Artisan Sourdough Bread Process from Start to Finish | Proof Bread
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- Опубликовано: 3 май 2020
- Follow the complete journey of our artisan sourdough from beginning to end. Our dough takes days to go from basic ingredients like flour, water, salt, and starter to finished fresh-baked loaves. This isn't a recipe; it's a process, and we do it every week at Proof Bread.
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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.
After 3 years of building this bakery from scratch, we're being forced to move. What should be an 18-month process is now being forced upon us in only 4 short months, during our busiest time of the year. This isn't just a matter of logistics. This move will cost us an estimated $250,000 to build out entirely new infrastructure. If you'd like to help us, please donate to our GoFundMe so we can keep Proof alive: gf.me/u/yzr87v
You help will save our livelihood and the livelihoods of over a dozen families that rely on the company. Your help will allow this local food economy to have a small light in this catastrophic year. Our business was fortunate to remain stable in recent months, but now we face an existential crisis. Words cannot adequately describe the great level of appreciation we will all have for every small offer of help we can receive at this time. We are a community bakery, and at this moment we desperately need our community's help.
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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 #artisanbread #microbakery
Thank you!
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Can I ask about your starter, why does it have that yellowish color? Is it because you have it for many years? So it's developed more? Thanks for your time. Love the videos, very inspirational!
Spread the word on the metric system
7:25
Love your video,. Please ware a new apron. Perhaps a nice color.
So many nuggets of gold in this video, he talks as if he’s training an apprentice. Thank you!
My Father was a Baker all his life, I used to go to work with him sometimes on Sunday when I was a teenager I’d sit there mesmerized at how fast he could cut dough throw it on a scale and get the exact weight he was looking for without having to add or subtract to it, then forming the dough into a loaf shape, then moving on to making donuts was my favorite thing to watch him do because I knew I’d get to eat some, sometimes he’d let me get the drum sticks and turn the donuts in the hot oil, I was never as fast as him but I was fast enough they didn’t get too dark, I miss my father but every time I walk past a bakery I’ll step in the door and take a deep breath in and remember my Daddy!
Sounds so amazing ♡
That was precious to read!
That was very nice! Thanks for sharing
Thank for sharing your memories.
Your Dad was an incredibly hard working man. Those hours, that time on his feet, the real heat, the 50kg bags of flour , the vegetable oil off of the doughnut fryer, maybe finishing the daily cream confectionery, which required a slight of hand , dipping in correctly heated chocolate, so a good thickness remain on the product, so you could immediately comb a pattern into it. Then back to the ovens for the various fruited bun items, painted in a sugar solution, and high handed sprinkled further with white sugar. Everything over the shop before 8am, when they opened, girls short tempered because the one item a customer had come in for at 7:50am, wasn't there because they were waiting at the door with their daily newspaper they had just bought , and because they were local, and pleaded with the girl to open early, so they can return home with everything they needed for breakfast, the girl did .
And all the while not thinking of the baker who was stood there from last night, whilst he slept, getting everything over the shop for 8am, and not 10 min before, because you must push everything over the road from the bakery to the shop , all weathers, including snow. That was my experience, and now many, many years later, l have the privilege of a local baker in my town , l hear him starting his car at 3:30am, to go and bake today's bread and cakes fresh. Almost 8 hrs later l visit this shop, and only spend my money in there, l have been lucky to thank him personally for all his hard work, and let mention my time in that role, he genuinely greets me with a smile, knowing we have both walked that green mile, him for a lifetime though. Respect.
It’s not often that you start watching an hour long video and stick with it until the end.
But I could feel the genuine goodness in the person that I just had to hear him out.
Thank you for sharing!
By far best baking video iv seen. This man spoke in earnest. He spoke to the viewer, he spoke to me. He knows the struggle and gave a lot of encouragement such as dough sticking. Bakers hands are not magic but technique and practice. Thank you!
Finding a nice guy that bakes bread with passion is nice but finding one that also speaks english and uses the metric system is like discovering gold
Ahhhh, the metric system, so simple, so easy, interchangeable between volume, weight etc is so foreign to many Americans!
Fahrenheit still
@@JahongirHaitov How?
@@bmrt1000 i mean, he still uses F instead of C which is too much more logical. Water freezes at 0, boils at 100, 10 is cool, 20 is fine, 30 is warm, 40 is hot, 60 is burning. All rounds up nice.
Not to mention he might want to take a few minutes and wash his apron - looks pretty filthy to me !
This was the most natural person I have ever seen in front of a camera. Very well filmed!
Best recipe for business
Without this video, i would have never built my own sourdough bakery here in Indonesia. Thank you ❤
I had no idea why I was watching this video and then became captivated by the whole story and the person narrating it. He worked so hard and I felt tired just watching how much passion and energy he put into it. Now I realise why a loaf like this costs more than the awful supermarket bread. The video really pulled you in to his world . Now I want to taste it.
dear, look at the iranian bread making process too, it's really exciting
Damn peggy
"crust has to actually be crusty to be a crust"
yes.
the floor here is made of floor
For every dollar a man earns, women make 100 pennies.
Funny how people dislike the crust so
much. Has more texture, AND more
flavor. When I was a kid, I always wanted
the end cut, off of a roast Mom cooked.
Recently figured out, it was NOT the well
done part, but the more flavor. Crust is
exactly the same. (Yes, NEVER had a
sandwich with the crust cut off. Most
likely, both heels, my favorite.)
steve
Ikr. I always thot that th people who cut th crust off bread were really mentally off. 😁
He seems like such a genuine person. I did not expect to learn life lessons about self care, time management, and doing what you love from watching a bread video. He is really a amazing person.
I agree with you. I sat a watched this for an hour and feel enriched - I learned many lessons and not just about bread either :)
Aw come on, this dude is completely full of you know what. Just likes to hear himself talk.
He just still needs to learn to wear a hair net :)
@@suburbanhobbyist2752 I was thinking the same ....MY GOODNESS HE IS PROUD OF , WAIT FOR IT ......MAKING BREAD LMAO
Amazing job
I could have watched him talk and explain for 3 hours vs 1. Great video, he's an excellent teacher master of his craft.
It's rare to see this much genuine passion and down-to-earth respect for food. So wholesome, like the bread that bakery makes. Makes me want to go bake something.
dear, look at the iranian bread making process too, it's really exciting
Make yourself a sourdough starter and you’ll be addicted in no time. I made mine about 3 years ago and it’s grown into quite the hobby… and now I have several orders every week for loaves and doughnuts.
We live off grid here so I also like to bake all of mine outdoors.
@@UncleKauffee I tried making one last year and the results were the worst I've ever had as a home cook. Maybe I'll try again someday but it was super discouraging how badly it turned out.
It's not rare at all...these videos are all over youtube. There is actually a star rating for establishments who hire people with this much genuine passion and respect for food....I think it is called Michelin. I wish hyperbole was rare in comment sections. My mom gave me a starter...I fed it a couple weeks before I stopped discarding and decided to make the plunge....what a great loaf of bread....I wish I could say I will never buy bread again, but I just don't have the time to do this every week.
There’s no way I just watched this man talk for an hour. Yes. Yes you did. Captivating.
I learned so much by watching this! What a natural speaker and presenter. Amazing job.
Wonderful video. Bravo
I listen to this video at 1.5x speed! Try it! I find it to be way better than normal.
i work in a bakery and i have learned a lot from your videos, how to use rice flour etc. but most importantly, i am not scared anymore to bake the outside of the bread to create that beautiful crust. i used to be worried about the shades of golden brown fearing to overbake the bread. but not anymore, thanks to you!!! now when i bake and it is still light in color, i hear your voice in my head saying, "i cannot put this out in the world" 😂
I'd like to give a shout-out to all the farm kitchen ladies of the past, because it was their efforts, trials, errors and successes, and endless experimentation and persistence in discovery of how ingredients react or blend or combine to improve the meals they created, and their dedication to writing it all down and sharing them with neighbors, and teaching their daughters - all of which gave the world the basic recipes we use today.
And a shout out to ancient Egypt for most likely being the originators of Sourdough. Many of these processes go back 1000’s of years before farm wives of the Wild West.
I was a baker for 16 years until arthritis took my hands from me. That was 15 years ago this brought wonderful memories and tears to my eyes thankyou for sharing ❤
jim cricket raw peanut oil on the hands. Massaged on them. Every. Day.
My sis has it and she is only 12
@@raga5uhcgccbbbabdelsalam125 thats sucks big time I've been dealing with it since I was 6 it got real bad in my teens and has not let up. They are making a lot of progress over the years hopefully a cure soon.
@@jimcricket71 yeah she has a hard time doing what she loves since she was born with it I think that they will find a cure soon at least I hope they do
A teaspoon of morings powder a day will make the arthritis almost disappear. There are many videos about it.
The way he calmly talks, and just tells interesting baking information that helps my sourdough experimentation is something i would watch more of. A welcomed contrast to loud lousy youtubers. You just got a subscriber! Keep the good baking work.
Literally. This video alone beat out every other bread video. Within the 9 minutes ive grown trust because i know hes done this for years. Most other youtubers are literally just home cooks.
Ditto!
This is Oscar worth kinda documentary type of RUclips video!
If you would like videos which tell you in clear and easy steps how to produce yeasted and sourdough breads for the family, try “Bake With Jack”. He’s based in the u.k. and before Covid-19 he posted a short weekly video covering many different aspects and techniques. There are now over 100 videos!
Well said. Im blessed to watch this. Thanks.
WHAT IS HAPPENING PEOPLE THIS IS RUclipsR X WITH THE ABSOLUTE BEST SOURDOUGH RECIPE EVERRR
This video is such a gift. Today it has become a rare experience to sit next to a master as he or she articulates not only the nuts and bolts of the making, but the sublime aesthetics. I wish I could come, visit, buy your bread and share it! Thank you for this great pleasure.
The world is a better place when we have people who are so passionate about simple things. You may or may not like the bread, but you have to respect how much time and sacrifice you have invested.....and you have to pay the price fairly and appropriately......the best sourdough bread has been around in Germany for many decades
the only acceptable online class I have taken in this quarentine.
Dude's so efficient he doesn't even blink
Or maybe all his CPU is maxed out on bread. No bandwidth for blink.
Bro one cannot work without dedication
What a generous gift this video is. I learned so much from watching this. Tips of a professional baker that I hadn't read in books or come across otherwise - for example that scoring is easier with better results after a cold proof. I experienced that but it was so helpful to hear someone say it. The whole video was filled with these kinds of tips and insights. Thank you, thank you! When I saw the stencil with your bakery name, I realized you were the baker who had generously raised funds for the Ukrainian bakery. So inspired.
I started working school holidays in a bakery when I was 15 and I am so glad I did it helped me understand the art of bread and we used a scale to weigh our 800g I realised I was strong in my hands or it built strength, making bread is physical and mental miss those days, great video 🥖🍞👌
OMG.. This guys talks on and and and on and on..... Never ending.. He deserves to be working in a Radio.. I have never seen anyone talking all the way without any break. His Voice itself is like a background music for this video. Nevertheless, His Bread making skills seems to be pretty good and he gave such a detailed explanation... Thanks bro really like it.
Yes exactly I though the same. He is like the one talk in the TV sport comentator. But he really explain everything in sourdough. Talking and working at the same time. Amazing guys.
This guy is a perfect teacher since he explains why things are done with passion, pays attention to details while steering one away from pitfalls
And the crazy thing about it is that he leaves no room for misunderstanding what he's explaining.
I thought the same and then realised its probably the video editing. Naturally they're not including all the silent / slower parts in between, to get all the good info in video without "wasting" the viewers' time. Otherwise it would have been two hours :P
I appreciate his thoughtful use of words and concise explanations. I constantly catch myself with my jaw hanging out of awe, listening to and watching his process. Mesmerising.
@@berylrosenberg704 Exactly!
Felt like we were just chatting in the kitchen😊. Loved this
[....if you don't like it fortunately there's a lot bread out there in the word....] best statement in the bakery industry
On the gluten free topic, Gluten free sourdough is actually quite easy to create and make. Way better than any GF loaf bought at a store.
90 plus percent of my loaves are with all the gluten. But I have two celiac’s in the family as well as some friends who are GF too… so I did make my own gluten free sourdough starter too. They rave about it. I rave about the traditional artisan loaves.
Mm mm good
The guy is a serious artist. He really loves what he does.
He is not an artist as a business man.
I would (and did) eat good sourdough every day of the week, having worked in a SF wharf restaurant. I commend this fellow and his hard work and wish him the best--wish he had a shop here in Prescott. My only gripe is the use of this awful word "artisan". As if bread hasn't been baked for the last - what--5000 years? 10,000 years? by humans throwing together yeast, water and flour. Now -all of a sudden in the last 30 years- baking bread is done by "artisans." So bread was crap until 30 years ago when artisans got involved?
@@dap777754 Don't shit on the terminology small business must use to attract those who may appreciate their skill, and product. These people bust their asses to stay relevant, providing a local community with a reason to smile. If customers are smart enough to appreciate what they have before them. Damn, who pissed in your cornflakes? Get out of SF, it may be good for SDB, just not good for your brain.
Holy, manliest man I have ever seen. This is the type of man I wanna be.
I think you mean dirtiest/greasiest!
@@waynerainey2606 why?
This is the best artisan bread making class I've ever watched (and I've watched a lot). It's like a masterclass. You explain everything so well and thoroughly. I like to know the "why" of things. I learned so much from this video. And thanks for the life lessons.
I completely agree! Wonderful masterclass.
dear, look at the iranian bread making process too, it's really exciting
This is Italian and french bakery, not more. This activity is a copy bakery, but remember kitchen is also culture and soul, and this cant copy.
THIS is artisan baking, not all the crappy klickbaits you find on YT, period. I'm proud of my profession when I see this.
This really felt like I was watching a Masterclass! Wonderful teacher and inspiring lesson!
The enthusiasm of this guy makes me feel like I want to make bread now
I hear ya,I actually just did.
I'm doing it right now, I'm essentially using this video as a tutorial.
I love your humility and passion for the art. Simply kind, and generous to share these videos. Thank you ☺️
Love seeing you brought that Hobart mixer back to life. I grew up in the town where that was made. ❤
i never thought i would watch an hour of someone making bread but here i am at 3 in the morning and really enjoying this for some reason lol.
Literally awake at 2am with my partner watching this, we are deeply enthralled in the journey of the bread. Viva la breadlucion!
You must send me some pic of what you bake,thanks. From Barbados
A must have even if there 30 mins away
i love how artisan bread in the usa is like the regular bread you get from any german bakery. makes me feel grateful to live here.
It is so refreshing and even inspiring to watch someone talk about something with so much passion. Thank you for sharing this.
dear, look at the iranian bread making process too, it's really exciting
I wish he had a bit more passion about hair nets. We all shed hair like crazy. Most professionals have a higher level of sanitary care.
You are such a natural teacher. I appreciate how well you explain things in such an accessible manner--never making the beginner feel judged. It's easy to feel that you have a lovely spirit that I'm certain is the 4th ingredient in your bread.
So this is what the winter soldier does for his day job
🤣
Hahahahaha
pog comment
Yup, Bucky couldn't get his plums so he decided to make bread.
@Anime Is Shit look it up.
There's so much passion and dedication in this guy's aura, incredible to witness, thank you for this journey.
These are the best 62 minutes and 59 seconds I have ever spent watching on RUclips.
Thank you!
I love how he doesn't look at what he is doing he looks at the camera. Great showsmanship and shows his mastery in his art of baking.
This Pandemic got me watching the craziest things. how do I stumble upon this video and why did I watch the whole thing.? Couldn't stop
That's funny. I was also surprised by finding videos by a guy who cleans wool carpets, professionally! He works in Poland, plays quiet music, and doesn't miss a spot! You may like it!
He is wonderful to listen to and watch. So fluid and natural. I see in the comments others feel the same way. He is also very base. I assume that was his wife in the back ground, as i was blown away she never spoke. My GF wont stop talking, she would have interrupted that video 100 times. So nice to see old fashion respect.
I've always had such admiration for craftsmen, artisans. Hand work has been so undervalued, yet I believe it is a complete holistic work. You use your hands/body in coordination with your brain, you use intuition too, you feel elements, and also you get to think about a lot of things. And you see the result of your work.
And your work is immediately useful to your fellowmen.
There's nothing more precious than a good craftsman.
This gentleman is a BAKER by profession but he is also a poet, a philosopher, a surgeon and an artist plus a Professor.
I came across this video by accident and boy what a great accident of education it turned out to be.
Fantastic and that is why the world still has HOPE. People like him !
agreed he is my podcast I just love this guy
I don't know if you went to bread-making school or if you are self-taught and read multiple books on bread-making because the way you present bread-making in your video is practical and relatable that shows your knowledge without intellectualizing it. And, thank you for not using jokes, puns or sports metaphors while you communicate. I appreciate your genuineness and humility. Thank you for sharing this video.
I always seem to come to this video when I’ve had a busy or stressful day. I can watch you bake bread and it relaxes me so much. I hadn’t realized it until today watching & smiling as you teach and share history on your products and equipment. So I’m learning things about me as I watch these videos. I may have to plan a trip to come to your bakery in person! Keep up the good work and God bless you.
I totally get what you wrote.
When a person loves his profession, he creates it, and in my opinion you are an artist.
07:46 this is metric system, saving lives and time
It's been a whole 365 days since @Julia Smith went to Denny's and y'all are still not over her going straight for the center of the pancake 😂 But... what's the best bite of the pancake?? (www.youtube.com/watch?v=KROOz...)
if you actually think one measurement system is better than the other, it means you don't use measurement systems for anything serious.
I immediately gave it a thumbs-up because of the metric comment. I can't stand the ridiculous US Fred Flinstone Units.
@@silvermediastudio sure, some measurement systems are indeed better in some applications but the question here is having a universally used standard that everybody uses for normal, everyday calculations. Do Kelvin in rocket science. Do Fahrenheit in Chemistry. But please have mercy when I cook a recipe from the U.S. I can’t count how many times I’ve messed up because your system uses both SI and imperial measurements making everything very confusing. I just want yummy cookies, nothing else. :)
@@goflynw your mom likes 10”.
The guy is just not an artisan baker, he is also a philosopher.
Wish well for you man !
Very handsome straight guy baking bread? Yes!!!!
I worked at a local, Northern California bakery called Redding French Bakery for about fifteen years. We were bought out by Sara Lee, which was bought by Earthgrains, which is now owned by Bimbo, from Mexico City. My bakery was shut down in 2005, because my co-workers voted for union, but damn! It was the one of the best jobs that I ever had! Even at the age of 53 and having spent about 25 years in the industry, I still have a passion for good bread!
when passion and intelligence come together. Thank you for being alive and caring about something that matters!
This video made me feel so much peace it’s incredible. Probably one of my favorite videos I’ve ever seen on RUclips. Thank you for this.
No mms. Que raro que no reconozcan quien hizo el comentario. Solo 5 👍
You dud nit see many than?
This made me laugh. About a month ago I came across a young Polish guy on YT who cleans carpets! That works for me! Vids are about 20-30 minutes, and he does wonderful work! Try it.
@@rarejer What's the channel?
Edit: Think I've found it. Is it Lubuskie?
I agree. He is a straight forward talking guy with a refreshing candor about the real world.
After reading some of the comments, I have discovered that my original feeling toward this video and this man have been validated. Not only should we have men like this baking our bread, we should have men like this teaching our children and managing our public offices, if possible. Bravo and thank you.
All possible comments that praises yr bread process n the demonstration of fine bread is completed . I have nothing to add but only to say that I will pray for your health and longevity. Thanks
Ajc Singapore 8/7/2023
This is among the most genuine things I've seen throughout my life. You speak with so much candor and humility, I don't know much about bread, baking, or a small business, but I was captivated from start to finish. Thanks for sharing a bit of that spark of yours with the world.
this dude is dirty, look at his frock and floors and all
@@kevinpersson7256 AMEN!!
@@kevinpersson7256 I'd eat his bread all day, his bowls and such are clean
I agree, kinda funny too
dear, look at the iranian bread making process too, it's really exciting
Every swipe of the knife when taking the dough out of the mixer was a wild ride
i went to the comment section in search of this comment.. thank you
Love those hand skills when you're working the dough...."she's really good at everything she does." That a boy complimenting a lady is the way to go. :) @45:40 what you said then ...it hit me objectively in my own life.
7:39 Mind blown by how much better the METRIC SYSTEM is!
"If you don't like it...well fortunately there is enough bread out there in the world..." this is a man of culture and class.
So true
Watching this video, obviously there's a lot to learn about bread. However, it's also a really good general talk on how to run any small business. Practice, get good, become efficient, learn, teach, collaborate, set and maintain standards, experiment. I am absolutely sure you would be successful at selling onions or running a carpet store or anything else. Thanks for such a thoughtful piece. I am now hungry but it's hours until dinner. Thanks.
I spent 4 years making pizza 🍕. Watching your presentation was amazing. Not just your final product but watching a master of his craft perfect something wholesome with passion.
Peace
I just love when an American discovers the usage of metric system.
I've been making dough professionally for almost 14 years, this video explains so many things only someone with knowledge of dough would understand.
A+
In France,,,where l live 8 months of a year although a Scot....a bagutte 3 days.....its a culture thing....visit try the difference will blow you away
My Father was a baker and I grew up living over a bakehouse. The original oven he had was coke fired and needed firing up at 4-30am every morning except Sunday. He also used Hobart mixers and the sound of them brought back memories.The day he went over to an electirc oven made his life a little easier, though (excuse the pun) he still had to rise early.
I can almost smell the lesson here. I love the guys affection for his craft and the bread looks absolutely yummy,
I never knew that bakers, well this one, have such a screen presence. I have always thought that making bread was, not only one of the oldest, but one of the most noble of professions. Thanks for the insight. Make loaf, not war.
Back in 2006, I worked for an Italian guy, who owned a bakery Kent Washington, outside of Seattle. This guy spent around 15k, transporting his Uncle's Italian made dough mixer from WW2 (no exageration) from New York to Seattle! That, my friends, is dedication!
This was one of the best, most informative, most interesting videos I’ve seen on RUclips. Thank you very much
This dudes awesome. Sounds like a great kid and looks like a truck mechanic.
Love this video. Also I have to say, this man is quite a philosopher. Lots to learn from him, and, he’ll never need a gym to work out.
Wow, the process of making artisan sourdough bread from start to finish sounds fascinating! Sourdough is such a unique type of bread with its complex flavors and textures. It's amazing how something as simple as flour, water, and salt can be transformed into a delightful loaf of bread, especially when you consider the time and care that goes into the natural fermentation process. The crusty outside and soft, chewy inside of sourdough is just perfect for so many meals and occasions. Plus, the satisfaction of making bread from scratch is incomparable! 🍞✨
This man is a wealth of knowledge. God bless you sir
He's doing what a lot of micro bakers are doing right now, they're just not filming it
@@timetocook722 So. Whats your comment for?
@@timetocook722 The point of difference here, is that he's sharing it. Imagine that!
Yeah, but he isn't half as knowledgable as he makes out. Don't get me wrong, when this video was filmed he has 1.5-2 years of experience, but he makes out like he's been doing this for 25 years. At least half of what he talks about is plain common sense like how he goes on and on about how a $30k mixer might not be the best investment for a small bakery, yeah, no kidding. I get it, the dude can talk, but he's also full of BS and projecting like he is much more than he is. This sort of guy and the reaction in the comments is why we have Jim Jones type situations every so often. People are so gullible and ready to follow the slickest talker.
@@timetocook722 except most of them wear hair nets...
I wanna be this dude's friend
jackpaice Mee too too
He is our friend, but he doesn't know it yet ;)
He has no time for friends as he is a baker and works the worst hours around.
definitely getting these vibes
Definitely
THIS GUY WOULD MAKE A GREAT TEACHER .GREAT SPEAKER AND EASY TO FOLLOW . WOULD LOVE TO TRY ONE OF HIS BAKED LOAVES .IT,S BEEN NICE WATCHING AND LISTENING TO HIM HE,S A REAL PRO
I’m taking my first steps to start my baking business and listening to the steps you took to build your bakery is so inspiring.
Obviously the first thing to do is either buy the building or get a nice, long term lease!
Well hope you make a go of it but remember you have to look the part I’ve baked all my life and I have always had clean aprons and shirts
Clean pure water with 0.0 ppm purity is key to high quality breads. This guy uses municipal tap water which is recycled sewer water. On the molecular level it's full of poison, chemicals, etc... Garbage. Get a Durastill for your home or business.
I’m surprised I watched the whole video. I usually don’t watch hour long videos, but the bread science, the history of the dough mixer, I didn’t even know there was such a thing as a dough divider. It got me hooked into watching the whole thing 😄
Finally an American using the metric system. Although not leaving the Fahrenheit. Go Celsius go (Swede as I am).
Actually, a lot of Americans in professional Enviroments are using Metric, because the Imperial System SUCKS and is incompatible with basically the rest of the world.
And from a bakers perspective it is at well. Now Fahrenheit or Celcius doesn't matter in the end of the day, because it doesn't depend on other factors there. He uses Fahrenheit because that's what he was told from birth on. But it doesn't matter at baking. However Metric system makes especially at baking a whole lot of sense.
Let's say you wanna make a bread with 80% hydration. 1 Litre of Water = 1Kg of weight. Fantastic. That means: I need to add 800g of Water to 1kg of Flour for a 80% Hydration dough. Nice and easy. It makes this whole process a LOT more complicated with a lot of side calculations with a lot of failure inbetween, when using something like imperial System.
Fuck celsius.
"it was mind-blowing to me that one kilo of water is one litre of water"
me being metric till the end: ded 🤣🤣🤣
@Annihilate MAGA Cult Well the British are kinda "bilinguar". They understand and use both. Altough imperial is still decreasing, since it doesn't make any sense.
America.... Scientiests and any who profit from it (Like most that handle Measurements and Convertions) use Metrics, while in the meantime they use imperial.
You can pull it down quite easily. America was a powerhouse, quite self contained during all that metric thing happening. All their machines and shit were imperial, and they had no one to seriously interchange with. So imperial Measurements stood in place. And then nothing changed of course, like in the rest of the world.
Bringing them now to change is borderline impossible. They only understand imperial.
It would take Decades.
They even tried it, don't know, in the 50s or 60s? Nobody adopted and nobody cared. It ain't gonna change soon.
Jag håller med :D
Artisan Man, Artisan Couple, Artisan Bread. Heart warming and Joyful.
Wow, thank you for investing your time in this artistry, not many people are this dedicated.
I appreciate your work ❤
This guy is incredible. I was like "An hour....no way". Then I somehow got hooked and now I'm subscribed.
This is the Bob Ross of bread making! It's mesmerizing and thank you so much for all the random and very useful bits of knowledge. I am starting up breadmaking, like everyone else during this pandemic and videos like these are gold. Keep them coming!
I’m an American but after living in Germany for over 50 years it’s really nice to see another American that has switched over to the metric system. I could never deal with pounds and ounces again. I’m a professional musician but I love to cook and today I’m working on spelt bread. 😎
I expect a lot of folks find this vid long-winded, but I found the entire thing fascinating! Thanks!
That was easily the best 1.02:59 hrs I have ever spent on the internet ( from learner bread maker ) BRAVO.... Bellissimo
this is honestly so much fun, just listening to all the stories and watching the bread get made? its fantastic
I agree loving this staying to the end
Finally someone appreciates the easiness of metric system 🎉
Auuuuu, koliko posla oko ovog hleba!!! Sigurno je najzdraviji hleb na svetu. Kod nas se hleb peče skroz drugačije, mnogo kraći proces, sa industrijskim kvascem. Takav hleb je sigurno dosta skup i mi ga ne bismo ni mogli kupiti. Divim vam se! Pozdrav od ❤iz Srbije!
Hands on the best video about bread making and baking I’ve ever seen. This is the real deal and you can’t get closer to an artisan bakery online than this video! Thanks!
I am a chef a baker for 45 years-listen to this man-he knows what he is talking about
Great program! Great to finally see an artisan baker without his arms covered in tattoos!..
You talk about how at first the dough seems to always stick. When I started in a bakery I called this ‘getting magic hands’ and within about a month I was proud to have the magic hands that didn’t stick.
Fantastic! You know youve got skill when you can show someone exactly how you operate, and your product maintains its value.
I would sleep on a cot in a broom closet for the privilege of working for this man.
You sir are the bread whisperer! Thank you for you sharing your thoughts, pointers and philosophy with us. What a great video full of information, it makes me want to learn how to bake sourdough bread.