Fresh Baked Artisan Sourdough | Proof Bread

Still learning all the intricacies of the new oven but the bread is still delicious as ever.
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» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
#sourdough #bread #bakery

[@letsdoyoga5137]

besides being a great baker your ability to fill any video with relevant facts and no awkward pauses while. you work away is a talent in itself!

[@shippuuden28]

true.

[@mia-mariauaaooo]

„You can always add baking time, you can never take it away“ - wisdom for life

[@richardkuhn8115]

Great video Jonathan! Thanks for letting us be a small part of your baking life. Blessings to You, Amanda & the Family!

[@gusvega4372]

The bakery looks insane! I'm so happy for you and your team!

[@kathleenchisholm4672]

fascinating to watch you learn the new ovens. Best of luck with your new bakery. A+

[@crashkg]

With the glass door you should mount a timelapse GoPro to watch the loaves rise.

[@kirstyjohnston4779]

Love that idea

[@dennisrenton3897]

One of my favourite channels to watch regarding sourdough baking. Even though you are moving to a much larger commercial extent. I'm enthralled even more watching this process in a more grand process. Your descriptions of everything you're doing is quite helpful.

[@JannisLeon1]

Unbelievable, I can't help myself but could watching your videos for hours, I'm so happy for you that the whole adventure seems to work, all the best to you and Amanda

[@OhioChar]

Good lord, that bread looks amazing. My mouth watered with every bite yall took. I could hear that crunch and almost taste that soft, fresh baked sour dough. 😋

[@IFlyHeliz]

There is always a learning curve to a new oven and you are getting it figured out.

[@kobathedread9649]

Congrats on opening the fabulous new bakery. Just brilliant!

[@russf6572]

It took me two years to get sourdough bread down to the point where I feel not only comfortable, but adventurous. _I'm going to bump up the hydration next time._ *BTW?* You & 'Foodgeek' were instrumental in my learning process! *Thank you!*

[@nanvolentine9110]

It's a fascinating process. And that oven is a beautiful beast!

[@MrPoppasmurf79]

Wish you all the best. The new place is looking great.

[@cobusraath5077]

I am so happy for you! The transition seems to be going well. My domestic oven just doesn’t matchup. From South Africa I am watching a fair amount of Bread ‘porn’. Totally adictive. Wishing you and your family well in your new facility. Bread blessings!

[@jaredcarelse4102]

Even me dude, watching from Cape Town :)

[@arg8763]

A simple dutch oven will turn your regular oven into this. Spray, put on lid, cook for 20mins, remove lid. It is the same function, without the automatic steam injection, timers, loading rack, and all the gadgets this big oven has.

[@cobusraath5077]

@@arg8763 Not a huge dutch oven fan. It does help with the oven spring. Free form loaves I can do 3 at a time in my oven. With the DO one at a time. Happy baking.

[@nastikitchen]

Keep baking you will find all you need to know within your own practice

[@cobusraath5077]

The one at a time is my problem as well. Only bake once a week. One at a time just to much time. Tx for replying

[@deebrake]

Love all the locations and this one was just the start, little did we know. Excellent job.

[@dux8529]

I live in mesa, saw the sop yesterday and bought some loaves from the market. Excited for the grand opening!

[@phinphanaward1923]

Love the space and setup !

[@MTDixonSr]

Been following your progress all the way from Houston TX. You and your team have put together a fantastic bakery. Congrats :)

[@JoseRuiz-km6fd]

Wow, your new bakery is awesome. Glad you're having success and keep doing what you're doing.

[@timsumrall6782]

I love hearing your alarms while mine are going off. Congrats on your new digs!

[@MadScientistSoap]

Those breads are looking really, really good.

[@cyndianaya725]

Looks so good. I like my bread crunchy with soft center.

[@craearagon]

You are the only person I can literally listen to talk about bread without switching tabs or going on my phone

[@Poogoo701]

I'm a fan of the newer loses without the unnecessary flour dusted on the outside. I love the dark shiny bubbly crust more than the dull matte flour look.

[@sandraengstrand2784]

Gorgeous loaves! Beautiful space!!!!

[@ptu1969]

Love watching you tweaking and improving your process during the start-up of your new location. Regarding making sure all loaves land on the stone in the oven, is it possible to mark a line n the loader as a visible reminder where not to place the bread for baking?

[@02271953me]

Those loaves of bread are gorgeous! I bet the scent is amazing.

[@hikingwithadhdbrain2022]

Very good the new bakery has become! This is a very big upgrade from the garage bakery that you had! Very well done! Greetings from Norway!

[@christophershannon297]

great bread making and wonderful video

[@NeretPL]

you are such an inspiration

[@ToddLuvsGolf]

Love that you mentioned Astra blades. Been using those to shave….and as a byproduct, my loaf scoring when baking at home.

[@HowToCuisine]

OMG! This bread is so perfect! 😍😍😍❤️😊

[@rosenracht]

loving the new bakery!!!!!

[@davideddolls4738]

Hello Jonathon I do this on a daily basis but I love to watch how you are progressing and you give me much to think about and it becomes quite addictive, always excited to watch another instalment. And proudly have my proof tee shirt now. Good luck always. Dave

[@nathana3170]

25:00 He’s so proud of himself! Beautiful bread.

[@ethemkarademir2487]

Really cannnot say anything but perfect. I am watching all the videos from start to te end and enjoy much. Thank you!

[@MichaelAlthauser]

That's really cool. Looking forward to more videos.

[@alexischavez3238]

I've been watching all of this channels older videos and seeing this one I can tell you (obviously lol) got a new bakery! Congratulations!

[@tdfitch]

Loving the videos, makes me hungry for some good sourdough every time.

[@murpat1]

I love watching u bake

[@DenisSalmon]

Harriet be overly happy hey, what a day ! Thank you so much for such a good content man

[@tfitz44]

This is making me so hungry!

[@user-sy9lc9ht2s]

Watching this while my sourdough is in the oven ❤️

[@danjaqdvd]

So pleased for you and the team - God has blessed your next season of bread :)

[@justanoldman697]

wish I lived in Arizona your bread looks fantastic!

[@nikolaskallianiotis8622]

Well, I did bake couple of years ago using a 40 years old deck oven in a friend's bakery. To my surprise, what I see here is that no matter the 40 years advance in technology and materials and the huge amount of money that you have to pay for a new oven, they both have the same limitation. They can't evenly bake the loafs when loaded according to their specifications. I suppose that this is partly related to the hydration level that each baker uses and partly due to the loafs volume. Both of them can drop the temperature and create cold spots. Increasing the temperature isn't the preferable solution as it can burn the top much more than it should and make the crust very hard at both top and bottom sides. So the only solution is to load less loafs per batch. At least that what I did when I was baking at my friend's bakery.

[@MichaelRei99]

Everyone has to figure out their own path.

[@davidweston6653]

Warm just out of the oven sourdough, a knife and some butter. OMG 🤭

[@mitzibud6908]

The broom on the floor and then in the oven kind of creeps me out…Another awesome video. Thank you!!

[@troutjunkie7330]

I was just gonna write that. The broom should be hanging on the wall. You can have sand and tiny rocks in the oven and then on the crust.

[@CrankyAuntyLinda]

My thought exactly. They make wall clips for garden rakes and brooms that you just press the handle of the broom onto the clip and voila, the broom , she hangs! Loved watching this video.

[@sburgos9621]

Grossed me out too.

[@adrielnicholas4543]

Thought the same thing haha

[@suburbanhobbyist2752]

Nope. He doesn't make mistakes. You must be new around here.

[@JamesParrottBleuParrot]

It is customary to invert your clean pans to aid in drying and to keep dust and dirt from settling in them.

[@Sharon-Me]

I love crust too!

[@evanlane1690]

There's an electrical issue if you blew a fuse. It may be related to why your bottom steam generator died. It will likely keep blowing. Don't replace with a larger fuse. Good luck tracking down the issue! I'm so impressed with how you're doing!

[@melondykillian1571]

People should note the darker crust make great croutons!!!!😋

[@AdventuresinEverydayCooking]

I agree with Amanda! Real sourdough is NOT the stuff they sell in mass at the grocery (for the most part). It's smaller batch less acidic and so so much better!

[@MichaelRei99]

Super Harriet! That would make a great T-shirt!!

[@trueleyes]

I do admire all that you and your wife have gone through in starting your business. As I said I worked in my uncle's Boulanger in France and I do know how hard a job and demanding it is. I am impressed how far you have come and grown and I did see your video of your personal family life and again I say BRAVO to you all and your great videos too.

[@enessolhan]

This video inspired me to open a bakery and create my own business :)

[@LifeMyWay007]

Yes, the Crust you showed at the end looks Wonderful - the crust on grocery store bread, not so much. HUGE Difference between the two. What was that bread on the rack in the end when you guys were sampling? Not sure I have seen you make a video about that version.

[@helenjohnson7583]

So glad to hear that your starter is thriving in her new home! Do you think the flavors will change (evolve) in the bread due to a different environment for the starter?

[@rodiona8781]

Do you have a large appliance with a motor kicking on when you're not there? There is usually a surge when a motor starts up and then it drops down to regular running amps. I'm guessing one of your panels wasn't installed correctly.

[@gigawebsurfer]

Can you get replacement glass so that you can switch them out when they get dirty without being in a huge rush to wash them? I know money is an issue, but just a thought... Love the new Bakery. Congrats guys!

[@olusialovesgod9724]

Hello there! Thank you so much for your content it’s very informative and helpful. Can you add a link to where you got your oval banneton baskets?

[@dannyduro]

those timer and loading shelf would be so much nicer on right side of oven, seem like you have to go around loader a lot

[@f0t0b0y]

I photographed Allez Bakery in Cincinnati OH. He has the Polin 6 chamber oven. My jaw dropped when he said how much it cost. 😳

[@safetydave720]

I wish I could come out there.

[@gr82brees]

Finally someone that understands sour dough crust is supposed to be DARK 😊 oy vey, I’m sick of anemic! Sorry I didn’t find you sooner as I would have been blessed to invest in Proof!

[@tjoekie1968]

looking nice

[@Tek69]

Great channel, what would be your recommended bakers percentages for someone at home making a sourdough loaf for themselves?

[@Simplycomfortfood]

Don't forget to Score. The new bakery looks fantastic!

[@paulawaldrep9882]

😋 toasted! Mmmmm

[@mikimikemike1]

Wow so much to know amazing

[@randalljames1]

Small world.. my dad had a music store just 2 doors west of Milanos (see they are still there).. Our building is gone now .. Mesa Drug was on your corner and had the lunch bar with cheeseburgers and chocolate shakes.. My godfather was the pharmacist there..

[@victoriamiskolczy6336]

The bench with the conveyer belt that loads the dough into the ovens is magic! How does the canvas offload the loaves? Does it fold under itself?

[@clagygulap]

There's a version for the home baker called the Super Peel. This is not an endorsement (I've never used one).

[@AdelinaDudda]

I haven’t tuned in for awhile and it’s SO GREAT to see you getting acquainted with the new place. I noticed some of your bannetons are lined. Do you have a preference on lined v. unlined?

[@AdelinaDudda]

LOL…right after I submitted the question, you answered it on the video 🤪

[@Eclipse581]

Great video as always! Hey from your perspective, can croissant be profitable?

[@Bigrignohio]

It really should not blow a fuse from leaving the light on overnight.

[@icryostorm3727]

have you tried feather blades? - they seem to hold a sharper edge longer during shaving...

[@rodneyferris4089]

What size baskets do you use for your loaves? I just bought a 9” couple but the 820g loaves are too big for them. They are the right length but they aren’t very deep and if I’d done my 2hr rise they dough would be all over the table. Yours look like 11” or 12”.

[@rodiona8781]

Can you get brighter lightbulbs for your oven?

[@memcgee1226]

Keep us updated on the lower steam temp issue. I hope it’s an easy fix and not something broken.

[@zuid37]

That oven is amazing - do they do smaller ones?

[@TheEverythingvids]

amazing. u guys should make a cranberry/walnut loaf!

[@ozwalks8185]

Wow man your life is crazy , no wonder u need that garden ✊🏼✌🏼🇦🇺

[@pufarinu]

clever guy!

[@marcooliveirinha5]

I can see that the speed rak is new!! Hard to remove the trays 😅😅

[@christanzer]

you can slide the bread from the Slider on your cooling racks ? or is there not enough place !?

[@snoopaka]

This medium person says thanks for having some for us too.

[@MaurycyZarzycki]

Some time ago I cultivated my own sourdough and followed a recipe with overnight fermentation in the fridge and it was way too acidic for me. It's very interesting to learn that yours is not, and I wonder what causes it!

[@darkcap6265]

where can i find that sourdough podcast he was talking about, anybody knows ? :D

[@calogeros]

Silly question; what size oval proofing baskets are those ? 8 or 10 inch ?

[@Tezrz]

genius.

[@foodleveling]

Look very nice and professional baking brother I Food leveling

[@DGerharts]

Try using a flashlight to get a better read of how dark the loaves are while in the oven 🙂

[@nancysici1286]

Do you ever test doneness by bread’s internal temperature ? 210 degrees?

[@hananeqorar2510]

When are we getting a bakery tour

[@dishmurphy5754]

I bet you learn very quickly not to stand too close to the oven when it’s releasing steam✌️💚

[@pondbearflyer1193]

Go for it, Happy Harriet, Happy Eaters?

[@liberaltavares9064]

Can you open a bakery in the Algarve, Portugal

[@bolig001]

Anyone know what size banneton they use? 10, 11 or 12 inch?

[@dizzydean6835]

I do like bread nice and crusty. There is a big difference between toasting wonder bread and artisan sourdough sandwich❤️