Scoring Sourdough Bread and Baking Fresh Loaves | Proof Bread

[@SrSrk98]

wow both the husband and wife are bread therapists...how cool is this?:) I can just listen to you talk about bread and baking for hours... awesome people.. God bless good souls everywhere:) Be happy...keep smiling:)

[@amandaabou-eid1873]

Raamaa RaamaaRaamaa Hahahahaha. Yessss putting that on my next business card “Amanda Bread Therapy”

[@mehmetozturk994]

Kolay gelsin

[@amandaabou-eid1873]

@@mehmetozturk994 Haha Thank you.

[@mehmetozturk994]

Ekmekler çok güzel

[@sadhanahegde5300]

Bread therapist..I love that designation. I am gonna use that.

[@Goaliesdoitbetter1]

I simply love you, having been baking bread for almost 50 years, you make me appreciate the art of baking. I began baking with a coal oven and it wasn’t too much fun, but I do miss it. I almost have old skin but I’m ok with it. Don’t lose the passion and keep that message going, great healthy bread is needed, there’s no better feeling than walking into a bakery and smelling a hot batch of bread coming out of the oven.

[@amandaabou-eid1873]

Hoping to make that fresh bread smell dream come true in our new future location. Thanks for watching and cheering us on.

[@JustinDybedahl]

I at first was intimidated by the length of the videos but honestly I love watching them now and can't get enough. Both of you are awesome to watch and listen to. You can tell you both are extremely passionate about your craft. While I'm just a home baker, I love watching you guys because that passion makes it worthwhile to watch. Thank you for all the information and time you cram into these videos!

[@TwelixsRCStudio]

This channel is my favourite baking channel hands down.

[@amandaabou-eid1873]

felix777 Well thanks for watching! We’re happy to provide. ❤️

[@thegabilon8411]

Pero como vas a decir down pelotudo, sabes que es una enfermedad con la cual no se jode

[@Kayavod]

@@thegabilon8411 jajajajajjaja

[@esalenchik]

Amanda, your explanation of proofing & room temperature was so helpful to me as a lockdown baker. I’ve learned so much from this video and Jon’s early videos. My loaves have gone to flattish disks to tall, beautiful (and scrumptious) works of art in 9 months with the knowledge I’ve gained from you guys! It’s so cool being able to gauge the proof and bake time from the look of the dough, now. Thank you so much for your transparency and I wish Proof all the success in the world in your new ventures. 💕 Nikki

[@ianlaker9161]

This is brilliant. So much passion, hard work and attention to detail. I got so immersed in this I forgot that my bread was in the oven!

[@amandaabou-eid1873]

Ian Laker Thank you for watching !

[@MamaCholli]

Друзья! Спасибо, что вы есть! Что вы со мною рядом! Вам чужды, знаю, зависть, лесть, Слова, что больно ранят. Готовы выслушать всегда, Совет дать, наставленье. А если вдруг придет беда - Поддержку, утешенье. Улыбки ваши, как цветы, Мне радость, лёгкость дарят. Вы жизнелюбия полны. Как хорошо мне с вами! Спасибо вам за доброту, Отзывчивость, участье. Мои друзья! Я вас люблю! Желаю всем вам счастья!

[@mohammedalmukhtar5428]

Learning from an expert with passion is an absolute valuable…thank you Amanda

[@user-ey9bt7fs6n]

Loafs proofed in cold storage for over 24 hrs. I’m a home baker 👩‍🍳 bake loafs for family, friends & neighbors. I’ve proofed my bulk rise in the fridge, but never the second rise for the loafs! I see an experiment in my future. Love the videos! Thanks B3 of 10

[@evelynwald9132]

I am impressed that your bread is still holding its shape in that hot environment plus while it’s waiting to be scored, plus, you’ve been doing working on other things at the same time! Beautiful and I’m also surprised that you haven’t melted either. Beautiful scoring too.

[@domenceuspriest]

Thank you for the encouragement to not try to hide the loaves that don't come out perfect. I constantly fret about when my loaves don't look as good as I want; this helps so much!

[@amandaabou-eid1873]

Domenceus Priest You are only human!! Plus it’s kind of fun to take your customers on the journey with you.

[@togfiado]

Natural star!. Learned so much from your honest, open approach. Haters will hate, but lovers of sourdough can only love this. Would love to know more about your ratios/hydration etc but just enjoyed watching someone who loves what they do, doing it. Good luck for the future of your business. If I wasn't already retired I might have taken you up on your "start a bakery" theme, especially as our local baker has just put his shop up for sale.First one I've watched, but can see loads more in the feed, so hopefully some, if not all, of my questions will be answered.

[@briandenzer]

I've been baking sourdough for about 5 years now, 2 to 4 loaves every couple of weeks, maybe feeling reasonably consistently competent at it in just the last couple of years. As a skill I've learned exclusively from reading and KZbin videos, I'm occasionally impressed by people who present a fresh perspective. That's what I get from these really great videos. I love the way you present. You re really good at it. Thank you!

[@Dee31159]

Thank you for your encouraging words, to give time to your craft and to honor it. I was ready to quit but now I’ll keep on trying!

[@steve__vardy]

love you folks and all that you're doing, sharing, providing...just wonderful! from one real bread baker to another..peace!

[@barbaraconnolly9000]

I know its not pc, but Amanda is so pretty, her voice whilst talking is really natural. Pleasure to watch. Thank you.

[@amandaabou-eid1873]

Barbara Connolly Well gee. 😊 Thank you! I’m always self conscious about my voice so that was an extra special compliment. ❤️

[@vincentperratore4395]

@@amandaabou-eid1873 Amanda, every time you speak, gold coins pop out of your mouth!

[@quantum-entanglementinmagn6728]

Thank You for the chat. Your awesome and it is a pleasure to be listening and being among bakers. I have been baking for 35 years or so and I wore out a kitchen aide mixer . It lasted for 35 years and now have a new one for the next. I developed a liquid sour dough starter that work fabulous and "Amy" is just 2 years old. I always did yeast, but started to do all natural non-GMO only organic lily white Flour without husk, bran and germ. It is total Keto or Dr. Gundry diet type of food. It prevents getting leaky Gut syndrome for those with Chrones disease. I Ido my rise in right before the baking for an hour and it does good. I also need to get a way to shape it, Remeber always the starter is alive and can listen to you every though, please think clear and beautiful, it help it comprehend and enjoy it purpose. My sour dough is for me very personal, and actually speaks to me, thouht it sound crazy, it is not. Meditate before and practice good though and pass it on to the bread by your Sour dough starter. It works, been doing it for a long time. I ferment everything I eat. Thanks for the ideas, and many, many blissing to you and hubby. Peace, Love, Lazaro

[@minhng575]

Hi Lazaro, thank you for a beautiful share, I've never associated fermenting bread with spiritual practice but your explanation made so much sense. I'm trying to be more mindful and calm, and as well enjoying good breads! May many more scrumptious loaves coming your way.

[@marksavery2417]

What an inspiration. I could watch you and your videos all day and its great therapy.

[@amandaabou-eid1873]

More to come! Thanks for watching.

[@Nembula]

I loved hearing your desire to bake in a wood stove. I did it for 2 decades. I had one day a week for baking off the week's bread. Mahidible (that is my stove) and I would get out 25 loaves. I miss her as I have moved into the apartment. Get a good Crawford if you can and follow your own good advice. Use it, every day if you can. My favorite day was Thanksgiving because she was such a worker. The turkey went in the night before and I banked her up and she did the night shift for me. Dinner was 12:00 sharp with all the fixing. I loved that stove as my aunt (who named her) did for decades before me. It was a Fairy Crawford. 1809.

[@schlonald]

You guys are so awesome. I really love your channel. It’s nice to see sourdough baking on a commercial scale. Wishing your bakery and KZbin channel continued success.

[@amandaabou-eid1873]

schlonald You’re also awesome for watching! I agree, there’s not many resources for larger scale baking.

[@Daluke61]

Had to pause this halfway so as to not forget to give it a Thumbs Up. Definitely deserved it!

[@amandaabou-eid1873]

Awh! Thanks for watching!

[@webmlr]

Thanks for the video. Great way to end my day! “Bring in a diverse crowd; bread is universal”

[@amandaabou-eid1873]

Chris Miller It’s true! It’s beautiful to watch unique experiences manifest creatively in this way.

[@chadlusk2928]

I love all of the passion, that you both have. I’ve spent 30 years in the retail business of bread delivered to grocery stores. Sourdough has always been my favorite love to see a bakery like this in Las Vegas. Thank you and have a blessed Thanksgiving !!

[@forestgraham8201]

Started a Sourdough Micro-bakery at home in the shop because of your videos. Watching your processes and work flow is so cool.

[@tornsage6380]

Shorts and camasol needed in this heat for a beautiful smart philosopher baker and wife of a lucky and equally smart and cool baker - wonderful channel.

[@whpoche]

Where to start on this video? It's total total package. How to use and care for bannetons, how to bake, how to be an entrepreneur, how to get out of finance to do something interesting. Bravo. I see myself watching this video over and over.

[@tgchism]

I have been baking sourdough for several years now for friends and family. We built a cob wood fired oven primarily so I could bake bread! I really enjoyed the video because of your willingness to share your knowledge. No matter how long you do something you can always pick up new idea! Think you!

[@amandaabou-eid1873]

Oh gosh! I'd love to bake in a wood fired oven.

[@terid6708]

These videos are very informative. And not only that, they are fun to watch. I'm a home baker, with 3 to 4 loaves a week. Once I had a basic recipe I like to work with, these videos told me what to look for, how to adjust, and how to make better, so I get the benefit of the mass production you do, at home. If you shipped I would buy, if for no other reason than to support your work. Seems you don't need it though. I have improved my yeasted recipe, cooking technique, and decorative scoring greatly since watching. And started working on a starter. Mine is going to be called Matilda. Thank you for the videos. God bless you all.

[@jojobe8446]

It is powerful, just watching your sharing and doing the step-by-step so skilfully, I could tell you really had gone through the learning path. You speak with your heart, for someone who shares openly, I believe your baked goods are good without even get to try it. Agree, the world should slow down a little, seek for something that is real. We have choice. I just sold my first 4 sourdough loaves as a pop-up home-baking to test market, it is encouraging to hear from you.

[@wcwirla]

Wonderful video! Technique and philosophy of craft all wrapped up together. This is why your videos are among my favorites.

[@amandaabou-eid1873]

Thank you! I like to sneak in little life lessons that've helped me.

[@caroljandreau7748]

I was absolutely floored with excitement watching the video of you all the way from start to finish , Fantastic job!!!

[@brianwhite7289]

You Folks ROCK!! I have learned so much from your content!! I have been a chef for 25+ years but find myself following the SD revolution so much right now. I have implemented my own SD starter into my current position but hope my wife and I can follow something similar to your path ;)

[@amandaabou-eid1873]

Brian White Proceed with caution. 😉 Working with your significant other can be a dangerous game. Lol

[@dineemarie]

You are amazing, how you can talk and work at the same time! Love you!

[@IvoryPrince2k24]

This video is such an on the job training simulator. I’m getting all the subtle feelings of information overload and hearing about how things ‘used’ to be done vs now and the underlying feeling of being a burden making someone’s workday slightly harder

[@YllaStar95970]

Great series of vlogs, start to finish tutorials, with a good measure of your own life experiences. This is a business, which has required very hard work, ( you eluded to working straight, without sleep on Fridays) the constant hands on approach, Summer temperatures , etc. For all of this l wish you, a great success, enough to live comfortably, raise a family, without work pressures , and some day build your business to a point of either passing it on , or selling on , and at that point, be considered by not just your customers, but your community as a real asset of people, who made a positive difference and you are both respected for this. In short, a life well lived.

[@amandaabou-eid1873]

YllaStar 95970 Thank you so much. We are building quickly but with intentions so that we may build for a long time. ❤️ Thank you for acknowledging the hard work it takes. So many think that it’s just a dream to work in a bakery, but really getting to this point was maybe one of those dreams where you feel like you’re falling until you wake up.

[@justinbouchard]

I'm starting to absolutely nail my own processes and ferment control now thanks to just watching your videos over and over while I'm falling asleep after a day of parenting. I have yet to be comfortable with my bulk ferment then proofing times. However I feel like I can say I understand hydration levels based of the flour I'm using to get a consistent finished dough. Regardless of my somewhat haphazard way of deciding if I'm adding seeds or an egg or some butter to my dough while I'm scaling. I also wanted to add that I'm currently building a wood fired brick oven to bake and start selling bread again. I did about 10 years ago, some sourdough, mostly commercial yeast breads though and baked in a deck oven. Huge love from Canada. xoxoxo

[@amandaabou-eid1873]

Justin B. I completely understand that feeling after a long day of chasing kids, but I’m so happy to hear that you’re turning back to sourdough. It will be a wonderful thing to share with your family.

[@benkermen8360]

I had to touch my arm to verify I don't yet have old man skin. A friend of mine and I just recently took a sour dough class and we are loving the fresh bread. I love your techniques and am going to incorporate in my next loaf.

[@jeffreycohen1818]

Nice to hear your the passion creating art on living bread. That is perfect. We not only appreciate how sourdough smells, tastes, feels and sounds, you add sight. I have been baking sourdough bread for 9 months. To see your process is cool. Thanks for sharing your heartfelt baking and life story.

[@robinkishbaugh8149]

I just discovered your channel today and watched an older video on sourdough made in the property at the house. You are a fabulous storyteller, and a courageous entrepreneur. I wish your place was in Albuquerque!

[@joshuaalegado1801]

Art of Baking 👌 love what makes you happy.. Wonderful breads. Watching from 🇵🇭🇵🇭

[@lizpedroza9965]

Amanda, you’re so awesome and knowledgeable! I hope to see u in more videos.

[@amandaabou-eid1873]

Thanks Liz! A lot has been happening on this front, and Jon's really taking the lead. We need to post more videos, but we've been pressed to find the time! Since we've been forced to move out, it's also forced us to get out of production to get the buildout going. Then we started a new project this new year. Anyway, hope to get back to videos again in the next week or so. Much love. Thanks for watching!

[@karpetech]

Your awesome, really enjoyed watching you bake. Your channel is first I watch in the morning and the first when I come home from work. Your husband has turned into my sensei.

[@amandaabou-eid1873]

karpetech He has that quality. 😉

[@amandaabou-eid1873]

Happy to hear you’re enjoying it! Thanks for watching !

[@jameskirk6163]

I really like your videos, and the way show you both show the reality of the profession. Anybody who says they are perfect. Usually full of it. 5 stars.

[@jamesharrito0504]

I’m on keto right now and I could literally eat every loaf in that place omg looks so good

[@AlexanderAMY]

Hi I am from scotland UK I have watched many sourdough videos and OMG this is the most i have learned from a video the best video ever learning way more than anyother video xx

[@amandaabou-eid1873]

Happy to hear it! Happy baking!

[@makize8428]

Love and support from baker man from Zenica -Bosnia and Herzegovina🇧🇦💙

[@amandaabou-eid1873]

My life Yours story 🤗 Welcome and thanks for watching!

[@makize8428]

@@amandaabou-eid1873 I learn a lot from you and your chanel. 💙🌷 True hard work person,I love it !🇧🇦💙💪

[@chrisblanc663]

Hey, I use Astra blades too!! Mostly for shaving, but also for scoring bread.

[@kathyhorne556]

It’s very generous of you to share your knowledge with us; thank you!

[@alexanderrodriguez7733]

Congratulations you're very talented, very professional.God is with yours, Blessings!

[@Dieuhoa22]

Very informative, beautiful and professionally shot videos. My compliments and great admiration for the video production team!

[@amandaabou-eid1873]

Lan Bui Just one awesome guy. Check out the Paragraphic channel for more of his work.

[@MamaCholli]

Друзья! Спасибо, что вы есть! Что вы со мною рядом! Вам чужды, знаю, зависть, лесть, Слова, что больно ранят. Готовы выслушать всегда, Совет дать, наставленье. А если вдруг придет беда - Поддержку, утешенье. Улыбки ваши, как цветы, Мне радость, лёгкость дарят. Вы жизнелюбия полны. Как хорошо мне с вами! Спасибо вам за доброту, Отзывчивость, участье. Мои друзья! Я вас люблю! Желаю всем вам счастья!

[@vancamerawoman7399]

I must get some rice flour. Your loaves come out of the baskets so easily. You are a joy to watch and listen to. 😊

[@sallywright2217]

I used to be a bread baker at Subway and it was nothing compared to this! You guys are awesome. But you are correct in the fact that it becomes a part of you and the longer you do it the more you make it your own. I remember when I baked the bread would have a certain smell. I would say, "bread's done," at the very second the timer would sound.

[@amandaabou-eid1873]

Sally Wright Isn’t it funny? All your senses get so immersed in the rhythm, it becomes subconscious.

[@sbrigge1]

I love this young woman, I was mesmerized. Your vid was candid and personal and I was sucked in stuck in dough and couldn't get out lol ... Your persona is as beautiful as your lovely face. My family owned a hearth baked bread company for a number of years, so I can relate to many of the experiences. Thank you for sharing your technique btw I can seriously relate to your time issue-it's my bane in life and I love how you adapted to the rhythm of the bake!

[@amandaabou-eid1873]

Oh! Why thank you! What a lovely compliment. I often am quite shy and feel like I don't have much to say, so I'm happy to hear you were sucked in.

[@brianwalton8360]

Wonderful video. Informative, social and a joy to watch and listen to. Thanks so much!

[@amandaabou-eid1873]

Brian Walton Thank you! When we first began these videos I was very hesitant, but I feel like this is the first where I finally start to break out of my shell a little bit and become more comfortable in being myself on camera. Thank you for watching. ❤️

[@alpinegardeners]

Can’t tell how brilliant your KZbin uploads are so informative & interesting ... what a fantastic team ... wish I could taste your products they look amazing ... I love making bread & do twice a week you’ve taught me so much more & given me great ideas thank you Paddy uk

[@amandaabou-eid1873]

Thanks! We really do have the best team. Everyone is respectful, honest, and creative. I'm glad we could inspire you! Thank you for watching!

[@b2yes]

It is really not easy to take care so many of bread in not much of time everyday, you are so great !

[@tazzzaaah]

Thank you for sharing another quality upload. I am inspired by the humble beginnings about the two pizza ovens and one being faulty. You all deserve the success today :)

[@amandaabou-eid1873]

ttttterence That means a lot. Thank you so much.

[@rebeccakrebel7413]

Oh my gosh you were so inspirational! That is such an awesome operation and I hope to have a bakery of my own on some scale someday! You teach a lot in this video and share your passion which comes through and I can see it, that its not fake. Keep up the great work and youre right, we need to go to back to where we came from! #teambread! :)

[@amandaabou-eid1873]

Yeah team bread!

[@michellebakesph]

i was taught to do shape this dough earlier. im excited to learn anything about sourdough breads. 🤗

[@FynbosGarden]

Both good looking and talented. Clear good viewing. They deserve a bigger youtube market share

[@fautam]

You guys are fantastic. I have learnt so much from you. I am just a home baker but aspiring and considering the idea of expanding. Just like Jonathan used to, I am working behind a computer all day and not really loving it. I am learning so much from you about how to run a bread bakery should I decide to take the leap. I have a question please, you mentioned you weigh your breads at about 800 grams each. What is the size of your bannetons?

[@Anibanani501]

I just found you guys and I absolutely love this channel! Been baking bread for 2 months now and I'm learning a whole bunch from you guys! Thanks for such good info on your videos!

[@amandaabou-eid1873]

Thanks for watching! Glad they help. :)

[@MamaCholli]

Друзья! Спасибо, что вы есть! Что вы со мною рядом! Вам чужды, знаю, зависть, лесть, Слова, что больно ранят. Готовы выслушать всегда, Совет дать, наставленье. А если вдруг придет беда - Поддержку, утешенье. Улыбки ваши, как цветы, Мне радость, лёгкость дарят. Вы жизнелюбия полны. Как хорошо мне с вами! Спасибо вам за доброту, Отзывчивость, участье. Мои друзья! Я вас люблю! Желаю всем вам счастья!

[@bunhelsingslegacy3549]

..I totally hear you about "wanted to do something tangible", ten years at a desk job I trained for and now I do building maintenance... and mostly prefer it.

[@amandaabou-eid1873]

Such a different level of fulfillment.

[@MitaRajeshTolia]

Thankyou so much for all the invaluable inputs put by all of you in making these wonderful videos. They have such wonderful tips with all the experiences you share in each and every video. This is the best channel to learn about how a sourdough bakery works. Thank you so much . You guys are rock stars 🌟

[@amandaabou-eid1873]

Mita R Tolia Thank you for watching. I hope it helps!

[@timk1468]

Watching these video's are both extremely educational and relaxing for me.. Keep up the good work and content. Really inspiring me to stop baking just for myself and "get my bread out there" to friends and family.

[@amandaabou-eid1873]

Tim Karelse get that doughy love out there man! The world needs it!

[@amazinphil]

My word, she is definitely feeling that heat! It's a horrible feeling when the energy is just being sapped from you and you've still got several runs left to go through the decks. I've felt her pain many times lol

[@amandaabou-eid1873]

Oh yeah. Summers are tough!

[@KevinKohlhase]

I have been doing sourdough bread, rolls, and cookies for about 2 months now. My bread has improved with each loaf I make. I'm gonna try making baguettes.

[@WootTootZoot]

A friend of mine built a wood fired bread oven in his back yard. About once a month we'll get together and just bake bread, usually about a dozen or more loaves. If you haven't had bread from a wood fired oven, I highly recommend find out where you can get it, it's like nothing you have ever had before.

[@amandaabou-eid1873]

Oh I bet. It's my dream! I hope we can one day build one.

[@dianalieskovsky8729]

Thanks for your words on your bread and life. 😉🙏🙋‍♀️

[@amandaabou-eid1873]

Diana Lieskovsky We believe in transparency. Transparency begets connection. Connection begets love. Thank you for watching. ❤️

[@emerystaak9007]

How wonderful! Thankyou for sharing your thoughts and creativity. I appreciate your time and advice. Having finally baked a few good loaves of oven love and starting to share with my friends and family i look forward to more learning and i promise i will pass it along.

[@bhuvidya]

I must be a bread nerd now, cos I could watch this channel for hours.

[@amandaabou-eid1873]

Welcome to the crusty side, friend.

[@pedrValente]

Same it's just fascinating

[@basangsoledi4203]

I can sleep to your voice anyday..good bless you lady

[@amandaabou-eid1873]

That's how I feel about my husband's voice...but he doesn't much love it when I do. :P

[@ZynTig]

I’ve already watched 3 hours of your channel in a row, it’s so interesting😂

[@entwistlefamily792]

What a wonderful and skilled young lady

[@amandaabou-eid1873]

Thank you very much. ❤️

[@pinchofjjum1506]

Love this♥️🖤♥️🖤♥️ love the story of how you started and how tricky it was to get the bannetons!

[@amandaabou-eid1873]

So tricky! Probably the number one question I get to date is where to find them!

[@HomesteadingADimeataTime]

Thank's Amanda, lots of good information, and another good video !

[@amandaabou-eid1873]

Homesteading A Dime at a Time Thanks for watching!

[@tnc5072]

Awesome! Brilliant! Amazing video on one faction of baking and scoring bread!

[@amandaabou-eid1873]

Thanks. Will have plenty of others. Thanks for staying tuned. More to come!

[@socratti]

It is just fascinating to see all of this. I hope to reach this level. Greetings from brazil.

[@amandaabou-eid1873]

Keep dreaming! You can do it!

[@benji185]

I have only just started down the bread-making road at home. My goodness, I had no idea that it was going to consume my life! You talk about KZbin blackholes - I am in one right now!

[@amandaabou-eid1873]

Oh Benji, you have no idea. Jon originally came to me with the idea to take on a bakery with a speech of "it'll only be 4-9 every morning". Ha! Hahahaha! Next thing you know I was quitting my job to help! 🙈🙈🙈Enjoy the black hole my friend.

[@jimmason1072]

Both are just so natural at this....👍

[@bellagioufarooqanou6874]

one day i am.gonna work there with these professors of breads. ...😊 lpve from cyprus

[@mogbaba]

So lucky people who can buy bread from your shop. In this age everywhere they sell factory bread. I am lucky that I can bake my own.

[@mrteroo8953]

Briliantly presented, you are so natural in front of the camera. And absolutely beautiful too.

[@SrLeandroORTEGA]

Parabéns Amanda! Realmente você faz parecer fácil. Muito obrigado por compartilhar a sua experiência! Rio de Janeiro, Brasil.

[@alexpachecodemarinoslucas8384]

I'm loving watching your videos

[@josysteinbach4097]

👍👏👏👏👏👏one day if I get a chance to go to America again , I will come especially to sample your goods fantastic Channels you deserved all the luck in the world : 👏👏👏🇮🇪🇫🇷🐸Bravo from à retired pastry chef 👨‍🍳

[@amandaabou-eid1873]

Josy Steinbach Thank you so much ! We’d love to have you.

[@TheTraumaFactor]

Do you find that such a long cold proof affects the flavor notes of the bread? after 24 hours the loaves become too strong of a sour taste for my preference. Also, she's just great, more from her would be excellent.

[@ProofBread]

We only do the 2 day proof over the weekend since we don’t work on Sundays. We found that if we adjust our bulk ferment to a bit shorter, we can counteract the effects you mention.

[@tazzzaaah]

@@ProofBread how long and what's the temperature of your bulk ferment? I've been getting Frisbee bread because I ferment it for too long (5-6 hours) I'm so close to giving up.

[@wadetaylor8188]

My recipe at the moment I prove in the fridge for up to 14 hours. I'm concerned if I go longer I will end up with flat loaves. Overproved. Do I need to reduce my starter that goes into the loaf? I use 50g of starter, (don't make a levain) and it gets combined with 350 water, 500 flour and 7g salt. Any advice? Many thanks

[@pepijnv8585]

ttttterence that could also be due to improper shaping or a too high hydration. Bulk for 5-6h for a white loaf, 24c would be a good temp and a very cold overnight ferment (3c). If you bulk at say 26c you could try to bulk shorter and go from there. Fullproof Baking on yt and insta is a great source for info

[@ruid84]

@@tazzzaaah It's not only temperature. Multiple factors play a role. I decreased amount of starter in order to be able to proof overnight. You need to figure out for yourself, because every environment is different.

[@ibsenalvarez7908]

Hi there, nice video and a lot of bread. Could you tell us the dimensions of the Banneton basket you're using and the weight of the loaf you get after cooking it?, thanks a lot.

[@amandaabou-eid1873]

Loaf is 800g, and I believe it's a 9" banneton. :)

[@davideliazarian9651]

Good morning, So I see you cold proof the dough in wood baskets. How long can they stay in the walk-in wooden baskets? Do I need to bring them up to room temp to bake them? Thanks again. I love your videos. I'm learning a lot.

[@wiremonkeyshop]

This is such a great overview of what it takes to make quality sourdough in volume. Nice Nux lame! 🐒

[@nakleh]

I absolutely loved this video. I think we could be cousins! I love your perspective on the whole thing. You’ve got a new subscriber here!

[@amandaabou-eid1873]

Jason Jamal Nakleh Wow! I’m honored. 🙏❤️

[@vincentperratore4395]

TWO new ones!

[@jayrachlen6404]

Love your videos. Always interesting and informative. More Amanda, please!

[@amandaabou-eid1873]

Jay Rachlen *insert curtsy*

[@mattiaseriksson9433]

The loafs look wonderful! Would it be possible for you to share info about the hydration of the bread, the method on kneading and how long the kneading took, please? I'm a humble home baker who struggles with handeling dough that feel to wet but on the paper has a reasonable baker's percentage, and it would help my motivation comparing your end result with the above mentioned numbers.

[@0Gaaby]

Love the video. Real bakery stuff fair play to you guys.

[@davidlatif7829]

Amanda I truly enjoy watching you all perform and sharing your baking skills. Your products look amazing. I do have a question. Why are you not baking Syrian Bread (Pita Bread) I’m Lebanese myself and I too grew up eating Syrian Bread. I’m now into baking Sourdough Bread at home. Thank you for the amazing videos. Keep up the great work.

[@steve__vardy]

John quite often mentions in his videos, how at the beginning of the bakery days all doughs were mixed by hand. Would you consider posting a video of the hand mixing technique that you used for large quantities of dough?

[@amandaabou-eid1873]

steve vardy Oh. There was no special ‘technique’. We were just mashing at the sloppy mess until it became something. Haha. But, the original founder had a custom built trough made from a plastic barrel (halved lengthwise) and put into a wooden frame with a latch on one side of it, to dump out the mass.

[@steve__vardy]

Amanda Abou-Eid thanks so much for the reply. 🙏🏻 very much appreciated. Love all the edits that PROOF is sharing online. Very informative, compassionate and generous. I LOVE our global Real Bread community. Keep it up ! 💜

[@professionalchef4169]

Hello this is my favourite Chanel I am chef also.Sam my way you are doing the job the oven is same my oven ooo God 🙏.

[@amandaabou-eid1873]

Wow! Your favorite!? Thank you so much!

[@altynbrenham4685]

Great video 👍 thanks for sharing your experience xx

[@luislazogue8089]

Hey Amanda, that dough looks beautiful. What percentage of water it have?

[@pizzicatoprod]

The 50/50 mix is more delectable than the old mix. I made some cheese bread to go with our dinner this evening and it was seriously delectable.

[@amandaabou-eid1873]

Gerry Cassidy Yay! Happy you like it Gerry! That one seems to be a clear favorite.

[@pizzicatoprod]

@@amandaabou-eid1873 Made my wife and I peanut butter toast this morning and, you guessed it, delectable! :-) I'd stick with the 50/50. Did it win your comparison contest?

[@amandaabou-eid1873]

@@pizzicatoprod Yum! The 50/50 has definitely been a fan favorite.

[@christianandres1766]

Hm.... Am i'm right ... You Proof the dough Inside of the baneton at rooms Temperatur until it comes up. After that you put them into the fridge to slow down Fermentation over night. Can you give me Tips of time/ Temperatur by your experience ? Would Love to get an answer. Im a big Fan of your Channel and watch you from Germany. Thank You Best regards Christian