Artisan Sourdough English Muffins | Proof Bread

[@7676357]

Thousands of us are thrilled as you let us experience your bakery, Jon! I suspect many of us would actually love to volunteer to work in the bakery with your team. Thank you once again for bringing us all along!

[@Mike-fk9xj]

Running a bakery is hard work. props to you! Had a bakery few years back and it was a struggle keeping good help.

[@dizzydean6835]

I’m thoroughly impressed. I’ve been in the food service industry my whole life, and Jon shows passion and knowledge unlike I’ve ever seen.

[@dogit1840]

The hardest thing to do is get started don't overwhelm yourself by looking at everything at once. one thing at a time 🍞

[@PaulTMaack0]

For the sticking issue: It might be worth adding in a little bit of flour with the semolina, then just before you put them in the oven you can just give the whole tray a whack to move them slightly. If the dough sits for a long time - even with semolina underneath - the dough will adhere to the surface it's on. When I was making pizzas at one of the many restaurants I worked at we would prep the pizza dough (we called them shells, or skins) directly on the peel. After 15-20 minutes they'd be stuck, and if you forgot to move the dough before you put the sauce on you'd end up with a pizza you couldn't get off the peel. So just give it a bit of a tap to make them shift over just a little bit, right before you fire them off. Should do the trick, especially if you add a little bit of flour into the semolina dusting mix.

[@mattevans-koch9353]

There is very little that smells as good as baking bread. Those english muffins would make the best burger buns in the world as well as an excellent compliment to a bowl of stew. Thank you Jon for continuing to share your baking experience and knowledge with us. Have a great week.

[@kathyk479]

Wow! Look at the new ovens ! There fantastic! That is a top rate kitchen well done! I know that neighbor rushed you and eventuality you were going to move anyway but lorry you have built a top rate bakery! Has the mean guy been into your bakery! If he hasn't maybe you should send him a Thank you card and a loaf of bread from your incredible new bakery! I mean your first bakery was amazing but this one is it's brother! ☺❤

[@BostonBorn]

I would venture a guess that the english muffins stick due to the length of time they’ve been sitting on the tray of semolina before they’re actually baked in the oven. If you shorten that time, you can limit the opportunity for the dough’s moisture to make it to the pan surface. If you think of it in terms of pizza, the longer the pizza sits on the peel..the more likely it is to stick. That’s why pizza makers don’t top the dough on the peel. I’d bet, they didn’t stick in the garage because you had less space to work with so, those muffins went straight to the oven. Hope that helps.

[@nathana3170]

My suggestion is to move the proofed muffins to a clean sheet tray just before the bake. I think you are correct. The sheet trays are not flawless surfaces. The dough will ultimate work it’s way down into the tiny scratches on the trays. Without oil, the starches in the dough won’t release from the sheet tray.

[@green7apocalyptica]

They need to grow so they need to sit on the tray for as long as it takes

[@green7apocalyptica]

@@nathana3170 moving grown dough is not an easy task, as you will destort the shape while turching them...

[@BostonBorn]

@@green7apocalyptica You don’t proof English muffins. Although they rise when cooked, they don’t require proofing.

[@green7apocalyptica]

@@BostonBorn oh I see, my mistake😅

[@dxprt1378]

@27:00 Jon, if you used a barbecue type, long-handled, long paddle spatula, you would avoid burning yourself and you can then scrape one whole row in one fell swoop. I would do all rows this way and then turn all the English muffins sequentially. This would be much faster and way safer for you. Cheers!

[@BecauseMommaSaidSo]

I love watching you wander around and talk lol.

[@jengoodwyn2715]

French style rolling pins don't have handles and I find are easier to use. The style was recommended to me, and I have never looked back. I also find it more effective, and it is longer than rolling pins with handles. I love you videos. I have come to love bread, and even more, making bread. Keep creating!

[@chefswole]

What company made your proofing room? I would LOVE information on this. Such an amazing addition to the new bakery!

[@belmin3905]

There's video on yt about sticking foods on new sheet trays, over the time they got "seasoned" similar to cast iron. People even season them literally like cast iron. So I think over time you'll get your work flow back and muffins will stop sticking.

[@quantum-entanglementinmagn6728]

I really admire all the work you do for the public and humanity! thank You for being who you are in this journey of life. Your path is the true choice of your joy and it is giving the world much love in your bread making. Please comprehend you work is bigger than you will ever think it is and will be. Peace, Love, Lazaro

[@4230Steef]

Love these! Brings so much memories of the time i was working in a bakery

[@basilabedallah5797]

At 27:50 I believe the heat conductivity of the sheet trays are faster because they are thinner unlike the oven stone because trays are thin and stone are thick trays cover a small area but stone cover a wider area.

[@ThePeachgaming]

For English muffins, would it not be much more efficient to just weigh the dough to the correct size and put it in a dough divider? Unless you feel the rolling out process adds quality to the final product that is worth the time you put in to it? For the sheet pans sticking you should try buttering them (there are spray cans with coating that work well, specifically made for baking)

[@green7apocalyptica]

They have a round devider, so I think the issue would be to make the muffins square

[@florianmittel658]

really like your bakery. got me hooked in baking a lot more and experiment. I have an idea, why the english muffins stick more: when you mooved you intruduced this proofer. In the first video you show it, your reallise that through kneeding your dough got a lot more strength. So you couldn´t relise it from the proofer through tho opening. Your solution was to change the sourdoug recipie to an higher hydration. This caused a lot of chanche in all of your product. Your realised that the overal watercontent is higher and step by step you decrease it. I think the chache isn´t only due to the water content. It manly is in the microorganisms in heriate. A wet dough gives a nice invironment for lactic acid bacteria and acetic acid bacteria, while a very tough sour dough gives an better invironment for yeast. since heriate is a lot more wet, I can imagine that your dough is overall more soure. This combined with your long fermentation time is truley a chalange for the gluten networks in your doughs. So with the same amount of rising the gluten network is weaker compared to when your had heriate with a 100% hydration, which makes the dough a bit more sticky. considering your workflow I think there are two good solutions. easiest: even more semolina advanced: changing heriots recipie again. You need the high hydration for your workflow. So the only thing you can change ist the ratio flour:starter. So I think to use less starter could be good. I think you mentioned, that your ratio is something like 5:4:1 in water:flour:starter. Maybe 15:12:1 would be better. I think then your dough starts at a lower acidity and this could help. I is so active that I belive even a 100:80:1 ratio would work :D don´t take me to serious on it. I might be wrong since the culture in the starter is a comlicated ting. I might translate things that I heared to too easy solutions. I got the Idea through the channel : "the bread code". The guy making theses videos did an video with you, so I guess you know him. keep on roking :)

[@artisanat5142]

You smart bastard 😂. Become my friend

[@jamesthomas4080]

Stone is a poor conductor of heat vs metal. So when you touch stone it does not deliver thermal energy to your arm as fast as a metal pan can. This is because the thin surface layer is being cooled off by your skin and has to be replenished from further inside the object by conduction. The ceramic tiles on the space shuttle barely conducted heat at all so they could be glowing red hot but you could pick them up bare handed by the corners. Water and steam can burn you really badly because water is such a good conductor of heat. Air is a poor conductor of heat which is why you can reach into a hot oven and not be burned right away.

[@angbeebee1]

I'm curious to know how do you formulate recipes for your products. Thank you for being so open about your bakery.

[@japanadventurelife]

Finally! you have covered up the outlets👍

[@moritzk.5755]

you may choose different sheet trays that are thicker or made from another material

[@sheilabardfield3842]

Love your videos. Your whole family is great

[@arg8763]

Can't offer much advice on why the muffins are sticking, but I can as to why the pan burns more than the stone. Metal is a great conductor, which means it also gives up heat quickly as well. Stone is the opposite, so when you touch it the metal will put more heat into your skin in the same amount of time.

[@roberthumphreys1316]

That's a couple of nice burns you've got, wonder if longer sleeves would be workable?

[@CameronCraft89]

Hey mate, just started making these in my bakery and we use rack oven and not deck ovens. We also spray the trays with non stick.

[@grahamh3500]

Have you tried baking parchment paper for your muffins John to stop them sticking to the baking trays?

[@MichaelRei99]

I’m just curious do you have a flow chart hanging around to help you make sure you get everything done that you need to? You have so many things on your mind it would be easy to overlook something.

[@coffee1947]

The perfect video to start off my day

[@Relardo1]

I don’t know if I’m stating the obvious… but when I do batches of english muffins I put a baking sheet in the pan and it works like magic. No sticking at all.

[@PoulLausen]

I have been told, that sticking is primarily due to the gluten. I have used semolina, but now I use rice flour with very good results. Corn flour should be good too.

[@kathyk479]

Have you ever tried boiling your trays in sea salt? It gets them very clean. Might help with your sticking problem.

[@brianusa394]

I’m a retired food service professional for the last few months I’ve developed into a being a hobby baker and watching your videos has helped greatly me in the learning process. Baking was never a part of my working life as after a few week cycles of baking at culinary school I never operated a real bakery in my postings with a large food management company. I will be watching your upcoming videos as I find them interesting and extremely informative. I do have one bit of criticism on your operation, why are your aprons so dirty don’t say it’s because your working hard it looks like you wear them for too many days. In the same vain in another video you went to sanitize a 40 or 60 qt Hobart mixing bowl and the rag used was dirty looking in a operation that has public exposure as yours does I think you would better off making your bakery as clean looking as possible. For those of you reading my comments what I’ve said is a very minor contradiction on this operation I would not be concerned about the quality or safety of using the bakeries items in my home or business. It’s just that in my experience a worker that looks sloppy can be detrimental. Since you are the boss your example will be followed by your employees. Again I hope you don’t take this criticism the wrong way and I wish you success in your bakery.

[@davideddolls4738]

Hello Jon have you tried baking parchment on the trays and semolina and just flip them, you should get a few bakes from using that.

[@sandylee1717]

Love these videos

[@marie3539]

Miss the garage

[@nayaleezy]

are bakeries with such fancy equipment profitable? looks impressive

[@CostaMesaPhotography]

I've always been curious...you frequently mention sandwich bread but never show the process of getting it sliced...it that done by another vendor?

[@zockettewy3647]

They've got at least one mechanical slicer, probably more. Last time Jon mentioned sandwich bread and loaf slicing takes the whole team a couple of hours.

[@davidmackintosh429]

I would love to see the slicing process.

[@bakerman1971]

I'm wondering if the sticking to the pan problem got fixed? Pan spray then semolina.

[@iamafractal]

If you don’t want your english muffins to stick, 1 use silpats. Or 2, season your pans-wipe oil on, buff to a very thin layer with paper towels, bake 1 hour 500f upside down. Repeat 1-2 times. They should be black.

[@merpz]

The energy (or in this case heat) transfer capacity is very high on aluminum but much much lower on a stone, which is why it burns much worse.

[@NewTasty]

Amazing

[@eddyed8135]

What kinda of product did emerald bought for making stencil?

[@AndyOG2000]

Have you tried greasing the pans before sprinkling on the semolina? Just a drizzle of olive oil should do the job

[@daniell8331]

I'm on the english muffin recipe hunt. Would you ever use butter on the surface of the dough to mimic a griddle cook? ..not because of sticking would probably make it worse.

[@dannyvogel9660]

try transferring the english muffins to a preheated (or at least fresh room temp) sheet tray before baking.

[@dannyvogel9660]

ok i watched the rest of the video. I'm guessing they never stick when you flip them huh? because the pan is preheated and the sear starts right away. The sear on those muffins is also super inconsistent and preheating would fix that. You might need to adjust cook time/temperature to avoid burning. Think about it, if you were making english muffins on a flat top that thing is always hot. You dont put english muffins on a cold flat top and then turn on the heat do you? Replicate that cooking technique with the equipment you are using. love you guys.

[@mouse11011]

Metal has a much higher heat transfer rate then stone. So briefly touching the tray transfers much more heat then similarly touching the oven stone.

[@paulawaldrep9882]

I love England Muffins with sausage, egg and cheese! 😋 It makes a very filling breakfast, but not from M.D! 😂😂. I like REAL💝 😉 🤠 THANKS FOR THE VIDEO. woundering how your "Soft openings" went???🤔

[@snida316]

Big Jon gettin that dad bod

[@sandylee1717]

The muffins sticking are less browned. Perhaps need another minute?

[@matteoferluga2542]

Tray burns are worse than stone's because iron (or steel) has a higher thermal conductivity than stone, so it transfers heat more rapidly to the colder body

[@science2726]

Try a mixture of bran semolina

[@kathyk479]

Will you ship any of your product? Can I buy an bread on line?

[@AndyOG2000]

Using enamelled steel pans would give you a better result, they heat up faster than that thick cast aluminum imho. But I don’t know if that’s a thing in the states. I always see Americans use Aluminium sheet pans, you usually won’t find them here in Germany...

[@jasoncopin]

Maybe metal conducts heat better then stone? Thermal Dynamics states that heat will always go to a less heated area, so since metal conducts heat better the heat is able to leave the pan to your arm quicker.

[@Abdovlog58]

Bravo

[@zockettewy3647]

I would just place the muffins over a tray lined with parchment sulfurized paper (s.p.). The dough won't stick during the proof, and the paper won't burn or stick to the dough while baking. Also, you can just slide the s.p. onto the deck, and -to my knowledge- it can be cleanee and reutilized as long as it doesn't tear. 💁🏽‍♂️ It would work (in my mind at least. Maybe that's why I'm not a professional baker...)

[@kuzadupa185]

"How do you eat a whale? One bite at a time." Its clear you have an incredible vision for the future of yourself and your bakery. Its good to review the general picture from time to time but don't forget why you began doing this from the beginning. You enjoyed baking bread and enjoying it. Don't lose the "taste" of those individual bites of the experience by focusing on the whole. Most people have the opposite issue, they can focus on the minute actions but have trouble envisioning their future goals and the master plan. If the way you speak to the camera is any reflection of what your inner thought processes are like, I have strong confidence you'll do great. But who cares what I think, im a random person online who enjoys watching your videos!

[@joecapers6743]

Sheet tray burns ... Ugh! I hate it when that happens.

[@josephdinet824]

no... no... no... you dough is sticking because your baking sheets a new. All new cookware should be seasoned. Try spreading some crisco on the pan side to side even the corners. Place the pan in the ovens at 400 degrees an let them bown or almost burn. Let them cool the clean them.

[@rich1184]

You have come a very long way from the garage

[@hikerJohn]

You should have cut this video into two videos with different titles. One titled *Aimless Ramblings About What I Do And Think In The Morning* The other *Artisan Sourdough English Muffins*

[@westcarrolllake6297]

This proof dude is a goof! he would still be in his illegal garage, how do you wake up known you didn't build this business yourself?

[@stevedavidson8802]

You’re really not telling people how to make your wonderful products you just telling them your schedule and what you’re doing that’s that’s boring show people how to make English muffin step-by-step how to make sourdough step-by-step we don’t want to hear what’s your days going to be like

[@jpaxonreyes]

This channel isn't really a how-to place. Their goal isn't to show you how to make their products so much as a glimpse into the process of making it. It's for people curious about what it's like to run a bakery.

[@mrshomefood1511]

They should change their tittle maybe, confusing. But when you follow them since long time, you understand and love these kind of video!

[@stevedavidson8802]

You probably should work a little more than talking about it that’s why you’re behind I don’t know what it is about KZbin with you people but you think it’s the world it’s not should probably concentrate more on your business

[@jpaxonreyes]

With 100k subscribers so far, it's probably a good chunk of his income. Probably not enough to cover all of his bills yet but enough that it should be cultivated as much as possible.

[@kindabluejazz]

Not only does he make money from KZbin, it's great advertising for the bakery. The bakery has gone from a guy in a garage to a nationally known commercial brand and hot topic of conversation. Maybe you should focus more on yourself and stay out of other's lanes that you simply don't understand.

[@stevedavidson8802]

@@kindabluejazz are you his dad or partner ? If not mind your own

[@jpaxonreyes]

@@stevedavidson8802 - You wrote a comment on a public website with reply features. If you don't want replies, refrain from commenting.