Sourdough Dough Development Mixing | 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.
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[@randyw41]

First off, your working level would probably kill me at 66 years of age. But on another note, during the pandemic, I began to do a lot of home cooking and baking. There's only two of us, so I decided to teach myself how to make bread. I start out around 5 o'clock in the morning, and by 9am, the bread is done, and my kitchen smells amazing. Your video was so informative and fun to watch. Thanks for the posting...

[@pulsejitsu7933]

Proof. In Bread we Crust

[@vdhorstmo]

Note to self: Don't start watching a Proof Bread KZbin post when you don't have time to finish watching it until the end!

[@rogerroberts7479]

You, sir are a gift and an inspiration. As an amateur baker with a love for the garden as well, this resonates with me, and I find your process so instructive and eye opening. Respect for your candor and generosity. Wishing you all the best with your new location, and I hope it will continue to bring you joy. Blessings from Trinidad 🇹🇹

[@justinbouchard]

Yeah baby. I had to add that I found a 30qt Hobart for 800 CAD from a chef I know in my city. My regular mix is 20 kg total batch. Its a Logey mix for sure. I'm a full time stay at home dad of an amazing 9 year old doing school at home. This mixer saves me so much time during my process that gets interrupted all the time. I don't disagree that buying a mixer too small is inefficient, but everyone's process is different and a deal can be found if you're patient and let thing happen :). Thanks so much for another video this week. I'm awake overnight Tuesdays and Thursdays baking then parenting all day with no sleep on Wednesday and Friday. Love watching your vids Friday morning when I'm getting super tired from the week. Huge love from Canada. I know it's weird but I honestly think of you often and hope all of you are doing well. You're real and an inspiring human. Big hugs.

[@ValenciaPhotography]

Hi. Can I ask you a question? I'm looking for a Hobart mixture but I don't have the budget for a large one. So you agree that for somebody who is starting up a 30 qts is a good start? I've been kneading about 12 kilos and is not good for my back.

[@justinbouchard]

@@ValenciaPhotography I'd say if it will work for you and make your job easier then it could be a good idea. If you can't find something that's in your budget it probably doesn't make sense to go in debt unless you can afford it. I bought my mixer for 800 dollars which is a very good deal. That's still 160 loaves of bread I have to sell to cover that cost at gross profit before food and energy costs. At the rate I'm going now that's just over 3 weeks of production for me. I would have never bought this mixer if it were double the price or more. Alternatively I save time by not having to wash my hands so often because I'm parenting simultaneously while working and constantly interrupted. My batch was 19.5kg and not necessarily difficult for me to work with as I grew up chopping firewood and was a concrete former and finisher for years and a fishing guide for years. Physically it's easy, but it's still 20kg of dough and it's annoying to mix by hand no matter how you do it. It's way easier for me to scale everything, throw it in the mixer, set the timer and clean up my only small counter I have to work on. The schedule for my production days makes it so I'm preparing the meals for the day at the same time and I only have one small counter with a double sink. Having the mixer do the dirty work for the 10 minutes, then the autolyse is out of my way and not on a surface because it's in the mixer is an amazing thing for me. I don't think there's any carved in stone perfect way to operate your production in a home bakery. Everyone's day and kitchen is different. I found a cheap mixer and it helps me immensely just with use of time. I can literally help my kid with school and go for a pee or whatever I need to do without my arms up past my elbows being stuck into 45lbs of dough and the only way to get the dough off is to finish the mix. Then a half hour later or so get completely covered again. All the while taking up the only counterspace I have. This was life changing for my production days. Hope that helps.

[@johnboyd7158]

As always, great video. I have started community bakery of a sort. I upgraded to a bigger Kitchenaid mixer and now bake 2 large loaves of sourdough bread at a time. Most is given to members of my congregation who al really like the bread. It has been rewarding, especially as I'm 70 years old, with combat related PTSD. Baking does indeed ground me; so my friends get to eat good bread and I get some peace. Thanks. JON

[@JoakimDL]

"this type of bread should exist more!" totally agree!!!!

[@rafaellosadavelon84]

Man your videos content could be part not only of all the knowledge of a degree or master in bread making, but also in bakery's investment, business development, company management and life experience. It is very challenging for you but it is also very motivating for all the crew and in my particular case, a civil engineer making sourdough bread at home and performing the next step on this. Well done! Cheers from Spain!

[@conniejones8588]

You have definitely been a trail blaze. Bless you and the hundreds of people that donated to making the huge bakery possible.

[@paulsingh8628]

I would like to expand my kitchen as I continue to bake for my immediate family and extended family. Learn new stuff each week as I experiment. Next is working on pastries. Still uncomfortable working with higher hydration...Thank you for all videos and inspiration. Started buying from a local flour mill...

[@CoenCommijs]

I really love your videos! The calmness and motivation you have to bake bread is so inspiring to me. I'm starting to make loaves for my community and it so rewarding to know people have (a healthy) breakfast, lunch or dinner with a loaf I made that morning. Thanks for sharing these amazing diary-like episodes. They help me motivate, learn and appreciate the craft even more

[@Truffles-fk3du]

OMG!! THIS IS AMAZING! You've influenced MANY people to try something so very new, and so very basic to our human needs. So just one question. Are you getting some small percentage of commission/bonus/discount with this company? I'm so very truly happy for you. And of all the creators I watch faithfully, your channel is the ONE I get excited and stop what I'm doing to watch your videos. Truly, you have a gift. I applaud you and your efforts. May you have great fortune in all of your future endeavors.

[@mattevans-koch9353]

Thank you Jon for sharing your insights and bread making. I always enjoy these videos. Take care and looking forward to seeing you and the crew in the new bakery.

[@icidro1]

i made bread yesterday and its your fault. and its tasty.

[@anastasiyayurkevich6083]

Very interesting video !Thanks!

[@SpikeMorelli]

"Because the trees don't question me about business" sums up why I love being in nature. Nature knows how to just be. I think humans knew how to do that too, but apparently we forgot along the way.

[@zaubergarden6900]

these are music to my mornings 🌏🙏🏻 oh I've been wondering what about the planetary motion of other home standart mixers is that better?

[@faibani4801]

when you are 2 people did you think about just making the bowl empty so the other Person can scale it and you can fill it up again in the meantime . could also Help when you are alone becase then you dont have to run around to get all the containers. Devide with a scraper and water so the dough wont stick together instantly and you can get 15kg out at once . Its how we do it and i just want to Provide an insight how it could also be done to save potentialy time. Keep up the nice philosophy you have about your bread. Thanks

[@Sharon-Me]

When are you going to start selling Proof Bread's special blend flour? I saw a Hobart service truck the other day and thought of you Jon:).

[@Alergic]

The idea of hand mixing such a large quantity of dough scares me, wouldnt know where to start. Any thoughts on posting a hand mixing video for those that can't afford mixing euipment yet?

[@GistGappie]

Quick thought: couldn't you add the remaining 600g of the first batch into the second batch? Then after the 2nd batch is mixed you can add the remaining 600g to the bin that shorted the 600g. Result will be no waste and no need to manually scale that bin. :)

[@MrWilliammreed]

I’ve attempted this before, and once those clumps have formed, the results won’t be optimal for a smooth loaf.

[@LuLu-sf5cg]

So high protein bread flour will give a better strengths on sourdough dough . With water . I see that is the first part.

[@johndudash2579]

Clockwise to the right

[@badkost5065]

The flour doesn't look like the bran in it is coarse right?

[@heathersheaven7933]

How long should I mix with mixer? And how many time stretch and fold?

[@heathersheaven7933]

When I use mixer, it doesn't rise much as hand mix. Please help

[@jordanjohnson6681]

Anyone know what spiral mixer they are using? The planetary mixers are hobarts, I think.

[@gregorythompson8873]

In this video, what is your hydration rate for your dough?

[@mitchpratty]

And also. Are you not in your new bakery yet??

[@shannonnewsom1238]

❤️

[@sandycheeks6748]

18:45 ... why toss it? Can't you add it to the next mix instead?

[@JEtamBenCo]

thanks for sharing! How to you clean at the end the bowl? Thanks ! BR

[@ThetaMediaGroup]

He has a separate video just for that!

[@mitchpratty]

Be careful with pushing those mixers. They are the best in the buisness, however if you overload them you can snap the shafts or the utensils(hook) than your up shit creek. It is somewhat therapeutic repairing those gearboxes though.

[@lbamusic]

What is protein % of high gluten flour?

[@KMSKHALEDKMS]

above 13% i guess, but i hope he answers us :D

[@gigalulmansur]

Probably around 15 percent because he's a professional and that's basically the strongest protein percent you can find

[@maxwellmark]

Why would you not just add that unmixed dough to your next batch? Would it really change your ratio that much? Seems like a waste...

[@joebuzz83]

Hi, I emailed the orders email address to ask if I could buy some bread to be shipped to New York. I want to use your breads to paint a still life. Please let me know if you would be willing to ship a bunch of your breads (i would pay for everything). Don't worry about it being edible once it arrives, I just need it to be packed really well so it doesnt break on the way. It won't be eaten. Joe

[@barrelking6919]

erster

[@zermomia]

Looks you're holding a woman 😂 ...i said to my self wow!! I thought they make only bread !

[@jaschirm]

Love your videos. Don’t know about other people, but I didn’t/ don’t watch the ones with you wearing a mask. I totally get it if you require your workers to, but not you during the video man. Just letting ya know! Don’t want to be reminded of these crappy times when I tune into a bread video and can barely hear you. Keep it up, much love brother.

[@Love4pizza.]

I cam here to watch the Bread techniques... But that last rant about passion got me all fired up... Thank you! _____________________________________________________________________________________________________________