As a guy in charge of all the viennoiserie at the bakery I work at, I can tell you that even after lots of experience, watching this video has taught me alot! Everyday's a school day I suppose!
Well said. One of our core values is respect for natures process. There’s always something to wow you. And definitely things to humble you during this process.
I've watched your journey from the very beginning. God has blessed you abundantly. Bread is so unique in all of the nuances different forms it takes. It keeps me fascinated. Instead of store bought, I make my own bread, slightly changing the recipe or perimeters each time. I still have never made the perfect loaf, but I have never made a bad loaf. So satisfying. Love to you and your family. It would be nice to see Amanda more and hear her business perspectives and updates on family as well. Miss you Amanda.
You're an inspiration man! one of the reasons I decided to take the leap and open my microbakery. Watching your videos back in the garage days. Keep up the great work your guys are doing over there!
The reason your scald was turning to soup is because the alpha and beta amylase enzymes in the malt are breaking apart the starch molecules from your flour as they gelatinize in the liquid. This is exactly how we make whiskey. The malt breaks the starches into simple sugars that the yeast can consume. You can watch vats of corn mash liquify as malt is added and the starches disintegrate.
If you were to cook your malt at 165°+ in the scald before adding anything else, you would denature the enzymes and it would likely fix your slack scald issue. I also wonder if it would help with sheeting.
I watched this video 1 day ago ago. I noticed it made me think about my own recipes and how I can use different techniques to improve nutrition, taste and shelf life. Hence the reason I return one day later. That is totally an expression of the high quality videos you make. Thank you for taking us along in your journey 🙏
Rule #1 when experimenting- change one variable at a time. 😊. I see the difficulty here though. Adding the scald, forces you to adjust the other variables, in order to target same final state. Not trivial. Good luck, Jon!
Valuable lessons shared! Thank you for showing what we home bakers know is reality: experimentation and failure are necessary to achieve success. Really inspiring to see your journey to develop a local specialty product. Hope you’ll figure out a lower hydration that’s easier to work with.
Gosh this was fascinating. My first go at home lamination was Melissa Weller’s sourdough croissant from “a good bake” she instructs like you mentioned about the egg wash and not getting it on the sides. I like(d) the dual bands color look but also have noticed yours and the deep dark hues from not worrying about that is nice too
Love your videos. As a mere, very late in life, Engineer turned home baker hack, I've found Tangzhong, Yudane, Scalds to be the most influential, reliable, methods to increase what mere flour, water, salt, yeast/SD can produce. They have made Fresh Milled Wheat based breads acceptable to those who claim to hate WW. The star for me has been Khorasan which, one of your videos, sparked my first order of that grain.
looks the scald is similar to the tang zhong in milk bread. a recipe i saw said the end product is actually better when you age it. you should also try amylase enzyme its a different texture not necessarily better but its ready to go, you dont need to make it in advance like the scald/tangzhong. i always use 2% in my bread
Just curious, was the bran sifted from the flour after milling? I've been milling hard red & hard white to make my sourdough. One time I sifted and was surprised to find that 20-25% was bran.
We are trying both the whole wheat version with bran in tact and a sifted version which extracts about 15%. Typically about 2/3 of the wheat berry is endosperm and the rest is bran/germ.
I really admire the whole source to bread process, and by using this grain creating a unique product. I do wonder though how much you can taste that difference if you would do the exact same with a very similar grain type, is that really that different?
In my experience different varietals of wheat have pretty distinct flavor differences, but we are definitely operating in that final 10% of nuance. Thus, a person who does not consume these products as regularly may not perceive the changes as much. It’s kind of like coffee or wine. To the experienced palate the difference between one or another is huge, whereas plenty of people can’t differentiate. It does seem like once you can differentiate, you no longer can return to state of equalizing.
For the few people that are going to eat your croissants with a “lag time” I’d sell them product that was frozen in a blast freezer. I’m speaking from experience. I wouldn’t reformulate what already works very well.
It’s our dry climate. In a humid climate many people will perform a “2nd bake” for a few minutes to recover the crust, or use the toaster. In Phoenix, Arizona we don’t have enough humidity for such a problem.
I sure wish you would open a shipping department!! Those look good, I think they will be great when you get them perfected. All of your products have been through this process (per your video's) you have a 100% success rate by the looks of your products. Please Online Store and Shipping Department
Oven running for 3 years and it's a plus it haven't had any replacement parts. I guess that's true nowadays. An oven 30 years ago ran for 30 years without a hitch, but of course nothing is constructed like it used to be. Now you pretty much expect everything to break down.
This grain is grown by a local wheat farmer here in Maricopa County, AZ and cleaned by a local grain cleaning operation. We contract farm this grain meaning we selected the varietal and agreed to buy the full crop from the farmer.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
As a guy in charge of all the viennoiserie at the bakery I work at, I can tell you that even after lots of experience, watching this video has taught me alot! Everyday's a school day I suppose!
Well said. One of our core values is respect for natures process. There’s always something to wow you. And definitely things to humble you during this process.
Jon and Team, so great to see a new episode with the updates and exciting new product to come. Have a great weekend.
That is too much hard work, so beautiful
I've watched your journey from the very beginning. God has blessed you abundantly. Bread is so unique in all of the nuances different forms it takes. It keeps me fascinated. Instead of store bought, I make my own bread, slightly changing the recipe or perimeters each time. I still have never made the perfect loaf, but I have never made a bad loaf. So satisfying.
Love to you and your family. It would be nice to see Amanda more and hear her business perspectives and updates on family as well. Miss you Amanda.
I want to bake some bread so bad, i just need some of your great grans to work with Love your channel God bless you an your family ❤✝️🌻🕊️
You're an inspiration man! one of the reasons I decided to take the leap and open my microbakery. Watching your videos back in the garage days. Keep up the great work your guys are doing over there!
The reason your scald was turning to soup is because the alpha and beta amylase enzymes in the malt are breaking apart the starch molecules from your flour as they gelatinize in the liquid. This is exactly how we make whiskey. The malt breaks the starches into simple sugars that the yeast can consume. You can watch vats of corn mash liquify as malt is added and the starches disintegrate.
If you were to cook your malt at 165°+ in the scald before adding anything else, you would denature the enzymes and it would likely fix your slack scald issue. I also wonder if it would help with sheeting.
Thank you for this insight!
I watched this video 1 day ago ago. I noticed it made me think about my own recipes and how I can use different techniques to improve nutrition, taste and shelf life. Hence the reason I return one day later. That is totally an expression of the high quality videos you make. Thank you for taking us along in your journey 🙏
Rule #1 when experimenting- change one variable at a time. 😊. I see the difficulty here though. Adding the scald, forces you to adjust the other variables, in order to target same final state. Not trivial. Good luck, Jon!
Valuable lessons shared! Thank you for showing what we home bakers know is reality: experimentation and failure are necessary to achieve success. Really inspiring to see your journey to develop a local specialty product. Hope you’ll figure out a lower hydration that’s easier to work with.
As an R&D guy myself for our chocolates and pastries, I love to see when others also experiment to push perfection for their products!
Gosh this was fascinating. My first go at home lamination was Melissa Weller’s sourdough croissant from “a good bake” she instructs like you mentioned about the egg wash and not getting it on the sides. I like(d) the dual bands color look but also have noticed yours and the deep dark hues from not worrying about that is nice too
Love your videos. As a mere, very late in life, Engineer turned home baker hack, I've found Tangzhong, Yudane, Scalds to be the most influential, reliable, methods to increase what mere flour, water, salt, yeast/SD can produce. They have made Fresh Milled Wheat based breads acceptable to those who claim to hate WW. The star for me has been Khorasan which, one of your videos, sparked my first order of that grain.
looks the scald is similar to the tang zhong in milk bread. a recipe i saw said the end product is actually better when you age it. you should also try amylase enzyme its a different texture not necessarily better but its ready to go, you dont need to make it in advance like the scald/tangzhong. i always use 2% in my bread
In baker’s percentage, did you find 15 or 20% scald better for the white Sonoran?
Just curious, was the bran sifted from the flour after milling?
I've been milling hard red & hard white to make my sourdough. One time I sifted and was surprised to find that 20-25% was bran.
We are trying both the whole wheat version with bran in tact and a sifted version which extracts about 15%. Typically about 2/3 of the wheat berry is endosperm and the rest is bran/germ.
I really admire the whole source to bread process, and by using this grain creating a unique product. I do wonder though how much you can taste that difference if you would do the exact same with a very similar grain type, is that really that different?
In my experience different varietals of wheat have pretty distinct flavor differences, but we are definitely operating in that final 10% of nuance. Thus, a person who does not consume these products as regularly may not perceive the changes as much. It’s kind of like coffee or wine. To the experienced palate the difference between one or another is huge, whereas plenty of people can’t differentiate. It does seem like once you can differentiate, you no longer can return to state of equalizing.
For the few people that are going to eat your croissants with a “lag time” I’d sell them product that was frozen in a blast freezer. I’m speaking from experience. I wouldn’t reformulate what already works very well.
How do you keep your bread from losing its crisp on the shelf? When I bake bread at home, it loses its crispiness after a few hours.
It’s our dry climate. In a humid climate many people will perform a “2nd bake” for a few minutes to recover the crust, or use the toaster. In Phoenix, Arizona we don’t have enough humidity for such a problem.
keep going dude👍
is there a reason you moved the hydration up vs just incorporating the Sonora at the regular hydration?
Yudane and scalds need higher hydrations
I sure wish you would open a shipping department!! Those look good, I think they will be great when you get them perfected. All of your products have been through this process (per your video's) you have a 100% success rate by the looks of your products. Please Online Store and Shipping Department
Hes explained why he wont ship - he doesnt feel he can keep the quality and ship his products! We can all hope he can figure out a way someday though!
Oven running for 3 years and it's a plus it haven't had any replacement parts. I guess that's true nowadays. An oven 30 years ago ran for 30 years without a hitch, but of course nothing is constructed like it used to be. Now you pretty much expect everything to break down.
What is the place you are getting the grains from?
This grain is grown by a local wheat farmer here in Maricopa County, AZ and cleaned by a local grain cleaning operation. We contract farm this grain meaning we selected the varietal and agreed to buy the full crop from the farmer.
Would this recipe work with an ambient ferment and shaping with a cold retard before boiling and baking?
💥💥🍻🐿️🍔
First! :D