Shaping Sourdough Loaves | Proof Bread

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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 #shaping #bakery

[@Bickobickobicko]

Came here for the bread, stayed for the philosophy and life lessons.

[@Rob_430]

Came here for the bread, not the philosophy or life lessons, ........lol.

[@badkost5065]

True lol

[@boscobear123]

Amanda is a F’ing BOSS at shaping❤️

[@ryanfried8393]

Yeah hard! Shes really quick

[@bhuvidya]

I love how Amanda uses a slightly different shaping approach each time.

[@soanvig]

Which is actually impressive, because she understands the final effect, and what needs to be achieved. It's better than just hypnotically repeat one pattern.

[@TOXOTIS63]

She shapes 10x more loaves than him, he just talks vs working.

[@rajun50]

@@TOXOTIS63 Well his talking is half the point of the video even existing, so it's pretty understandable.

[@guyeshel9316]

She's doing it so much more professionally (not taking anything from him), but it's so beautiful to watch how she makes sure to get a really tight dough. Really beautiful work

[@emgyee]

You made three Amanda did thirty loafs. I like it! :D

[@beefree261]

I aspire to shape bread like Amanda

[@FadingPolaroids]

I got distracted by the soothing rhythm of Amanda shaping loaves :)

[@thelittlethingskate9567]

I love how Amanda gives each loaf a little pat once it’s shaped.❤

[@jettbridger2358]

Shaping & chatting The best

[@stevegee7593]

Love watching Amanda and yourself working together.

[@davidconway2736]

I never tire of watching the dough divider lift up

[@PeterBatah]

Amanda is definitely the better dough shaper. The folding process reminds me of a diaper change.

[@Elvi.l]

I love watching you guys make bread, and your conversation just adds to my delight! Thank you and God bless your working hands and rich minds. I will visit one of these days when you open your new location!

[@mattevans-koch9353]

Love these videos. I love baking bread although I don't do as much as I used to. There is nothing in my world as comforting and delicious as fresh baked bread with bit of butter and honey. Thank you Jon and Amanda.

[@Rangefindergeneral]

I've learnt loads from this thanks John, you use much more rice flour than I thought you had to.

[@unbeatablenelly]

You guys have such beautiful souls. 🥰 Your content is so wholesome and heartwarming, so thank you so much for sharing your knowledge and life lessons. 🙌❤️

[@ernestbradley4547]

Awesome guys!!! wonderful way to start your morning right!! (start yo mawnin right)

[@Oho159]

shaping loaves like its so easy... so impressive to me.

[@FoxtrotMike]

Great work as usual and so interesting....as usual. Greetings from Chile!!

[@jessicavonfelten4751]

Bravo Bravo-keep those students mov''n -regiment regiment

[@Nembula]

You are rather inspiring even if it is to inspire sourdough madness. I just made starter from the grapes that grow out front of our house that smell like wine, flour and our dug well water that is spring fed. On day three I made pancakes with the discard. Lovely! A hint of the wine smell has stayed. Today on day 5 I took the discard and made a small loaf just because I had to taste it, it smells so good. Some times just throwing caution to the wind and leaping IS good. I would send a photo but have no camera/no phone, just a laptop. Thanks;)

[@TheCrazyScatman]

Let's bring some bread too the table lol

[@anastasiyayurkevich6083]

We like you,guys,like real business liders ,bringing more healthier products for people !

[@PitStopCrew]

watching Amanda shaping is just awesome and she does it differently to you which makes me LOL! Really interesting to listen to how you've developed the structure of the business....

[@byambaus1]

Another great video and question What is your hydration percentage?

[@truthseeker8524]

Really interesting watching you make bread and talking about your business. Is the bakery a good business to run? Does it pay the bills. Looks amazing

[@jgrill110]

First! Love you guys, keep up the hard work, it's paying off!

[@robertchinnock8017]

I wasn't into sour dough at 1st.. once i started buying it for my lunch.. i started enjoying it more..

[@Misssha123]

ابداع بصراحة ومتعب جدا

[@felixr.6438]

I know many people are always looking for hacks like "how can I motivate myself to work harder/ longer hours" but what science actually shows is that if you give yourself more recovery time, your working efficiancy can increase up to a level where you can be more productive than before in less time. A kind of well known example of this is a company in Japan that adopted a 4 day work week and their sales per employee went up by almost 40%.

[@TheCrazyScatman]

No shit

[@sallywright2217]

I have had many jobs and had to be trained. It is finding your groove. Do it long enough you find your smooth. You can't go to it, it has to come to you.

[@paulheagen8675]

These vides are entitled with some method or process of sourdough, but you find that their real value is not really about technique. It is about the soul of bread-making, the premium they put on community, the sense of honestly and hard work that goes into buiulding something of purpose. No one shpuld ever start a bakery -- heck, for that matter, a business of any kind -- without watching a bunch of these videos - their early days of struggle, learnign and resourcefulness, the struggles of "mid-life" and how they have realized their dreams and those of their many supports and fans. Yuo are watching a person, a team, and an enterprise mature and come into its own.

[@richviar170]

LOVE it when Jon pushes the tray of bannetons over to Amanda, she gives him a look and pushes it back because HER rack was full. (14:00) I have watched this video at least 3 times and my shaping, though improving can't come close to Amanda and Jon. Wish I had the opportunity of shaping a few dozen loaves.

[@robertdewalt8711]

Is it flour or rice flour that you are coating the shaped oval dough in before placing in banneton?

[@diezeldave2254]

id love to have some loaves shipped to me here in louisiana

[@tglenn3121]

Where do you get your large flour storage bins? I'm trying to find some like what you have, but the prices vary widely from one place to another.

[@gubbyn8652]

Do you have any videos of when you used to mix by hand? I would be interested in seeing them if you do. Thamks

[@jorgefilipe2668]

Hello. Just a question. What type of flour you put in the table our in the basket?

[@RicePudden]

I would love an asmr video of you guys just working at the table. I love the sound of the shop.

[@Smokearoonie]

Amanda is like greased lightning. Had to slow the video to 25% so I could keep up. :)

[@theforeverpuddle8754]

That dough is so damn structured. Looks like a high protein content mix of flours, has great elasticity. It's funny cause I'm working a lot more with rye lately and rye behaves nothing like wheat. I forgot what it's like to be able to stretch out dough like that.

[@alexanderluiz5386]

Hi proof Bakery . I run a medium/large wholesale bakery here in Cape Town, South Africa , we wanting to upscale our production of sourdough breads. Our biggest challenge is upscaling our production process. I’ve noticed you use a hydraulic divider to cut/portion your dough pieces, does this not degas your dough? Are there any changes that must be made to process to allow for this ?

[@Marcia13112]

Who does your filming on all these videos?

[@YllaStar95970]

I think a close analogy to Amanda's point of being kind to oneself, could be learning to drive a car defensively. There are many new skills, both physical and mental to master, before you can acquire the skill. What really has taken place, is new pathways have been created across your brain, it is how you can lose it too.

[@TV-mr3el]

This looks so scrumptious. I would like to eat it. 😊💐🤙🌷🌹💚🥰

[@boazben-dov5419]

I've just noticed something about Jon's shaping, not sure if it's a new thing or not - the final orientation of the load is perpendicular to the rolling direction, meaning the spiral from rolling would appear when you cut the bread length-wise, instead of breadth-wise. Amanda does it differently, in a way that's more what you'd expect. Is that a thing? Are you guys seeing any difference?

[@albinjose7464]

Hi, what are those wooden boards that go on the sheet pan rack called and where would you buy some? Is it possible to get those in metal?

[@nikolaskallianiotis8622]

I see you shaping loaves and I am wondering what's the hydration percentage. In some previous video you mentioned 85% but this dough really looks mostly like 75-78% to my (home baker) eyes. Have you ever calculated the weighted average of protein in the flour blend you use. Can you elaborate on this ?

[@Rob_430]

I agree, as a home baker it looks like 75% to me also.

[@valentin300]

Yep, i bake at arround 75% and its very different from what i see here. But its all on the flour. I use only white, they use a blend that absorve a lot more. They make it look so easy to handle.

[@kathyhorne556]

Amanda makes it look so easy. The dough looks amazing! (Why doesn’t mine look like that? 🤔)

[@makk333]

Is there a name for the way you fold?

[@atouchofa.d.d.5852]

I'm sure that growth was part of your new fuel

[@danjohnson6292]

Something about watching you both shape bread is oddly soothing. If you watched me, you would be very anxious...

[@justinbouchard]

This isn't particularly on topic but I was wondering if you would share where you get your bags for your loaves? I've just been using regular 10lb bags but I remember you saying in a video that you had some kind of perforated bags. I haven't been able to find any from my local restaurant supply stores or online at least from the sources I thought might have something.

[@tracybrimhall3931]

I believe Amanda said they get them from Webstaurant if I'm not mistaken.

[@justinbouchard]

@@tracybrimhall3931 Ok!! I'll look. I haven't heard of that before lol. I know they talked about where they get the nammetons but couldn't remember anything about the bags other than they were perforated lol

[@tracybrimhall3931]

I think they get their bannetons from Lucky Clover. I'm trying to open my own Cottage Food Bakery in Boulder City NV so I've talked with them in PM's.

[@justinbouchard]

@@tracybrimhall3931 Yep I can confirm that. I can also confirm webstaurant sells bread bags with micro perforations lol. Although after reading the first review I now realize I may not even need them as of yet. The review said that the bags are fantastic but they don't use them for bread because a lot of their customers freeze their bread. Which mine do as well.

[@JohnLockard]

I'm finding it interesting, you shape your loaves exactly the same every time. Amanda varies her shaping, loaf to loaf. Is it a matter of feel? Does she feel that a lob of dough needs to be treated differently, or does she just crave variety?

[@MrSvinepelz]

From personal experience, it depends on how the dough feels and the shape it has. One way may be better to do at certain times:)

[@MrScolozzi]

some do a pre-shaping step to obtain more consistent form of doughs too

[@josegomezgil1924]

27:27 Jon "Mano de Rey"... in Mexico it is said whoever has a hand to precisely weigh any object at first shot also possesses a wise hand to administer justice (referring to King Solomon ), so yeah, you have earned the "Mano de Rey" title ... :-)

[@Druidus98]

This makes me smile. I am sometimes really good in weighing water to the g. exactly. So I think I‘am qualified for the title 😉🚴🏻‍♂️🌈😷👍🏻

[@kamalkumar3709]

Correct me if i am wrong but you had till march end right to move into the new space ?

[@brissygirl4997]

It was originally middle of February, but there were some things that needed local government intervention in order to meet the building codes and stuff in order for the bakery to be able to operate.

[@Rob_430]

Yeah, it seems never ending with this situation. I was surprised to see them still having the bakery in residential area. He had to be out by a certain time.

[@justanordinaryday936]

Does anyone know where I can find those bins in the background?

[@kathyhorne556]

Smart &Final? Amazon? Werestaurantstore.com?

[@gigalulmansur]

Have you thought about making sourdough bagels?

[@chriswillis7154]

"And yet, ..."

[@BashIpsen]

"We have always had an issue with space" Havent we all... Havent we all (im a chef)

[@stingaling]

PS I was expecting an explanation of how to shape bread!

[@jmurphy6011]

The lack of hair nets is killing me.

[@kathyhorne556]

Give me a break; he has a hat on, and her hair is tied back. Let me guess; you’re probably one who gave a thumbs down. 🙄

[@jmurphy6011]

@@kathyhorne556 There is a reason that hair nets are required in most states, and hats are not an acceptable replacement. Next time you find hair in your food, tell yourself they might have been wearing a hat.

[@edzelmejia3233]

Trust me, you’re huge in Japan.

[@antropatico]

whatever you do, avoid getting slapped by Amanda.

[@bradleytinney6969]

You spank that dough 😏

[@nameof5340]

was this filmed before or after layoffs? God i hope none of those people watch this.. a lot of harsh words

[@onemorething100]

It's so sad to see how we all fell for the face diaper. Even around our own families and loved ones.

[@stingaling]

You guys shape slightly differently.

[@richardmcleod4658]

These guys are to sourdough what Steph Curry is to the jump shot.

[@TOXOTIS63]

Got God, his constant and incessant blabbing is simply a waste of time! He just talks about nothing…

[@burlfaulkii6496]

Take that ridiculous mask off, your voice is too muffled & as I see it you're just virtue signalling to the mask maniacs!! Unsubscribed for good.

[@alwas8916]

You have been not wearing masks all this time and now why in the world in April nearly 2 years since they claimed there is a virus out there you are wearing one? You know there was no flu this year? Don't you find that odd? I know you are into bread making and all but please, if you want to continue baking, please please listen to a Dr. Tenpenny or watch when you have time a show called The Fall of the Cabal. The ladies who did this program have now made series 2. I want to see you guys stay safe and succeed into our future, so please take the time to watch this and listen to what this shot really is all about, how they want to depopulate the world. It would be sad to see folks like you loose your health and this beautiful business you created. Be sage and good luck.