Sourdough English Muffins from Start to Finish | Proof Bread
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- Опубликовано: 21 сен 2024
- Sourdough isn't a flavor; it's a process. These English Muffins are like nothing else you've ever tasted before. A truly unique Proof Bread recipe but one that's both delicious and satisfying.
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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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Timer 38:10: When I’m cooking while multi tasking at home (laundry, cleaning), I set the timer for 1-2 minutes *less* time than required. I know it will take a few seconds for me to hear and acknowledge the timer and another few seconds to get to the oven, put on my oven mits and remove the item.
@@civilizeddiva the fridge is a storm so you don't want it for a couple hours to do anything for the super excited you can 😊😊😀😀😀😃😀😊😀😉😀😃😀😀😃😊😊😃😊😀😀😀😀😁😀😉😀😉😊😁😀😃😊😉😊😊😊😀😃😁😊😉
@@civilizeddiva the fridge is in your room temp and then in my house I think we are good for now and I'll get you 50 organic bread for you this weekend but we have bread for you this morning I have been in a lot 😔😔😔😔😊😉😔 I will call 😊😉😀😉😘❤️❤️❤️💖❤️😊😀😉😊😊😊😊😃😘😘😘💗❤️😊😉😊😉😀😃😁😘❤️😘💗😘
i have used welding gloves in the past at restaurants for oven mitts they can hold up to a ton of heat hope that helps
You are super informative, though obviously we dont have domestic recipes from these videos, the information you talk about is helful to all. Thanks for the video +1 Sub from Australia
This video -- this channel -- is pure GOLD! So much real insight from those with skin in the game. I absolutely LOVE it! I know this bakery is not a one-man show -- and I would love to see more of Amanda and the rest of the team -- but damn Jon, you are an amazing ambassador for the craft. Your ability to speak lucidly while working at the same time blows me away -- even if it sometimes results in mis-measuring butter or almost loading basketed loaves into the oven. I can sympathize! And I'm hooked! I love your honesty and transparency! You are the real deal. I hope you continue producing these incredible videos -- they are filling a gap that desperately needs filling. Cheers!
Trevor J. Wilson As someone who was studying your writing a couple years ago when I had just bought a bakery with no baking experience, it’s honor to receive your kind words.
Trevor, you’re pure GOLD, too!!!! I love your recipes, blog posts etc.
@@ryanaugustus Thanks Ryan! Appreciate that!
@@TrevorJWilson your channel helped me understand sourdough like no other way back when! But yes what Jon is doing here absolutely beast mode. Cheers
Looking forward to new videos from you man, your work is inspiring
Came for english muffins, stayed for the words of wisdom
dude word for word what i was about to say.
That's precisely the way I feel. Seriously this guy is great
Couldnt have said it better ... i'm a big fan of global cuisine, and i'm pretty selective when it comes to culinary channels I sub to, be it American, French, Chinese, Indian, Filipino, Scottish, Scandanavian, et al.
@@RovingPunster any Thai's channel?
@@hungrynow55 I have a few great chinese channels (ex: Chinese Cooking Demystified), but I havent found a really good Thai one yet.
This man will singlehandedly destroy the imperial measurement system
@Kattrap I can eyeball 2.54cm in a...cinch
Where to sign up??
Kattrap it’s just what you are used to. For someone who has only ever used the metric system, it would be just as easy to approximate/eyeball 2.5 cm.
Kattrap Take a peek at the middle section of your index finger... looks very close to 2.5cm 🤓
@Kattrap According to who? Virtually the rest of non-Anglophone humanity has grown up eyeballing centimeters and might not even have an idea how big an inch is. Just because it's easier for you the eyeball an inch due to the system you grew up in, doesn't mean that an inch is inherently easier to visually gauge.
Thank you for including the mistake made with the butter in the video. It's so good to see that no matter what skill level people are, mistakes still get made, because we're all still human. Seeing the honesty involved, and the patience in going back and fixing it is so refreshing.
Actually the mistake highlighted why this fella is a true professional - he has a built in check to ensure his mistake doesn't become fatal to the batch. Everyone makes mistakes, but pros figure out ways to catch them before its too late. Absolutely huge lesson here, via english muffin weight audits.
This dude seems like a top tier friend. Supportive and encouraging words while baking delicious food.
I just wanted to say I love your videos. There's no music, nothing gimmicky, and not trying hard to appeal to viewers like most RUclips video; just people talking about things they are obviously passionate about. It's really refreshing. I also really like the long form video and the professional camera work.
This is therapy. ❤ This man needs to be protected. He seems so genuine and kind.
Man, if Jonathan wasn't a baker he would be a god send for a stand up speaker / inspirational speaker. This man could single-handedly
destroy peoples fears about not being perfect at something they've just started.
So true, this has ALWAYS been my biggest fear to do something different and lose my livelihood. But I think this could work as a PT thing. 🤞🤞🤞🤞🤞
I am 81 and not all that easy to please. I am just learning to bake sourdough, and that is how I found you, along with many many others. And I love your videos. Not only are they extremely instructional, and enlightening, but they are very entertaining. I don't know if you have some other education that lends itself beautifully to narration and filming , but you appear to be very much at home with that genre. Thanks for all your hard work and even though I am not planning to have a bakery (although I have always baked a lot at home) I do love food and learning about food and trying to improve on food in my own kitchen. I have just made my third loaf of sourdough and I think they are better; and I am looking forward to improving on the fourth. I have always loved sourdough and it never occurred until recently that I could produce a loaf of sourdough bread. Now after watching this video, I want to make English Muffins. I'll quit now. Thanks again.
Jan Dullea
I said this on another video about pizza, but I worked at a high traffic Detroit area Italian restaurant when I was 15 y/o known for their pizza, so we made pizza dough every day and one of the jobs was to rotate the dough balls in the fridge to allow 4 days of fermentation. I remember the son of the owner, who was a total stoner screwed up the rotation process and the pizza maker (big Sicilian guy) got pissed and went back into the fridge and started opening and smelling the large dough trays…as he did this, he moved them around putting the trays in their proper place in the rotation. That always stuck with me, how he could know how long the dough was fermenting for just by smelling. I bet this guy could do that for any kind dough.
Jon, I stopped eating bread due to a gluten sensitivity a while back after a long period of baking artisan yeasted loaves and sourdough breads. I missed it so much. You have inspired me and I have started baking again with einkorn and I have a wonderful starter for it. I did my first einkorn sourdough english muffins and they were amazing! A real live english muffin! And it was delicious. Thanks for inspiring me again. My husband is thrilled too, since he knows how happy the whole bread making process makes me. And he gets to eat the tasty bread. Thank you again for sharing your baking life and experience with us.
You blew my mind Sir. From baking to wisdom, humanity, positivity, encouragement.
I’ve been baking bread by hand since 1980, and I always started with wet ingredients and added dry. Every recipe AND my grandma insisted I was doing it backward, but I never had that clumping problem you explained. Thank you for reassuring me that I’ve been doing it right all along! Also, thank you for these amazing videos. I’ll never be a professional baker, but I’m always trying to add new challenges and techniques to my repertoire.
I'm not a baker. But I can really appreciate watching a craftsman at work. Good stuff!
Guess at a recipe from the info: 1600g sugar, 2550g butter, 43200 total weight, 360 buns
Assume: 2% salt, he used 50 lbs flour, 50-55% hydration, 15-20% inoculation with starter
For 360 muffins:
1600g sugar
2550g butter
12000g water
22679g flour (50 lbs)
4000g starter
450g salt
Scaled for 12 muffins:
53 g sugar
84 g butter
397 g water
750 g flour
132 g starter
20 g salt
thank you, almost lost hope to find this in the comments and wanted to do it myself xD till you saved me.
have a nice day
Baker adds 10.8 kilos water, so for 12 muffins it would be 400g water, which is close to 397, as original poster says.
thanks @tylermoss3880 did you make some of these with your recipe?
How you do anything is how you do everything. I love that this isn't just about baking. This is about perfecting your craft, no matter what it is.
I would never believe I can watch an hour long video of anything on RUclips and I just did it yesterday with the sourdough bread video and right now this one. Amazing.
there is more wisdom here from this very humble baker than just baking stuff;
he is an excellent teacher about all levels of the challenges life brings to us;
and you learn how to bake some thing at the same time - how awesome is that? he is way awesome :)
I'm consistently amazed at your multitasking abilities, managing several stages of many products , while maintaining a running commentary, and generally not messing up! Every once in a while we see cracks in the concentration, as with the butter mistake and nearly loading a tray full of bannetons into the oven, but you still caught yourself and kept the car on the road. You're a true pro!
Just watched this after trying to find a way to make mass production of English muffins and I have to say Im quite impressed. I really like the fact that there is no waste of dough. A winner for sure. Thank you for your time and video. So appreciated.
It is a particular kind of person who enjoys watching this channel, and listening to someone passionate but pretty laid-back baking breads. Props!
Man... I am a R&D engineer for the largest high-speed bread baker of the world... Let me tell you this... Your videos are AMAZING... They way you talk while you work the dough and bake is great. Deep respect since you know baking science.
I could listen to this guy all day every day.
Same here... which is why I hate that I discovered this channel right before bed :P rip sleep I guess...
Dude, you're a champion! Its owesome how you dont be worry to show us your mistakes. Modesty, honesty, Sincerity and braveness. By far, this is the best channel about bakery.
I love listening to this guy, he is so pleasant to listen to, plus he reminds me of a young version of my uncle who was a chef. 😀😀😀
I figured it out! It’s really frustrating that you say “recipe recipe recipe” without actually including the ingredients or the proof time.
For everyone watching, I spent some (long long) time figuring out the “Recipe” and this is what I got:
40kg total
20kg flour
11l water
3.9kg sourdough
1600g sugar
2700g butter
800g salt
This will give you the bakers percentages so adapt.
If I made no mistakes:
Flour 100%
Water 55%
Salt 4%
Leavain 19.5%
Sugar 8%
Butter 13.5%
I can't praise this guy enough. I started college at 18 and finally graduated when I was 50. I researched every instructor of every class I took because I wanted to learn from the best. Finding a great baking instructor like this guy on Proof Bread allows me to continue to learn from the best. How rewarding and satisfying it feels to make great bread. Thank you man for sharing your skill with us.
I made sourdough english muffins this weekend, I will be making them square from now on! thank you for sharing
I like this guy, listening to him is informative and supportive. I like the way he shares his wisdom and craft.
Very interesting. People like this who make something beautiful that warms people's heart should be proud of their art. Also nice to see that you don't have to be old to forget ingredients! Even pros do it.
I have never before wanted to visit Phoenix. Now, the temptation is strong to take a road trip just to nom on those English muffins. Also: thank you for the extremely positive attitude toward beginners. My wife sent me this link after I was down on myself for my own abject failure at English muffins the other day. The reminder that everyone's gotta start somewhere was what I needed.
For some strange reason, this was very calming to watch. Thanks!
The amount of knowledge this man puts out about what he's doing is next level. I usually don't commit to watching 40 minute videos but damn, can't get enough of these!! Where's the merch at? Any shirts or aprons? Put me on the list!
I'm love many things about your videos. I really appreciate how encouraging you are. I belong to many bread groups with many bread snobs who keep telling people how easy it is when they ask for help. Definitely the opposite what a new baker needs to hear. Thanks for the videos and useful information 👍
Thank you! Really needed to hear you're wise advice on keeping at it.
I'm a home sourdough bread baker and electric guitar builder. Just started the electric guitar thing with minimal wood working skills and mostly hand tools. First guitar works and it has a hundred things wrong with it. It's been frustratingly satisfying to learn how to do both of these things. And my hundredth guitar is going to be awesome!
Love when he realizes he forgot some butter and just gets back to it! Great videos, please keep them coming!
You are a fantastic communicator and human being. TY soooo much for the empathy and compassion, and humbleness (which is true greatness). This has some great encouraging points for me, concerning baking, and I'm 67 !!!!!! ❤️😎
2Comment: 1. Use a long spatula when transferring to tray after cutting=less movement. 2. When flipping during cooking use an extra tray to flip all once. 3. use a verbal audio timer; (Alexa set timer for 2 minutes, Alexa set timer 2 for 2 minutes. 3. As for the gloves buy good lined leathers gloves. 4. Can't wait for Proof Bread shipped to New England. 5. Proof Bread Rocks!:-) Good Job.
For the oven mitt concern, we use black oven mitts with a textured silicone outside at subway (at least my subway)
They are wonderful. The current pair we have has been there for almost 5 years, baking bread (although much smaller batches, we do still bake a lot of bread) and cookies all day every day.
They also go high enough up your arms that they prevent most burns on your forearms, and are good for carrying hot well parts, and toaster parts (500+ degree toasters take a while to cool off) to the back for cleaning.
I think there’s a us foods? Some sort of food supply store over on McClintock and southern, across from the McDonald’s, and I used to see them there in the supply areas when I used to live there. They’re 10/10 all super nice people with really good prices.
For consistent rolling depth, I use different sizes of dowels on either side of my dough as a guide. It’s very efficient and cost effective.
Pure soul,pure heart,pure wisdom Thanks
I put a timer on and set my iphone to the foghorn and vibrate setting Just found your channel the tips are awsome thanks. only been baking bread for a year. keep up the good work from the UK!
I have to say that I greatly appreciate your warmth and kindness. You have already improved my baking, and in a small way, my life. Thank you.
Good stuff homie. really appreciate the clean audio, well lit space, IN FOCUS and thoughtful camera handling. Really appreciate the aesthetics as well the bomb content. Im a brewer, so this is fascinating. I've been using norweigian Kvik yeast for beer, mead and now bread making too. its slower, but makes a really delicious bread
I love the format...working .........talking ..no ums and ahs...no non relevant stories ..just what is being done and why you are doing it. Keep them coming ! =)
I love love love these series..
By the way tips on flipping the muffins on the tray, get one empty tray on top of the baked muffins, with the oven mitts on, try to flip the trays while trying not to compress too hard. I would recommended to hold on opposite sides of the trays diagonally , take a deep breath, with confident and flip in one quick smooth motion. I did these on daily basis with some hot liquid, big deep pans food stuffs in very busy restaurant. Take practises but it saves lots of time.
This sounds helpful, but also wouldn't he benefit from having the residual heat on the tray he's using? Otherwise he's starting again with a cold tray on already cooking muffins.
For “oven mitts” look into welding supplies, and then perhaps from Europe, preferably from Germany 🇩🇪. Whatever the price might be it is insignificant for what you deal with on a daily basis. Hope this helps. FYI, I am a BBQ aficionado (thats how I learned about mitts) and home-baker for one particular kind of bread and it took me literally two years to come close enough to what I envisioned. So I relay hope that people listen to what you are talking about. Great piece of mind and advices! Amazing enthusiasm and self-knowledge. Very therapeutical in these covid-times. Thanks for sharing Mr Proof.
I love everything about these videos, im just missing one part. I want him to crack open a muffin/bread at the end of the video to look inside and i'd be happy.
Even I have that ocd
Me too, I want to see the crumb! He does the same thing with the sourdough bread loaves, takes them out of the oven but never cracks one open!
He has to sell the product
@@galenfrank-bishop1257 Yes but surely the person filming could buy a loaf of bread or a muffin.
I do mine in an iron skillet with a lid and keep it on a low heat for 2 to 3 minutes on each side flipping 2 to 3 times. I share my baked goods with my neighbors. My NY style bagel is pretty popular especially the everything bagels. Now they like to bring me garden goods and fresh eggs, for my breads, didn't know my neighbor even had chickens. Lol.
Is there a recipe for these that a home baker could follow? These look amazing, and I can almost smell them just watching!
More long videos please, it’s pure truth in every word, not everyone is so critical of your work as you are! The best advice I’ve ever heard!
Love the videos. For rolling out the English muffins, you could make some sort of box jig that is the right length, width and height, as well as a rolling pin that rides on the edges of the jig when the dough is the right height.
Love the realism of messing up then trouble shooting into a solution. That is what business is all about. And you did with non-stop narration. Awesome.
I love this content. Been breaking sourdough everything during COVID and this is refreshing.
In LA , and just got this chef position which includes making sourdough . This is definitely helping me out . Thank you
Thumbs up before even watching, because I just know. Thanks for posting another video. Loving them.
These videos are some of the most relaxing videos I’ve ever watched/listened to. You constantly provide valuable information and at a pace and calmness of a master. 👍
12:30 Am Gotta work in 7 hours, I am watching a guy making English muffins and I just checked if there is more videos to this channel. At this point I will have to be reasonable and go to bed and come back to these awesome videos tomorrow, please keep making them.
This is some amazing content guys, it really takes you through the activities of a full scale bakery rather than just some home environment. I love it.
He never stops talking but everything he says is profound and/or informative. Quality and quantity
I’ve found my weigh scale an essential tool in my bread making. I’ve been making sourdough breads for a few years now and can make loaves in minutes. And my recipes are so easy to follow and ridiculously easy to clean up.
Further to key tools in the kitchen are plastic tubs, smaller of course than here, to regularly have at hand.
World of difference between well done and burnt fella. Glad I found this channel.
I so love the amazing shared knowledge from these videos. Love it!
Set it for "watch later'" late last night and picked it up now, fascinating discussion kept my attention the whole time. A lot of variety in the dialogue that kept it moving. Thanks
Dude, please keep these videos coming.
You are a very good communicator and educator about your passion.
Would you mind posting recipes - in bakers percentages? I love your content! Thank you
With some guess work and the few measurements he gives thru the video, this is pretty reverse engineerable. Only hard guesses are amount of salt, eggs and starter.
Thank you Jon! I went to baking school and chicken sh!t about working in a bakery because I'm so hard on myself about the outcome of the final product. What you said about the new hires inspires me to just do it and make room to get use to the bakery and roll with the punches. Thank you so much for this video.
Thank you for this. It's awesome to see the reality of baker's work on a larger scale. Any chance we could get the ratio/recipes for these muffins ? I swear I won't be competition, i'm on the other side of the world. Really enjoying those videos though, thanks Jon.
Jonathan, thank you for such encouraging words for the home baker. It really means a lot to know "it's not just me" and doing, doing, doing, is a valuable part of the process. Keep up the great work!
I've literally been craving sourdough english muffins. Thanks for sharing, they look amazing!
Thank you for this… new at home baker struggling with sourdough one loaf a week… I
will give myself more grace as I learn 😊
Lee Valley has "HeatSafe Gloves" that are good up to 600°f.
I have heard good things about them and they look pretty durable.
interesting..Lee Valley is my goto for fine hand tools (woodworking)
You’re a really good teacher. Thank you for sharing your knowledge.
Oven mitt suggestion, try leather welding gloves. Built to withstand high heat and protect your hands, but very very durable. Also available with long gauntlets to cover your arms if desired.
www.airgas.com/p/RAD64057641
Try these gloves, they are very tough and won't break easily. I used these when I worked in a iron foundry moving freshly poured castings.
Came to say exactly this.
I can't stop searching for this guy's video. So professional, aspiring, and eloquent.
I’ve seen this question several times already, but here goes... Any chance you could share the percentages of the ingredients?? I’m hoping to expand my baking from just sourdough bread.
I got my first home delivery from Proof today. English muffin is amazing. Plus sourdough loaf and other types of croissants. Amazing stuff.
"While i was planting a tree"
i love this guy
Funny, I thought that particular comment was superfluous, but wasn't expanded on so I really didn't care. It's a channel about baking bread, which he does extremely well and is appreciated.
Maybe it was a euphemism www.urbandictionary.com/define.php?term=Plant%20a%20tree
@@slyfondle1885 You gotta point. I learned something. Thanks.
A pure gem. One of the best step by step guides I have seen with explanations of the why as you go. I stumbled onto this Proof channel after watching a video on sourdough pizza dough and falling asleep during covid. I woke up to a video of Jonathan making sourdough sandwich bread and I was mesmerized . It started me on my sourdough journey. I’ve watched endless hours since then and in a short year have learned more than I could have imagined. As always solid advice and knowledge how to use your own intellect as you go. Thanks again Jonathan! Lots of fans here on the east coast!
Is there an at home recipe you could share?
That would be nice!
Watching these videos is like a guided meditation. You're contributing so much more than bread to the world!
Thank you for the content! Croissants soon?
In case you didn't see it: ruclips.net/video/RfTSB2EyQzw/видео.html
Always appreciate the encouragement to keep trying and giving bread away to friends. I’ve been making two loaves a week for the last month. And I’m improving! Thank you!
can you give us a recipe to make something similar at home.
A recipe close enough would work. Or point us to a recipe online that you like maybe?
King Arthur Flour's site has a ton of Sourdough recipes, including Sourdough English Muffins. I'm making some right now. They are great!
@@mcervi I second this. Although my first batch was sub-par on the nook and cranny scale, they tasted awesome.
I swear I have watched this episode so many times and this video around time 23:30 when you are saying to forgive oneself and not to get discouraged at only doing 1 loaf per week. That explanation and encouragement kept me going since 2020 to get to where I am now. There is still a lot of room for improvement; however, no one I share with complains. They don’t care if it isn’t perfect but everyone likes my bread and bagels. People appreciate I am sharing something better with them.
Can I suggest cutting into the middle of the finished bread so we can see what they look like?
Definitely coming in future clips.
@@ProofBread Hi, try good quality firefighter gloves.
You are really great, you show the real job in a bakery. Wish I could learn at you for a month.
Oven mitts: try leather welding gloves!
agree welding gloves work great :)
They are ok. And they WILL work. But as a welder of 15 years, just know that leather retains heat and prolonged heat transfer to the gloves will burn your hands pretty damn good! Haha... those, "The Ove Gloves" work well for baking and heat. Welding gloves are more for protection from molten metal putting holes through your skin
@@darcylea2993 use more than one pair a shift ....
one of my exes used to work in a bakery and she stole this idea from me ,
as I use them when smoking/bbqing
@@alt7488 What are you trying to say??
I love my “Ove Gloves” too. But they are starting to wear out and burn me.
I am Iranian and moved to Norway in the late 80s. I missed so much Persian bread that I began to make it with guessing recipes. I learned bread-making virtually by myself. No book, no recipe no learning from friends and families. It was logical to start with water and mix the flour gradually into it. But, when I checked recipes on the internet, everybody said I was doing it wrong!
THE BEST CHANNEL EVER!!! Love from indonesia 🇮🇩 i have a bakery myself i mostly make sweet bread and loaf!!! I fucking love you 🔥
I can't even get over how amazing these videos are.
Subscribed. One thing I recently learned, was that tap water (Las Vegas) is a poor choice for baking. I assume there is something in the water that made the yeast very unhappy. Back to using Brita filtered water. Also started proofing the yeast and water ahead of mixing in flour,salt,sugar etc, that way I don't waste flour etc when a batch of yeast does not rise/activate. Great channel, thanks for your excellent explanation.
I'm pretty sure i saw another baking youtuber recommending welders gloves recently in place of oven mitts.
just seen this...oh well, I supplied a link anyway.
im happy you use durum wheat, in italy we make bread all from it alone. its called Altamura Bread. where i live now is impossible to find durum wheat
I’m really digging the apron style. I can’t tolerate the style that hangs around the neck. Is yours an off the shelf purchase or custom?
@Proof bread, curious minds would love to know!
British manufacturer Oliver Harvey do a brown leather apron with back straps - they are £168 mind
This is the best video for baking
Full of great knowledge
And very informative
Many thanks
Can you post the recipe please?
@@SimonWoodburyForget semolina might be a better choice over salmonila
If you listen to what he puts into the dough and do some basic math; you can figure out a rough recipe.
Where the butter percentage
I really appreciate you explaining your considerations! That is the attention I like to pay to my baking and it was wonderful watching you thank you.