Cereal Honey Crunch Sourdough | Proof Bread

Take 2 on this new experimental loaf.
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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 #bread

[@kindofkobe]

“Sweet Sonora Crunch” or “Heritage Honey Crunch” are my picks

[@Rollergirl601]

I love sweet sanora crunch!

[@ianlaker9161]

Been following this with great interest. When the loaves came out of the proofing stage, I exclaimed 'Ah, that's better!'. Lovely to see a recipe coming together and improving incrementally. It's the part of the process I find fascinating and satisfying in my own baking and beer brewing.

[@nadinefrisch4342]

I have followed you for years and watched your small loaf video MANY MANY times to learn from you what to look for in my own sourdough baking journey. I live in Michigan and would love to come see you in Arizona but alas that isn't in the future for me at this time.

[@akfrench3579]

I have a 4 year old sour dough starter and enjoy trying new recipes as well.

[@roeboatwade]

Honey Milk Crunch Honey Milk Cheery Doughs Saturday Morning Cereal Crunch All-Day Breakfast Loaf Loaf of Milk and Honey (free permission for Proof Bakery to use)

[@SuperDavidEF]

I like the "Saturday Morning Cereal Crunch". I think that describes it accurately, but also in a fun way.

[@deebrake]

Thank you for another great episode; we really love your continuing journey. Still like the "Cereal Milk Honey Loaf" or "Cereal Milk Honey Bread". Cannot wait to see what you decide on.

[@dilboteabaggins]

The bechemel sounds like is essentially using the yudane technique. Papers suggest that you can go as low as 1:1.5 flour:liquid ratio to allow it to pregelitanize fully if you are looking for ways to move some liquid around. Instead of cooking the flour on a stove, if you just add the boiling milk to the flour and butter, mix well and then cover, allow to cool. This ends up saving on labour, as well as allows you to accurately predict hydration without accounting for evaporation that occurs as you make the bechemel traditionally.

[@leahswholesomebakes]

Thank you very much for sharing and just talking through everything, struggles, successes, thoughts and failures. This is an inspiring video, as always. I hope to be where you are one day. It is going to be a while, but I am slowly but optimistically moving forward! How about "Cereal Milk Crunch"?

[@yarnexpress]

A couple of observations when I, as a home baker, converted 2 iconic New England breads to sourdough breads--Anadama cornmeal scald & Wayside Inn Oameal bread oatmeal scald. In the old recipes--100yrs+--the sweetener, molasses--is added to the scald. I need to walk away because it seems as if it takes forever in my Kitchenaid for the oatmeal to release its moisture. I'm always tempted to add more water. BTW In most older bread recipe milk is scalded before including.

[@yarnexpress]

Here's the answer to scalding the milk. The whey in milk can actually prevent yeast from doing its job - causing bread to rise. But scalding milk weakens whey, allowing yeast to work.

[@rdominick1968]

Honey Bunches of Sonora Bread!!! I’m thinking instead of a bechamel why not use a Tangzhong for that part and you won’t have such a problem bringing the dough together. Just a thought.😊

[@bulldaagg]

I would love giving this a shot. Could you post the ingredients ? Thanks !

[@FamousAmos120]

I vote "Sweet Cereal Wheat".

[@t3x538]

How do you maintain Harriett? you take small portions and feed those to then use in your bread but you still have to feed the original Harriett in order to create more for the next day. It must be a large amount of original Harriett somewhere :)

[@SuperDavidEF]

There's a video from way back when he first moved out of the garage into the commercial bakery, where he shows the starter mixing machine where Harriet is fed and cared for. He actually had some adjustments to make at first, because the machine does a better job of making the starter very active and healthy, since that's what it was made for.

[@edwardjdeaton]

“Milk and Honey Crunch”

[@franz009franz]

"Honey-Milk Cereal Bread"

[@Hello1982]

apple suace it up ? . apple sauce butter ! bapple smoss it up. bong... ( i kinda feel like oat bread pro is that it stands up to cheese in the microwave but its not that soft unless you heat it or toast it ) i noticed that about sliced oat bread just saying.

[@hu_b]

How was the flavor compared to the previous version?

[@hermitwatcher8997]

It’s funny that the inside stuff of the bread that kids will only eat is called the crumb

[@DianeHardin-ri4qt]

Milk and honey loaf

[@Foodiecentric]

Question? I notice you just rinsed the mixing bowl and placed it on the rack. Do you not wash with soap rinse and sanitize?

[@dilboteabaggins]

This is standard procedure in many commercial bakeries. No sense in sanitizing the bowl multiple times during the day if you're putting the same ingredients back in the bowl again a bit later. Cleaning with water is fine. It'll be sanitized by end of day is my guess.

[@peterkelly7859]

Frankly you are so analytical that I can watch for hours you discussing and mixing and even have a appreciation of Gluten. You so need to narrate a Pono

[@dfhepner]

Have you tested the starter with the ingredients that you are using. Something might have an adverse effect on the organisms of the starter. Honey may retard the growth.

[@SuperDavidEF]

I would expect that honey shouldn't retard the growth any more than plain white sugar does, and they use that in many of their doughs already.

[@science2726]

Cereal milk is trademarked no? Christina Tosi?

[@walter_ullon]

"Cereal Killer Bread"

[@user-wn4rg5od7s]

몸에서 투명금강석 나왔네요

[@sheilam4964]

Rich Sonora Gruel Bread . . . . Cereal brings thoughts of grains but not to forget thoughts of Kellogg's, Muesli, Granola, Porridge. What else describes types of bread? Era, History, Heritage, Julian, Gregorian, Christian, Roman, Greek, European, Medieval, Victorian, Elizabethan; Rich, Poor; Humble, Bold; Classy, Country, Folk, Western, Eastern, Mediterranean. Character could be a personality like Oliver Twist, Artful Dodger hence the Gruel suggestion. I'm aiming for some way of branding that would be unforgettable and create questions about the breads contents such as the honey and other grains. Something that would suggest a place or event that one would eat it. Sonora sounds 'grand'. 'Gruel' sounds humble, simple. 'Rich' sounds 'better than most' or 'more filling than most'. Rich Sonora Gruel Bread could be catchy and easy to remember. Possibly, even, something to talk about.

[@jwpark74]

Use a tangzhong instead of a rue

[@kapser2210]

tanngzhong is a just a water roux, tangzhong, yudane, water roux, it's all the same thing.

[@SuperDavidEF]

@@kapser2210 They're definitely very similar, and will all yield similar results. But I think TangZhong is typically made with milk, just like the roux, but without the addition of butter. However, I've made TangZhong with water and it works the same. And in recipes where I'm also adding butter, I often melt it and mix it into the TangZhong while it's still warm, so not much different at all to what Jon is doing. It all works.

[@c.thompson9771]

White Rouge. Or Honey White Rouge.

[@user-wn4rg5od7s]

전 한국에서 살고요 사연이 많아서요 아저씨유부남이시고요 전 천손족타르타르족챙기죠 차원이동해서 렙틸리언 소멸 했는데요

[@user-wn4rg5od7s]

같이 수행한 도반 최상록제갈공명 미남신선인데요 숫자단위뛰어넘는 한결같은 지조 입니다 아저씨 동영상 안봐도 될것같아요 천손족 아닌거 같애요

[@user-wn4rg5od7s]

전 렙틸리언소멸하면서 눈물 많이 흘렸습니다 영능력으로 엘리자베스파충류 여왕이 인신제사로 사람잡아먹는 모습을 목격 하고요 렙틸리언 소멸 했습니다

[@user-wn4rg5od7s]

우륵신선커플이300살인데요 천손족타르타르족 전부 잡아먹고 죽였고요 전 천손족타르타르족 재건 했어요

[@user-wn4rg5od7s]

저같은 기준과 대화하기엔 무리겠어요 천손족타르타르족천만권역사서 가치부여 했고요 악마신 대비 하겠습니다

[@robertoingenitoiseppato6177]

But that "milk", that water from the grains, is the antinutrients from the grains...I will not use that "water" with all this antinutrients from the grains

[@user-wn4rg5od7s]

저의 전생이 히타이트천손족타르타르족 막내왕자였습니다 해리슨포드아버지 천손족타르타르족미남신선인데요 최명희핑크독사가 해리슨포드 죽여서 파란독사로 만들었어요 달마대사 조상에게 돈을 주고 그런짓 했잖아요 수행을 하면서 영혼이탈존재를 지우기 시작했어요 화성으로 차원이동해서 인신제사제물 사람들 구했어요

[@user-wn4rg5od7s]

전 당신이 천손족타르타르족신선 이라서 보는것입니다 해리슨포드 도 천손족인데요 파란독사가 되어 가슴 아파서요 박인숙 여사가 잘생긴 천손족타르타르족청바지소유주 잡아먹었어요 타르타르족1억명 베트남인은10억명 그들 따로빼서 다시 태어나게 했고요 가난한 천손족타르타르족인생살아요 전 거울역할 하면서 자동서기 기록 해요

[@user-wn4rg5od7s]

천손족 타르타르족 천만권역사서 주인입니다 학살당한 천손족 챙기는데요 이해 안될것입니다

[@user-wn4rg5od7s]

저 투명금강석체질인데요 여동빈신선김혜령입니다 이해 못하시네요