Shaping and Baking Sourdough Baguettes with Amanda | Proof Bread
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- Amanda walks through the process of shaping, scoring, and baking our baguettes.
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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.
#baguettes #sourdough #bakery
This channel is as underrated as they come. Where else can you hear from highly experienced bakers who worked thru so much struggle and MADE IT!!! Love the work.
J b this will be one of those channels that you look at with a proud smile when you see them reach over a million subs and think to yourself I was there from the start 😊
Thank you for watching and following along the journey.
I can’t even tell you how great these videos are. I’ve been making sourdough for about 2 years and these videos aren’t just full of techniques and tips but they’re like visiting a local bakery and being able to spend the day in the back kitchen. Just fed my starter this morning not knowing what I’d prep this afternoon. It’s looking like baguettes!
Hope they were amazing!
If you're ever looking for ideas for more content,, I'd love to hear more about what you look for in terms of under/over proofing.
I would also love to see how much starter you have at the start of a day, have you talk about how much you use and in what, then how you replenish for the next day.
Hopefully you subscribed to find these tips and tricks in our video library!
9:20 "I don't know tell me what do you think".. that is enough.. I support you all.. that is all we humans truly need.
Stumbled on these videos the other night and I have to say they are wonderful. Very informative and lots of great tips I can take away for baking at home. Keep up the great work !
Glad you like them!
Stay strong, Proof crew. Keep your eyes on the prize. Love and support.
Thank you for the support!
10:24 try these in order:
a) stronger bread flour,
b) adding 3 pull-into-thin-rectangle then-fold-a-bunch -es with 15 minute rest time in-between,
c) increasing salt by .5% to 2.5% or above, coupled with increased hydration,
d) overproofing when final proofing,
e) more steam time
You're doing a good job.
Thanks so much! We've improved greatly since this video was published, and have even used some of these suggestions!!
@@ProofBread you better have, and you better have! You're like that, it does come across just fine. Keep enjoying what you do.
:D
Amanda, thanks for the clear details on scoring the loaf and the clear instructions. Great video!
Glad you enjoyed it!
Many thanks to Proof Bread for this video and all of the others I have gotten the opportunity to see. John and Amanda are the best. #rockstars #proofbread
Thanks for watching!
All of these videos offer something of value to the home baker. This one especially. One of these days I'm going to perfect for myself and family a great sd baguette recipe. Awesome.
Awesome! Hope it turned out great!
Seriously the best channel I’ve run into
Happy to have you here. 🤗
Nice video Amanda. It nice to watch because I need to improve my baguette shaping consistency. Thank you for showing how you over lap scores on centre.
The overlap is important! Also, the angle at which you score can be very beneficial for getting the perfect ear.
I love this channel now, having spent a few hours watching experts who are great teachers too!
Thank you so much for watching, Jim! ❤️
Love watching your guys videos. We shape different and love to see how much things can vary and how we adapt to the dough and the surroundings.
Thank you! It's true, every baker must develop their own relationship with the dough.
I have learned so much from the two of you, so appreciate all your knowledge, and your passion for sourdough!
Our pleasure! Thank you for watching!
You guys are awesome. Wish I lived by you. Thank you so much for these videos. keep them coming.
Now you can come visit!
I just love this crew 🥖
Thanks!
Heck yeah to the darker side. 🥰🥰🥰 The flavor is just better.
Thanks for watching! (and agreeing with me, lol)
John: hello, I'm here to talk about life while making bread
Amanda: and I'm here to talk about bread so that you actually know what we are looking for in our products
Lol, I'm much less engaging than Jon. He's the camera queen. I just try to hide my anxiety and to be informative. lol
@@ProofBread hey, I wouldn't say less engaging. I'd say differently engaging :)
@@ProofBread You're both uniquely awesome. 💯
Tkx for the video Amanda! Very well done.
Very nice to see all your guys working as team.
God bless your all.
I am finally trying to bake my first loaf of bread tomorrow. Since I just build my levan with starter. Flour and water. 🤞everything is gonna be alright. 😁
Hope it turned out wonderfully, and hope you're still at it!
You guys are both amazing and knowledgeable! I love your videos!
Thank you for watching!
Im just about to do this for the first time today, perfect timing! Thank You x
I am about to do the same. My starter was just warming up from the fridge and we’ll see how these baguettes taste/look tomorrow.
Woohoo! Hope they turned out great!
Love you guys work ethic. Also you attention to detail and striving for perfection. Definitely want to come to America and visit👏🏽👊🏽
Thank you!
More content please. Amanda rocks too. More Amanda also.
:) Thank you!
@@ProofBread You are very welcome. You two inspired me that many years ago to sell bread again(but better bread). I have a ten year old full time solo dadding and feed tons of kilo's of bread to people every week from home. Love you guys.
Uuuuuu.... Love to see the whole team on it! And awesome video, as usuall :)
Thanks for watching (and complimenting)!
Side note! Amanda’s hair looks really healthy and shiny.
Yomeida Rodriguez lmao. Years of neglect have brought me here. Literally do nothing to it. Thank you! That made my day. ❤️
Great Video! You are a natural at this!
manny Thanks! With the dough, sure. But with video, haha, definitely doesn’t feel that way, but I appreciate it.
Thanks for sharing video ... shaping wet dough for beginers is always chalange ... You and your husband - YOU ARE AWESOME !!!
Thanks so much!
love the video, thanks for talking about the scoring and love the shaping thecnique
There are so many shaping techniques! This is just one. The most important thing is you find the method that works for you and your sourdough. ❤️
That loaf was beautiful. It is my dream to be able to make that loaf!
Thank you! You can do it, keep going!!
I would love to know how a "typical" day looks like for you guys. When you get up, when you mix/bake/feed your starter etc. You already mentioned it's hard work, and I don't doubt that at all!
Our days are not so typical anymore. 🙈 I don't know if they ever were.
I just get in and I need to leave a like, cuz I know is a good, original video
Thank you for watching!
Yes! That is the way your hair should be and it looks very cool!
Thank you. 💁🏻♀️
I have been a baker for 35 years I really enjoy your content keep up the good work happy baking
Once a baker, forever a baker. You're a baker. At rest.
Thank you!
Great video, as always. Thank you for sharing.
Thank you for saying so!
Loved it! Gonna make baguettes for tomorrow, just because of the video! Wish I could taste yours
Yes! I love to know that we inspired a baguette bake.
Ok subscribed to see more of Amanda.
Oh well now you're making a girl blush! Thank you! 😘
What hydration are you going for in your baguettes?
In the 70-80% range.
I can already see it... this channel gonna hit numbers... calling it now! ezy 500mill+ subs incoming :)
lol, hope so! Thanks for watching!
I don't know if you read these comments, but I fucking love your guys' videos. They're so relaxing and the bread looks fantastic.
Read and received. Thank you!
Intersting video, first time i have seen baguettes formed this way
That's the beauty of sourdough. There are recommended ways, but everyone must develop their own relationship with the dough.
Always great videos, you guys Rock stars of baking
Thanks so much. You rock for saying so!
Love from Algeria 🇩🇿
Love back from Mesa! Thank you so much for watching!
I love this!! Thank you so much 😊
Thank you so much for watching!
Thank you for your excellent videos. John, I especially like to hear your dissertations on the art of sourdough, its history and benefits. You present your information in an easy-to-listen-to, friendly and coherent manner and I have learned a great deal from you. I find that my ideals and views are very much aligned with yours. As a college-educated farm boy, I have re-discovered my interest in sourdough as a hobby and your videos have helped bring my skills to a much higher level. Thank you. One question: do you ever recommend the use of diastatic malt powder? If so, how and with what types of loaves.
We have only just begun experimenting with malt. So far, it hasn’t really entered any menu items and not sure if it will.
Excellent... Thank you for sharing...
Thanks for watching!
Could you please tell me where I could get one of the aprons you use? I'm a machinist as well as an amateur bread baker and they look like they would be perfect for what I do. Many thanks for your great channel
Valentich Goods
Thanks for making and uploading this vid! A video showing where these are sold or the distribution system would be interesting also. ✌️😀
Hope you subscribed to see the process of distribution! We have a few videos on set up, sale, and breakdown of markets.
@@ProofBread How could anyone NOT subscribe after watching one of your videos. Thanks for the reply 😀👍 Impressive to see you replying to a comment from 2 years ago ☺🙏
@9:24
Boss: What happened here?
Me: I don't know what happened but I will eat that later...
lol. Thank you for watching!
Wonderful bakers!
Thank you for watching!
Thank you for all the amazing videos! Do you put the baguettes in the walk in to help with scoring? Thanks!
Thanks for watching them! Yes, we put them in the fridge before scoring. However, I like to score and leave them out a bit before the oven to let them loosen. Maybe it's superstition, but I feel like it gives them a little extra oomph that I like.
""Pretty delicious!" Hell yeah! 🦘
Oh yeah! Thanks for watching!!
How 2 Train The New Proof Bread Person Video-1. Good Job:)
Lol, thanks for watching!
Yay Amanda 😊
❤️ Thanks for watching!
Do you use your same dough as your batards? Or a different dough recipe?
Great video. I really appreciate what you guys are doing. 🙂
Good question! Our baguette recipe is slightly different than our standard sourdough batard. We use a lighter overall flour for our baguette.
Great and awesome video once more! Thanks a lot. At my house, with three youngsters I am making bread on a daily basis, from baguettes to toast bread, to sourdough in all forms. I have a cuestion. After three hours the crust from my baguettes don't have that crispiness anymore. You took one three hours later and it was perfect. Any tips on that? Thanks again. Great work.
It helps immensely that we live in a very dry environment. We've traveled to other parts of the world where an extra bake was necessary after cooling, just to re-crisp the crust before delivery!
Amanda, you've proven that there is "Baking Porn". I truly agree that bread loafs when done right look great. Maybe not sexy, but a great looking loaf definitely has a lusty appeal! And the phrase "crumb shot" is perfect! I will have to borrow that and use with my friends next time we’re together.
I've been making baguettes mostly for my family’s bread and this clip will certainly help me up my performance!
Thanks to everything you do, Jon and team.
😂😂😂
May i know why you dusting it with a rice flour?
Rico Bafaleo Hi Rico, we do this so that it doesn’t stick to the couch, and for loaves, to the bannetons.
Girl: Knead my ass like a dough.
Bakers around the world:
*I must answer the call*
Definitely a perfectionist :p
MOOOOOST definitely.
Lol the dark side 🤣
Thanks for watching (and giggling)!
How long the total fermentention of that baguette???
We cold bulk ferment our dough overnight. 😊
She reminds me of Carla Music form Bon Appetite
Thanks for watching!
you are so right about tiny errors in shaping and scoring showing up large in the final bake. For me, I am searching for the perfect depth for the cuts. Too deep and it flattens the baguette. Too shallow and you get no ear and a poor shag. I think the difference between too deep and too shallow is about 1/4”
Love this analysis! That's the key to becoming a great sourdough baker, constant observation and adjustment. PS - On scoring baguettes for a great ear, I find that the angle and overlap also matters greatly.
I've never heard them say "This is too dark, I should bake it less next time."
Lol, our breads are relatively light according to the "artisan" standard. Most bakers believe the flavor is in the crust, and the crustier the better.
What extras do find when the baguettes are deeper in color? Taste, texture,...?
Tree2Tool All of the above. ☺️ But it boils down to personal preference. No judgement here!
I love bread ❤️❤️❤️❤️❤️❤️❤️❤️❤️
Me too.
Hey i have a question i want to bake using my electric oven how do i set the heat? Am i only going to use one side the top or the bottom or both sides?
We use both top and bottom heat.
German baker here, in New Zealand 🤙 Is this an overnight sourdough? ty, Dani
Hey Dani! LOOOVE NZ. My sister studied abroad there many years ago, and I got the chance to visit. Beautiful country. To answer your question, yes! It is an overnight sourdough. But remember, baguettes like a long proof time, so make sure to get that in before they hit the cold.
Baguettes are so hard. My 2020 summer goal is to make a baguette that doesn’t suck.
Baguettes were the LAST bread we mastered...and we still feel like there's work to do.
Very interesting, right up to the point where she said "bru-shetta".
I knowwww, I'm sorry!!!! It was a lack of confidence. 🙈
Man, I would love to work there.
We're always accepting applications! Lol. Thank you for watching.
Very beautiful woman energy Amanda have!! Enjoying to watch on your baking family
Thank you!
What's the weight for each piece?
Our baguettes clock in at 500g raw dough weight.
Do you cold proof your shaped baguettes?
We sure do! But baguettes like a looooong proof time so make sure to get that in before they head to the cold.
Where can I get that kind of apron?
Valentich Goods. (and you can even try NOT to bleach them, like me! 🙈)
Fantastic.
Many thanks!
Absolutely love this video!! Is it possible to get somewhere a recipe for these??I understand that bakeries have that own secrets but I told myself would kill me to ask :))Thanku
We hope to have a Recipes section on our website very soon! Stay tuned!
My dough with a pretty high hydration is SO wet and sticky. How is yours so pliable? More kneading in the mixer? Better flour? I realize that the obvious answer is that you are more skilled and handle the dough better than me, which is true BUT I watched the dough in the Sourdough from start to finish video as well and it just seems to be that your dough just behaves differently than mine. My dough kind of oozes out when left untouched
There could be a number of contributing factors. I’m still trying to figure out the best forum to help troubleshoot, because the truth is that I need more info to offer an opinion, and I want to help as many of the folks on here that would like to interact. We just need to find the right platform. Thinking of doing a q&a live stream
I suspect the true hydration of their dough is not that high. Some flours have high moisture content (looking at you KA), and a 75% hydration with such a flour will be way wetter than with most other flours. I've had this problem, and had to reduce to 70% when using KA flour.
You inspired me to try out a pneumatic dough divider, but it isn't working for me. The dough sticks back together as soon as the blades go back down. I was thinking either lower hydration dough or prove it less before shaping. Do you know why your dough doesn't stick back together?
Potentially chill the dough a little before using the dough divider? Might stiffen it a little more
I would suggest you to lower the hydration and work the gluten structure a couple of minutes more until its tension improves more.
Max Booth We actually did have to lower our original hydration in order to work in harmony with this equipment. I would say you’re on the right track.
Great video!
Thanks for watching!
Making me hungry
Thanks!
Why were you resting the edge of the peel on the floor prior to removing the baguettes? I mean food handling 101... otherwise great tips.
Thanks for watching!
I like baking/cooking, but to me those look like Spanish traditional artisan bread "pan artesano" or "pan de pueblo". The crumb seems to match too.
I say this because I eat it here in Spain. I have had quite a few times baguette in France with my French part family, and from all those times, I'm not sure I remember the bread being like that. Then again, I cant tell as I don't know the recipe you have used and cant taste it from here (would love to though :P)
Example of Spanish traditional bread: www.chapela.es/wp-content/uploads/2018/09/pan-de-pueblo.jpg
Either way, they look awesome and if I ever decide to visit America, I'll try to visit Arizona and loose time of day eating your whole shop :D . I need to try those cinnamon rolls that everyone goes nuts for.
Love your channel, all looks awesome. Keep it up. Power to Sourdough!
( Now I got my self thinking of those rolls. I really need to make those cinnamon rolls :0 )
Power to sourdough! ❤️
She is so charming that she could sell sand in Sahara 😊
lol, never heard that expression before. Thank you!
She’s CUTE.😊
Oh! Why, thank you! 😊
"That's pretty nice, actually." Talking while cutting the most beautiful baguette I've seen in my life.
What can we say? We are perfectionists. 🤷🏻♀️ Thanks for watching!!!
@@ProofBread you truly are! 2 years ago I was hugely inspired by your videos so I opened a garage bakery during the pandemic, built a wood fired oven and all, I'm not rich but I found my calling in part because of you guys, saludos from México. :)
No Brasil nunca esses pão seria sucesso , brasileiro não gosta de pão escuro tipo mais assado
Cada um com sua mania 🤷🏻♀️
Amanda, say, "Broo-sketta"
I know, I know, my cousin's Italian husband would be so mad at me.
Hello
Hello! Thanks for being here.
she knows her bread! and she is cute!
Why thanks!
Kolay gelsin
Aynı meslekdaşız
Ama farlı işliyorsunuz
Thank you for watching!
cant believe almost no one wears a hair net, triggers my ocd
Thanks for watching!
For the love of God man, FEED your help...lol ;)
???
I never understood the “press with the heel of your hand” thing when final shaping baguettes. I just use my fingers, too. Glad to observe another infidel.
lol. I struggle with this too.
Pretty obvious they have the girl in the video for a reason. And would be fun to know how someone so young gets the capital to have all that equiptment..(parents). I've been doing this since 1989 and can't get financing on one deck oven. Must be nice.
Joel Dark I would be lying if I said that my parents didn’t help, but the majority of what we have right now is because we worked hard for it. Jon spent 10 years failing at business endeavors before landing here. And I worked hard (and smart) in school and life thereafter to be able to afford the condo that we ultimately sold to finance this oven. Many sleepless nights and stressful days and failures went into this bakery. I’m convinced now after watching this with my own eyes that success is just an ability to work longer and harder and make more sacrifices than the average citizen. Definitely lucky to have a support system, but there were so many days that despite it, felt very isolated and lonely. With a vision and enough gusto you can get there even when people tell you no. You just say f*ck it, I’ll show you anyway. 😉 Much love.
Wow what a salty comment. Maybe if you have been doing something for over 30 years and you can't get financing it says something about you?
Once you become a baker you need to wear a hair net ,, because no one would like to find out a hair inside the bread and no jewelry that's a simple rules in any bakery
Thank you for watching!
“Crumbshot.” SMDH.
It's a real thing in the baker's world, I promise! 😳
crum shot
😳 lol
Lots of misinformation!
Baking sourdough is a work in progress, and I don't feel you can exactly "arrive" because every day is different and every day you're learning, so I'm interested in hearing what information you have to offer.