Buckwheat Bread the Sourdough Way

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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 #arizona

[@miric6224]

Wow? First time viewer. Where are you? Breadbaker here. Hum buckwheat groats. In my slavic family the porridge is called “kasha .” It comes in different cuts and roasting levels. Mama use to let it expand by wrapping the pot in a baby blanket and leaving it sitting alone on the sofa. We ate it with a little milk and honey. Looks real good. Thank you!

[@satkaramsingh20]

Proof Bread is located in the Phoenix/AZ metropolitan area , with three different locations and serving several weekly farmers markets as well! 🙏❤️

[@Elenasda]

U remember me my childhood too with kasha. 🥰

[@elmang6723]

Good morning! Could you post the recipe, please? Happy New Year!

[@mikewurlitzer5217]

Boy you've hit 3 breads that I want to bake in the last few videos. Khorasan, Rye, and Buckwheat. I've done many Rye breads but that version with the very course milled Rye porridge looks beyond fantastic. Buckwheat has so many positive attributes from improving soil to nutrition. It's not just for pancakes anymore.

[@user-bw2cr9qo9b]

I love that bench scraper!

[@conspiratornot2215]

I live in Virginia. but this is one time where I almost wished. I lived in Arizona only to come and get proof bread. my mouth was watering watching this video. Now I have to try to make this on my own

[@gregercarter1]

Proof, my go to “bread encyclopedia”! Thank you Jonathan, Amanda, Sat Karam, and Proof team! Greatly appreciated the Portugal bread making and plan to revisit!

[@user-bw2cr9qo9b]

I live in Wisconsin. I have buckwheat porridge often for breakfast. I have made khorasan bread and rye bread, but now I'm thinking maybe buckwheat bread. I grind my wheat berries (and maybe buckwheat groats) in my coffee grinder. I love the tip about scalding the flour. I've had good luck with that. Thank you.

[@oaktreeman4369]

I love the look of that bread!

[@Carnac311]

Great content as always! Love the on site exchanges with other bakers! Can we please get the name and location of Sat Karams bakery in Portugal?

[@PrestonsProjects]

So happy you’re back on the KZbin train!!

[@BattlestarCanada]

Jon, Keep that passion alive! Treat it like "Harriet", feed it consistently and keep it at a temperature and texture that continues to bloom and grow.

[@ariesaries8950]

I love bread

[@ryanevius]

Amazing content! I hope this kind of stuff makes it into the book ;-). Thank you for sharing this knowledge!

[@abdebee3221]

Looks awesome!

[@limpanskok]

🙏 from Sweden and a happy New Year

[@satkaramsingh20]

Heja Sverige! 🇸🇪 Gott Nytt År! 🥂🎉🎊

[@Lawman212]

Yann at Bread Story in Manhattan makes a buckwheat baguette. Quite good!

[@IASSmanI]

Hi from Ukraine :)

[@pennybentley8616]

This looks awesome! When are you going to experiment with mesquite?

[@davidbrickman4880]

Love the channel. Buckwheat is not a legume. According to Wikipedia, Buckwheat (Fagopyrum esculentum), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop.

[@jamminwithbunnyowner5270]

Buckwheat is gluten free and delicious. If you can make it without wheat then gluten sensitive people would LOVE it!

[@MikeR65]

This really piqued my interest . Now I want to make Buckwheat bread. I’ve had a flour mill for a while and really haven’t put it to use. I need to obtain some buckwheat groats!

[@hi-im-morgan]

I’ve learned so much about baking from your videos! I’m glad you make this content for everyone to learn from. I’ve started my own cottage bakery and I find it to be really fulfilling

[@natalialopes719]

I have been adding buckwheat to my bread and love it. What is the bakery in Portugal?

[@1970Runaway]

" Backtischkratzer " 😎

[@satkaramsingh20]

😂 👍

[@Joshua79C]

Sat Karam, how long are or have you visited for? and are you going to be a while longer? It's good (or great) to see you helping out!

[@satkaramsingh20]

I've been to Arizona only on a 3-week visit. That was in Oct/Nov 2023, where we filmed all those episodes which you get to see now. 🙏

[@fpvx3922]

"I aim for higher temperature, so the dough rises faster, I don't have time for that"... Good bread takes time.

[@ProofBread]

Please don’t take this out of context. What was meant by this was simply that there are optimal fermentation temperatures. The speed change at lower temperatures is also significant. The thing is, good bread requires responsible management. Bakers feed many. When you are making a couple loaves at home, you can afford to get fermentation wrong once in awhile, or work at different rates. You make the bread for pleasure. As a professional I owe my customers consistent quality, and as a bakery we don’t have time to waste. We don’t have the luxury to mix at suboptimal temperatures and have fermentation delayed past the times that we have carefully orchestrated. At the end of the day we are here to feed thousands in our community.

[@fpvx3922]

@@ProofBread You are correct, I continued to watch the video and saw that you had a longer proofing time. I had forgotten about this comment, which is generally speaking true. I usually make a predough (biga/poolish) for my breads and don't care very much for the initial temperature, before proofing it in the fridge, because I just look to see when the yeast is starting its magic before putting it in the fridge... I can even hear the correct noise in the container as the dough rises and pushes the air out of it :D

[@donnahardin4651]

Oh! That was fun to watch - I love using various grains to produce delicious breads. Thank you for demonstrating!

[@user-tt1wb8xw4c]

please put a link to get german bench scraper

[@lindagordon2955]

Can you give us the percentages of the ingredients? I would love to try this recipe!!! I love your creations ❤

[@SuperDavidEF]

Hopefully, Proof Bread will answer this question. But, if you want to try it, up to 20% of the total flour could easily be buckwheat. Hydration will depend on your particular mix of flours. From the looks of the dough here, I'd guess a very high hydration. If your bread flour is strong enough, try 80% or higher. Since they did a scald with the buckwheat, it might even be over 100% actual hydration because scalded starch can easily hold more water. Salt is usually in the range of 2% to 2.5% of total flour weight and honey in this case is most likely anywhere between 3% to 7% depending on how sweet you want to make it.

[@lindagordon2955]

@@SuperDavidEF thank you! That may be enough information for me to give this a try.

[@lindagordon2955]

Okay, I made the bread and the flavor is delicious, however, the buckwheat didn't completely desolve in with the bread dough so I got little buckwheat clumps that give the appearance and texture of uncooked lumps of dough. I am trying to figure out how to incorporate the scalded buckwheat porridge into the bread dough. Any ideas? The bread I made is not edible.

[@SuperDavidEF]

@@lindagordon2955 If you're mixing by hand, it's definitely going to be a challenge. Usually, when I'm incorporating a "porridge" like that, I mix it into the wet ingredients before adding flour, so I can use a whisk to break it up in the water. If adding it in after the flour is hydrated, I would squish the dough and the porridge together between my fingers, breaking it up and getting it all mixed together. Let it rest a while, then do some stretch-and-folds, separated by 30 minutes to an hour, at least three times, or until everything comes back together in one lump of cohesive dough.

[@lindagordon2955]

@@SuperDavidEF Thank you! That makes complete sense 👏. I will give that a try.

[@peterfreedberg]

what size (brand) are the bannetons you are using for the country sourdough and/or the buckwheat bread?

[@satkaramsingh20]

Different bannetons. Some are 1kg bannetons made of natural Rattan . Due to the sheer masses of amounts of bread made, and difficulties to purchase these amounts during the pandemic, they now also use very simple small plastic baskets, which also work just fine, although they don't deliver the exact same appearance as the original bannetons. A brand for those original rattan bannetons is "Herbert Birnbaum". You'll find them when you search for bannetons on Google. They have a great variety of all shapes and materials.

[@drichter2]

Hi Jon, very interesting and complex bread! But who is your german friend Sat Karam? His german is accent free, his shirt is from „Das Backhaus“ his apron from BÄKO which is a common bakery supply but he works in Portugal and visits you in Arizona bringing german Backtischreiniger and Teigschaber from BÄKO I bet. Isn’t he working in Germany somewhere?

[@GMMisha]

laut google ist das Backhaus in Göttingen - die Logos stimmen überein. Vermutlich einfach gemeinsame Verbindungen, vor allem weil er in einem anderen Video als Bäckermeister vorgestellt wird :)

[@satkaramsingh20]

Just to clarify some misunderstandings. I do not hold an official certificate as a master baker. I used to live in Sweden and Portugal, where I ran my own bakery Now, being back in Germany I work for "Das Backhaus", an organic whole-meal bakery where we mill most of our flour in one of two mills that we own. I am a German, born and raised in Germany, that's why I'm fluent and accent-free in German. 😅

[@SD_Alias]

Buchweizengrütze und Pfannkuchen.... Kindheitserinnerungen...

[@cindyhebberd7352]

Where do you get your buckwheat..I can't seem to find any...all the sources I go to say they are out.

[@DARKLYLIT]

Buckwheat groats are available on Amazon and likely at any health or natural food store in your area. Even Whole Foods has them. Bob's Red Mill produces them, but generally in smaller quantities.

[@CDNMusicLover]

I buy mine on Amazon

[@Ethan-wx7is]

How much scald would we use in a bread recipe?

[@satkaramsingh20]

Maybe not much more than 10% of your total flour should come from the scald. Mind you, the ration of water to flour in a scald is up to 5:1.

[@b-1sauce525]

You uploaded this the same day my favorite conspiracy theory channel uploaded a video mentioning how aliens made buckwheat pancakes

[@ProofBread]

👽

[@al1us]

What's the point of scalding buckwheat flour? I thought it's needed only for low-gluten flour, but buckwheat has no gluten.

[@GMMisha]

cooking the starch, enabling it to bind water better - it's the same reason why you cook low gluten flour as well :)

[@al1us]

@@GMMisha thank you!

[@satkaramsingh20]

​@@GMMishathank you. That's absolutely correct. Some grains, like spelt, have a very persistent layer of proteins covering the starches. Physical manipulation, like kneading won't be able to fully break that protective layer. So starches aren't prone to absorb the full amount of potential water. Only by heating up the flour to more than approx 84°C, will fully break up that protein layer, and then that same flour all of a sudden can hold up to 500% of its own weight in water ... That's why scalding makes a lot of sense with certain flours.

[@yarnexpress]

Thanks for the information about scalding spelt. I loved the flavor of spelt but didn't like the chew or crust.

[@user-wn4rg5od7s]

천손족타르타르족 원혼 흐리틱로샨 아버지가 식인 안하면 권총으로 죽인다고 해서 어쩔수 없었던것 확인했습니다 흐리틱로샨등록금후원자1000억명입니다 흐리틱로샨 올바르게 잘 챙기겠습니다 김혜령님천손족타르타르족 시조 입니다 저희 따로 태어나게 해주셨는데요 감사합니다 들렸습니다

[@user-xv4id9xx7u]

Oh my god. I love buckwheat and I bake my own sourdough, but I can't mill buckwheat. This video is going to haunt me until I can find some buckwheat flour.

[@yarnexpress]

My understanding is that you can mill buckwheat groats in blender or food processor. Try googling.

[@DanielTeplaykov]

I want fame) and it’s so inconvenient when someone interferes with the shooting of a video)))

[@cachi-7878]

@9:58, mixing at that high speed is incorporating a lot of air and oxidizing your dough and thus hindering the flavor. I am disappointed to hear you justify increasing dough temperature for the sake of speeding up the baking process. When you started this bakery, you were all about doing things in an artisanal fashion, granted with modern equipment but nevertheless staying true to time-tested methods. It seems that mindset is slowly eroding away in favor of capitalizing on your business…

[@ProofBread]

Yikes, that is a lot of assumptions made in a single comment. We have been mixing at 2nd speed since we first used a mixer, it’s just that our garage spiral didn’t go into second gear. Our planetary did. I have always been a proponent of developing strong dough which stands up to long fermentation. This is not a factor of speeding up the baking process but rather about achieving the proper temperature for optimal fermentation and flavor. We can agree to disagree on the incorporation mechanical kneading into the dough development process, but my perspective on this matter has stayed consistent over the years.

[@satkaramsingh20]

🙈