Learning to Bake Sourdough Baguettes

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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

[@KonkinWasRight]

Loved this one. He's great! His "heh heh heh" throughout gives the video a great charm. Loved every minute.

[@hermitwatcher8997]

Oh man this dude is adorable. He’s my spirit animal. His laugh is precious!

[@candylyman6429]

Enjoy hearing from your workers showing what they have learned.

[@vikz5786]

I love that these baguettes don't look uniform. Individual character. Also, the banter's awesome, along with the laugh 😅👍

[@cilantro3992]

It's refreshing to see and hear bakers honing their craft. Have a good day, Mr Giggles! hehe

[@kathrynmoll86]

"You can't call yourself a 'chef' if you're not a great baker." He's got it! Enjoyed the commentary!

[@thoughtuk]

Honest description, makes the film useful and worth listening to

[@porqme]

I like this guy's vibe. Good job, dude!

[@cachi-7878]

Hahaha He cracks himself up. 😂

[@soylapopis]

Great video! Love meeting the rest of the team. Thank you Proof for allowing us to learn along side with you. And those baguettes I’m were delicious!

[@MissTayzha]

What a lovely guy. I love learning about your processes.

[@melodeev5487]

OMG best laugh EVER!!! Love this young man! He must be such a pleasure to work with. Baby baguette - YUM!

[@AnguillaJoArt]

He is very cute, nice bread. Thanks Proof.

[@Mike-id7dl]

Great Video, love seeing this content with the team involved!

[@DavidFlores]

Love the micro baguette at the end 😆🔎🥖

[@hollystarks1810]

I love how happy he is to learn and enjoy the journey ❤

[@robertdewalt8711]

I find pre-shaping into cylinder, then after resting I do letter fold and shape for length I do rest for a few minutes before getting to final length. I find this method helps me get consistent shape. After final proof I use baguette board to transfer to loading board the once required number of baguette are on loading board I then score before placing in pre-steamed oven. I like 20 minutes of steam.

[@joemorgenstern9846]

Saying you don't have camera banter ironically was great camera banter.

[@Sarwiz1]

Those breads are awesome to me. I just got into baking sourdough abaout a month ago and love the experimentation myself, plus, even my failures are tasty

[@aaronsilverberg2339]

seems like the cause in difference of shape could have been from the transfer of the dough from the rack to the wood board. To me I would have it all but something to look into during the process to gain some more consistency between each bread during the bake

[@tiramisu553]

Loved this!

[@elkedrayton6057]

Awesome Video, it looks so easy but it's an Art and takes time to master. Love his Giggles.

[@josegomezgil1924]

A baguette transfer board minimises hand manipulation with associated de-gassification, nothing against worm baguettes though... :-) Keep it up!!!

[@kirstenmartin2650]

I can appreciate that he wants the baguettes more uniform but the idiosyncrasies tell the purchaser that someone used their hands and love to shape them. You bake a lot of bread products but they are all baked with love and care for the people who will consume them. Sour dough is so great for your gut bacteria. Hey Jon adding information (and repeating it) periodically about the health benefits of sourdough consumption would be wonderful!! I started baking sourdough 7 years ago....I do make lovely bread and have some great 'fails' still. I have used 9 different flours!!! One was from a wheat that the seed (unmodified) goes back to the Mid-1600's from Ukraine. I bought it in Cranbrook, BC about 7 years ago when I was first starting out!! Do you sell your starter in a dried and powder form?

[@thelittlethingskate9567]

I love his laugh!

[@discopantsandhaircuts1135]

Your giggle brightened my day!

[@jal9181]

That oven is from the garage. I can remember that well

[@ritahum5092]

Loved this video, your banter was spot on. I have yet to make a decent sourdough bread (delicious but ugly) but I’m going to keep try.

[@dorney]

The video I've been waiting for 👀 I think your merch link is broken, I can't seem to find that section on your site.

[@Lee-NN7X]

Good Job !

[@pedrValente]

Omg his laugh sounds like goofy xD

[@brettsmith7245]

good job with the video and the bread

[@rufusmc3259]

Holy uptalk Batman 😂

[@MrSustpa]

Hehe He! 😂

[@DaporotiYat]

I love these bakeries... Ours have people wearing masks.. Gloves.. Hair nets. Everything is just so 'controled'. Even the breads need to be a certain shape 😔. Life is too short...