Not Scoring Sourdough Loaves | Proof Bread

[@samgray4]

This channel is like a free MBA except a million times better and more useful.

[@Plysomack]

I'm so happy that videos are being regularly uploaded once again!

[@vikz5786]

What an inspiring journey from where you guys were to where you are now, and the best is probably yet to come. A mighty congrats from New Zealand.

[@kellymehaffy7035]

Yah! I recently discovered the channel and also from NZ! Im hooked and totally in love with the approach and passion.

[@AnotherUsernameGreat]

+1 me too!

[@vikz5786]

@@kellymehaffy7035 IKR? Their garage bakery was inspiring but this is OTT!

[@WeAreDisillusional]

Kiwis unite

[@SamuelVoss]

Honestly there is something super wholesome about you sharing all of the learning experiences with us. Thanks for taking the effort, wish I was near to try it!

[@sigfreed11]

I appreciate you sharing this “mistake” video! Refreshing to see for sure!

[@davidnovin985]

Such a satisfying channel. Been following along the last year or so. It's cool to see the growth.

[@davidmirus7976]

I almost sent a message when you had to leave your last building. Exactly the same thing happened to me and it turned out to be the best thing, it appears it’s been good for you as well. So I don’t need to send encouraging words! I also have polin ovens and I bake at 60-40 but once you get the hang of it they are pretty much a very consistent oven. However, if you want a real challenge get yourself a wood fired oven like I did! So much fun to work with but OMG what a challenge. Good luck.

[@pauljohnagustin237]

Damn, that accidental non score experiment had me entertained As a baker you sometimes forget steps on your processes Reminds me of the time I forgot to put glazing on my buns

[@HospitalLocksmith]

Especially with the distractions of a camera!

[@paulsmythe7620]

It's a good thing you're not an airline pilot.

[@professormoptop]

@@paulsmythe7620 airline pilots make mistakes. You just have to recover from them. No one is perfect

[@pauljohnagustin237]

@@paulsmythe7620 yeah, imagine landing a plane without popping the wheells first

[@pauljohnagustin237]

@@HospitalLocksmith i was distracted on how im gonna sequence my bake time with all the different types of bread i was gonna put in the oven to maximize oven time and time it with the breads proofing time

[@KnitandCrochetHeaven]

Man alive, I love watching all your toys, gadgets, and hefty tools. It looks like Breaking out the industrial. It is just so cool to see all that functional metal stuff.

[@Keylightdigital]

Sounds like a very smart move on the decorative scoring. And baking early so they can cool down before slicing.

[@OttoStrawanzinger]

I'd happily take one of these unscored loaves. The texture of the crust as well as the crumb look closer to what you'd expect to see in a German Mischbrot, and even though it was entirely unintended, I just can't fault that.

[@briansmyla8696]

Same here.

[@ThePuglover98]

Jon: "hey guys look at this lovely custom Wire Monkey lame, isn't it nice?" Jon: **proceeds to not use it** 😂

[@patmacrotch5611]

Did he not use one just like it? They always use those lames.

[@CheesecakesNerd]

Really love your new bakery! Looks very organised, neat and clean. 😃 Wish you all the success!

[@seekersofrhythm]

I have been binge watching previous episodes to catch up with the history and I am so taken by the whole set up and how you took a potential crisis instigated by things beyond your control and transformed into this amazing space that allows you to exercise your creative skills with capacity to accommodate them. I have to say az a retired freelance commercial interiors specialist I did come accross some resolvable expenses related to the infrastructure that could have been avoided in the planning but given what you have ended up with this is a wonderful ergonomic and practical space to bring your wish list closer than you had expected. Congrats and I look forward to the next installment from your amazing facility. Best wishes and stay safe J.

[@deebrake]

Another great update, thanks for another look at the learning curve. Things just get better and better each bake. Thanks and have a good day.

[@whiskeytangosierra6]

Looking good. I like my crumb very similar to those loaves. The huge hole crumb that so many try to achieve just makes for butter on the plate and not in my mouth, not what I consider optimal.

[@rodneyferris4089]

Such a slick operation! There’s a lot of repetitive motion loading and unloading! But golly you have to be a computer scientist to figure all the refinements! 😂💨. But what a great adventure and you’re bringing us along with you! Yeah!

[@yora2876]

je suis boulanger et vous faites du trés beau pain bravo

[@tommyboy3164]

Love the crunch at the end

[@frankm.6498]

Proof bread should have 1 million subscribers.

[@IFlyHeliz]

The bakery looks wonderful

[@tehklevster]

Bread looked amazing Jon. That oven is quite a thing. It's like the Large Hadron Collider of baking.

[@brettalexander3028]

Enjoying your dialogue about all things Bakery. I have spent a lot of time in frount of this model Polin, what I call a "steem tube setter oven". But mostly used a Rack Oven or 2 in my stores. Look forward to how you utilise the Rack Oven. Keep posting Videos John your a great Bakery commentator 🥐🥖🍞

[@rhondacross850]

Congrats from Victoria, Australia. You guys are doing a great job.

[@nanvolentine9110]

We had Vulcan ovens where I worked, they made me dislike my home oven. Your oven is so amazing, my head is spinning!

[@plosr3834]

Amazing bread, amazing skills and such a incredible oven. Polin it's such a leader in bread oven. Thanks for sharing!

[@octaviomachuca5853]

Saludos desde Tlapa de Comonfot Mexico! Wow amazing setup, waiting for your grand opening! I am also a baker but we bake on a brick oven. Keep up the amazing work...wonderfull dough!

[@raulbenignofloresvillanuev8252]

hola maestro ,una consulta que te resulto la maquina de fermentacion y la camara de frigorifica a que temperatura la tienes ,gracias

[@willgriff]

That crunch at 15:58 and 16:01 are more than magnificent

[@craigstarrandsandyscheetz688]

Congrats!! Jonathan and Amanda. So happy for your success! You've come so far and achieved so much in the past few years. Cheers from Sandy and Craig, traveling in France, and trying all the French bread and pastries. P.S. I got some of Denae's chocolate 🍫! Hope to visit you in the spring.

[@CrankyAuntyLinda]

There is a lovely light crusted sourdough bread that I buy at our location farmer’s market. They always have a big line.

[@LuLu-sf5cg]

Awesome baking . Man just love this baking experience.

[@Cchogan]

I love that loader - very clever. Probably a bit extreme for the two loaves I cook each week! But I still have my fun. I am using semola rimacinata more now. I love the flavour and texture it gives to sourdough. Even using only 50%. 100% semolina is quite special. But I wish I had the steam that you have. I am alright with a dutch oven, but without it, I struggle to get the steam right. A great episode! I wish you guys well in your new bakery.

[@peterwilson6200]

Love seeing you in the new bakery and the fact you keep the eye for detail, learning all the time. Congrats on the progress!

[@etee7114]

These new toys are so nifty and awesome. Just envying because in my humble home baking kitchen, I have to lift a heavy cast iron cover to bake a sourdough loaf.

[@maxbooth179]

home baking with a cast iron pan makes better bread. it sounds wrong but it's true. deck ovens arent used because they're good, it's because they're efficient ie cheaper. I dont know if that helps 😅

[@pauljohnagustin237]

@@maxbooth179 it has that distinct taste, I can't point it out but its good

[@SmallWonda]

Is fascinating to watch the learning process (all over again) - so much goes into making a simple loaf of (quality Proof) bread! Would love to know what it all tastes & eats like! Bit tough when I'm in far south Australia!!

[@faukerconsulting835]

🤔I'm really glad I went ahead and watched this video on my feed...I made my first 2 loaves of artesian bread last week, 1 plain with 1/2 sesame seeds and the other side 1/2 poppy seeds (too much steam and it wasn't crunchy and it was chewy) with the other being a 3 day artesian sour dough, and what I followed told you to score the bread because it will "blow out" the sides of the loaf if I had not scored the loaf, but did not show you the result of this warning...it was delicious and impressive being my very first time😉👍🏻

[@mattevans-koch9353]

Thank you Jon for the new video, but it's almost cruel to eat fresh baked and cut bread with that wonderful crunchy sound when those of us in YT land can't get a bite. Best wishes to you and the family. Have a great weekend.

[@helenjohnson7583]

Hendrik REALLY needs to see this video!!

[@safetydave720]

I am so happy for you!

[@benvanop]

I had an accidently non-scored loaf of sd from my local bakery once and it was actually great. Performed much better for toast!

[@JulioHaagensen]

16:16 the moment we were all waiting for. And it looks great still.

[@faibani4801]

@Proof Bread try to do 3 Loaves in a Line from left to right you keep enough Space between them and you can Prolly Load twice the amount per Deck. Your Loaves dont Spread towards the side so you will manage with less Space between them. Also try to put your Loaves before you load on that Metal Rack (Where you place your baked breads) so you just have to reach over grab it put it on the Loader and put the Form back, you avaid the tray Handling and Work with the oven not against it with all that Turning around reaching for more Trays. That gets the Next Question why are you still using the Metal Wagons and trays for your bread? why not a Big Metal/Wood Rack like you use for your Baked bread? you then will also need less Cloth to cover (can use 1 big one instead of 3 Smal ones), you dont need all those trays and its not such a Pain when you shape them that you need to put the trays on the Table or put the tray inside the Wagons. i Feel it would be Just less and more easy Work that way . (I speak from Working Exprierience in many Different Bakerys small and Big on how to Optimise Work Processes) that are just Questions for your Work Process to Think about . its Amazing what you8 guys did in that Amount of time and i realy like how your Bakery look Maybe just a bit Jealous :)

[@jerometundag2943]

Nice bake brother what kind of recipes?

[@RivetGardener]

What amazing super high tech baking! Kinda sad we can't make that good bread the olden way back a couple hundred years.

[@terid6708]

Wow, you really upped your game with the new ovens. Love watching you do your trial and error. Thank you for sharing what the process is like. Has the wheat straw gone away? It seems the time to do the extra art work is gone now?

[@GrilledTofu]

This bakery looks incredible

[@DreamzHTS]

How do you keep your doughs so stiff and perky? what temperature is your fridge? My doughs tend to be a bit less forgiving in terms of stiff/looseness

[@danielcohn6884]

I'll answer for him. "Perky" loaves come from great flour with 11-14% protein content (good gluten quality and quantity), proper mixing (but not over mixing!) and sufficient folds throughout bulk to build structure. The length/degree of fermentation really matters, so when you cut/shape really matters, and how you shape also matters a great deal (maybe you're not building enough tension during this crucial step). Finally, you could do it all right but end up with slack, overproofed bread when baking the next day if you're fridge retard is too warm. I like it cold, around 36-37F. His loaves looks pretty cool. 38 is fine and the recommended fridge temp in the US, but I find a degree or two cooler so a better job truly halting fermentation, and that's also makes for more flexibility in terms of when you bake.

[@MaShcode]

You could rig a ramp or lip to the front of the oven gurney that will shovel up the loaves onto the bed. I imagine those commercial oven loader/unloaders are designed for super airy & light loaves. Crunch, crunch, nom, nom 😋

[@SweetHopeCookies]

I usually bake 10 loaves in a day and it takes the entire day with one loaf baking at a time. I could watch you loading up bread in your new oven all day long!

[@robertanthonyfarrell6061]

Love your videos. Just wondering if you guys provide the recipe for your basic loaves? I'm a home baker and just wondering about measurements (in metric!)? Also, what size are the proofing baskets you use?

[@tgchism]

You guys introduced me to Wire Monkey lames in a previous video and I've purchased two of them! They are great to use and the company is great to order from. I like their company philosophy!

[@greekclown1]

do you ship Delivery Order to new jersey ??

[@MicheleSchw]

Congratulations for your italian oven!

[@gabrielkocak3038]

Hi please does anyone know in what proportion to mix flour - water - sourdough starter

[@Abdulskm]

Hi there Regarding a single gas deck oven with 4 burners 2 top 2 bottom What adjustments u may suggest for baking loaves and baguettes. Plus time for baking. Though the oven is 1 meter square total from inside. Appreciate ur experience and reply. Thx.

[@donnygee7137]

I'm starting a bakery and I really need that Polin oven can you plz recommend me of where to purchase this big oven I found one but it doesn't arrive in 5 months time that's to long

[@maxberndsen6335]

Hey, I’ve got a question every time I bake bread the bottom burns how can I prevent that?

[@lbamusic]

Max,.. put some foil on the oven rack that the DO sits on..it will keep bread bottom from burning if it is not too close to the bottom burner...

[@jaseyboy3168]

I'm new to your channel but love what I see, the of different ovens and methods to what I use is very interesting. Is it just sour dough you produce?

[@puretoronto]

That oven bakes beautifully….

[@jespercanell4597]

What kind of serrated knives do you use? Im looking for a new one and want something great.

[@thetruth34o9]

watched a bunch of your videos and this is the first time I've seen you eat your own bread haha

[@RichardTongeman]

What does the conveyor belt do?

[@nickassad5072]

John would it be possible to pre heat supply water temp. To reduce steam recovery time,just a thought. Good luck

[@pamanthanos9742]

wooohh you get new oven set up? long time not watch your video

[@sueanderson9688]

Just wondering if you will wear a clean apron to bake in front of people, sorry but a beard and hair net might be helpful too

[@jiricandra9513]

how about introducing the steam to the bread when both sides are filled?

[@markparker5585]

I’d assume it’s because you wouldn’t get the same oven spring (initial rise) on the loaves you put in first, as in the minute or two it takes to load the second side, the first side will start to bake and dry a little, therefore not getting the same amount of instant benefit from the steam.

[@maunaowakea777]

damn dude, mad props!

[@JayavarmenIV]

9:37 you forgot to forward the belt mate 😅

[@2breality]

Where Is The Training with the product??????????????

[@bobbebbington5356]

Congratulations on the new bakery. I think though you would look a lot nicer dressed in white for your presentation on camera 🎥

[@bfvader]

What kind of bread knife is that? If I tried to slice a loaf that fresh with mine I'd have a mangled mess by the end!

[@stellanstellan8708]

Not sure of brand of this but you may want to try out Victorinox for bread knives.

[@mattmallecoccio8378]

The only problem I find with scoring loaves of any kind is when you're trying to slice the bread you're making a lot of unnecessary crumbs all over your counter because the ear is crumbling off your bread and I have lost half of my crust. I don't like scoring

[@dishmurphy5754]

Rookie mistake. Come on Jon you’ve had 3 whole tries. 😂jk. You’re progress is amazing and you’re awesome. Thanks again for sharing the mistakes too. None of us is perfect & I know I personally forget that about myself ✌️💚🥖🥐🍞

[@N9524Q]

What is both the weight and hydration of this bake? Also are these cold fermented ? And going into the oven at room temperature or cold

[@peterwilson6200]

Oh, and there's nothing better than the nearly gooey fresh bread.. Drool.

[@trueleyes]

I really like your SHOW, I especially like your wife's way of folding the dough and scoring it but she is the best at folding. May I make a very friendly and respectful suggestion? Now that you are NOT ONLY on KZbin but NOW GOING TO BE IN your Customer's eye VIEW, I'd like to suggest Newer and CLEANER Aprons to use and Keep Clean or CHANGE AS NEEDED for one who makes FOOD to Sell and is seen by His public.

[@NorCalMtnBiker86]

Was thinking you can cube them too and sell them at a fair normal price.

[@demoman4ever]

Dude use a peel for unloading the oven, the loader is great for loading but unloading ive found them to be a pain. You need to man handle the breads right out of the oven with gloves? individually? get a peel with a long handle and cut it to the right length. im telling ya. good luck with your new oven.

[@fede_cooks]

I think maybe you should load all the breads, for example from the right side, and the start over from the first deck but on the left side, so that way the steam wont soak the breads. Also try to steam before loading breads, and then after loading them 😉

[@bubbleobill267]

Please can I have your oven?. I’m in love!.

[@paulawaldrep9882]

😂😂 it's ALL good! 🍞

[@CrankyAuntyLinda]

Do you always have to have very crusty bread? I’d never be able to eat them. Not enough teeth left! LOL. could others not be buying because of the heavy crust?

[@Bigrignohio]

Even imperfect bread can be good bread.

[@amgedmadi7185]

You're awesome

[@davidbrown3309]

Wow, Jon! As they say, the difference between men and boys is the cost of their toys. Pretty impressive deck oven. Not even King Arthur Baking Co. has deck ovens this fancy!

[@erikwood3246]

My most popular loaf is a mistake I made while learning my new equipment.

[@taceyrosolowski7793]

Make muffulettas from those unscored loaves and see if there is a market for that!

[@Pvm_enthuasist]

Realizing you forgot to score bread into a loaded oven is a shitty feeling!

[@boscobear123]

❤️proof

[@quantum-entanglementinmagn6728]

it is very tricky to get the process right for the sour dough bread in new oven. The dough does need to be scored and needs to be 7 % to be exact as you have seen already. The question is: Does the bread fall out of the process you did in the garage? If so will you might call this a new form of making with the new oven? There is a pressure on the bread to rise that the scoring helps, Is it possible you assist it by changing the process of fermenting? Can you do a sour dough bread without scoring that rises as if scored? These question are to make you aware of many ways you can use this new oven. The body feels the feet when the feet touch the ground. Always know you do not comprehend unless you experience it first. No amount of thinking will give this result. You are shaped by you experiences, and you path is molded by them. So kae you paht very synchronistic in nature to allow results to be . This will bring in to your life the necessary gift desired. Peace, life, Love, Lazaro.

[@fannyamaya7699]

Me encantaría q fuera traducido al español...

[@zaubergarden6900]

its cool.

[@chriss9340]

OMG as you pushed those first 12 in I looked and said OH SH!T you didn't cut the tops

[@annelefevre9457]

Bread looks great…..but for me , some of them are toooooo dark. But you know what you’re doing and what your customers like.

[@MichaelRei99]

Funny I have enough trouble just baking 1 loaf of bread.

[@dxprt1378]

It doesn’t seem right that all that steam is coming out the oven unless it doubles as a facial tool. Even four seconds might be too much; I’ve seen professional bakers use three seconds with similar ovens but ultimately, you’ll find the proper timing. I thought your unscored loaves were going to explode…

[@justinbouchard]

More speed, less haste.

[@basiaboy]

You can always make bread puddings

[@bogey19018]

They still taste the same, sell them at a slight discount.

[@DaleBotterill]

Yep. “Misshapes” 😉