Shaping and Baking Sourdough Baguettes with Amanda | Proof Bread

Amanda walks through the process of shaping, scoring, and baking our baguettes.
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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.
#baguettes #sourdough #bakery

[@bestdkskillzyo]

This channel is as underrated as they come. Where else can you hear from highly experienced bakers who worked thru so much struggle and MADE IT!!! Love the work.

[@YoureNowOnTV]

J b this will be one of those channels that you look at with a proud smile when you see them reach over a million subs and think to yourself I was there from the start 😊

[@ProofBread]

Thank you for watching and following along the journey.

[@planethome8014]

9:20 "I don't know tell me what do you think".. that is enough.. I support you all.. that is all we humans truly need.

[@desiranks4221]

To share your secrets with the world is just so amazing. John and Amanda has different teaching styles which are very interesting. One of the thing you get from them both are life lessons. If you listen carefully you will hear lessons deeper than just bread. Just love you guys.

[@amandaabou-eid1873]

Isn’t that the true lesson of sourdough? Harriet humbles and reminds us everyday that there is wisdom in the chaos of nature.

[@marksavage6772]

I have been a baker for 35 years I really enjoy your content keep up the good work happy baking

[@dimassilva6822]

Once a baker, forever a baker. You're a baker. At rest.

[@ProofBread]

Thank you!

[@bvheide]

If you're ever looking for ideas for more content,, I'd love to hear more about what you look for in terms of under/over proofing.

[@Big_Sixer]

I would also love to see how much starter you have at the start of a day, have you talk about how much you use and in what, then how you replenish for the next day.

[@ProofBread]

Hopefully you subscribed to find these tips and tricks in our video library!

[@pufarinu]

oceans of love Amanda!

[@ProofBread]

❤️❤️ Received! Thank you so much.

[@SweetHopeCookies]

I can’t even tell you how great these videos are. I’ve been making sourdough for about 2 years and these videos aren’t just full of techniques and tips but they’re like visiting a local bakery and being able to spend the day in the back kitchen. Just fed my starter this morning not knowing what I’d prep this afternoon. It’s looking like baguettes!

[@ProofBread]

Hope they were amazing!

[@tonymakeitwork]

I don’t know anything about bread but What a charming and beautiful personality Amanda has.

[@amandaabou-eid1873]

tony makeitwork Why thank you !

[@hermitwatcher8997]

So fascinating! The art of sourdough is really down to experience. That bread looked super yummy and make a great sandwich. Bruschetta sounds good for dinner!

[@amandaabou-eid1873]

Experience and preference and a relentless pursuit of an obsession. Lol

[@GX2re]

Never thought I would find people baking bread so intriguing

[@ProofBread]

Neither did I.

[@bread8202]

10:24 try these in order: a) stronger bread flour, b) adding 3 pull-into-thin-rectangle then-fold-a-bunch -es with 15 minute rest time in-between, c) increasing salt by .5% to 2.5% or above, coupled with increased hydration, d) overproofing when final proofing, e) more steam time You're doing a good job.

[@ProofBread]

Thanks so much! We've improved greatly since this video was published, and have even used some of these suggestions!!

[@bread8202]

@@ProofBread you better have, and you better have! You're like that, it does come across just fine. Keep enjoying what you do. :D

[@RainbowMcCool]

Stumbled on these videos the other night and I have to say they are wonderful. Very informative and lots of great tips I can take away for baking at home. Keep up the great work !

[@ProofBread]

Glad you like them!

[@briancollins1149]

Loved Amanda's appearance.

[@amandaabou-eid1873]

Brian Collins why thanks!

[@ThreeDogsTwoCatsAndAWife]

Stay strong, Proof crew. Keep your eyes on the prize. Love and support.

[@ProofBread]

Thank you for the support!

[@erica7477]

Amanda, thanks for the clear details on scoring the loaf and the clear instructions. Great video!

[@ProofBread]

Glad you enjoyed it!

[@savannahv1808]

I love the honesty of you both, refreshing to see! I can only make a no knead loaf, still working on, and a sandwich bread that took 3 years to perfect, but there is always that day.......when it flops in my eyes! Thank you for these great videos!

[@amandaabou-eid1873]

Savannah V Thank you for watching!

[@TheDV8tion]

This was great. Unscripted but the knowledge and skill is evident through the improv. One of my favorite bread vidz.

[@ProofBread]

Wow! Thanks so much! Definitely unscripted...all of our stuff is unscripted. If you bake sourdough, you gotta learn how to go with the flow. Glad you enjoyed the video!

[@foxdogsourdough]

Many thanks to Proof Bread for this video and all of the others I have gotten the opportunity to see. John and Amanda are the best. #rockstars #proofbread

[@ProofBread]

Thanks for watching!

[@jimatherton8731]

I love this channel now, having spent a few hours watching experts who are great teachers too!

[@ProofBread]

Thank you so much for watching, Jim! ❤️

[@seattlerinis8249]

All of these videos offer something of value to the home baker. This one especially. One of these days I'm going to perfect for myself and family a great sd baguette recipe. Awesome.

[@ProofBread]

Awesome! Hope it turned out great!

[@yomeidarodriguez5436]

Side note! Amanda’s hair looks really healthy and shiny.

[@amandaabou-eid1873]

Yomeida Rodriguez lmao. Years of neglect have brought me here. Literally do nothing to it. Thank you! That made my day. ❤️

[@robertdewalt8711]

Nice video Amanda. It nice to watch because I need to improve my baguette shaping consistency. Thank you for showing how you over lap scores on centre.

[@ProofBread]

The overlap is important! Also, the angle at which you score can be very beneficial for getting the perfect ear.

[@lynnthomas281]

I have learned so much from the two of you, so appreciate all your knowledge, and your passion for sourdough!

[@ProofBread]

Our pleasure! Thank you for watching!

[@ginenelafontaine8343]

Yes! That is the way your hair should be and it looks very cool!

[@ProofBread]

Thank you. 💁🏻‍♀️

[@nicojuarez8599]

I just love this crew 🥖

[@ProofBread]

Thanks!

[@VinegarAndSaltedFries]

Heck yeah to the darker side. 🥰🥰🥰 The flavor is just better.

[@ProofBread]

Thanks for watching! (and agreeing with me, lol)

[@todddavenport761]

Love watching your guys videos. We shape different and love to see how much things can vary and how we adapt to the dough and the surroundings.

[@ProofBread]

Thank you! It's true, every baker must develop their own relationship with the dough.

[@yossibonomo9647]

You guys are awesome. Wish I lived by you. Thank you so much for these videos. keep them coming.

[@ProofBread]

Now you can come visit!

[@lucianodamo3856]

love the video, thanks for talking about the scoring and love the shaping thecnique

[@tgchism]

I enjoy watching all the videos! You are a great couple and team with great energy! Thank you for sharing so much with us.

[@ProofBread]

Thank you so much for watching and for the sweet compliments!

[@waseem607]

You guys are both amazing and knowledgeable! I love your videos!

[@ProofBread]

Thank you for watching!

[@petervass5134]

Thanks for sharing video ... shaping wet dough for beginers is always chalange ... You and your husband - YOU ARE AWESOME !!!

[@ProofBread]

Thanks so much!

[@fassphoto]

Tkx for the video Amanda! Very well done. Very nice to see all your guys working as team. God bless your all. I am finally trying to bake my first loaf of bread tomorrow. Since I just build my levan with starter. Flour and water. 🤞everything is gonna be alright. 😁

[@ProofBread]

Hope it turned out wonderfully, and hope you're still at it!

[@cipiatone]

Im just about to do this for the first time today, perfect timing! Thank You x

[@deanfordcreative]

I am about to do the same. My starter was just warming up from the fridge and we’ll see how these baguettes taste/look tomorrow.

[@ProofBread]

Woohoo! Hope they turned out great!

[@bretgross3379]

Yet another great video from my favorite channel. Go Proof!

[@ProofBread]

Thanks for saying so! ❤️

[@architektura204]

I grew up with bakeries where you point to a loaf you want to buy. Every loaf, every baguette was a bit different, and everyone had a different preference. We did not buy bread where each loaf looked the same because it meant it was not a real bread. I smile when Amanda said that their bread also have different tones.Especially at home baking, every bake results with a different set of loaves. Like a one family children:)

[@ProofBread]

True! There's a bread for every one.

[@matthartley2471]

John: hello, I'm here to talk about life while making bread Amanda: and I'm here to talk about bread so that you actually know what we are looking for in our products

[@ProofBread]

Lol, I'm much less engaging than Jon. He's the camera queen. I just try to hide my anxiety and to be informative. lol

[@matthartley2471]

@@ProofBread hey, I wouldn't say less engaging. I'd say differently engaging :)

[@FamousAmos120]

@@ProofBread You're both uniquely awesome. 💯

[@alawiyahv1]

Thank you Amanda.

[@ProofBread]

Thank YOU for watching!

[@abdullahul-haq6944]

Love you guys work ethic. Also you attention to detail and striving for perfection. Definitely want to come to America and visit👏🏽👊🏽

[@ProofBread]

Thank you!

[@misskarla1377]

Great video. I was lucky enough to stumble across your channel when you had about 15k subscribers (about 2 weeks ago) and have enjoyed watching your subscriber number rise quickly. I also live in Mesa, so I can enjoy your awesome breads. Thanks for the interesting videos and the delicious bread.

[@ProofBread]

Thanks so much for saying so and for supporting irl!

[@jakubkuik10]

Uuuuuu.... Love to see the whole team on it! And awesome video, as usuall :)

[@ProofBread]

Thanks for watching (and complimenting)!

[@dzfenster5608]

Love from Algeria 🇩🇿

[@ProofBread]

Love back from Mesa! Thank you so much for watching!

[@manny4491]

Great Video! You are a natural at this!

[@amandaabou-eid1873]

manny Thanks! With the dough, sure. But with video, haha, definitely doesn’t feel that way, but I appreciate it.

[@snoopaka]

Great job. Fun to see the shaping part because that is where I tend to make all of my mistakes.........

[@ProofBread]

Shaping baguettes is pretty tricky! It was the last bread we "mastered" and still don't feel like we've got it perfect. Alas, that's the thing about sourdough baking. You never really do arrive.

[@cachi-7878]

Great video, as always. Thank you for sharing.

[@ProofBread]

Thank you for saying so!

[@m27238]

Always great videos, you guys Rock stars of baking

[@ProofBread]

Thanks so much. You rock for saying so!

[@polcore443]

Ok subscribed to see more of Amanda.

[@ProofBread]

Oh well now you're making a girl blush! Thank you! 😘

[@frickandfraker]

Excellent... Thank you for sharing...

[@ProofBread]

Thanks for watching!

[@StarCitizenJorunn]

Love that thank you! I've really needed a better detail of exactly how to shape these

[@ProofBread]

Glad you found it helpful!

[@ajademarcus4678]

I love this!! Thank you so much 😊

[@ProofBread]

Thank you so much for watching!

[@tublily]

Beautiful content, and she’s lovely and informative... this channel is excellent

[@ProofBread]

Thank you! ❤️

[@malioaflisio517]

Loved it! Gonna make baguettes for tomorrow, just because of the video! Wish I could taste yours

[@ProofBread]

Yes! I love to know that we inspired a baguette bake.

[@antoniodean9171]

Intersting video, first time i have seen baguettes formed this way

[@ProofBread]

That's the beauty of sourdough. There are recommended ways, but everyone must develop their own relationship with the dough.

[@earlmacute123]

I can already see it... this channel gonna hit numbers... calling it now! ezy 500mill+ subs incoming :)

[@ProofBread]

lol, hope so! Thanks for watching!

[@joshuamelendez5567]

I just get in and I need to leave a like, cuz I know is a good, original video

[@ProofBread]

Thank you for watching!

[@yissssss]

I don't know if you read these comments, but I fucking love your guys' videos. They're so relaxing and the bread looks fantastic.

[@ProofBread]

Read and received. Thank you!

[@oneoutofseven]

Thank you for your excellent videos. John, I especially like to hear your dissertations on the art of sourdough, its history and benefits. You present your information in an easy-to-listen-to, friendly and coherent manner and I have learned a great deal from you. I find that my ideals and views are very much aligned with yours. As a college-educated farm boy, I have re-discovered my interest in sourdough as a hobby and your videos have helped bring my skills to a much higher level. Thank you. One question: do you ever recommend the use of diastatic malt powder? If so, how and with what types of loaves.

[@Mindy56743]

That loaf was beautiful. It is my dream to be able to make that loaf!

[@ProofBread]

Thank you! You can do it, keep going!!

[@justinbouchard]

More content please. Amanda rocks too. More Amanda also.

[@ProofBread]

:) Thank you!

[@justinbouchard]

@@ProofBread You are very welcome. You two inspired me that many years ago to sell bread again(but better bread). I have a ten year old full time solo dadding and feed tons of kilo's of bread to people every week from home. Love you guys.

[@kayrabey1344]

Nice! Love it

[@ProofBread]

Thanks for watching!

[@tornsage6380]

Wonderful bakers!

[@ProofBread]

Thank you for watching!

[@mariayelruh]

Really enjoyed this. I would love it if you did a video on how you make your cinnamon rolls. I've been making sourdough bread since April when a local bakery was giving away their discard and selling flour. I'd loved their bread, so was thrilled to get it.

[@ProofBread]

Thanks for watching! We're not currently making cinnamon rolls, but will definitely keep it on the list in case we do!

[@jorisplessers8902]

I would love to know how a "typical" day looks like for you guys. When you get up, when you mix/bake/feed your starter etc. You already mentioned it's hard work, and I don't doubt that at all!

[@ProofBread]

Our days are not so typical anymore. 🙈 I don't know if they ever were.

[@andrewsasala6841]

Great vid!

[@ProofBread]

Thanks for watching!

[@eliserodriguez6414]

Thank you for all the amazing videos! Do you put the baguettes in the walk in to help with scoring? Thanks!

[@ProofBread]

Thanks for watching them! Yes, we put them in the fridge before scoring. However, I like to score and leave them out a bit before the oven to let them loosen. Maybe it's superstition, but I feel like it gives them a little extra oomph that I like.

[@zoltanpekar8316]

Great video guys, like watching them! I started baking at home recently and confident enough now to try a baguette. Can you please tell me (if it's not a trade secret) whether you use the same dough for the loaf as well as the baguette? Thank you.

[@ProofBread]

In this video, we did. Since then, we've adjusted our baguette formula to a slightly lower hydration and lighter flour.

[@MsJcmJcm]

Yay Amanda 😊

[@ProofBread]

❤️ Thanks for watching!

[@cheskog]

Great and awesome video once more! Thanks a lot. At my house, with three youngsters I am making bread on a daily basis, from baguettes to toast bread, to sourdough in all forms. I have a cuestion. After three hours the crust from my baguettes don't have that crispiness anymore. You took one three hours later and it was perfect. Any tips on that? Thanks again. Great work.

[@ProofBread]

It helps immensely that we live in a very dry environment. We've traveled to other parts of the world where an extra bake was necessary after cooling, just to re-crisp the crust before delivery!

[@pablononpicasso1977]

""Pretty delicious!" Hell yeah! 🦘

[@ProofBread]

Oh yeah! Thanks for watching!!

[@2breality]

How 2 Train The New Proof Bread Person Video-1. Good Job:)

[@ProofBread]

Lol, thanks for watching!

Fantastic.

[@ProofBread]

Many thanks!

[@reumpipes]

Love bread!!

[@ProofBread]

Me too!

[@reumpipes]

Your videos really got me inspired to try messing around with different hydration levels of sourdough. It’s been such a great skill to learn

[@redeyedmongoose2963]

Great video!

[@ProofBread]

Thanks for watching!

[@kretieg2943]

I cut the baguette lengthwise like her. I spread a little butter on it, put slices of Brie on it and eat it like a sandwich. If you manage to get a hold of some triple creme Brie, you will need to smear it on. Muenster and Havarti make good cheese sandwiches too but Brie is king.

[@ProofBread]

Cheese is everything!

[@tjoekie1968]

Nice team work there

[@ProofBread]

Thanks :)

[@ignolator]

What hydration are you going for in your baguettes?

[@ProofBread]

In the 70-80% range.

[@ryansandigan7184]

@9:24 Boss: What happened here? Me: I don't know what happened but I will eat that later...

[@ProofBread]

lol. Thank you for watching!

[@PhilKoenigBrooklyn]

Could you please tell me where I could get one of the aprons you use? I'm a machinist as well as an amateur bread baker and they look like they would be perfect for what I do. Many thanks for your great channel

[@amandaabou-eid1873]

Valentich Goods

[@YoureNowOnTV]

Thanks for making and uploading this vid! A video showing where these are sold or the distribution system would be interesting also. ✌️😀

[@ProofBread]

Hope you subscribed to see the process of distribution! We have a few videos on set up, sale, and breakdown of markets.

[@YoureNowOnTV]

@@ProofBread How could anyone NOT subscribe after watching one of your videos. Thanks for the reply 😀👍 Impressive to see you replying to a comment from 2 years ago ☺🙏

[@alecco5295]

I love bread ❤️❤️❤️❤️❤️❤️❤️❤️❤️

[@ProofBread]

Me too.

[@CHARrrrrrrrr]

Definitely a perfectionist :p

[@ProofBread]

MOOOOOST definitely.

[@rtomimbang]

Hi, Jon, I love your videos and I am learning alot. One question though. What would you prefer a gas fired or electric oven? From where I am from electricity is very expensive and I just having a home based operation, like a small bakery. I hope to hear from you on this. Thank you and more power to you and your people.

[@ProofBread]

We've had experience with both, and we'd say do whatever is right for you. If electric is expensive, go with gas! They should be very comparable in bake quality. The most important function is steam!

[@Aristotle2000]

I've never heard them say "This is too dark, I should bake it less next time."

[@ProofBread]

Lol, our breads are relatively light according to the "artisan" standard. Most bakers believe the flavor is in the crust, and the crustier the better.

[@marnieanderson4257]

Do you use your same dough as your batards? Or a different dough recipe? Great video. I really appreciate what you guys are doing. 🙂

[@ProofBread]

Good question! Our baguette recipe is slightly different than our standard sourdough batard. We use a lighter overall flour for our baguette.

[@kdssap01]

Nice explanation

[@amandaabou-eid1873]

Thank you for watching! Hope it helped. ☺️

[@brentwilliams3855]

Those aprons are cool. Do you have them made or are they available somewhere?

[@amandaabou-eid1873]

Brent Williams check out Valentich Goods

[@brentwilliams3855]

Amanda Abou-Eid , thank you. Love your work, hope you guys had a great vacay time.

[@stevenvibert9721]

Hi Amanda do you keep them in the fridge overnight before baking, cheers

[@ProofBread]

Yes we do! But I like to keep them out a bit after scoring, but before putting them into the oven.

[@evetsotibac]

Very interesting, right up to the point where she said "bru-shetta".

[@ProofBread]

I knowwww, I'm sorry!!!! It was a lack of confidence. 🙈

[@Tree2Tool]

What extras do find when the baguettes are deeper in color? Taste, texture,...?

[@amandaabou-eid1873]

Tree2Tool All of the above. ☺️ But it boils down to personal preference. No judgement here!

[@deanfordcreative]

Amanda, you've proven that there is "Baking Porn". I truly agree that bread loafs when done right look great. Maybe not sexy, but a great looking loaf definitely has a lusty appeal! And the phrase "crumb shot" is perfect! I will have to borrow that and use with my friends next time we’re together. I've been making baguettes mostly for my family’s bread and this clip will certainly help me up my performance! Thanks to everything you do, Jon and team.

[@ProofBread]

😂😂😂

[@abstractbybrian]

Man, I would love to work there.

[@ProofBread]

We're always accepting applications! Lol. Thank you for watching.

[@peterbabic5071]

Absolutely love this video!! Is it possible to get somewhere a recipe for these??I understand that bakeries have that own secrets but I told myself would kill me to ask :))Thanku

[@ProofBread]

We hope to have a Recipes section on our website very soon! Stay tuned!

[@davidannett3322]

She reminds me of Carla Music form Bon Appetite

[@ProofBread]

Thanks for watching!

[@sergioshredzpreciado3373]

Lol the dark side 🤣

[@ProofBread]

Thanks for watching (and giggling)!

[@kirkpatrickroldan4786]

Hey i have a question i want to bake using my electric oven how do i set the heat? Am i only going to use one side the top or the bottom or both sides?

[@ProofBread]

We use both top and bottom heat.

[@maxbooth179]

You inspired me to try out a pneumatic dough divider, but it isn't working for me. The dough sticks back together as soon as the blades go back down. I was thinking either lower hydration dough or prove it less before shaping. Do you know why your dough doesn't stick back together?

[@mikehawk2148]

Potentially chill the dough a little before using the dough divider? Might stiffen it a little more

[@raquelgoni7825]

I would suggest you to lower the hydration and work the gluten structure a couple of minutes more until its tension improves more.

[@amandaabou-eid1873]

Max Booth We actually did have to lower our original hydration in order to work in harmony with this equipment. I would say you’re on the right track.

[@hansr2467]

Excellent explanation by a lovely Amanda bringing food p0rn to a new level at 9:55 “to get that nice crumb shot”👍 Trying this baguette shaping as we speak🤞

[@amandaabou-eid1873]

Hope it worked out for you!

[@pamagee2011]

I wish I lived in Az I’d come apprentice for you

[@ProofBread]

We'll be here!

[@DanielReichel1979]

German baker here, in New Zealand 🤙 Is this an overnight sourdough? ty, Dani

[@ProofBread]

Hey Dani! LOOOVE NZ. My sister studied abroad there many years ago, and I got the chance to visit. Beautiful country. To answer your question, yes! It is an overnight sourdough. But remember, baguettes like a long proof time, so make sure to get that in before they hit the cold.

[@pamagee2011]

you are so right about tiny errors in shaping and scoring showing up large in the final bake. For me, I am searching for the perfect depth for the cuts. Too deep and it flattens the baguette. Too shallow and you get no ear and a poor shag. I think the difference between too deep and too shallow is about 1/4”

[@ProofBread]

Love this analysis! That's the key to becoming a great sourdough baker, constant observation and adjustment. PS - On scoring baguettes for a great ear, I find that the angle and overlap also matters greatly.