Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity.
We are a team of passionate bakers working in a historic building in downtown Mesa that has been converted into a retail bakery.
Everything we bake is long-fermented with our sourdough starter ‘Harriet’. Each product is artisan, crafted by hand, from the best local ingredients, with no shortcuts.
We bake in line with 13,000 years of human history, avoiding artificial processes and unnecessary ingredients. Honoring tradition and serving better bread for our community.
i have started adding about 20% Kamut flour to my sourdough bread but have not added honey. Could/Would you give us the % flour, water, started etc in your recipe ?
I didn’t realize Rye was stickier and I’ve been trying to use Rye for my sourdough. I didn’t do exactly what you did and it luckily turned out. I added different wheat flours at hour 6-8 bc it wouldn’t fold. By hour 12 I refrigerated it. Baked it 7 hours later and it turned out real well. I probably did too many folds cause of the situation but tons of air pockets!
This is a great video! Thank You so much for making it. I am new to sourdough and need so much practice in preshaping/shaping. I can’t wait to get to this level where everything comes together organically.
Baking and pastry student here Specializing in bread. Hats off my dude ( I always hate working in American measures even though I live here. I always work in metric)
Hello, as a Mexican, I am very happy that you have or want to incorporate into your menu an iconic product of Mexico, our famous and delicious conchas. Here they are prepared in various ways depending on the state where you live. I prepare them with semi-whole wheat sourdough 50% - 50% and the special ingredient, this one changed my recipe by incorporating it into the dough, CRUSHED cinnamon, NOT ground. You can see that cinnamon when you eat them, it is an explosion of flavor, it changes and enriches their flavor a lot. Congratulations on such a fabulous trajectory and growth. Greetings from CDMX.
Great idea, I shall try making some concha’s with my sourdough English muffin recipe. Haha my first concha’s had to be cut out of their cookie cocoon too. Love your videos.
Boundaries are needed in this world. Kids need them to grow into functioning adults and feel safe to go out and thrive. You have a excellent rolling technique and that needs to be taught as you said. to have a consists product. Submission to your mastery but not oppression.
Honestly, I think we better get back to the olden days and have individual mills around. I am part of the farming community as mechanic and operator and I hate to see farmers always getting shafted for all the risks they take, money they spent and hard work they put in. It doesn't reflect in the value the big industry attaches to the grains. They'd do much better selling locally and having great bakeries around that make sure to make full use of the nutrients and quality of the grains.
This is the only way making sourdough loaves is economically feasible. If you're a home baker, and you're making sourdough, you're literally taking yourself for a ride. You're lucky to save $3 a loaf, and it takes up 4 hours of hands on time.
Thank you, thank you, thank you. Been baking for a long time and while my shaping was OK I was never completely happy with it. Watching this and applying some of your techniques has really helped me get that last piece of the puzzle. 🙏
I am watching your video here and love what I am seeing you do.... every time. I do have a question to ask in regards to your starter. What is that piece of equipment that you have that you keep your starter in? I am curious to know.
hey, cool to see you try bretzel :) I bake them every day. try bake them 250°C 9min, or they loose too much water, already stiff dough. i proof them longer so they swim, also sourdough. an my cut is straight, open rly wide. And i never oil my baking paper, they come off easy after 1min.
