Artisan Sourdough Bassinage | Proof Bread

[@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.

[@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.

[@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.

[@unkas9]

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

[@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.

[@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!

[@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.

[@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.

[@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.

[@asdoylejr]

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

[@dmthagar]

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

[@LuLu-sf5cg]

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

[@voiceofjava]

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

[@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.

[@rongreene1788]

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

[@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.

[@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.

[@mohammadal-nasser9571]

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

[@alef218]

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

[@vincelieu4425]

This is better than going to bakery school. Thanks.

[@ksenijamelling8893]

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

[@timharvey5089]

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

[@cobusraath5077]

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

[@rich1184]

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

[@_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.

[@srikiwik5676]

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

[@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!

[@myadventuremat9603]

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

[@myadventuremat9603]

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

[@vostoball5278]

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

[@air-conditionedgypsy8863]

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

[@robertsterner2145]

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

[@robertjschroff6307]

Very beautiful breads!

[@lukebowen2818]

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

[@brendagervais5566]

Great seeing you and following the putting together if your breads

[@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.

[@RuthlynWills]

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

[@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.

[@marlonread556]

These videos are addictive!!!!

[@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

[@bretgross3379]

Thanks for another great video.

[@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.

[@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

[@hammock753]

More videos on the different processes please!

[@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

[@patrycjawinklerhegi9863]

Such a beautiful bread 😊

[@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.

[@deadshrub]

Any chance of offering Proof hats?

[@Insange1]

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

[@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...

[@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

[@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.

[@LuLu-sf5cg]

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

[@pault477]

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

[@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!

[@DreamzHTS]

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

[@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.

[@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

[@oglet999]

Perfect. Thank you.

[@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

[@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...

[@warmndspice2613]

May I ask how many hours approximately from start to finish bulk fermentation? I mean just before you shape ? I also seem to be over proof my dough...

[@gullreefclub]

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

[@armadilloforge]

Love these videos!

[@kollevbaker]

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

[@CostaMesaPhotography]

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

[@janbaert5264]

Delayed salt additions allows for more water absorption.

[@guyfrankel1752]

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

[@luvoliviajewellerygarethgr2618]

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

[@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!

[@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?

[@deebrake]

Another great video, thank you.

[@oliviabailey3130]

where did you source those proofing bins?

[@bojmenyek]

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

[@lloydpilant4736]

What temperature is your ovens?

[@breadnbeerproject1527]

You inspire me to make great bread

[@briancollins1149]

love those big bags of hayden!

[@Rollwithit699]

Do you have to use filtered water where your bakery/home is?

[@ProofBread]

Yes, our whole bakery gets some basic carbon filtered water as an input. We have RO for drinking water, but RO is too good at demineralizing the water.

[@beefree261]

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

[@toscatait3446]

Do you only shape? No pre shape?

[@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!

[@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 🤣🤣

[@gabrielbilhalva3431]

Have you tried to do bassinage by hand?

[@markdoctoroff5427]

What is the brand name, model and capacity of your scale?

[@mr.Mikeyboy]

Is there a difference or personal preference with flour going into water or water goin into flour for the home bread baker? Just learning

[@agatawrze]

I'm also just a home baker, but according to what was said here on the channel somewhere (eg. here: kzbin.info/www/bejne/eZ-xgZipi9mEj6Mm58s - even though that one was about starter) and my own experience, it's easier to mix well if you pour the water first. Otherwise, dry flour likes to clump and stick to the bottom of a bowl being very hard to incorporate.

[@zeideerskine3462]

Have you tried using a surgical scalpel for a lame? That will give you better precision and is easier to clean than a razor blade.

[@walterdebruijn7046]

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

[@zatarasteam6940]

incredible human beings.

[@F9oo9h]

I miss you videos man .. ❤❤🙏

[@omegalgo297]

Thank you brother ❤👌🙏

[@pault477]

So looks like you don’t use your fingers to grab the dough?

[@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.

[@YourNickIsTaken]

My dough is running out of the buckets - probably temperature is too high here.

[@myadventuremat9603]

I'm watching from phillipines

[@ESPHaieDeCedre]

very legit question : how do you not get hair in your dough? I have to wear a hair net and beard net, but still end up finding hair in my dough

[@LeNoLi.]

he's working in such bulk quantities that he finds the amount of hair contaminating the dough is negligible in the overall scheme

[@sebastiandiezvillarroel5136]

Isn't this double hydration?

[@Sharon-Me]

Any chance that you might have your special blend flour bagged up and available for sale? I would purchase it and I think that many other people would do the same. Someday, I will visit your bakery, but in the meantime it would be great for us home bakers to be able to bake bread using your flour. Wishing your entire family all good things!!!