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Fresh Baked Artisan Sourdough | Proof Bread
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- Опубликовано: 30 июл 2024
- Still learning all the intricacies of the new oven but the bread is still delicious as ever.
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» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
#sourdough #bread #bakery
besides being a great baker your ability to fill any video with relevant facts and no awkward pauses while. you work away is a talent in itself!
true.
With the glass door you should mount a timelapse GoPro to watch the loaves rise.
Love that idea
„You can always add baking time, you can never take it away“ - wisdom for life
The bakery looks insane!
I'm so happy for you and your team!
I am so happy for you! The transition seems to be going well. My domestic oven just doesn’t matchup. From South Africa I am watching a fair amount of Bread ‘porn’. Totally adictive. Wishing you and your family well in your new facility. Bread blessings!
Even me dude, watching from Cape Town :)
A simple dutch oven will turn your regular oven into this. Spray, put on lid, cook for 20mins, remove lid. It is the same function, without the automatic steam injection, timers, loading rack, and all the gadgets this big oven has.
@@arg8763 Not a huge dutch oven fan. It does help with the oven spring. Free form loaves I can do 3 at a time in my oven. With the DO one at a time. Happy baking.
Keep baking you will find all you need to know within your own practice
The one at a time is my problem as well. Only bake once a week. One at a time just to much time. Tx for replying
Great video Jonathan! Thanks for letting us be a small part of your baking life. Blessings to You, Amanda & the Family!
fascinating to watch you learn the new ovens. Best of luck with your new bakery. A+
One of my favourite channels to watch regarding sourdough baking. Even though you are moving to a much larger commercial extent. I'm enthralled even more watching this process in a more grand process. Your descriptions of everything you're doing is quite helpful.
Good lord, that bread looks amazing. My mouth watered with every bite yall took. I could hear that crunch and almost taste that soft, fresh baked sour dough. 😋
Unbelievable, I can't help myself but could watching your videos for hours, I'm so happy for you that the whole adventure seems to work, all the best to you and Amanda
Been following your progress all the way from Houston TX. You and your team have put together a fantastic bakery. Congrats :)
Wish you all the best. The new place is looking great.
Congrats on opening the fabulous new bakery. Just brilliant!
There is always a learning curve to a new oven and you are getting it figured out.
Wow, your new bakery is awesome. Glad you're having success and keep doing what you're doing.
I live in mesa, saw the sop yesterday and bought some loaves from the market. Excited for the grand opening!
Very good the new bakery has become! This is a very big upgrade from the garage bakery that you had! Very well done! Greetings from Norway!
It took me two years to get sourdough bread down to the point where I feel not only comfortable, but adventurous. _I'm going to bump up the hydration next time._
*BTW?* You & 'Foodgeek' were instrumental in my learning process! *Thank you!*
It's a fascinating process. And that oven is a beautiful beast!
Those loaves of bread are gorgeous! I bet the scent is amazing.
Love all the locations and this one was just the start, little did we know. Excellent job.
I love hearing your alarms while mine are going off. Congrats on your new digs!
Hello Jonathon I do this on a daily basis but I love to watch how you are progressing and you give me much to think about and it becomes quite addictive, always excited to watch another instalment. And proudly have my proof tee shirt now. Good luck always. Dave
The broom on the floor and then in the oven kind of creeps me out…Another awesome video. Thank you!!
I was just gonna write that. The broom should be hanging on the wall. You can have sand and tiny rocks in the oven and then on the crust.
My thought exactly. They make wall clips for garden rakes and brooms that you just press the handle of the broom onto the clip and voila, the broom , she hangs!
Loved watching this video.
Grossed me out too.
Thought the same thing haha
Nope. He doesn't make mistakes. You must be new around here.
You are the only person I can literally listen to talk about bread without switching tabs or going on my phone
Love watching you tweaking and improving your process during the start-up of your new location. Regarding making sure all loaves land on the stone in the oven, is it possible to mark a line n the loader as a visible reminder where not to place the bread for baking?
I'm a fan of the newer loses without the unnecessary flour dusted on the outside. I love the dark shiny bubbly crust more than the dull matte flour look.
Love that you mentioned Astra blades. Been using those to shave….and as a byproduct, my loaf scoring when baking at home.
Those breads are looking really, really good.
Love the space and setup !
I've been watching all of this channels older videos and seeing this one I can tell you (obviously lol) got a new bakery! Congratulations!
Gorgeous loaves! Beautiful space!!!!
Looks so good. I like my bread crunchy with soft center.
loving the new bakery!!!!!
25:00 He’s so proud of himself! Beautiful bread.
OMG! This bread is so perfect! 😍😍😍❤️😊
Loving the videos, makes me hungry for some good sourdough every time.
Really cannnot say anything but perfect. I am watching all the videos from start to te end and enjoy much. Thank you!
Harriet be overly happy hey, what a day ! Thank you so much for such a good content man
So pleased for you and the team - God has blessed your next season of bread :)
great bread making and wonderful video
Thank you so much
There's an electrical issue if you blew a fuse. It may be related to why your bottom steam generator died. It will likely keep blowing. Don't replace with a larger fuse. Good luck tracking down the issue! I'm so impressed with how you're doing!
I agree with Amanda! Real sourdough is NOT the stuff they sell in mass at the grocery (for the most part). It's smaller batch less acidic and so so much better!
you are such an inspiration
I love watching u bake
wish I lived in Arizona your bread looks fantastic!
People should note the darker crust make great croutons!!!!😋
Warm just out of the oven sourdough, a knife and some butter. OMG 🤭
Well, I did bake couple of years ago using a 40 years old deck oven in a friend's bakery. To my surprise, what I see here is that no matter the 40 years advance in technology and materials and the huge amount of money that you have to pay for a new oven, they both have the same limitation. They can't evenly bake the loafs when loaded according to their specifications. I suppose that this is partly related to the hydration level that each baker uses and partly due to the loafs volume. Both of them can drop the temperature and create cold spots. Increasing the temperature isn't the preferable solution as it can burn the top much more than it should and make the crust very hard at both top and bottom sides. So the only solution is to load less loafs per batch. At least that what I did when I was baking at my friend's bakery.
Everyone has to figure out their own path.
I do admire all that you and your wife have gone through in starting your business. As I said I worked in my uncle's Boulanger in France and I do know how hard a job and demanding it is. I am impressed how far you have come and grown and I did see your video of your personal family life and again I say BRAVO to you all and your great videos too.
That's really cool. Looking forward to more videos.
Can you get replacement glass so that you can switch them out when they get dirty without being in a huge rush to wash them? I know money is an issue, but just a thought... Love the new Bakery. Congrats guys!
So glad to hear that your starter is thriving in her new home! Do you think the flavors will change (evolve) in the bread due to a different environment for the starter?
Watching this while my sourdough is in the oven ❤️
Finally someone that understands sour dough crust is supposed to be DARK 😊 oy vey, I’m sick of anemic! Sorry I didn’t find you sooner as I would have been blessed to invest in Proof!
Super Harriet! That would make a great T-shirt!!
It is customary to invert your clean pans to aid in drying and to keep dust and dirt from settling in them.
I love crust too!
This is making me so hungry!
This video inspired me to open a bakery and create my own business :)
I photographed Allez Bakery in Cincinnati OH. He has the Polin 6 chamber oven. My jaw dropped when he said how much it cost. 😳
I haven’t tuned in for awhile and it’s SO GREAT to see you getting acquainted with the new place. I noticed some of your bannetons are lined. Do you have a preference on lined v. unlined?
LOL…right after I submitted the question, you answered it on the video 🤪
those timer and loading shelf would be so much nicer on right side of oven, seem like you have to go around loader a lot
Don't forget to Score. The new bakery looks fantastic!
Yes, the Crust you showed at the end looks Wonderful - the crust on grocery store bread, not so much. HUGE Difference between the two.
What was that bread on the rack in the end when you guys were sampling? Not sure I have seen you make a video about that version.
It really should not blow a fuse from leaving the light on overnight.
I wish I could come out there.
Small world.. my dad had a music store just 2 doors west of Milanos (see they are still there).. Our building is gone now .. Mesa Drug was on your corner and had the lunch bar with cheeseburgers and chocolate shakes.. My godfather was the pharmacist there..
Some time ago I cultivated my own sourdough and followed a recipe with overnight fermentation in the fridge and it was way too acidic for me. It's very interesting to learn that yours is not, and I wonder what causes it!
Wow man your life is crazy , no wonder u need that garden ✊🏼✌🏼🇦🇺
Keep us updated on the lower steam temp issue. I hope it’s an easy fix and not something broken.
The bench with the conveyer belt that loads the dough into the ovens is magic! How does the canvas offload the loaves? Does it fold under itself?
There's a version for the home baker called the Super Peel. This is not an endorsement (I've never used one).
I still think there is something wrong with that oven; it doesn’t seem right all the steam is coming outside the oven. I would have it checked now that it’s under warranty.
It’s not completely sealed. Steam is very aggressive it can get out with the smallest gap. Completely normal.
@@MichaelRei99 I’ve watched many videos from professional bakers and never seen it this bad.
Do you have a large appliance with a motor kicking on when you're not there? There is usually a surge when a motor starts up and then it drops down to regular running amps. I'm guessing one of your panels wasn't installed correctly.
Great video as always! Hey from your perspective, can croissant be profitable?
amazing. u guys should make a cranberry/walnut loaf!
looking nice
I can see that the speed rak is new!! Hard to remove the trays 😅😅
Congratulations on your new bakery, I wish you the best! You’ve taught me a lot through your videos, if you don’t mind, can you tell me the brand of the oven?
Erm - it says on it: POLIN. These are Italian high end ovens.
@@stingaling thank you 😊
Wow so much to know amazing
Try using a flashlight to get a better read of how dark the loaves are while in the oven 🙂
have you tried feather blades? - they seem to hold a sharper edge longer during shaving...
Hello there! Thank you so much for your content it’s very informative and helpful. Can you add a link to where you got your oval banneton baskets?
😋 toasted! Mmmmm
I have never, ever, met a person who can talk as much as this dude does. I mean, he is on a whole different level. Also, bread looks good but I guess I have yet to learn to appreciate a crust that dark. I like it golden brown to dark brown in a few areas but some of these seem burnt along the ear. I bake at home and whenever I have a loaf that dark those dark brown/black areas taste burnt. I must be missing something.
I really find your videos extremely interesting. I lived for over 13 years in France and my uncle and aunt owned a Boulanger where I did work for them. I don't mean to sound like an overbearing mother BUT I know you are going through a learning process with equipment and later personnel but when or IF you ever start to consider some form of Dress or better uniform may I suggest ALL WHITE for a Baker exposed to the public you are baking for. In the back unseen is completely different from open to the public. Point to Consider. cleanliness in the kitchen is EVERYTHING.
You can be immaculate in a kitchen and not be wearing whites. Whites are traditional. His bakery, what he’s trying to do and how he approaches his business is anything but.
@@gloriouslyimperfect Yes that is true and I am certainly not trying to be OVERLY criticizing him I did say the After All the learning Curve that takes place in a new job environment and equipment to become; familiar with and all the rest, it was Just an Other observation Thar Might be Taken into consideration. This is Not a New concept I am bringing up where food production is concerned especially before the Public. Enough said on my part, Can't make it any clearer than that.
@@trueleyes totally. I love whites personally I just don’t see them with what I’ve learned about proof. It doesn’t seem to fit what I watch here is all!
If my baker isn’t covered in flour, he ain’t the baker for me.
Great channel, what would be your recommended bakers percentages for someone at home making a sourdough loaf for themselves?
That oven is amazing - do they do smaller ones?
I bet you learn very quickly not to stand too close to the oven when it’s releasing steam✌️💚
I do like bread nice and crusty. There is a big difference between toasting wonder bread and artisan sourdough sandwich❤️
What size baskets do you use for your loaves? I just bought a 9” couple but the 820g loaves are too big for them. They are the right length but they aren’t very deep and if I’d done my 2hr rise they dough would be all over the table. Yours look like 11” or 12”.
This medium person says thanks for having some for us too.
clever guy!
and here we were, thinking Harriet was going to sulk after being moved out of the garage...
Can you get brighter lightbulbs for your oven?
Go for it, Happy Harriet, Happy Eaters?
Stop being hard on yourself, the loaves look amazing!
Look very nice and professional baking brother I Food leveling
For some reason, I like your older ovens more. They look simpler. You might not be able bake as many loaves as quickly before, and time is money, so I get why you got these new ovens.
genius.