Stone Milling Local Grain Into Bread Flour | Proof Bread
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- Опубликовано: 2 окт 2024
- It's been a very busy summer but wanted to share some of the progress we've been making with our new stone mill.
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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 that 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 shortcuts.
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 #bakery #stonemill
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Probably the only guy on the planet that can actually get me interested in bread making, great videos, very addicting to watch 👍
💯
It’s been great watching your journey, and to see how excited you are now. I love that you understand the basic importance of bread in our evolution as people.
You actually got us excited enough that we’re making our own sourdough at home now with our own home made starter. The difference between homemade and typical store bought bread is insane.
I don’t think we can go back. We’re making our own or buying from real bakers like yourself from now on.
Congratulations on your new mill, and thank you for your great videos!
Brother, that was one hell of a jambpacked lesson on grains, milling and history of nurishment! I came out of this one feeling a little more competent when looking at flours and how they work on a functional level. Thank you. Keep these coming.
I wish I could help you develop a mass-market ecommerce way to make, bake, sell, pack, ship this final bread product while maintaining it's perfection. Alas, I can see the vision but haven't the foggiest of how to implement it.
Glad to see you make this leap! I hope you get that large, stable platform to load the mill silo, and soon. Every possible risk is taken on a too short ladder and handling 50 lb. bags across the open space. Maybe a board between the bags and the silo to avoid the twisting of your back and disturbance of your balance. A fall from that height could be lethal. We don't want that! Best success!
I watched you in your little garage.... You've come a long way! And this seems right up your alley with the testing and trying new things! Congratulations!
Wow! I thought about this business early this morning for the first time in months and boom this is uploaded just hours later.😅
I literally thought about you guys and your bakery yesterday and behold, you finally post again! Your videos along with hearing your vast knowledge on baking is very therapeutic. I love watching any craft being performed at high level, which is exactly what you guys do. Keep up the amazing work.
Thank you - educational. I’ve only just begun milling my own flour. It’s a learning curve. You have been very helpful.
Im an amateur home baker but you I have been really inspiring. Thank you for sharing with us.
Jon and Amanda what an accomplishment to take Proof from a small cottage bakery to a main stream bakery in a few short years. Your ability to continue to improve and improvise has always been your greatest strength.
Thank you so much for this new episode; it is so good to new content especially since you are so busy. Very excited to see how it goes with the new facility. Please keep us posted and thanks again.
New Equipment! So cool. I love small and big appliances, especially for bread making. Thanks for sharing.
The way you explain all of that, its almost like meditation to watch you. You have a vision, the knowledge and passion. And you are calm at the same time. Great combination that I am sure will bring you further successes.
Very very good improve...with your own mill...much goog bread to come
I've used one of those mills for a few years at a bakery. We portioned out our grain into bus tubs because if you're actually planning on repeatedly lifting 50# of grain into the hopper, you'll regret it.
Here is an idea get one of those security mirrors and mount it above the hopper so as people walk by they can see the level more easily.
Love your channel. Wish I could try your bread. Thanks for sharing 😊
Keep your nose to the grindstone. Ipse dixit
You have a mind that could design rackets to the moon, but bread makes us truly happy. Humanity needs bread, not rackets. You rock.
The fact that you don’t need to do this to be successful but you are doing this shows your passion. I like to bring this passion on a much smaller level and you are leading the way to show me how to get there! BTW you look like you lost a bit of weight and you look extremely healthy👍
Could you vacuum load the hopper of the mill from a bin rather than have to top load it on a shelf? Ideally you just dump all your grain into a floor bin and it gets sucked into the hopper from there. Safer and easier on the body. Food for thought. Love your channel.
He talks about this at the end of the video
@@chroseidon Teaches me for commenting while watching. Thanks. :)
😁
(Responding before finishing the video)
An auger system would be cheaper, and probably have a smaller footprint.
@@echo-1935 - my thoughts, exactly but I wondered about the speed of the auger. Too slow and the grain kernels just slide back down into the bin and too fast and the mill might have to be sped up to keep up. Grinding the grain too fast may (I say may because I don't know how much heat that would take) heat the grain up enough to affect the oils in it and degrade the quality of the grains storage potential.
That wheat bran looks like wheat bran cereal waiting to happen. Combine whole wheat flour and wheat bran along with ground flax seed (which acts as the primary binder), and a bit of salt. Wet ingredients are water, light flavored oil and a sweetening syrup such as molasses, honey, maple syrup, agave syrup, etc. Combine into a dough which is on the dry side. Roll out thin and bake low and slow - 300 degrees for up to an hour. Break or cut the cereal sheet into bite size bits. From there you can add nuts, seeds, dried fruits to customize the cereal the way you like it. Freshly milled bran will make bring all the nutty flavor even better than stored bran that has been oxidizing for who knows how long. Add a bit of cinnamon and sugar, and you have cinnamon toast cereal.
@kekkywhite9299 - What an awesome share. I could see Proof Bread doing this. Thx for doing this and sharing. 👍👍👍👍👍
This was super educational! I finally broke down and bought a home flour mill, so this is really helpful for me as I try to use if effectively.
Proof Bread, you are a Real Pioneer. You may be doing something that has been done before but it has been so long and mostly forgotten since it was last done on a large enough scale that today people are no longer aware of what should be done to and with our grain, food and bread. It is so wonderful that you are "taking the path in life" that you are and even greater that you are sharing it with us. Not to mention educating us in our history and what we all need to remember as a Global Community. Thx for doing this and sharing. 👍👍👍👍👍
You have a really deep passion for what you do, well done.
Wow! Literally just watched your ancient grain video with the small stone mill earlier this morning :') This is awesome!! Congratulations on this next chapter!
Honestly, I think we better get back to the olden days and have individual mills around. I am part of the farming community as mechanic and operator and I hate to see farmers always getting shafted for all the risks they take, money they spent and hard work they put in. It doesn't reflect in the value the big industry attaches to the grains. They'd do much better selling locally and having great bakeries around that make sure to make full use of the nutrients and quality of the grains.
Remember that should be wearing a mask when milling. Those mills put out a ton dust, especially when the sifter is on. The mill I used was in its own room with a heavy duty air filtration system and we still needed masks.
I was like...where's my Proof Bread fix?...it's been months...and here it is...a new video.
Question: wouldn't the grain warm up a bit if it is fed into the mill at a faster rate, like at "9"? Also, grain is temperature sensitive to the extent that the oils in it break down faster while in storage, depending on the heat it is exposed to when it was 'ground-up' or 'milled'.
That’s correct. The feed rate being increased would cause more friction and lead to the stones heating up. Given our mill exists in a room that is otherwise a bakery we would rather mill more hours in the day while our team does other valuable tasks. This will allow us to avoid overheating the flour which is especially a common problem in industrial milling operations.
@@ProofBread- 😊😊😊Thx for adding this detail to my comment and answering my question.
A very interesting and educational video, I have for some reason gained an interest in bread, the chemistry, the work and the stories surrounding it. For several years I have planned to visit the Super Bowl of rib competitions, Best in the West Nugget Rib Cook-off, and if it goes well I will of course pay you a visit, what would life be without the 3 big B's, Bread BBQ and Beer. Warm greetings from the baking, BBQ Swede.... ;-)
I think obnoxious is a good word for that old mixers sound 😂
You need to add a vacuum conveyor to load wheat berries to the hopper, forget the platform and dangerous lifting at height, vacuum systems are dependable and great time savers and there’s no better time to find used food service equipment..,
Are you going to sell some you flour to people that you mill here in Tucson,Arizona, if someone wants to buy it?
Fascinating! I have baked sourdough bread every day since February and have caught the sourdough fever. Your channel is so informative. Thank you!
Guys, I can only give one like, but you deserve a million!!!)
Very cool. Already anticipating you bagging up your mixed flours into 5 lb bags and then selling it to those of us who want to bake at home!
We need to keep these customs as there are many people(including myself) who appreciate the craftmanship that went to creating this type of bread. This bread is not even on the same league with traditionally made factory bread that loses its texture and taste by negating old skill milling.
I Can see it now , in 5 years he’ll be farming his own wheat for proof.
I have my own small countertop stone mill (Mockmill 200) and my favorite bread I've been making recently is fresh ground Rouge de Bordeaux 560gr with 493gr filtered water (88% hydration) 13gr Himalayan pink salt, I grind the wheat as fine as possible by first freezing the grains then run it through a course grind quickly then a slow grind with stones just touching.
I mix in a tsp of sunflower lecithin and a couple tablespoons of vital wheat gluten.
I use a mixture of raw sunflower, pumpkin, sesame, ground flax and hemp seeds and completely cover the dough in seeds.
Comes out very nice.
I can't even imagine sifting out all the good bran from my fresh ground wheat. I see zero need for that.
I’m getting a Mockmill too, I can’t wait!
@@WhatWeDoChannel
You'll love it.
In 20 to 30 seconds you got enough wheat berries milled for a large loaf and its the best bread You'll ever eat.
My new favorite is
300gr Rouge de Bordeaux
300gr Yecora Rojo
50gr Flax meal that I grind in coffee grinder
585gr of filtered water
2 tsp SAF Premium Instant yeast
About 13gr Pink Himalayan salt
1 tablespoon sunflower lecithin
I mix and sift the flour, lecithin and salt then add 550gr warm water at 100⁰
Mix until it forms a dough then let autolyse for 1 hour.
Then take the 35gr water thats left and warm to 100⁰ add 1 tablespoon of raw organic honey mix it then add the 2 tsp yeast and let bloom a couple minutes.
Mix into dough and start kneading for about 25 minutes until you get a window pane.
Use water on your hands and countertop no flour.
You start with a 90% hydration and probably end with about 95% hydration when done kneading.
Put into a warm bowl in oven with light on which should be about 80⁰ let rise about 40 minutes.
Plop on counter gently make into a rectangle and roll into a loaf.
Coat the whole loaf with sunflower, pumpkin and sesame seeds.
Let rise about 30 minutes and bake in oven.
Preheat oven to 500+⁰ for an hour.
When you put loaf on baking stone spray with water and turn heat down to 450⁰
Should be ready 200-204⁰ in 20 minutes
Congratulations! God bless your work, we need to eat clean! We need to stop eat garbage,enough!
How much does it cost to buy a mill? It seems like a crazy expensive piece of equipment!
❤️GOD BLESS YOU ❤️
Great video! As a mockmill owner I learned a lot from this video as well! Like how you know if it is milled fine enough. Thanks for still making this great content ❤
What an exciting project! In my own little home bakery I’m on a similar journey, I’m planning on purchasing a small home stone flour mill (Mockmill 100). I have found a local mill that sells various types of organic wheat grown here in Ontario, Ontario grows great wheat! I can use bakers sifters #40 and #60 to sift a certain amount of bran out of the flour or just make whole wheat and blend some of that into unbleached white flour, what a great hobby!
I have been fallowing you for sometime now and all your videos have me watching till the end. But this one is just right down my alley. I am in Ohio and A life long neighbor is hooked up with a local group and bakery (DLM) and a old timer found seed from a seed bank of Turkey Red Wheat that this old timers ancestors would have brought over from Ukraine way back when and he remembers hearing his grandparents talking about as kids going into the fields in the home land and gather biggest heads to take to the US and started homesteading out west in the US and that's where these seeds supposedly came from originally and now this neighbor (farmer) is raising this wheat locally and grinding it at his farm in an old authentic stone mill that they picked up in the Carolinas and reassembled it and now being used to grind this wheat. I have used it in my sourdough bread, I like sifting it and using the bran to flouring my loafs before proofing them. So you know you have made my bread baking much better then before finding you.
@lawrencekeller6029 - What an amazing story and piece of history. Thx for doing this and sharing. 👍👍👍👍👍
I’m planning to get a Mockmill. Do you sift your flour through #40 and or #60 bakers sifters? Do you do it manually or with a powered shaker? Does the resulting sifted flour bake like a good unbleached bread flour? There is so much to learn!
@Proof Bread You need to get yourself an additional hammer mill (or impact mill) for micronising the bran, then mix the micronised bran back into the white flour. The bran contains fibres called arabinoxylans. Those are what is called hydrocolloids, a substance that binds a large amount of water and forms a gel. This gel acts as a secondary network in addition to the gluten network. In fact, the two are synergistic, meaning that they form a stronger gel together than one alone. This improves the baking properties of the dough. However, the particle size plays an important role. The smaller the particles, the larger the total surface area and the more water is absorbed. The best results are achieved with particle sizes below 150 microns, which is about the same as the white flour. A stone mill cannot grind the bran down to that small size because (1) the bran is rather flat and (2) very tough. By contrast, a hammer mill works by collision. The bran smashes into small bolts or hammers that rotate at high velocity and is thereby reduced to very small particle sizes. This way, you can a very fine whole wheat flour that can absorb roughly about 100% water (baker percentage). However, this takes a very long time, about 10-12 hours. Thus, when you mix your dough, the dough feels like pancake batter and you think you have ruined it because it seems to be too liquid. But after 10-12 hours, the fine bran particles have absorbed all that water and the consistency of the dough is just right then. Most bakers cannot bring themselves to go above 85% water because that's the point when the dough starts feeling too wet. Don't be discouraged by that.
Ideally this dough is then fermented with sourdough for 24-48 hours.
If you want to produce lighter flours, just add less of the micronised bran into your white flour. For Type 80 flour produced in this way, you can still use about 87-88% hydration. I run a small artisan bakery in Tokyo and stumbled into this because I can't buy darker flours here, everything is basicallly pasty flours where bread flours are simply propped up with gluten extract, so I thought it would be a compromise until I can figure out how to get proper European type flours, so I remilled whole wheat flour available here which is more like grist, very rough, like the stuff called Graham flour in the US. I soon discovered that this makes much better bread. It was serendipity. I went to Germany for six weeks to run a dormant bakery for a friend whose 82-year old father had an accident, broke his hip and is now sitting in a wheelchair. I then discovered that the German typed flours weren't as good as the ones I produced myself in Japan, so I got a hammer mill off Amazon, Type 100 flour and a sack of bran, micronise the bran and mix it into the Type 100 flour. The bread was far superior to the one I made from the flours readily available there. I wouldn't want to go back to flour from the mill. However, micronising the bran is key.
Try it out and I think you'll be amazed.
What an exciting adventure!! Thanks for allowing us to watch.
We can buy your braids online right??
CRICKY two questions first is what is the temperature of the whole grain flour as it's been milled??? Second how do you combat the husk of the wheat berry in mixing whole wheat flour??? The husk is like fine glass that rips the gluten to shreds ??!!! Keep the dream alive son Aussie Aussie Aussie GDAY MATE from brisbane Australia from" The lazy baker " 😣😥🤐
Congrats! What an amazing achievement. If you ever want to talk stone-milled grains on a large scale... you know where to find us 😉 Keep up the great work
Grate video as miller by myself I used plastic convier importing from china price less than 500$, that was gambling but it works perfect
Love your videos!!! Can't Eben imagine what kind of debt you got with all that expansion. Hope it keeps going good!
טI know that before grinding it is necessary to separate the kernels from nails, stones and mice. Then it is necessary to wash the kernels and only then to grind, and I did not see that with you
This portion happens in the grain cleaning stage which is done for us by a company locally called Grain R&D
@user-ym9dl6xs9z - a good part of the process to point out that is rarely mentioned but is, like Proof Bread said, part of the cleaning process. Not many people realize what goes into "cleaning" the grain.
I'm curious where you purchased the flour bins that you reference at the start of the video.
I find it a bit confusing..You are sifting out the bran and the germ which are the nutrients and the best parts of the wheatberry,or are you adding some of it back to the finished flour ? (endosperm)
Either/or. This is the traditional way of obtaining different grades of flour.
We will also mill whole wheat through the front chute.
@@ProofBread Would love to see 100% whole wheat baking some time.
Not going to be able to get the starch damage needed for a high risen loaf ! The mill is good for flat breads and whole wheat!
I wish we had bakery like this in St. Louis. Amazing
How about a converted belt? I think would be much easier.
hope to see you guys selling flour online someday id love access to this level of grain ❤
A tip, get a container and auger for seed so you don't have to stand on a high platform in the future
I’m now waiting for the video where you buy a farm and grow your own grains
What brand or grain mill is that will I be able to find it in Canada ?
This type of videos made us love Proof...!Keep them coming with the all new journey of milling your own grains and making great bread...!
I would buy some if you do for for Pizza ❤
Let me know if it is possible to buy 25 lbs I will bring some old 25 lb flour snacks to fill.
when is the wheat farm being set up?
😂 in some ways right now. We are already having conversations about contract farming which means we would guarantee a farmers crop in return for a particular varietal of wheat grown for us. Having a mill changes the possibilities.
Who manufactured your mill?
Live hopper webcam when?
LOL I finally got to the part of the video where you talk about the hopper cam.
Really impressive progress with your bakery. Have appreciated being able to watch the journey. Please be careful with those 50 lb bags. The platform seems like a number one priority.
Wow! Who knew how complicated milling flour could get? Incredibly detailed and interesting to watch. The big problem is the store is 2K miles away. lol
even if I 'm not have enough English language skill I will try to say something you are the one who blessed and great person one day you will be the solution for one biological needs for human. please if you got some one who tell you the ratio of please let me to know. for me is the most necessary thank you for your most useful video you sharing us.
So awesome ❤❤❤
Are you starting this business from scratch? Or is there another business unit supporting this? You've got some pretty amazing equipment there, I'd like to do same here in Ontario Canada, (yes in my igloo).
Hi there! Yes, we started this business nearly from scratch in our garage. We were customers of the original baker, who had established a starter, some basic processes, recipes and (very rustic) equipment, and a position in a nearby farmer’s market. We learned with him for two weeks before we moved everything into our garage in 2017 and were left on our own, with no experience baking prior to that. It’s been a wild ride of discovering ourselves, best practices, new recipes, and growth. We’re still in the thick of the journey of stabilization after going commercial. But we’re happy to document the process as we go. We have learned SO MUCH through this arduous process and really want to do our part in sharing that knowledge with others. If you’re interested in growing an artisan sourdough business, check out our newest release: www.milliondollarbaker.com
This is a platform with information exclusive to building and scaling a business, complete with recipes, theory, best practices, pitfalls, and personal history.
@@ProofBread wowsers, thank you, not often do you get robust honesty; I truly think your work is what sustainability needs to look like.
love seeing how things work
Why do husk the grain?
Yum. Granite infused flour. RIP to your teeth.
13,000 years of bread making history begs to differ with you. A troll just for trolling sake lol.
How long do you age your wheat flour once it is freshly ground?
This is yet to be determined in our flows. I’ll address this at a later point.
You need help...
finally a new episode
Dang nabbit…. You’re gonna have a rocking loaf… Golden egg loaves ❤