2 Breads 1 Dough

[@AlpacaRenee]

Thank you for explaining your thought process, experience and techniques so generously with us! If I ever get to the Phx I’m going to come to Proof!

[@breadboi_sav]

Being a head baker, I have learned so much watching your journey in baking. I can't wait to see my friends in Phoenix and be able to taste this bread finally

[@billmccaffrey1977]

Once you have the mix times for the bassinage stages, it would be simple to set up a water injection system that meters the exact amount of water in as many stages as you like. Common to hydroponics and fairly cheap. I have been making sourdough breads for over 20 years as a hobby and it has been a fun journey. I wish I lived in your area so we could meet and talk bread.

[@sheilam4964]

Your discussion on dough strength development here and what you are looking for in the different stages I think is one of the best, if not the best most thorough explanation yet. Thx for doing this and sharing. 👍👍👍👍👍

[@MissTayzha]

Each of these videos is a master class. Very enjoyable. It's making a difference in my home baking. Thanks!

[@chrissylovestocook]

If I lived in America i'd definately apply to work at Proof. I have learnt so much from your tutorials and have enjoyed watching you grow. Wonderful leadership!

[@AndreaColangelo]

Those ciabatte look so italian. Great color, shape and structure opening. I wish I could stuff one of them with tons of mortadella and burrata. Bravi.

[@maxcollins6823]

Add a drip system like with a garden, pour in your measured amount in a hanging container and set it to drip in slowly over the course of 15 minutes

[@megamcee]

God, that ciabatta at the end looked incredible.

[@patriciaswanson2067]

I always learn so much from your videos. Thank you.

[@daviddifonzo7938]

I love every episode. I would enjoy a daily dose.

[@TheOchsavidare]

A flour being 00 doesn’t necessarily mean that it is strong, it’s about how finely it’s ground and how little of the shell remains. The strength of the flour is unrelated.

[@helenjohnson7583]

When he is mentioning the Central Milling bread flour that they use predominantly at Proof he is referring to it as the “00” flour. So that could be confusing to people trying to follow what he’s talking about. It’s one of many blends that Central Milling produces. It’s a high protein content flour. J doesn’t clarify some things as he’s moving along working in these videos. You’d almost have to go back and watch every video he’s done just to understand what he’s meaning. So it can be a little confusing. But yes you are right.

[@LNTutorialsNL]

The high speed for bassinage makes a lot of sense as it’s often done at high speed to quickly incorporate it into the dough and give the dough a lot of strength at the same time. Often it’s drizzled in while the mixer is running at the highest speed

[@zeideerskine3462]

Looks like you have a Baker on the team. Not everybody can bake. And there are bakers and Bakers. You seem to have hired a natural dough whisperer, though.

[@krukis98]

amazing content, really love the videos!

[@DGXZ1]

Jon. @proofbread You should ask who ever is helping you with your make up air issue about capping the bottom of those supply ducts, and adding " Linear diffusers " to those boxes. This will create a Plenum that will diffuse the airflow horizontally, closer to the ceiling. Giving the air, room to disperse above your head. Depending on cfm at the duct exit. 1 or 2 internal deflectors might be required. These will reduce sound decibels and just make the airflow more efficient overall. Ultimately this course of action would only require adjusting and adding too what is there and not relocating anything. Which would be more expensive. Good luck. let me know if you need a hand drawing to visualize.

[@valsinutts]

Thank you, Jonathan!

[@ianlaker9161]

Wonderful result. Inspiration to do it at home!

[@rich1184]

That ciabatta looks so good

[@blvklotus7071]

dave is extremely talented you scored with him

[@2breality]

I would Love to See your SOP

[@ccubillo]

Great video! What is the hydration of this dough?

[@debbies8476]

I have a question please. After the 7th night of making the starter, I heard you. Could use the "throw away starter" it just kills me to not be able to use it..but it's there a recipe somewhere to make the pretzels out of it I hear about?

[@bartnickerson4467]

Have to say your issues with makeup air are a great comment on the intricacies of workspace design. An interesting new dimension - who would have thought.

[@GiuseppePipia]

00 flour has nothing to do with the "finess" of the milling process, that is the size of the single granule of flour. In Italy the denomination of flours depends on how much of the wheat grain makes the final product: those are called the ash contents, because if you remove the endosperm, the actual source of carbs and gluten, you have the rest of the fibers, which make the ashes. Therefore the 00 flour is only endosperm flour. The 0, 1, 2, have increasingly more amounts of the germ (fully present in type 1), and of the bran, until the whole wheat flour (farina integrale), where the whole grain is milled. Obviously, the bran doesn't get as fine as the endosperm, being a thin layer of papery consistency, hence you can actually see it in type 2 flour. The only visible difference between the several types of flours is their color: the greater the number, the darker the flour and the final products. Then there's the other classification based on their strength, or protein content: weak, with a W of less than 200 (and protein content less than 9%), usually for cake and tarts, where one doesn't need a strong gluten web or no gluten development at all; medium, with a W of between 250-300 (less than 12%), where the majority of the products lie, since this strength can get fairly high hydration levels and longish fermentation times (less than 36h). Then, finally there is the strong flour, with W above 300 and protein contents above 12%: this type of strength is needed to make panettone, for example, a highly fatty dough, that has to withstand three days of mixing and fermentation, hence you need a strong gluten web. So in Italy you can get a X type Y flour, where X=[weak, medium, strong] and Y=[00, 0, 1, 2, whole wheat], as you can see in the shop of my favorite Italian mill: Bongiovanni Torino . IT :)

[@ProofBread]

This is excellent. Thank you for taking the time to share all this knowledge and clear up some confusion on my part. Cheers my friend. -Jon

[@2breality]

Breathing, Wheat & Rye flour is good or bad or Irrelevant?

[@arsulaksono881]

how long was the total mixing time ? i often gave up and continue with strecth & fold by hand

[@domgreco7]

Beautiful! Can you share the total percentages of all the ingredients?

[@wmgooddogs]

Percentages would be great. I’m in Tucson hard to get to Phoenix.

[@Myway65]

I'm doing 80% hydration, 20% whole wheat and make great ciabatta.

[@CrouchingGrandpa]

"You see the structure of this ciabatta?" "That's sexy!" That hits home ;)

[@Cbbq]

How much increase in hydration did you get using basinage method ?

[@maxi-g]

the higher mixing speeds definitely help the dough come together quicker

[@cryptoasset743]

Love your style mate ! Can you tell us if you condition your water please.

[@Myway65]

I would pay $10.00 for this ciabatta instantly. Looks like 100% Pan de cristal.

[@mattglandorf9600]

You could also make an auto dribbler to do that for you, if it makes sense, it seems like it still wouldnt make sense to do that though.

[@אליאלבן-דן]

For what it’s worth, I ALWAYS put diastatic malt in pizza dough (for tenderness) and NEVER In Ciabatta. Now I will make sour dough and and ciabatta from the same dough.

[@andrewdean7917]

Why do you weigh the water ?

[@refrigeratorthief]

Any recommendations for a good bread knife? I feel like I've never used a good one but that knife cut through that ciabatta no problem.

[@Myway65]

My best knife ever, very light, sharp.. Mercer Culinary M23210 Millennia only about $ 25.00

[@dinkleberg00]

underrated title

[@corinafilimon9907]

❤Love sourdough bread! I have a que: how much active starter can I use for a small bread,like 2lb flour?

[@fum00A]

What does the basanage do?

[@evaureta1718]

It looks delicious!!!!!!!!!!!!😋😋😋

[@malizia5995]

Bravo, Ciabatte superBelle...

[@joshhumanhaven]

What struck me in the first test video was that the "bassinage" fundmentally changed the nature of the dough. It seems to me that the bassinage should not fundamentally change the nature of the dough, it should be the last little boost to get it to where you want it. I use about 10% water for bassinage, easy to incorporate at once, though I make just one loaf for myself at a time.

[@David-gn3vu]

The master dares to try speed 3. Lol

[@FEBC23]

Nice

[@Rob_430]

Isn’t pizza dough a much lower hydration so as to handle than Ciabatta dough which can be minimum 80%? I’d say ciabatta and focaccia dough are very similar.

[@ProofBread]

This pizza is built upon a focaccia foundation. It’s not a classic thin pizza.

[@gregercarter1]

@ProofBread, Jon, did you use the term, Roman style?

[@rebeccahenry6376]

maybe filter over the end of those air ducts - diffuses air and filters it????

[@singe0diabolique]

I've always wondered why you can't dissolve the salt in the bassinage water.

[@mghemke]

Salt is an important part of gluten development (at least according to Calvel's book, and Calvel knows a thing or two about bread). His recommendation is (except in the case of autolyse) to add salt as early in dough mix as possible

[@arsulaksono881]

@@mghemke salt sucks water...usually i put diluted salt half way

[@arne.munther]

Maybe try Danish rye bread ?

[@Hello1982]

MmMeyBayMmm

[@arne.munther]

@@Hello1982 Sorry, What ?

[@MrSmith804]

That title LMAO

[@rbiv5]

Looks like a beautiful dough. What I don't understand why basic pizza strerching techniques are not used when forming into the pan? If the dough is properly stretched and dimpled with the fingers and then topped with sauce and baked you still woukd get a beautiful crumb. Add the remainder of toppings for the finish bake. Letting the dough rise in the pan without the proper forming, then baking it is like you are just putting toppings on Cibiatta bread. Doesn't look or feel like a pizza whatsoever.

[@MrExeetor]

that title thou... xD

[@kennethmuirhead4030]

The glues are go i us them

[@JohnBerthoty]

Now, if SD starter was just easier to maintain *sigh*.

[@IamTheMangler]

ayy

[@김혜령-t5m]

식품회사가족이 상류층이에요 서지화디오니소스 캐롤롬바트 헐리우드스타 금발독사 가 디오니소스부인이고요 최근에 천손족타르타르족죽여서 억조만경 보석 얻었고요 죽은 천손족때문에 눈물이 나왔네요 눈물이 매일 전자동으로 흘린거에요 천손족타르타르족 지켜주지 못해서 눈물이 나왔네요 천손족타르타르족수장님과 대화하네요 24시간 저를 배려 합니다

[@김혜령-t5m]

유부남아저씨 천선족 아닌거 같아서요 전 죽은 원혼도 신선 만들었어요 우륵신선 300살입니다

[@wiwingmargahayu6831]

chicken lamb cow brain eye ball lungs liver tripe feet skin tasty for me Sir

[@김혜령-t5m]

이틀전에 흐리틱로샨 인도스타인데요 김현주약사여래불과 결혼했는데요 달마대사와 김현주약사여래불이 흐리틱로샨잡아먹어서 눈물이 났고요 다시태어나게 금강석 체질 서양백인 외모공사했어요 흐리틱로샨서양백인미남신선 입니다 아저씨가 저같은 기준 이해 못하죠 여동빈신선김혜령입니다 사람이 죽었는데 마음이 아프죠 상류층들이 천손족타르타르족잡아먹어서 제가 빼내서 다시 태어나게 했어요 이해 못하신 것 같습니다

[@parayeet3394]

title gave me ptsd

[@YllaStar95970]

Just in time for olive oil season.🫒