Sourdough Chocolate Babka | Proof Bread
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- Опубликовано: 16 дек 2022
- You're going to love this babka made with a chocolate ganache and sourdough brioche.
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Proof Bread
125 W Main Street
Mesa AZ 85201
Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity.
We are a team of passionate bakers working in a historic building in downtown Mesa which has been converted into a retail bakery.
Everything we bake is long-fermented with our sourdough starter ‘Harriet’. Each product is artisan, crafted by hand, from the best local ingredients, with no short cuts.
We bake in line with 13,000 years of human history, avoiding artificial processes and unnecessary ingredients. Honoring tradition and serving better bread for our community.
#sourdough #brioche #babka 
Хобби
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I'm saddened to hear about the loss of your Mom. You've been sorely missed here on RUclips. Your long form baking videos have helped me improve my home baking exponentially, and your outlook on sustainability and old world baking is infectious. Thank you for what you do.
Condolences in the loss of your Mother. Yes, your absence here has been missed. I want to thank Proof Bread for allowing each of us into your world and for sharing your knowledge and skills with us. We have all learned so much from our experience following your RUclips channel. Thank you again.
Condolences to you and your family on the loss of your Mom. 😔🙏 So glad to see you guys again though.
Sending you my condolences for your Mum’s passing. May she rest in peace!
I am so sorry for your loss. Mothers are so special and make us who we are so kudos to her. Thank you for continuing to share you craft. I am becoming a better bread maker because of you. ❤
Heartfelt condolences to your dad and your family!
I am so sorry for your loss.
Thanks for sharing your gift.
My condolences for your mom. I lost my dad last May it was tough. If I was a younger man I’d make a beeline out west to become a member of your team.
My deepest condolences on your loss. I enjoy your videos very much and I am no baker! What impresses itself on me the most is your ability to teach in an entertaining way. I have followed you from the garage and I hope to see many more of your videos! I am glad your dad is with you now. I pray for you all a great holiday of joy, love, and peace. George from Florida
Wondered where you had gone. You were missed! Deepest condolences on your loss. This home baker (and brewer) from England is a long time fan of the channel. Welcome back!
Thanks for coming back 🙏🙌
Sorry for your loss prayers for you and your family
Deepest condolences for your loss. Thank you for your videos, they have been a great help through the pandemic. Best wishes and take care in your mourning and healing.
Sorry for your loss. Love from Denmark 🇩🇰🇩🇰
I’ve been working in this industry for over 40 years and I’ve absolutely enjoyed your post.
Your bakery is beautiful. Love how you are teaching people about baking. The world is richer with bakers.
Agree! But why does he throw away perfectly good, un-cracked eggs? 13.19
I’m so sorry to hear about your mom. Sending love ❤️
Sorry for your loss man
So, so sorry for the loss of your mom. I know from experience how much that can change the fabric of one's life. Pretty cool that your dad is with you now. ❤
My thoughts and prayers are with you and your family.
Sorry for your loss. Prayers
We are so sorry to hear about your mom 💗💗💗
Such a cool egg shell trick! Love all the little tips in your videos.
Sorry for your loss! This video was amazing! Thank you for the great content!
just found your channel the other day, im really loving the content and tone of the vids. Your shop looks great too, well organised!
I am very impressed with the design of your store front. Classy and Crisp!!
I am glad you took time to mourn and reset. It is important to be in the right frame of mind to do the things you love in the way that you fill fulfilled. Beautiful simple recipe and wonderfully done! thank you for your continued videos! I thoroughly enjoy the way you think and work. All the best to you and your family!
I am very sorry to hear of your loss. I appreciate you willing to share your infections belief in old style and culture for bread/baking. You've improved my life exponentially - for that I cannot thank you enough.
Chocolate Babka is the bomb! One of my first great successes when I made it.
Condolences on the loss of your mother and grandma for the kids. It is a big one, but having your father there is so good for both of you. And easier winter for him.
so sorry for your precious loss. praying for comfort for your dad and all your family!
I’m sorry about your mom leaving. Many of us understand how that feels. I’ve missed your videos. When you showed what everyone was doing and all the baked goods, I could smell the bread all the way in Oregon. Blessed holidays to you and yours.
Sorry to hear about your mom :(.
Glad that you're back to YT and tennis :).
That is a delicious looking babka!
Who wouldn't want a bite of a chocolate babka!?! Thank you for sharing the instructions and amazing babka recipe. I imagine it's heavenly!
Love making a great Sourdough. @Proof that sounds amazing 🎉🎉
Our mamas crossing over and leaving Us behind is a very difficult process for Us Children left behind. I am so sorry that you are dealing with this. I am very thankful that you have your dad and that he came back with you for awhile and is helping you and sharing in your passion by working around Your Bakery. He must be beyond proud of You😍. What a healthy choice you and your family made with having you go back to Poland with your dad and everything for a month. You set such a healthy and fine example by teaching us that even when you have this, demanding almost 24/7 business going and yet you take time for self-care and family care, teaches us some really healthy, Great lessons. Thank you and wishing you and your extended family a very, very merry Christmas.
So sorry for the loss of your mother. Condolences to you and your family. Family is everything and I'm glad your dad is with you now. You put so much love into your products and I really appreciate the simple ingredients. I've tried the sourdough bread, sandwich bread, English muffins, burger buns and the almond croissant which is one of my favorites. I'm ordering the babka now, can't wait to try it. :)
My deepest sympathies to you and your family, it's never easy loosing a family member especially a mom or dad. Love your videos.
My sincere condolences about the loss of your Mother. Keep up the fantastic work, this channel is absolutely brilliant.
Hi Jonathan, I am very sorry to hear about your mom. You're a noble and honest baker. That says a lot about your mom and how she raised you. I am glad you brought your dad here and is active in your bakery. I immensely enjoy your videos and your passion for baking which has infected lot of people incl self. Its been almost 6 months that I have been baking at home and don't go to stores to buy bread. The credit goes to you for inspiring many go start baking. Thank you.
Thank you for your story and all the wonderful education. I can't get enough of your videos! I can't wait to make this! The ganache looks amazing and was so easy! Did everyone see at 13:20, Jonathan threw away 7 perfectly good eggs?? 😂
Sorry for your loss of your mother. I do very much enjoy your videos, baking experience, and personal info that you share. Prayers for you and yours!!!
oh dear, sorry to hear about the loss of your mother; a fear of that day arriving is in the back everyone's mind.
I hope you're coping well.
It didn't occur to me the extent of the parasocial relationship I seemed to develop with your team and these videos until a few minutes into this one - it was so refreshing to hear your voice again, and it's absence was only emphasized by how happy I was to get another peek into the Proof kitchen. Best to you and your family, I hope for more content as your personal journey continues.
So sorry for your loss. Unfortunately I know your pain. Good to hear you are giving yourself time and space to heal as much as you can.
I’m so sorry for your loss, John. Your content was missed but I’m glad you got to step away for a bit and recharge. Happy Holidays to you and your family. ❤
I would like to see you make cinnamon rolls with sour dough starter. Harriet
Welcome back to the vlogs. The tennis and having your dad there is a great coping strategy. Congratulations on your increasing success. 30 families to be responsible for is a massive undertaking. Need lots of dough to bring in lots of dough. 😊
Sorry to hear of the loss of your Mom, we love your videos .
Najszczersze kondolencje 🖤
I am very sad to hear that your Mom passed away. Please accept my blessings to you and the memories that you shared. I have missed your videos so much, but I am more pleased with the fact that your family is with you. Peace
I'm new to this channel, you sir are an artist. Thank you for your video efforts.
Very sorry to hear about your mother ❤
Condolences to you and your family
Just found you and have really enjoyed your channel. So sorry to hear of the loss of your mom. Praying for healing. She must have been so proud of you. Glad your dad is with you, these are such uncertain times. I love that everything you bake is sourdough. I have had wheat issues most of my life. They have altered wheat in ways that make it difficult for us to digest it. I have found that I can have 24 hour fermented grains in small amounts. I even ferment my pasta dough. The gliadian can be an issue more than the gluten. The gluten is definitely more digestible with the fermentation process. I had missed baking bread until I found long fermenting. Also adding long fermented dairy products full of probiotics pairs nicely with the bread. Looking forward to more of your progress , success….you explain and speak so well for the lay person to understand…thank you.
A great video. Thank you. I hope to see more.
Looking forward to your new location at 32nd St. / Shea Blvd! I've enjoyed your products for years at farmers market.
Bravo-always go foward
YES. Thank you.
❤ To you and your family.
So interesting
Hi sorry for your loss, suggestion: do not crack eggs on; top of the plastic cup holder best on the counter.
Babka needs a syrup glaze topping
😊
25:30 in my opinion, I would use a step spatula. It's really easier to apply and no mess.
Yes, and at 13:19 he threw away uncracked eggs...
Greetings to everyone in the bakery from the Netherlands. I am a cook but my heart has always been in baking bread and patisserie. I've been baking for almost 3 years now sourdough bread with all kinds of grains and have learned from experience and from you guys! (In Januari I officially begin my micro bakery at home). Recently I've also experimented with bapka, chocolate, cinammon/ butter or wallnut/honey. It's lovely and I found it very interesting to see how you do it. I am sorry to hear for your loss.
Hey, I’m from the Netherlands and currently starting a big bakery in Greece. If you have any questions let me know! If you look for Flour Power Eresos you should be able to find me :)
@@LNTutorialsNL Wanna hear something funny? I am Greek and have been living in the Netherlands since 2011...I'll contact you.
@@Erri-kb6et No way! That's amazing
@@LNTutorialsNL Heb net gezien dat de mail dat ik gisteren verstuurde (bij flowerpower adres) is niet aangekomen. Kan ik jullie op een andere manier bereiken?
Sorry to hear about your Mom.
I've been a breakfast cook for banquets and restaurants for more than a decade and I've cracked many eggs. If you crack them on a flat surface you will have less debris being forced into the egg. The best practice for newer aspiring cooks/bakers is to crack eggs into a smaller bowl and add it into your mix in 8-10 at a time, that way it is incredibly easy to see any shells you may have missed. Not all shells will fall to the bottom of a mix immediately because of the way that egg whites can have connective tissues keeping them together until agitated. I'm not saying anybody is wrong, but it has always been worth being careful so I don't serve anybody an unexpected piece of something. If you make something that you put your heart into then you want them to enjoy it as much as possible!
My condolences bro🙏🌹
I can't eat chocolate or any diary but I could swap the butter for ghee and the chocolate for brown sugar. It's giving me ideas! Thanks for the vid 🙂
There are many wonderful nut butters that are a good substitute for chocolate. Pecan butter and maple syrup glaze or brown sugar crunch topping work exceptionally well. Enjoy your baking journey 👍
@@fairytale_after_dark6696 I'm predicting a rising trend for carob in 2023! Thanks for the ideas and happy baking to you too!
Sorry to hear about your mom, I'm Polish as well and i'm home sourdough baker, what part of Poland are you guys from? I'm gonna bake some babka for Christmas and will use your recipe
I'm sorry to hear about your mom. Love that you make a jewish babka. They're the best!
My condolences I didn't eat for 2 weeks after losing my mom. And I used to play tennis. the right person to volley with knock the fuzz off new balls in a couple of hours
❤❤❤
My condolences 🙏🏼🥺
If you use DW40, you can get that sticker off the pot.
Do you have your new mill yet
Not quite, we are still looking for an additional 11k in funding before we purchase it, and it will arrive approximately 3 months from purchase. The investment page is mainvest.com/b/proof-bread-51-phoenix
Although I thoroughly like your videos I do wish you would show some recipes for the home baker although I know you are geared for much larger production
omg pls start shipping these
Baba nam kevalam 🙏🏼
Wow, 30 people
What was wrong with the seven eggs you threw out?
I think he was so busy telling us about the egg trick that he didn’t notice there were unused eggs still in the carton. They do everything by weight.
13:20 Did you just threw away 7 good eggs? 🧐
why throw away all those good uncracked eggs???
Definitely did not throw away any of them. They got used.
Babka without coriander isn't really the right formula.
Ah yes, the Jewish Babka. Wonderful. All Ashkenazi Jewish food tastes great. Usually we apply a simple syrup glaze. Keeps it moist.