Gochujang Sourdough from Start to Finish | Proof Bread

[@ProofBread]

Check out the extended version: www.multitude.video/proof-bread/season:1/videos/proof-bread-gochujang-sourdough

[@ibrahimhammoudeh7153]

That is really cool!

[@gasgasgas]

And here I was thinking how much this abject was already milked. But no! There is an even longer version. :)

[@wilhelmusvanrheedevanoudts5919]

Were 1q was 11qq

[@Caffeine.And.Carvings]

No sponsor upfront or in the end, no begging for subs or likes or what not. Not even a real introduction, he starts midsentence and ends it like that. Just pure, hard knowlegde. A rare thing of beauty.

[@NoScss]

Its like going to class when you Watch lol. When i finally comitted and looked at the first vid i stuck around for several hours. This fine man changed my game entirely. From being quite sad saying i was self taught for almost 2 years, to proudly say ive been baking for long over 2 years now. The bread wasnt horrible before but i want them to be perfect or atleast know why it isnt. This guys way of talking about what he thinks but leaves options, and say what is essential and giving refrences to look for is amazing. Proves he knows his shit around a bakery in his sleep. He might have experience in teaching or just a talent this master has.

[@especiallyabsent]

It's also why such an informative channel only has 185k subs. I get annoyed by the game too but it does work and at the end of the day it would get this knowledge to more people which to me is worth a cringe intro and an ad break now and again.

[@Caffeine.And.Carvings]

@especiallyabsent I thought so too, but all the cooking channels I used to follow with good knowledge, have since went downhill, sponsor add and cringe ridden. At least here it seems like the Bakery is paying the bills, and KZbin Is just building the brand. If you want to find sourdough content, one will eventually end up here anyways :)

[@frankiesharp8320]

Old school youtube vibes tbh

[@mixerguru]

Well spotted !

[@vittoriabakes]

This sounds so delicious so I decided to do the math on it, for myself and anyone who might be interested in making a loaf at home. If you're familiar with baker's percentages, you can scale to any size loaf you want. (The ingredient amounts here assume that your starter is at 100% hydration, and calculates 100% of the flour as the added flour + the flour in the starter. Same with the water amounts. [Total flour = 419g, Total water = 274g] Cheers :) 378g flour 233g water (65%) 82g starter (20%) 69g gochujang (16%) 34g roasted garlic, whole cloves (8%) 19g green onions, chopped (4.5%) 4.2g salt (1%) - He didn't say how much salt in the video, but gochujang is salty so I'd start with 1%. Or omit the added salt completely. Check your label.

[@ajitaw]

Yes! I was about to do the same but scrolled down... and bingo!

[@vittoriabakes]

@@ajitaw Well glad I could help ☺️

[@graceatbaker]

Thank you! A grilled cheese, or even maybe a melted glutinous rice cake and grilled meat/veg sammy would be amazing! I would actually lower the salt to 1%, since gochujang is a salted and fermented product, and adjust up/down from there. I have some home made gochujang my mom made a couple years ago with pepper flakes grown/dried/ground by some friends of my dad that live on an island in Korea. Another thing to consider would be that there should be live enzymes in gochujang, so doigh development/fermentation should be watched carefully as it may go faster with the added enzymes/microbes. I’m excited!!!

[@vittoriabakes]

@@graceatbaker That sounds delicious. I was actually thinking the same about lowering the salt. Good call. I lower the salt for my pickle rye loaves as well, due to the pickle juice being really salty. First time I made it with my regular 2% it was way too salty! 😣 I've edited my original comment to mention using 1% instead, thanks 😊

[@jenellerosecrance8618]

Have you tried this? It looks so good but I am definitely intimidated.

[@GEinhoH]

I’m a Korean and my hobby is baking. I’ve never seen and imagined using Gochujang for baking! The red colour inside is fascinating and looks so yum. This is such an amazing receipe I should try for my next homemade bread. Thanks for your creative video👍

[@abcdefg5516]

have u tried? is it like 고추장 spread on 빵? lol

[@crabmansteve6844]

I immediately subbed. This is the most straightforward, 0% bullshit baking channel on KZbin. Love it dude.

[@alishakellert]

Right? I want to move to his area just so I can volunteer at his shop and learn. It seems like an excellent environment to learn the craft

[@jedidiah813]

This discipline required to save this video for later leisure time is off the charts.

[@artgamesforfun]

i felt like i spent a day learning from a master baker, thank you for an awesome tour! Super inspiring.

[@xbatmangirlx]

Amazing! I was wishing you were my local baker and now am VERY EXCITED after realizing you're actually 40 minutes away!!

[@YllaStar95970]

Making a bread with inclusions, is very much an added labour of love, however the over run, which in turn can become croutons adds a further dimension, reaching a new customer, extending the shelf life, and introducing an opportunity to increase added value, whilst all the while striving to incur less waste. You could well have a vice versa effect, with crouton sale, over loaf, and so this may in fact hold some of the ingredient decisions made. I read with interest other bakers, from Korea have never thought of this recipe, they may also have never thought of croutons either. An opportunity to sell twice, but only manufacturer once, is very sound business sense. I think that is a really neat idea, and admire all your hard work, you kindly share with us.

[@ZewaRolle1789]

Something that you realy should try, if you didn't already done that. A Bread that is slightly darker than your Sourdough Bread with a strong crust, onions, bacon and a little bit of black pepper in the dough, on top of the crust some salt. I bought a bread like this here in germany once. But was sadly not able to find it again. Maybe the dream can life on with you in the States and i can atleast eat it with my eyes in one of your videos. Also as a german i have to say, the kind of accuracy in your work, love for details, passion and seeking for a high quality product is absolutely satisfying to watch.

[@Kim2jin613]

Wow I didn't expect to see Gochujang and sourdough in one sentence!!!! I really want to taste it🤤 How creative!!

[@boscobear123]

“There is no substitute for repetition” Brilliant !

[@johnjohnson9369]

Bro. This was going to be my comment. Repetition est mater estudiorum. Honest question: are you me from the future?

[@boscobear123]

Sadly I am not but it’s nice to meet another JJ

[@titusdaniel]

You can say that again

[@annyhernandez4599]

The more i learn about this ocupation the more i realize it is definetly a labor of love..😍 thsnks for sharing!

[@saean80]

Do you know why he bakes bread? Cause he knead the dough... 🤣

[@AdventuresinEverydayCooking]

I really enjoy these "start to finish" videos. It helps continue my "education" on bread!

[@primeribviking3688]

I just made this to the best of my home baking ability and equipment available. NAILED THE FLAVOR. Just toasted with some runny egg was amazing

[@k.c3905]

absolutely love this guy’s energy and how passionate and informative he is about bread

[@jeffreyp1855]

I worked at a small Bakery in Kent Washington and the owner, my boss, had an awesome bread recipe that was shaped into a pugliese loaf. We would boil potatoes and quarter them after they cooled, add fresh minced rosemary and imported Italian olive oil in a nice simple bread dough. The trick is, the bread dough needs to be pretty much finished mixing as you want small chunks of potatoes in the dough, so you are just incorporating the ingredients into a finished bread dough. A few slices of this bread was like having a meal! The cool thing about this little bakery that I worked at is, the starter was around 80 years old and I made some of the best artisan bread that I've ever tasted from that starter.

[@summersbookgarden7719]

Have you thought of publishing a cookbook? Love your videos!!!! Thank you for your teaching!

[@Archieconan]

I love your channel! In this video you mentioned it’s not common to combine or associate gochujang with green onion or garlic, but you couldn’t be more wrong on that one… I have been living in South Korea for 21 years and every time there is gochujang, there is always green onion or garlic nearby 😉 They’re almost always together! Regardless, keep up the great work 🥖

[@chrisblanc663]

Yeah, not sure what he meant by that because those taste profiles are very common together. Im super excited by the idea of adding gokuchan to my sourdough!!

[@annjulievester8005]

This variation of sourdough was delightful. I did not really follow the base recipe, but threw in the gochujang, garlic and spring onions with the Tartine recipe I had already going - on a whim. Turned out beautifully marbled, sticky and airy! The taste is not overwhelming and makes for an extra savory twist.

[@olivierlarocque5538]

I get my hands on homemade smoked harissa paste from a friend so I tried a few loaves with roasted garlic a green onions, same as you My mind is currently blown away! Thank you so much for these master classes

[@steveskouson9620]

I FINALLY got to try your bread, today. It is exactly what I thought it would be, just great! steve

[@ProofBread]

That delights me to hear!

[@steveskouson9620]

@@ProofBread Thanks Jon. The young ladies at the Mesa Farmer's market cut me a decent deal. $7 for the first loaf, and since it was 11:30, later, they said the remaining loaves were 2 for 10. And the second loaf was only $3. (I got the second loaf, about 20 minutes later.) Oh, would you part with some "Harriet?" I wouldn't mind trying my hand at making some, and from what I can taste, your starter has the flavor I like. You'll see me again. steve

[@rosscurrant8940]

Love the concept and as a baker of 30+ years I get excited by this stuff. Personally from experience with inclusion doughs, I think it’s best to slightly under mix because of all the extra work on the dough getting the ingredients evenly dispersed. Keep up the great work 👍

[@chojinkhan7935]

Garlic and green onions is the common combinations we Koreans use with gochujang :) But I'm sure he was talking about Sourdough bread specifically.

[@ThePorkTree]

yeah i read that and definitely raised an eyebrow.

[@kuzadupa185]

Have you ever used that combo with making a bread???

[@JasonEkonomakos]

I didn't search for this, I wasn't looking for cooking channels, and none of my search history has to do with baking bread, but I'm not complaining that I'm here

[@danmatthews3431]

Love it, can you guys start publishing some of your recipes? I'd love to make this at home.

[@KMSKHALEDKMS]

your are my new favorite sourdough master, really enjoy how you talk in a very simple way yet very informative, i love how you are real and passionate about working with the ingredients i wanna make this recipe at home and i was wondering, i do lamination with my doughs, and thought ,would it be a good time to add the ingredients on the lamination then fold the dough, this way itll be evenly distributed? or you have another opinion thank you very much for this gold content

[@YOOXICMAN]

looks amazing and delicious

[@yunahnam]

안녕하세요! 알고리즘인줄 알았는데 이쯤되면 육식맨의 인도 같네요 >_

[@SweetBaker_]

앗 반갑습니다! 육식맨님을 여기서 뵐 줄이야.. 😆😆이건 개인적으로 만들어보고 싶네요

[@ErsteNachname]

You should introduce this to Koreans who don’t speak English. Oh wait, you’re a meat guy.....

[@도마토-x2k]

요리유투버중에 열정최고 인정...

[@PiggyDash]

엌ㅋㅋㅋ

[@jinkim5553]

Hello there, I've been in bread-making program in Montreal for less than three months and I come to love bread-making so much. Since I found your channel, I've been learning a lot about breads and bread-making. By the way, I'm Korean and I've never imagined that I could use Gochujang for Sourdough bread. :)

[@marcuspi999]

He said the dough will let him know if he's being greedy with the folding. Yep, he says. So walk away and listen to the dough. That's truly art!

[@conspiratornot2215]

What an absolutely beautiful end product. This is one time when I can say I wish I was in AZ. John, your passion fir what you ate doing is the secret to your success. I admire your fortitude as well as your wanting to share with others and teach your craft.

[@eileenerouppe1873]

..... i've prepared the dough yesterday and baked this one today, the result is abfab, and the taste is incredible fantastic.. thanks from the Netherlands ❤🧡💛💚💙💜

[@mom2mmpt]

For math skills alone, this is a great video. Great explanation of every step along the way! Great video!

[@mw3653]

It's 1st grade arithmetic...

[@sharon8576]

Mind-blowing. I spent good amount of my life in South Korea and I had never thought of myself anything near this. In my mind Gochujang and bread really doesn't match (like garlic-flavored Ice-cream maybe??) and I love how much of freedom & creativity you're having here. Now I'm hyper curious... How much of spiciness would the final product hold? Defo tryin this. Thanxx for sharing ur artisanship.

[@vixyswillie]

Extraordinary! Sounds like an amazingly delicious loaf. Thanks for sharing!

[@NominalTopic]

This man is my new hero

[@jakob1379]

Really really interesting to get to see the whole thought process and the description of the feeling of the dough! Thanks!

[@Kimjinok]

OMG mind blowing Im Korean. Will make this coming weekend. Thx a lot

[@gabrielekennedy6123]

It is silly how much I love watching these baking adventures.... and Korean chili too.. my favorite

[@hyeong-rokyu6919]

고추장 사워도우라니 오늘 당장 해봐야겠어요. 영상 잘 봤습니다. ^^~

[@italiana626sc]

Really appreciate your descriptions of each step of the process. It's amazingly helpful. I also recently bought gochujang for the first time - had no idea you could add it to bread dough. This will be a fun experiment!

[@choux8372]

This was really cool to see, it's clear as day that you're so enthusiastic about making the bread.

[@phyrewillow6463]

Love this idea! Thank you for teaching, and sharing your skills

[@LadyJGeek]

I love that you call your starter "Harriet." When my mom used to make sourdough from a heritage starter we called it "Herman." 😆💖

[@LenovoA-ck4uq]

Hermann was the name of a dough in Germany (2n because it's German) that you feed and feed and it gives you bread forever...Like Kefir in a way that lives forever. Never saw that again though.

[@LadyJGeek]

@@LenovoA-ck4uq Wow, I guess that explains it. The lady who gave us the starter definitely had German ancestors. She gave us the starter when she was in her 80's and I think it went back at least to her mother and possibly grandmother.

[@Jcremo]

@@LadyJGeek yes! Herman starter is always delicious!

[@LadyJGeek]

@@Jcremo Is there any chance you know a place that makes "Herman?" I'd love to get some Herman starter as a surprise for my mom. 💖

[@Jcremo]

@@LadyJGeek this might be what you are looking for. kzbin.info/www/bejne/e5-8q5Wgbcmkbc0 This might be helpful too: oventales.com/herman-starter/

[@vdhorstmo]

I love your theoretical explanations. My son has IBS and he cannot eat bread that isn’t fermented without having cramps later on in the colon. Through information and studies It came to my understanding that it’s also de fructans being fermented that cause this tolerance for wheat opposed to non fermented bread with all fructans in tact. The relation between gluten and IBS is somewhat vague because it’s a grey area whereas celiac disease (a total intolerance for gluten) is pretty straight forward, and people with celiac disease can not tolerate sourdough (unfortunately). In general sourdough in comparison to yeast bread is better for all people I think, as you pointed out already. Thanks for your uploads, I learn a lot and the adventure of your bakery is very nice to follow!

[@diggysoze2897]

Meh

[@robertbrewer2190]

Recently King Arthur presented the home approximation of Anadama bread from Night Moves bakery in Maine. Their menu is full of astonishingly creative explorations of ingredients! They do not ship and recommend finding a bakery such as yours with local ingredients to keep a smaller carbon footprint. I commented to KA that Proof Bread is another example of that creativity! Best luck on your new build!

[@ProofBread]

For as large of a brand King Arthur is, they still make a really important impact from their position in our industry. They are involved in grain research, have some excellent bakers on staff, and do a lot in education.

[@curtissmith3498]

you would definitely become a star here in korea ... imagine yourself on the popular tv shows here demonstrating your use of a much beloved, valued ingredient .... along with the spring onions & garlic... CLASSIC korean cuisine... Cheers!!

[@55418und]

Congratulations and all the best of luck and prosperity in your new location.

[@bartelR]

your explanation is so simple, no uppity hipster language. well done!

[@davidhill1220]

You explain everything so well Thanks very much Patricia

[@doublecheeseburger5404]

at the end of the video i really felt and thought to my self, dang this says a lot about our society

[@dejalove8794]

The Host is extremely likable... plus I’m interested in learning how to make my first sourdough bread. Glad I found this page. New subscriber

[@atwistedsky9169]

This sounds like an amazing bread to have. Sat here thinking of a toasted cheese sandwich with some grilled veggies and pork with this bread, and now I'm super hungry lol

[@ia5rumas]

Sounds amazing. You should try cheese tteobokki. Soft chewy rice cakes in a gochujang based sauce, smothered in mozzarella. Your bread is beautiful.

[@01IveR01]

I'm just in awe that your left hand with no glove is not hurting/ burning from them the gochujang paste. When I work with gochujang for making kimchi my hands are on fire but it's all worth it since kimchi is delicious 😋. I'm going to try gochujang bread with kimchi ramen 🍜 to see how it taste.

[@stellasrecipe_foodstylistt1175]

The idea of making Gochujang sour dough is very brilliant! 🤩 I am curious about the taste 👅

[@thb77955]

There are so many cool aspects about your YT-channel but the best thing is you will reach 100k subscribers pretty soon!! Are you planning a special edition when you reach this game-changing number? Best wishes from 🇩🇪...

[@siminghalehtaki6083]

You are an excellent teacher 🤗

[@kitchenmom]

will have to make this on the weekend. This will be amazing for so many things and it would also make great bread for grilled meat. Love it. thank you so much for sharing.

[@davidbrown3309]

Interesting video Jon. Aren't you tempted to add the Gochujang as the last step in mixing and let Mr. Hobart do the work?

[@RolandJakubik]

It'd create a different blending effect.

[@DawnaLovesYarn]

I would add everything at the very beginning. Much easier to manage

[@antremill_jeju]

The color is amazing! I never thought gochujang can be combine with the bread!! I might try this one too. Thanks for the great idea. - from Korea.

[@thegirlwhospeaks236]

What about including “Miso” Japanese, then their is tamarind and lemongrass for a Thai loaf, Indian masalas with mint and coriander, Chinese green or yellow Curry’s, Mexican loafs with peppers

[@skinwalker_]

Great video, would love to taste it. I’m going to have to try and make it.

[@valeenoi2284]

Thank you so much for putting these videos out.

[@Gradlanger]

Thanks for sharing bro! Fantastic! If i could give you a wee bit of advice....don't trust a miller's bag to be on weight. My spiral mixer can only make 70 loaves at a time but a 300g shift in the hydration, even on that many loaves can have a massive influence. Always trust your scales, never trust the bag. Unless you're milling your own flour. Love your set up bro! You're having a lot of fun in there.

[@francescobonfiglioli4166]

hey! what % do you add to your dough of this inclusions?

[@PhilAlbu]

💯💯💯 Always amazing content! Thank you so much for sharing your passion! :D

[@jennielyra3694]

Just stopped by to say "Cool idea!"

[@alvinmonteza6133]

The condensed video version is fine with me:). Just the right amount of time to keep me fixed and appreciate the labor and science behind a special bread. I may not be able to taste it or have the opportunity to buy it, because by choice I quit bread and I live in a different state, but I do make bread for my family and the process of turning a mixture into something edible is very therapeutic and satisfying. Ever thought about doing a masterclass or, maybe, a "skillshare" class since your videos are akin to an educational video? You already have a following and your subscribers seems to be asking for a book for you to publish, so, I am sure people will be there to support you. Good luck with the next special bread you come up with.

[@coloradomushman]

Great videos. I made some homemade kimchi a few weeks ago. You inspired me to make kimchi sourdough. Its in the 3rd stretch and fold at the moment. Looking awesome. I will update when its finished

[@alleaboylan7779]

Thanks for all the insights in this video!!

[@elcholo17]

Love this videos, love they are long enough and every very detail is mentioned.

[@Misssha123]

never thought that backing bread is that hard great work

[@GS-st9ns]

I'm so glad I found your channel and so glad I subscribe. Nothing is more satisfying and rewarding at the end of the day than having done it with your own bare hands, especially the wood table. I love that thing I'd like to climb through the scream and steal it from you

[@jankuni]

Sounds amazing. I wish I could try your bread. You should try and make one with miso paste (fermented soy bean paste).

[@tracyheggins2618]

I was actually searching for something else but stayed and subscribed because it was so interesting!❤

[@siminghalehtaki6083]

What fantastic breads! I can smell the breads😁

[@sophialee3211]

I am Korean and very interested in baking even though I am not professional. I've never thought using Gochujang for baking or eating it with bread. Very creative and want to try it when I have a chance

[@Chefneilde]

This is so next level. I wish I would have had a chance to visit your shop before my exodus from LA. Nice work.

[@blayasblay3941]

Your over the top - analysing is admirable.

[@Fuzzi974]

And we have the final result at the end ! Guess I can't complain this time. This is so great !

[@daisy_dayoungkim]

That's so creative!! I'm korean baker too. I've never seen before using gochijang in the bread. Make me so curious🤤

[@daisy_dayoungkim]

@@MrYatesj1 Yea I should!🙂

[@AbenaAnima]

Comedian and talkshow host Conan O’Brien years back had a bread Expert on his show called Steven Kaplan. Worth watching! I think he can fill u in on these hypothesis.

[@JB-ex8kl]

Conan O’Brien a comedian?? He’s a joke!!

[@blaircox1589]

Did a documentary filmmaker shoot your vids? They are outstanding in simplicity and quality. Easily could be a series on one of the major streaming services.

[@Sourdough]

발효고추장 쓰셨나요? Do you ues traditional natural fermented? ^^ You can use also Kimchi. It's flavory and delicious, too.

[@jham1942]

I really want to taste the Gochujang Sourdough. Brilliant idea!!

[@jenniferburchmadden7620]

Yum! I love gochujang.

[@thirdp]

he’s proud of his dolly

[@rhymeandreasoning]

A great guy. A very talented pain artisan

[@mr.Mikeyboy]

When is ur book release ? 👏🏻🔥

[@Coreacook]

I watch your videos very often and love your lecture Now I couldn’t believe you are using gochujang Hahaha Love your idea

[@davenaver]

I'm baker from korea. Plz search 고추장떡(gochujang pancake) It is not a bread but it has similarly with your gochujang bread.. Surprisingly I haven't met any korean baker using gochujang directly into dough

[@westwest72]

It seems like you were inspired by Korean ingredients. A quite interesting and experimental combination as Korean I have yet tried before.

[@bushsons100]

Outstanding video again

[@밀리-v3p]

This is mind blowing. Gochujang in bread I have to try

[@ertany.5491]

Hello! Is this from an old video of yours or are you guys are still at the same old place?

[@randalmoroski4423]

Such an excellent tutorial!

[@MadScientistSoap]

What would be nice is if you guys a priority mail option for the US with a minimum of 4 to 8 loaves of a variety pack. You could even do a subscription.

[@PhilAlbu]

Would love that, too, but they probably don't have the capacity to do so quite yet.

[@hossskul544]

Very impressed with the Idea of the Gochujang bread . I think it would have been better looking bread if the color would have been in ribbons/striations through the white crumb . Would luv to taste!

[@David-go4ot]

that sounds so good!