it’s 4am let’s bake

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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

[@rickm4938]

7am here on the E Coast, besides inspiring me to bake more, your videos make me want to take a cross country trip just to visit one of your locations, folks there sure are lucky to have a local baker that has such a passion for their craft.

[@sharonanderson346]

I agree!

[@satkaramsingh20]

Agree as well

[@lorenzozamora9729]

Agreed

[@peachsloaf]

Hi John! Greetings from the other side of the globe! I'm Peach, a home baker in Suzhou Jiangsu province China. I recently started selling sourdough bread as a side hustle. Baking has always been my love and passion. I've been watching your videos for quite some time, and I find each and every one so inspiring and super helpful. Thank you so much for sharing you daily baking routines, your recipes, your experiences! Can't thank you enough! I wish PROOF a grand future and open up more stores! Maybe even to China! 祝宏图大展！

[@woolfel]

give your local bakers lots of love for waking up early to make delicious bread!

[@justsamzh]

I've been working in a bakery for 4 years now, this channel is helping me improve a lot on a lot of things. It would be great to work with you guys, but I live too far away. Thank you for the content 👍

[@jaredloubser3218]

Let me start off by stating that I absolutely love this channel. I can, with confidence say that it is the soul reason that I have taken a deep dive into the art of sourdough! Could anyone share some advice? I seem to struggling quite a bit with achieving good oven spring. Flavour, crumb and texture seem to be good, but I just can't seem to get that good looking ear on my loaves. Some advice would be hugely appreciated

[@gavinbaer179]

I would imagine that you need more steam. The outside will sear before it can fully open jf not kept below boiling

[@corydowdy3741]

The final shot of the loaves that were being shaped scored and baked was satisfying!

[@yarnchickenkim]

I can’t even imagine making all of those different baked items. Wow. What a well-oiled machine.

[@СвітланкаСвітла]

What a beautiful clean space. 😍

[@nxs3374]

Kudos to you! My Aunt and Uncle , opened first bakery in 1959, by the mid 90’s they had 5 locations and then closed up all Bakeries and retired. I worked many a Summers in the 80’s . Lord the clockwork timing, and let’s not forget the Decorating of cakes. That’s a business that is labor intensive but I loved it, learned allot. Discipline for sure- Then I joined the USAF 1986 . Rest is history and Bless them for their hard work. Again Kudos!

[@NorthIdahogardener]

Love this montage of the ‘daily’ at Proof. I was lucky enough to learn from you John, when I attended one of your day long classes in Mesa a couple of years ago. Harriet still lives in my kitchen and she provides me with sourdough loaves regularly (albeit in another state now). I’m so very happy to see Proof thriving and expanding. It’s my first stop whenever visiting AZ again. Best wishes to you all!

[@ThePuglover98]

How wonderful to be able to have a piece of the heart of Proof with you (Harriet lol)

[@FamousAmos120]

Busy but peaceful, feeding your community. Love it.

[@kathrynmoll86]

8 AM here in the midwest. Your commitment, focus and hard work are admirable. For those who enjoy the amazing process, it is marvelously fascinating! 🥰🙏🏼

[@YllaStar95970]

We were allowed to take a loaf a day, when l worked in a local bakery, l always put mine back in the oven until it was burnt black. Eaten almost immediately from the oven, just blind was a continuation from my childhood where l would return home from school, and always have the new dried crust from a white sandwich or bloomer.

[@אליאלבן-דן]

Kudos on all that consistently beautiful product.

[@Ezek37iel]

That room must smell incredible as you bake. I love what you do, thank you.

[@debbiecarol]

Perfect way to start the morning here in Florida @7am with coffee in hand. Thank you! Have a great day!

[@Nejad7]

Watching you and your work is like an adventure on a very nice trip.

[@satkaramsingh20]

Wow! So inspiring! I can almost smell the scent that comes out of these ovens! ❤️🥰

[@walterdebruijn7046]

Love the video. Just seeing how it works behind the scenes! I admire how Proof keeps craftsmanship high even when volumes go up!

[@cc7736]

So peaceful and meditative. Thank you. ♥️

[@russellkendall1733]

Hi John, thanks for another great video I’ve learned so much from your videos. I was wondering if you could make a video showing how to make artisan sourdough bread with a spiral mixer with a fixed blade, one that shows home bakers approximate mixing times, bulk ferment times up to pre-shaping. Thanks for teaching and sharing so much with us!!

[@Honeybee-Hedgehog-Creative]

My grandfather was a British immigrant from Malta and a master baker ! I can appreciate this ! He was always leaving for the bakery at 4:30 am 😮 I just got my sourdough starter up and bubbly so I’ll be Baking too ❤

[@AlanDayley]

Beautiful results from crafters that care! I enjoy this style of video.

[@Ciiv.]

Meditative and motivating

[@karenedgar9532]

I'm a retired restaurateur and I'd love to see you do a video about how the health department handles a bakery. It's pretty obvious to me that the restrictions and regulations are different than they are for a restaurant, I'd love to hear you discuss that topic. By the way, I home mill and I'm really delighted to see you milling now too.

[@stefangriep3423]

In my area of Germany the Word by Word translation for Dinner is "evening bread" (Abendbrot)...so i baked one at 5:30 pm 😅

[@primeribviking3688]

Every time I watch yall I want to open my own small bread bakery up

[@jaredloubser3218]

Then do it! Don't under estimate yourself!

[@laurabennett9865]

So enjoyable to watch!

[@fernandobarrientos8326]

A fresh loaf of bread, what a great way to start the morning

[@ciaheadmechanic0809]

Looks like I have to bake some spicy cheddar sourdough this weekend. Love what you do.

[@MRlreable]

I love the Polyphia in the background 😀 Awesome video, as always.

[@Doesin]

Best time to bake!

[@pizzapilgrim6525]

Interesting, my notifications were turned off. I did not turn them off! Lol I did not receive my lame i Purchased from you..probably twelve months ago haha i'm assuming it was lost in transport. 😒 Glad to see another video pop-up in my feed.. Hopefully there's some catching up to do! ✌️

[@edafade]

That gorgeous shop needs an appropriate sign, John!

[@discopantsandhaircuts1135]

I've been off KZbin for a while, looks like your business has grown even bigger! Wow

[@JulianaPhalange]

You’re doin the lords work🤗🤤

[@Sowertow]

would like to see an uncut version 60min worth of bakery work.

[@VlasovArtem]

I start preheating the oven at 4:00, but only once per week :)

[@krukis98]

What a great video!

[@rayhaantoefy4970]

Are those plywood boards you use to load the ovens?

[@GodelEscherSpock]

OVEN CAM!!!! Now I will expect MixerCAM, LaminationCAM and MillCAM :-) (And of course ProoferCAM and WalkinCAM for the ASMR folks)

[@gregoryl9791]

Respect 👏🙌

[@cristianbalan9187]

been making sourdough at home for about 4 years and it comes out really good, but when i take it out of the fridge to score it, it kinda flats down and doesn't hold up like yours. The oven spring its perfect. I do use 79% hydration . How your loafs are staying so firm before and after scoring? thanks

[@DaporotiYat]

I am starting a bakery.. Been baking from home. Time to have my own shop/space. But I have been get lots of comments saying this is not the right time to open a shop. Just bake from home. What do you think?

[@cachi-7878]

@5:14, Wait what! How did you get a camera into a hot oven? Or is there a hole on the back of that oven?

[@ProofBread]

😉

[@NADIVJ23]

You are a legend.

[@Pithead]

That's among the best in the world.

[@TabAtl]

A little Polyphia in the background. Awesome!!

[@firmanang9132]

oh yeah its the sexy baking music for me

[@homecollier5829]

What oven gloves do you use or recommend

[@ssisailor2006]

I’ve watched all of your videos I think(?) …. What scale do you recommend for a home baker just doing a loaf or two at a time?

[@garyconcho3346]

Delicious wish I was there mmmmmmm

[@phxv2]

kinda want to work there to at 4am

[@MrPappymn]

Obviously the US if he is slicing the bread 🙄😏

[@TakeNoneForTheTeam]

Ha!!! It's 7am, let's watch this guy from 3 hours ago.

[@林靜儀-t4x]

7pm，Taiwan

[@Hello1982]

Generative AI is experimental. Info quality may vary. “It's five o'clock somewhere” is a popular phrase used as an excuse to drink at any time of day. The phrase is a cheeky re-interpretation of the convention of not consuming alcohol before the end of working hours, which is generally 5 PM. The phrase is used to justify drinking at any time of day because somewhere in the world, it is 5 PM, the end of the workday for a traditional “nine-to-five” worker.

[@sandraengstrand2784]

Yummm… 😋😋🥖🥐💕

[@jklphoto]

BTS, POV, ASMR LUV !!!!

[@firmanang9132]

wait why does the music goes so hard Jon can we get a link to the playlist please!

[@61samcarter]

This is the coolest thing on the internet today. When in doubt, bake.

[@glennstasse5698]

How could he resist picking up one of those ends that fell over after slicing and eating it?

[@Josecitox]

I can't believe Jon managed to stay silent on a whole video, i'm honestly shocked, confused, not sure how i feel about this lol.

[@jaungiga]

Hey, was that Polyphia sounding in the back at 3:30?!

[@peterhenry7661]

I was thinking that 3:20 to 3:38 might have been Animals As Leaders - I usually listen by album so I don't recognize their songs by name, but now I think I'll work with some AAL albums in the background today and see if I can find a match.

[@cachi-7878]

@4:00, that is a crime! Whoever buys sliced Artisan Sourdough Bread is an ignorant and disrespectful of the baker who crafted that bread.

[@mikehobson4692]

I get asked regularly at our market to slice bread for people. You have to remember for elderly people it’s not very easy to cut.

[@totallylegityoutubeperson4170]

Robots can do this too.

[@JediJenson]

It’s 8:30pm here

[@JediJenson]

First

[@jwengerdotcom]

I make a single loaf once a week. The reward is massive for such a simple process.