Artisan Sourdough Bread Lessons from Our Garage Bakery | Proof Bread

Here is the full baking session we filmed with ‪@PARAGRAPHIC‬ There was way too much information to include in the final edit but valuable for anyone who wants to watch us go through the whole sourdough process. To see the finished video go here: • Rethink Bread and Disc...
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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.

[@FranzKrachtus]

I learn more in one hour here than in 3 years of baking school. And not just about baking but also about business. This is truly a Masterclass.

[@mattz5275]

Certainly is

[@nidiamoreno1997]

Me too. On top of that the culinary schools teach the basic at a ridiculous price.

[@noniefuss]

Watching this while eating home made sourdough, as my starter quietly munches on a fresh feeding in my kitchen. All is good in my little corner of the world.

[@petedavis7970]

LOL. I didn't even think to notice that I was sitting here eating a slice of my own as I watched this.

[@Blinknone]

Same :)

[@sharonolsen6579]

An entire hour .. ! Got my tea .. settling in... : ] .. perfect way to start the day... thanks !

[@re-de]

I get on my indoor bike to watch! Just relaxing and exercising and watching bread being made.

[@mysunnypie]

Reema Al Dahneem I was on my treadmill, the hour flew by!

[@mohamadbahlool6458]

I watched this while waiting on a doctor's appointment (which usually leaves me in a mess of anxiety) and this video just made me forget all my worries and problems. Please, keep uploading these long videos they are so wholesome and full of life lessons. A pure escape!! Also thank you for showing more focus on the end product, something i felt missing from previous videos. Best of luck from Lebanon! Keep up the great work!

[@Shamanmanwow]

This is basically like a free master course / job training online. Amazing content, shows the love you have for the craft

[@jabenhaim]

I Just love there lessons he's giving. I've been waiting for new videos every few days for the last month or two and always happy when it pops up.

[@gregargo1898]

O.K. I have been studying breads now for about seven years. It all started with Pizza dough. Then, Artisan and now I am looking at Enriched breads. You Sir are the best teacher I have found in all of this time regarding details of running and operating a bakery. T.Y. and godspeed in all your future fermentation and handling!

[@edafade]

What Jon is saying around the 45:00 mark really speaks to me. I can't eat very much store bought bread without feeling bloated. If I have a few slices in a single day, I'll have issues the next morning being bloated. Since I've started to make my own sourdough, I haven't had a single issue. I actually didn't even think about it until he mentioned it. Now I understand what I was happening and why I'm not having issues.

[@Automedon2]

The difference is incredible. Two store bought bagels means instant acid reflux, but I can eat a whole loaf (yes I routinely do) of sourdough and my stomach is quiet, I think a lot of people who say they are gluten intolerant are actually experiencing this.

[@danielbonora343]

I want to thank you for giving bread back to me! I have gluten and yeast sensitivity and autoimmune hashimoto and was told gluten was forbidden. I could eat bread and cheese every day and be happy, so I have spent years trying to avoid it and failing often, and then getting plagued by massive indigestion , heartburn, and heart palpitations every time I would eat any bread. When I heard you explain how starter yeast and long proofing breaks down the gluten and anti nutrients found in wheat (a different video), I just had to try. After successfully making my own yeast, which is such an amazing thing in itself, I have been experimenting making bread. And I am able to eat bread again with no heartburn or heart palpitations and no feelings of impending doom about destroying my health. Thank you!!!!!!! ❤️

[@rolfcasparius6972]

A lot of smart talk from a knowledgeable baker- good stuff, Thanks man!! 👍 Oh... Steam tip: Get a/put a small oven safe pan in the preheating oven, then when you load your bread (baguette) in, throw four or five ice cubes in the pan. There ya go, steam flash!!

[@garyroth3433]

A small cast iron pan works best. The ice, instead of water, keeps you from getting a steam burn.

[@FredJones-s9c]

You are such a giving and compassionate person...such a huge amount of detailed information and history if your development as a baker, and the history..you are a real treasure..Tha k you and I will continue to learn from you each time I watch your mentoring..❤❤❤❤❤❤

[@sunshinebakery_melinda]

I patiently wait for videos to post from this channel! REALLY love it. Such knowledge from everyone. ❤

[@Keil253]

Me too!

[@brentwilliams3855]

So, exactly how does one become the dough philosopher? These are awesome!

[@debrahsinger5856]

Your willingness to share your knowledge is wonderful! Thank you.

[@MilleMillacus]

Oh joy, an hour of awesomeness! :D

[@rafeekkhalil4203]

How to make sourdough 🍞 and the time of feeding it? If you can make a video of how to make sourdough?

[@dannywimpey2487]

My feeling exactly

[@savannahv1808]

It’s refreshing to see you considering and respecting the limitations of the home baker! Thank you for the video!

[@annam188]

Great video!! I’ve been baking in our little RV oven and have been using a Dutch oven. I recently elevated the loaf on a roasting rack (parchment under the loaf) before I close the preheated lid on the Dutch oven, I sprinkle water on the loaf/in the pan. My rise has been amazing since doing this! It’s tricky using a small and inconsistent oven but the pay off of having fresh sourdough while traveling is well worth the hard work!

[@ashleighjaimaosborne3966]

Anna Meaker try throwing in 3 ice cubes between parchment and pan. Pop the lid on and it gives the dough a shot if steam,

[@lenhister]

Based on what he discussed, here are the percentages he is using per loaf: 400g flour 320g water 80g levain 8g salt

[@belmin3905]

That's 80% hydration and he said they lowered hydration, oh dear. I know different kind of flours play big role but that's high one

[@stefaniek5991]

@@belmin3905 its manageable! if youre a newbie, start at 70% and just slowly add more water 50g at a time everytime you make bread. just practice is all.

[@chicha3250]

​@@stefaniek5991 It is manageable with a good flour, supermarket flour doesn't hold well with that hydration percentages

[@zibi0111]

380g flour 290g water 130g levain 8g salt That's 80% hydration (what do you think about it)

[@DaNinjasDen]

@@zibi0111 thats quite high levain ratio, you may overproof your dough before you can develop the flavour and break down the anti-nutrients

[@Militairee]

Hi Jon. I live in the North West of the UK and have been inspired to bake sourdough from watching your videos and the videos of an Irish baker, Patrick Ryan. After 3 attempts I've had my first really success with today's bake and wow what a feeling. Please keep the videos coming. Best wishes, John F

[@petervass5134]

Achieving the same result ( bread structure, etc.) after each baking requires practice, practice and a lot of practice ... Bread is real gold and wheat, water, salt are gifts from God to feed us so that we can enjoy the journey in our lives 🌾🥖🌾🌬🌄 You are baking wit Love. Kindness, Sincerity and Enthusiasm, it's what we feel from you ... Thank you once again !

[@DavidSilva-ke7id]

Hey from Portugal... , your bread looks delicious ... i am a young apprentice baker i have seen your videos .. because my dream is very similar to yours having a bakery where I can sell quality and healthy bread I have learned a lot from your videos thanks🤘🥖

[@jeffriethompson187]

I worked at Mrs. Bairds Bakeries for 23 years. I was in the pie division, and had my hand in over half a billion pies. We had a "knife" to scrape the sides of our glaze bowl, and it was essentially a flexible scraper a little over a foot long, with a wooden handle. I hope your business grows, and I really enjoy your videos! I love baking at home. I am a radiographer now, but I could definitely head your way when I retire! I love Arizona!

[@danjaqdvd]

I have started making sourdough and have to say watching your videos and with trial and error have made a sourdough that finally looks and represents a bread worthy to be artisan. I just love the toast it makes. I can make up to 6 loaves a week. Thanks for these videos. I really like your passion!!

[@kimmyk9896]

I'd love a tutorial on how you maintain Harriet, your sourdough mother.

[@noniefuss]

I was thinking the same thing. I'm curious how she goes from original starter to the large amounts used in so much bread. An origin story while showing her upkeep would be great.

[@matthewgiragosian]

He feeds it every night. Starter the more often you feed it the more robust it can be, hence why it is difficult for one who bakes once per week. It is a very simple process but dramatically less bust if not developed daily.

[@nerdcave0]

​@@matthewgiragosian Totally! I keep my starter in the fridge and bake a few times/week, so it's pretty weak unless I feed it at least 3-5 times before using it. I used to do this, but ultimately decided it's too impractical for me (too much prep, flour waste, etc). So what I do now is feed my starter out of the fridge only once to create the levain, even if it's near the end of its cycle, then I supplement the dough with a TINY bit of commercial yeast. Maybe like, half a pinch. I'm sure purists would consider that cheating, but I couldn't be happier with the results and it's made my life so much easier with no downsides (that I know of).

[@jinksto]

I don't think it's "cheating" if you get what you want out of it. Makers make.

[@johnboyd7158]

Just started sourdough bread baking less than a year ago; these videos have helped me a lot. Also found that regular feeding with good. Organic unbleached flour has yielded a great starter Still working on the bread recipe/ percentage.

[@saraalexander9589]

It was a pleasure to witness an artisan who clearly loves his craft, making a beautiful and nutritious loaf of bread in the ancient way (fermenting of stone-ground grains). Watching this video redeemed my faith in humanity in this Industrial Age. I can't even eat bread anymore, but may have to try some real sourdough sometime. Thanks.

[@callummy3250]

Discovered the channel morning. Been baking professionally for more than 10 years now and just today I've learnt so much from you. Thanks keep it up

[@davideddolls4738]

Just know this will be excellent. I will watch this after my 10 hour shift baking bread crazy I know😀 Thanks John

[@andrewmoscatiello4776]

The thing about progressing via decreasing your anxiety about your bread is so true.

[@Angela-bn5es]

I am a baker and have learned so so much from you and have been able to work on my sour dough while we are locked down due to covid-19, so appreciate all you share esp the grit, passion and intelligence, massive thanks from the Yorkshire Dales, England

[@jonnifjader]

Even more exciting than "Part 1". Learning so much and can hardly stop watching. Preheating oven just, for baking my first sourdough ever. Thanks a lot for sharing your wisdom!! Greetings from Sweden 😅

[@susanbeal4322]

Wow! Thank you so very much. Wonderful video, excellent presentation ….. skilled and so knowledgeable!!! ❤️❤️❤️❤️👍👍👍👍👍😀

[@Keil253]

You said something in this video that's helped me tremendously. The amount of water appropriate to your flour. I have been having the best results with 65% hydration dough and I thought I must be doing something wrong. I think it's just the best my flour can do. I'm using King Aurthur Special Patent flour. Appreciate your style and willingness to share. Thanks so much!!

[@rukirukiorg5693]

Keil Drescher try King Arthur Sir Lancelot 14% Protein | .52% Ash

[@sammmycheez99]

Interesting, I use the same flour and at 80% hydration my dough looks pretty similar in texture to what's in the video.

[@Tipperman]

As I watch your videos, I'm proofing a Pain de Campagne dough in the fridge overnight. Two boules, each about 800 grams. Here's how deep my obsession runs: I had a nightmare that a loaf was rising unevenly in my doorway and baking up flat in the middle through bad scoring. Thanks for the wonderful, long, detailed videos. It's a real treat.

[@jacobkronen5277]

I can feel the passion it really shows

[@OlaSkoglund]

This is just pure gold! Such an inspiration to follow you over the years! I'm now moving into sourdough cardamom swirls and croissants :)

[@k8ti]

What you said at 18:35 is something to admire, and something that I believe is so beautiful and important in making food for others. Thank you for your genuine and positive approach, you are a true artist and craftsman. Namaste 🙏🏻✨💕

[@btso1189]

I love the way you approach the bread with balance. I totally agree. We all should remember the bread is food and should nutrient our body. We put fresh milled whole grains, whole wheat, and natural wild yeast. Because we respect the farmers, the land, and the connection with our community. Too many bakers nowadays on social media only promote "photogenic, super large open crumb, high hydration " white commercial flour bread. Some even added food coloring drawings. That is the opposite of scratch baking. Thank you for point it out.

[@Mrjeschaeffer]

Thank you. Listing to you allows me to move past recipes timings and into baking by feel. My last few batch’s of bread have been on a new level. Love the passion for sourdough you have. I too stopped eating bread because of bad wheat quality. Making it myself puts me in the drivers seat again. I am now on the endless journey. Peace out and keep the content coming.

[@RicardoJunqueira]

I know nothing about bread nor do I particularly enjoy eating bread but man, do I love hear you talking about it with this much knowledge, passion and obsession.

[@kresokatic]

I went from “this should be on netflix” to “this should be lectured on collage” with this video

[@douwehuysmans5959]

Actually not a bad idea, show it in highschool

[@edafade]

1:02:00 - I make croutons with my ends! I usually bake a couple loaves at a time per week and I take all the ends and make croutons with them at the end of the week. Sooo good.

[@alysepauline]

Befriending flour was the gift 2020 gave me. I'm at 5 loaves a week of sourdough. This channel is awesome.

[@malioaflisio]

Your considerations are always on point!

[@DaNinjasDen]

Would love a video from Emerald showing some of the more ornamental scoring techniques

[@natalialopes719]

Clean my kitchen after mixing my own bread while watching you. Something about watching you handle that dough so mesmerizing! I just love the feeling and handling of dough

[@lindyarmstrong9598]

Lovely spending time in your bakery, in your company, and learning so much about bread. Thank you.

[@tgchism]

Thanks for taking the time to share you experience and insights!

[@joshuamelendez5567]

Just enter, and know it will be very informative and useful for beginners bread makers. Also having an history summary of what's bread. Thank you for this.

[@dtdyvr]

this guy is knowledgeable, and a very good communicator. thank you for your channel!

[@seemathomas6081]

Thank you for teaching us who are starting out! Awesome information!!

[@Vampandamonium]

Would love a video of just Emerald showcasing all her designs.

[@garyroth3433]

Been making sourdoughs for over fifteen years, but lots of good stuff here - love watching him shape his dough! For me, that’s the biggest “growing area.” Can make a good boule, which is good for my usual method, which is baked off in my wrought iron dutch oven; getting a good batard, etc. is another matter!

[@jeffbrislane5782]

Bread with big holes is good for only dipping in soup, i love my sourdough that can be part of everyday life!

[@PeKlim]

Or to eat with something. With hot dogs, with goulash, with scrambled eggs...

[@nancyarchibald9095]

Or slather with butter and jam.. Fills those beautiful holes perfectly.

[@gittaoverbeek7133]

Just discovered Proof Bread recently and I have been watching a lot of your videos. So nice to see the process of a bakery. I agree fully with producing a bread that is full of taste and can still hold your jam, instead of getting that open crumb that contains lamination and 5 coil folds. What a waste that some people even think of throwing away the ends. I mean, that piece of crustiness with a bit of butter is the best!

[@foxdogsourdough]

I could watch these all day. With each video, I glean something new that I can apply in my weekly baking. Thank you! #proofbread #sourdough

[@levjocibuku1991]

I can listen to u good sir all freaking day. Thank you the the honest walkthrough and huge hello from a homebaker from Sweden ✌🏼✌🏼

[@evastone6561]

You rock, my friend. Thanks for sharing your wisdom, I was already hooked now it's unbridled obsession

[@MethiasZa]

Thanks for this video. I learnt so much about sourdough that i never knew. I just got some sourdough starter from a friend today and am starting the process of feeding it to grow it so I can try to make some bread this coming weekend. I'm so excited to start experimenting. Even managed to find a local mill that is making unbleached and stoneground flours which I want to get hold of some to make some different types of bread and make some different starters.

[@rukirukiorg5693]

The tip of the bread is always the best part!!!

[@sarahjohn6790]

Love these videos!!! So informative and interesting as someone new to sourdough i really learn and learn to understand the process i have been going through!

[@jamesfarganne528]

That is an absolutely ginormous garage.

[@annamovsisian1252]

Thank you so much for your generous explanation ❤

[@tsdecker]

Totally agree. idk why enthusiasts love giant holes in their sourdough crumb. I like mine airy, but still cohesive.

[@SparkyOne549]

Large holes aren’t my preference for eating, I hate it when the butter I put on it ends up on my cutting board than on my toast.

[@jakubburas6334]

Dzięki za kolejny wspaniały wieczór z filmem od ciebie Jon

[@SparkyOne549]

Excellent information and techniques!

[@youngphilip8255]

Just found your channel today. Thank you!!!! So good to find someone sharing about baking sourdough more than a couple of loaves. I'm building a garage bakery right now, hoping to bingr6 watch your videos from now until Im done.

[@Toofer69]

Thank you so much for the mention of Trevor Wilson's book. I just bought it and took a quick look. I've been trying to find a book that gives some real information beyond the same old basics found in every bread book. This looks like the deep dive I've wanted. I've enjoyed all the videos and open sharing of your processes and knowledge.

[@carolinetan5888]

What book is it? Care to share?

[@Toofer69]

Open Crumb Mastery by Trevor Wilson. It is available only here: trevorjwilson.selz.com/

[@fernandojuliangomez8805]

I just watch the proof's videos but my english undestanding is very basic.. whatever i love to see the way to make bread of this man! Congratulations

[@sugarcast11]

Absolutely awesome videos .....These have been very great resources for students of the craft during Covid 19

[@SRV2013]

The end of the loaf is called the heel. Love your work. 8th Generation baker here.

[@turnschuh2901]

The open crumb thing is pure wisdom! Did a lot of these but now I'm exactly that opinion! Open rough crumb leads just to dirty surfaces and cloths! 🤣 But I think to eat bread pure or just buttered and salted it tastes kinda different and better when the bread is open crumbed! Nice video!!!

[@tranquilxnotienequeserperfecto]

I can hear you talk about bread alll day! Such a smart guy. Would love to have half of your knowledge.

[@roysonofroy1]

That was BRILLIANT - thanks very much, very interesting.

[@Ohno722]

Thanks man, you keep me inspired to be a better baker.

[@naug7]

Your videos are just the best!

[@mandyk-f1593]

This is such an informative video. Thank you. The best on KZbin!

[@amandazemke5765]

Thank you for these great videos!

[@Kazashiz]

Hope you'll make a video of your method and uses for brioche dough ^^ P.S your videos are just gold to me, thank you so much.

[@r0gerd0dger]

These videos are insanely informative... here's to hoping I can make it out to Arizona one day to visit y'all

[@jessicathompson1951]

I love watching your channel! So informative! I started baking cakes and now I'm moving over to breads...I'm always excited for a new video from you guys!

[@eileenallemm1835]

Wow that's awesome thank you for a great video 👍

[@buggymendozabuggy6525]

I really want to work in his garage... Honestly

[@ocardaugh]

Excellent insights into the craft

[@Veektohr]

Heel of the loaf is my fav part. Anyone who doesn't want theirs can send 'em to me.

[@SweetHopeCookies]

Agree. On homemade bread it’s the best part. With store bought it’s the slice to ignore.

[@TheMennoXD]

Real bread lovers know.

[@NeilLovegrovemaker]

Not worked with a mixer but I design machinery.., so with regards to the hand in the mixer, relying on your ability to let go of the scraper in the event of an emergency isn't the best solution. What if it's someone else less experienced, what if you're having a bad day and mind isn't on the ball etc. Other than making mods to the mixer, I'd suggest some form of scraper attachment on a pole which avoids having to put your hand inside to bowl whilst the mixer is on.

[@vwbusguy]

Bad move. Baker here,we all use a scraper, Putting a pole into the mixer is dangerous

[@Bigrignohio]

Sounds like a great way to give the mixer a weapon to hit you with. No experience with mixers, but grew up working with farm PTOs. Even a caught piece of fabric can be a weapon at higher speeds. At this slower speed a spinning/oscillating pole would scare the crud out of me. If you have to scrape, a single sacrificial plastic piece that does not extend outside the bowl works. Notice he has no sleeves to get caught. As long as you do not reach past the limit of the guard it is as safe as you will likely be able to make it.

[@mookahcathy]

A paddle basically

[@borysvengerov3398]

@@vwbusguy Ankarsrum has this scraper attachment which is appended to the mixer from above. Maybe such a contraption might work?

[@Explosivegamer01]

This as given me so much more info i need for my bread making. There were things i was struggling with. I love bread but always felt the store bought stuff was terrible and all the messages out there about how gluten is bad for you never made sense to me. the info he has given makes so much more sense about sourdough bread.

[@nobbymorph]

J & A, yet another brilliant video. I too would like to add my name to the growing voices wanting the lowdown on Harriet, if you think about it, where would you be without her?

[@thomasgreen1557]

This guy just convinced to buy a book about bread and crumb structure. I dont even bake. You deffinilty got my sub bro.

[@YUYUith]

You guys are amazing, thank you for educating us about sourdough, I am one who was fooled by supermarket sourdough bread before which is just normal bread with acid favoring but inspired by you im now making my own SD bread 😀

[@zerotofreedom8438]

Just found out this channel and watched most of your videos. You have amazing ability to explain and your passion is captivating. I am a culinary student that would like to have a bakery at some point. Please start a podcast, would be very interesting to hear some talks on bakery logistics and all the behind the scenes stuff. There is not that much content like this out there.

[@jeffbrislane5782]

The end crust is the best part! I eat mine nice and thick straight up with butter and salt

[@theworkinghen8021]

On the question about scraping the mixer while it is running. What I was taught by an old school bread baker was to use a long cake decorators spatula. It has a flexibility and strength and can conform to the curve of the bowl while your hand is above "the action" so to speak. They come with a 12 or 14 inch blade and can be found in restaurant supply stores like this www.webstaurantstore.com/dexter-russell-19983-sani-safe-12-blade-straight-baking-icing-spatula-with-plastic-handle/21019983.html

[@jeffdeez1]

Brilliant! Many thanks! 🙏🏼

[@christianconte4767]

That’s what you call passion

[@sirtooby]

Thanx for this hour 👍. Hope my starter works this time. Managed to destroy the one I had before. Really like your way to make it.

[@willduzenski1653]

If you have a scraper for the bowl sides that has a handle/arm with the scraper blade angled a little to your ideal angle, it would be safer and effective. Could put a hook on the opposite end for easy storage and it won’t take up much space in your work area. Awesome videos with lots of knowledge, thank you so much

[@createlovehappy]

Pro tip from 28 years of being contractor, finish carpenter, and woodworker. Treated wood has chemicals injected into it to allow it to have ground contact and concrete contact. Both are moisture holding places. I would trade out that treated wood and replace it with something used in boats. Like teak, white oak ( not red oak) western red cedar or even redwood.

[@vwbusguy]

In aus where im from no wood is allowed

[@MichaelIhde69]

A moment of recognition for the real MVP, his washing machine.

[@joanray6897]

This was amazing to watch. i never imagined there was so much work in a bakery! Thank you for sharing your professional knowledge with us. You are obviously passionate about your craft. By the way ... i don't think you need to go to gym. You get plenty of exercise just proofing that dough!

[@CooperNicolaysen]

I really love that smiley you did with the salt.