Artisan Sourdough Bassinage | Proof Bread

Change and adaptation are always part of the baking process. Daily, weekly and monthly. Recently we've made some adjustments to our artisan sourdough formula in both flour and water.
From sourdough.co.uk BASSINAGE: "To increase hydration and get a more open crumb it is best to add more water just a little bit at a time. The technical term for this is what the French call called Bassinage. We don’t have an English direct translation for, but it means water that is worked into the dough in small increments during the bulk fermentation." www.sourdough.co.uk/glossary/...
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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

[@ProofBread]

This video is just the first part of a two-part baking session. Part 2 is all about GOCHUJANG. How we mix and bake this unique recipe as well as the similarities and differences between it and our traditional sourdough. If you’re interested in an extended version, go to: www.multitude.video/proof-bread/season:1/videos/proof-bread-gochujang-sourdough Check it out, I think you’ll really enjoy it!

[@giapacella2026]

Bro wtf are you doing lol we ain't leaving youtube

[@giapacella2026]

Omg i just looked at this, its $10/month and the site has almost no content, if you put the 2 hour video on your channel you would get thousands of subs unless they are paying you at least 10k they are using you what even is this

[@saemsimilia1]

kinda meditative to watch. like 50 mins of yoga for a baker's soul.

[@abdullahul-haq6944]

I love that. “You don’t know what you don’t know until you know it.”👌🏽👌🏽👌🏽

[@YeYe-or4rf]

I was litterally about to comment that this man is the Adam watts of bread making

[@suburbanhobbyist2752]

Very wise for him to understand this and also very humble to admit it. Both qualities appear to be why he has done so well in this endeavor.

[@unkas9]

been a baker for the past 10 years, still finding lessons i did'nt know i needed from this channel

[@sbd8426]

Hi ! I am French so I can give you some explanation about the word "bassinage". The noun "bassin" means pool or pound (it also means pelvis bone 🤣). The noun "bassine" refers to a recipient used mostly for various household tasks. The verb "bassiner" means to wet something in a recipient (it also means to annoy somebody 🤣). So "bassinage" is the action of weting something in a recipient. And you've got it, quite logical 😉 (is it really...?).

[@Fred_P]

What do you mean by "in a recipient"?

[@lua-nya]

@@Fred_P Just how it was done in the video: the thing is already in a bowl when water is poured.

[@Fred_P]

@@lua-nya I still don't get it. I believe there might be a language barrier or something lost in translation, so that only people who know French (or at least some language that I don't speak) understand...

[@victorhartford3772]

@@Fred_P Here is a better translation: “bassinage” means “drenching”. For the purpose of the video you can ignore all of the rest (it is for language word geeks). HTH

[@Fred_P]

@@victorhartford3772 For the purpose of the video I already understood that he added water to a dough that already had some gluten development. I wanted to understand the original comment because I was curious, but I didn't know (and still don't know) what the recipient part was about. Thanks for responding!

[@ruimoura]

This channel is the reason why i'm in love with bread making. Also, the way you speak, the insights you teach, my god, this is priceless. Thank you!

[@katymapsa]

Up to this moment, i've never seen a channel that can easily keep my attention for over an hour at a time. Amazing.

[@bretgross3379]

Thanks for another great video.

[@brendagervais5566]

Great seeing you and following the putting together if your breads

[@elceeuk3887]

I’ve missed you guys. I never get tired of hearing you talk about all things bread. Thank you so much. I always learn something new.

[@lukebowen2818]

I love watching your videos every morning while I make breakfast :D

[@oglet999]

Perfect. Thank you.

[@asdoylejr]

For the home baker, proofing in the oven with the oven light on provides a warm environment.

[@alef218]

We are always learning! That’s the beauty of life! Thanks a lot for teaching us your new skills.

[@cobusraath5077]

Very enjoyable to watch, soothing to listen to and loaded with information. Many thanx.

[@srikiwik5676]

Addicted to your video. Some kind of calming as well free knowledge. Thanks.

[@robertjschroff6307]

Very beautiful breads!

[@dmthagar]

Love seeing you and Amanda back in the bakery! Congrats on your continued success. You are an inspiration beyond sourdough!

[@myadventuremat9603]

Thank you very much brother because we have learned a lot from you in making your proof bread

[@air-conditionedgypsy8863]

Great video! Lots of info that I can consider and utilize for improvement. Thanks John and Amanda ;)

[@RuthlynWills]

Beautiful, thanks for the lessons and loads of love 🥰 from Trinidad and Tobago 🇹🇹

[@ksenijamelling8893]

Thank you so much ! Learned more from this one detailed video than from hundreds of others combined ! ( only been baking for 2 years)

[@marlonread4746]

These videos are addictive!!!!

[@rongreene1788]

I don't care if your videos were 6 hours long. I would still watch them from start to finish.

[@rich1184]

Thanks for showing the inside of the bread. It looks so good. I look forward to eating this some day

[@patrycjawinklerhegi9863]

Such a beautiful bread 😊

[@deebrake]

Another great video, thank you.

[@mattevans-koch9353]

Thank you for the new video. My mouth watered when you cut that loaf in half at the end. All I could think of was butter and honey and sour dough bread. Take care you guys. Stay well and stay safe.

[@_J.F_]

I love watching these videos and always try to deduct little tips and tricks for my own home baking. I would love to see a video of your start to finish process of making a sourdough loaf, small domestic scale, no machines, but with all the timings, temperatures etc. as I am sure I could learn a whole lot from watching how you do it, and improve my own baking.

[@gordonramsaysdisciple7906]

So I thought I made a nice bread today and I watch this and I am immediately reminded of my place holy moly this was entertaining and educational

[@armadilloforge]

Love these videos!

[@voiceofjava]

I watched this nearly one hour video without fast forwarding... I dont feel boring at all. This is awesome...

[@timharvey5089]

I have learned a lot from this channel. Much better results

[@vincelieu4425]

This is better than going to bakery school. Thanks.

[@LuLu-sf5cg]

I love the way of shaping proccess, lots of works. But I very enjoying this types of work proccess.

[@joeturpin607]

Love it: "It's going to be in the oven all on its own." Raising 'em right:) Thanks a lot for taking the time to explain your process and how you've come to it. I enjoy making a homemade loaf of bread occasionally and your videos have provided many "ahah" moments for me; mainly pointing out where to pay attention to the variables and what the dough is expressing. Great stuff.

[@robertpdxusa]

Entertaining! And "the sexiest place" in a loaf of bread is a bomb!:) BTW, my loaves are in a minor league way down there still so every home-baking tip is precious. Thank you!

[@breadnbeerproject1527]

You inspire me to make great bread

[@ccke-juicehardwarereviews8668]

Wow!! My man has packed on some timber!! Not watched for a few months and finally watched a few vids today and can see it BIGTIME!! Been testing 2 many bread samples! Lmao

[@2394Joseph]

I really enjoyed watching this, thank you for preparing and posting it. What I saw was a man who really knows what he is doing, and is also happy and content doing it. Not many people in life today achieve that. I hope that you praise God every day, for not only giving you the skills and patience, but also the flour and water etc. that you need to produce all those little miracles. I only wish I lived close by so that I could buy one of your beautiful loaves every day. Keep up the good work.

[@myadventuremat9603]

I am proud of you brother because there is nothing wrong with what you are doing

[@hammock753]

More videos on the different processes please!

[@max9111]

Thanks for the video. Bassinage is the technique that is used, yes in France, to fine tune the temperature of the dough. Usually the temperature of the bassinage water is lower of the initial water because working the dough increases its temperature.

[@AnguillaJoArt]

Until I watched your videos I did not understand the science. Just baked the best bread I ever made and I have been making bread a long time. Thank you very much.

[@zatarasteam6940]

incredible human beings.

[@alang253]

in the winter months I like to ferment in my Instant Pot (the new one with the yogurt setting). Set it between 78-84°, I try to match that temp with the water temp as well. Gives you one less variable to worry about.

[@mohammadal-nasser9571]

Dude the amount of hype i got once i saw 49 min video is unmatched !!!! Excited to watch it

[@omegalgo297]

Thank you brother ❤👌🙏

[@CostaMesaPhotography]

Your videos are mesmerizing...and make me HUNGRY!!

[@torridscene]

Is there anything the French have not perfected in the area of food? Now that you've shown how it (Bassinage) works, well, having seen dang near every other one of your videos, it makes perfect sense. And I must tell you, seeing those loaves go through every step and hear the explanation of the whys and wherefores along with it, really made the sight of those beauties coming out of the oven actually quite moving. I really appreciate that your bread doesn't have the uneven, gaping, huge holes one finds in a lot of "Artisanal" sourdough loaves out there these days. There is much to be said in praise of a product which is natural and earthy - and celebrates those qualities - but which also has finesse. NEVER STOP. I'd say Proof Bread is, at this point, the only reason I have to visit Tempe, AZ....and if that ever happens, it will be....after CV19, of course.

[@briancollins1149]

love those big bags of hayden!

[@LuLu-sf5cg]

This is a very interesting topics. No quite understand how it works on the mixing proccess.!! Very interesting to learn .

[@vashxux]

Desired dough temp x 2 - flour temp= water temp. (DDTx2-FT=WT) roughly speaking depending on mixer friction. Applying this made life so much easier at work.

[@Legomyegoorj]

So cool!

[@luvoliviajewellerygarethgr2618]

Loved watching this. Thanks, does this channel have a making a sourdough starter video

[@nadinesmoske1838]

Thank you for posting I had no idea… the work/love that goes in to this art! If to get this note I wile to know for just a home 4 loaves dosage of yeast water & salt but with the yellow durum flower… bread 🥖:-) in Greece they called it country or “Xoriatiko, it is as dense as small holes sourdough. They make the “prozimi”(=a pre-dough which gets incorporated to the actual bread dough. Thanks again!

[@robertsterner2145]

I'm fascinated by Amanda's shaping technique and I wish I could see it better/slower.

[@MrDziuka]

I will never master shaping😔. Thank you for showing and explaining all the process. It was amazing to watch!

[@Fred_P]

With that mindset it will be a self fulfilling prophecy. Practice more and believe you can do it and it will go a bit better every time.

[@debinthewheelchair7781]

practice and awareness; that's all

[@lucasn2718]

Thanks for the video! Are you able to tell us more about the blend of flour you use to refresh Harriet? and some of the trials you made with different sourdough starter flour blend refresh? :D

[@chimanchoi7069]

Thank you so much for the video! Perhaps a video specifically on handling and shaping of high hydration dough? I love your shaping method. Did you guys create the method youself? I think yours not only create good tension, it also allow even distribution of gases inorder not to result in huge difference in crumb structure. Of course it also depends on the baker's type of flour and what kind of result they are looking for. Thanks once again.

[@ironage5471]

Jon and Amanda, Thanks for the vids. New to sourdough baking. Lots of info out there but you guys are absolutely the best! My question is: for the 85% hydration ratio does that include the grams of starter and water or only water? Thanks in advance.

[@F9oo9h]

I miss you videos man .. ❤❤🙏

[@Insange1]

Amanda's shaping technique is interesting also. Wish she would do a video to showcase one day.

[@Fuzzi974]

Finally a video where we can see the results! seriously guys, every time you're showing us how you're making things, we don't get to see the baked results... We need to see how stuff turn out when it's baked.

[@myadventuremat9603]

I'm watching from phillipines

[@wiktorgnich4560]

Thank you, dziękuje :)

[@aptahan]

Oh wow!

[@pault477]

what do you like about high mountain from central mills? I use the the Baker’s craft plus and find it incredible.

[@robertdewalt8711]

With my batches I also target 84 degrees F for water I use in my dough making. As I am still testing commercial recipes that I scale down 1.2 to 3.8 kg depending on size of test loafs I want, My test this week is Vollkornbrot with currants at 3.5 kg scale for two Pullman size loafs at 1750 g wet weight before baking. One loaf goes to my taste testers and one stay home for home use.

[@chezaraeyothers5164]

Any thoughts on doing at home recipe videos? Understood if you don't have the time, more so just curious. Appreciate all the content, I've learned a lot on sourdough from Proof the past 6 months. Best wishes on the new endeavors and your family

[@Nghjny]

Another upload!!!

[@abdullahul-haq6944]

Hey I just thought of something kind of random Jon. Do you know how you will use your garage after you have completely made the move to the new bakery.

[@shanek6582]

I ordered my sourdough starter from San Francisco and my daughter named it josh lol. I didn’t know other folks named their starter. She used a permanent marker and wrote Josh on the jar.

[@Ckeese75]

Named mine after my childhood love Leonar Dough DiCaprio 🤣🤣

[@michaelconstantinou9121]

I missed your videos

[@tonyjohnkoski9482]

Thanks for all you hard work , i always have so many problems , i search allot of sites to find a better recipe . i like yours the best .Tony p.s. what is your first name ? thanks

[@cravescatesbread5022]

It would be great and really handy if weighed flour corresponds to the content amount indicated on the bag, but humidity tends to change that; and it would also be helpful if millers and/or supplier(s) do their job right. The variances can be very costly in in a number of ways...

[@gullreefclub]

What is the final protein level of your flour/dough and hydration level for your sourdough boule you are making?

[@harpstone]

In the immediate days before a winter snow event, all bread is wiped clean from grocery store shelves. If a bakery could position itself to provide bread products at that crucial time, sales would be certain and brisk. Well, I missed out so I'm watching this video instead!

[@leonardmilcin7798]

I look at your process and I kinda feel that with the attention to temperature I would just write a small app that could calculate recipe including temperature corrections. For example it could take temperatures of water, flour, starter and even ambient temperature or expected temp rise from the mixer and calculate corrections, for example how much water you need to substitute with ice or boiling water. I am using a simple google spreadsheet to calculate my recipes. I don't have set recipes but rather enter various things I want to do (use starter of particular hydration, extend proofing time, etc.) and it gives me an exact recipe as output. I like this because there is no more guessing at things. Rather if I want to correct my future bread I introduce changes to the model I have so that it produces better recipes. I know... I am an engineer...

[@DriemzyGaming]

Do you proof your bead in the fridge or at room temp?

[@tjt6966]

Any chance of offering Proof hats?

[@danjohnson6292]

@29:30-ish. What you are describing is what happens to my sourdough loaves. I also do lift and folds every 30-minutes until I achieve a beautiful window pane. I let the initial or bulk ferment go about 4 hours, pre-shape, 20-30-minute rest, final shape and into a form, turn out of the form when the finger test is passed and my loaf does not hold its shape and turns into a flat bread... Taste is amazing. Not sure where my problem is: overproof, underproof, shaping. Don't know what to try next. BTW I am doing everything at room temp (70-72-degrees). Fun to watch and listen to you. Thanks for the videos and hope the move is going well.

[@Fred_P]

What protein content does your flour have? What hydration does your dough have? Do you bake directly from the fridge or do you bake from room temperature?

[@danjohnson6292]

@@Fred_P 72% hydration, mix of 12% bread flour and 14% wheat. Bake straight from the fridge. When I use a loaf pan I achieve amazing oven spring but when I free form bake the loaves are rather flat. So iIm focus on shaping and possibly need to try a higher protein flour...

[@Fred_P]

@@danjohnson6292 Hm, you seem to be doing everything right on paper at least. Is it very humid where you live? Maybe try a lower hydration just to see what happens? BTW, are you sure you have 72% _total_ hydration, or do you have 72% hydration but adding 100% hydration sourdough starter? Then the actual hydration would be higher. Not trying to make you look like a fool, just making sure we're on the same page.

[@danjohnson6292]

@@Fred_P 70% initial and 72%total. Not humid very dry here in colorado

[@Fred_P]

@@danjohnson6292 Sorry I couldn't help.

[@MrDaddiecool]

I think we have another video coming of that flavoured loaf :))

[@janbaert5264]

Delayed salt additions allows for more water absorption.

[@bojmenyek]

how long should the dough rest before starting the 1st strech and fold?

[@beefree261]

Hey, what's the usual temperature in your walk-in cooler?

[@kollevbaker]

WONDERFUL, WHAT KIND OF FLOUR DO YOU USE TO HANDLE DOUGH ON TABLE AND LINE BASKETS... RICE FLOUR?

[@baltzarfalkenberg2001]

Love it! What kind of flour do you "dip" the shaped dough in?

[@Fred_P]

It's rice flour. They said that in a previous video.

[@russf6572]

Dude! I love making sourdough bread (just as I love making sushi) but making a full time, _ever expanding_ business of it? I don't think I would enjoy it if I did that! I used to enjoy getting up in the 'wee hours' to shoot landscape pictures, but after making a business of it? _I don't like it _*_NEARLY_*_ as much as I once did!_ Picking up my camera means 'work' these days! Maybe it's because I'm 'semi-retired', but I just don't want to work anymore. _I HAVE to._ I hope you never feel this way about your passion bro!

[@thepouletbrothers4711]

Amazing as always how's the fund raising going did you hitt 400k??

[@vostoball5278]

I'm curious as to what size banneton is used for a 800g loaf?

[@oliviabailey3130]

where did you source those proofing bins?

[@guyfrankel1752]

what size is the bannetons you use? where did you buy them? thanks!

[@suburbanhobbyist2752]

78% water! Finally he gave enough of the various weights away that I could do the math and come up with his water percentage lol.

[@valentin300]

All you need now is that special blend of flours the mill make only for him.

[@lbamusic]

At 23:49 he says it's a 85% hydration bread...(85% water)

[@walterdebruijn7046]

Does someone knows what size these bannetons are ? They look perfect in size, height and not to long. Please share!

[@gabrielbilhalva3431]

Have you tried to do bassinage by hand?

[@myadventuremat9603]

I want to be a baker like you

[@lloydpilant4736]

What temperature is your ovens?

[@Chasethisbread]

Hey! Did you have to install a Phase converter for any of your equipment? I think those dough presses run on 3 phase and most homes dont have that. What conversion kit did you use? Rotary, static?

[@ProofBread]

Yep, we have a rotary phase converter.

[@Chasethisbread]

@@ProofBread Awesome, thanks for the reply. Hopefully your new space has built in 3 phase! I guess you have got the solution if not. Keep it up and thanks for the inspiration.

[@Chasethisbread]

@@ProofBread Could you share the details of the rotary phase converter and other bits you used for that set up? A link to product?

[@DaddyEZ545]

❤️🙏