination requirement? I planted a walnut tree this year as well as an all in one self pollinating almond.
@@ProofBread if you have a hickory tree nearby, it’s possible for cross pollination to occur and produce an interesting nut called a Hickan (I know… sounds like a joke lol). If you only have 1 pecan, eventually you will get pecans with a single tree, they just won’t be as large and some of your seasons may produce significantly less. But 2 or more trees, each tree will produce 3 - 10 fold than a single lone tree will. The pecans will also be bigger when pollinated from a different pecan tree (including same species) versus its own self.
I look forward to seeing what you produce in years to come!
I know this vid is 4yr old but Ive had an idea on getting more liquid out of the olives. I want to make an olive and walnut loaf. After you've let the olives drain over night, and are ready to fold into the dough, in batches probably 1-2 handful of olives, place that in a salad spinner and spin not so fast to tear the olives but to have more liquid released. I use my hand powered salad spinner to get liquid out of a lot of things.
Great video, Jon! That bread looks delicious!
Six-sided triangle...hmm...🤔 I’ll have to think about that one next time someone offers me peyote.
Here’s a thought as to why perhaps the green olive bread crumb comes out tighter- Salt; it tends to tighten the gluten. I don’t think it’s the oil in them because if you look at focaccia bread, it has plenty of oil and yet the crumb is not tight.
A comment about incorporating the inclusions- perhaps you’ve tried this method before but I’m thinking if you were to split your dough in two before adding the inclusions and create your sandwich that way, would it not speed up the process a bit?
Such passion and knowledge, just brilliant! Thank you for sharing,. We should all appreciate more what we tend to take for granted.
damn I'm falling in love with bread thanks for posting. love how you gel with your crew thats why you shine love it.
@Proof Bread: German Baker here; you should try smal chunks of "Grana Padano" Cheese with dry Tomatoes and herbs its so awesome and you guys rly doing a good job on your white bread (sour dough is with rye for germany).
Nice videos keep it Strong.
If we can Travel again would be nice to visit your place.
@Any One sorry not yet is planned when i open own bakery tho
I was worried that i wont be able to finish the episode. But! I enjoyed it and learned so much! You have a new subscriber and fan! Thanks!
Huh, who knew that all this time my cat's just been trying to mix his own inclusions into my belly
Great video! I followed your guideline on incorporating the nuts and cranberries. I watched this video 3 times! Your bread looks amazing! I love making sourdough and learning new techniques.
I like to use the cranberry soak water to start the dough too. It adds nice flavor and color.
At what point in the dough development do you start folding in the inclusions? When the stretch and folds/coil folds are finished? During the last couple sets of folds? How many sets of folds do you do when you are adding the inclusions and do you rest in between the sets of folding in inclusions?
I have the same questions
I find your videos very inspiring...Thank you for being so transparent and honest about your business.
Hi there: I do like how informative you’re. I love that you’re also generously adding your inclusions to the doughs. Great job. 👍🏼 Personally I love adding a variety of nuts & fruits to my breads & bake goods. Would love to purchase your various inclusions. God bless and keep you. 😇
Thank you so much for this clear, detailed video. I made stollen and had a lot of trouble mixing in the fruits. Now i know how to do this. Cool to compare it to puff pastry dough and the layers. Thank you!