Artisan Sourdough Small Hand Mix from Start to Finish | Proof Bread 

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I have watched hours and hours of videos about making sourdough bread over the years. THIS is the only one you'll ever need. Comprehensive and well presented. You are a saint for so generously sharing your experience, history and wisdom. A big thank you from Belgium

This is the antithesis of industrial bread making. Artisan bread….slowed down….meditative…..satisfying. Pulling the dough and then letting it relax multiple times is key, as is the cold rise. This was like one of those master class videos, but free! This is all you need……

I thought I was just going to watch you make bread at home as an example of how to do it. This video reminds me of my daughter asking her mom for advice on a music assignment. I'm a professional musician so my wife asked my daughter why she didn't ask her father for advice. My daughter answered, "I didn't want to know that much." This was actually great advice, thank you.

I’m a 50 year old mom that has fallen in love with “dough!” And I LOVE IT!! Thank you so much for this beginner training video. I eat up everything I can learn.

At the end when you said, if you have 2 bread and you don't need one, give to a neighbour, That really hit home for me. I often give to my roommate, friends, colleagues, because I bake for the hobby and is very joyful to give others a homemade item. Next time I might go door to door of the building to see if I can give a neighbour some bread, who knows.

This is pure gold. Most inspiring and comprehensive sourdough tutorial available anywhere. Thank you so much for your expert teaching.

I'm a beginner sourdough baker, and generally a nerd. This video is everything I could have ever wanted. Thank you so much!

This is simply a master class on sourdough baking. Just fantastic.

I am failed sourdough breadmaker or more of a deadmaker is better explained.. I am encouraged by my wife to hang-up my Benetons. Your passion and expertise inspires me to keep on trying and to feel the dough instead of just doing it. Your explanation and patience is second to none and the birds in our area will be sadder forever. Thanks for your sharing your passion with us. Tony from England

"how many times have you watched this video" me: "yes"

I love all your videos and religiously watch as much as I can but let me say: For the home baker, this is the ultimate knowledge bomb! This answered so many small questions I wouldn't even have known how to look up it's insane. Will probably re-watch this to absorb everything. Great details, great teacher and great bread!

I didn't buy anything that was advertised on this video so I feel the need to give you a big THANK YOU for posting and teaching me your method of sourdough baking. I am on loaf 2 of the 100 that it takes to get good. I think of them as 100 lessons.

Thanks for the plug Jon! We're always happy to see our toys being used in your deft hands.

Every time I take a vacation, I look for a sourdough bakery. Wow! Proof Bread bakery in Mesa, AZ is fabulous! We went every day for four days and tasted many of your delicious wares! So GOOD! Your workers were happy, helpful and generous in answering questions and letting me watch as they laminated the dough. They tipped me off on your youtubes. Thank you for SHARING all your secrets on these youtube videos. You're a sourdough genius.

I would say this is the best and most extensive and elaborate sourdough making lesson for home bakers, great job, Jon. You are a natural in giving lecture. Great talent.

I retired a year ago as a baker and I'm missing it. So, my hobby this year is to work with sourdough. Thank you for sharing your knowledge. I have watched many videos and you're the best!

This is THE BEST video to watch, even if you DON'T want to make bread! Such a wonderful teaching skill you have! THANK YOU!!

Here are the ingredients if anyone is interested: • Water 577g (Plus 30g added throughout the mixing and folding) • Flour 850g (50/50 blend of Type 85 and Strong Bread Flour) • Sourdough Starter 170g (100% hydration) • Salt 21g

John love your philosophy! You are more than a baker or a business owner, you're an advocate for real bread. It's refreshing.

There are countless good things about this video, this channel, this business, this family but what strikes me most today and in response to this video is John’s presentation style, command of language and sincerity. Really an extraordinary talent! I mean maybe someone is spending days editing this, but it really seems like it’s done in one take!

I'm learning so much about bread from this channel and I wasn't in the market to learn about this craft until I randomly ran into the page.

Well after spending endless hours watching videos about breadbaking i came across you man. What a golden channel this is!

This is a cool video because most sourdough videos stress wait, stretch - fold, wait, stretch - fold, or slap and fold, but rarely highlight an initial kneading process after autolyse for developing strength near the start. Very interesting! Thank you for sharing this process!

This video should be taught to sourdough bread schools,it is all you need to know to get going.No recipes,just baking experience and knowledge been shared in a beautiful way....!!Thanks....

Your videos helped me a lot during the pandemic months. Now 'im trying to make bread for making a living and is the best thing that happened in my life :)

I watched your video with interest. Such precision , with timers, instant read thermometers, ect. I could not help but think of the pioneer women feeding their families , baking bread over an open campfire as they traveled across the country,, their starter in a bucket hanging from the side of the wagon. No fancy gear like yours.

I am following you guys for over a year now and I am quite shocked that you guys managed to record 1.5h of video material to share your skills with the world, in reality this takes about 2-3 days making this bread from scratch (feeding the started till baking the bread). My journey began exactly 1 year ago with sourdough bread just because of you guys motivated me doing it and exploring it...thank you! I would love to visit your bakery.

Thank you for being the humble expert (a very uncommon thing these days) and for freely sharing your knowledge. Two thumbs up!

I've recently gotten really into baking bread and I have never done anything that is simultaneously so scientific and so artistic. It's like both the science and the art must be present for a great result.

This video cleared up so many questions for me, as someone who’s so curious but confused about sourdough, in the first 20 minutes alone. Thank you so much for sharing! 🙏🏻

You can have your TV show on food network just on bread making alone, amazing story telling along with touching the history and importance of this craft

I have to thank you for this video. I have dreamed of baking sourdough for years now, but have been so confused and overwhelmed by all the information out there. I actually bought and have maintained my starter (Bready White) for a month now- but every time I think about making a loaf of bread, my anxiety about failing has stopped me. I stumbled on your video this morning, and the way you explain everything, from autolease, to hydration calculation, finally makes sense. Im about to watch this again, with my notebook in hand, and zero anxiety. I truly appreciate you, this video and the way you share you knowledge. Thank you!!!

This is gold for an intermediate level baker who wants to up their game ❤

Just finished 4 chocolate sourdough loaves. I've learned how to create steam in my rental oven - it works!! You always inspire me, thank you

It is a real pleasure to watch someone talk, share and demonstrate what they have loved, learned and experienced. I think that you are a real artisan in bread making. Knowing what you are doing. Talking and sharing your skills at such an easy manor is another skill. I wish you were my neighbor!

My baking life has had three stages. Straight bread early on. Two decades later, high hydration Artisan bread. Now after another long hiatus I am scoring my sourdough loaves and enjoying another rebirth. Artisan bread in 5 got me baking again but the rustic loaves left me wanting more uniform consistency. I tried sourdough again by making my own starter from scratch. I am much more attentive and consistent with my feedings and have been rewarded with much better performance. Over two days I baked Sourdough Dark Caraway Rye and a Sourdough Roasted Potato Onion Dill Rye. A total of four loaves. I kept two for tasting and gave the other two away. What a joy to deliver fresh warm bread. While I appreciated your hands on demonstrations I resonated with your philosophical approach. Thanks for a great video.

I keep discovering more and better videos from so many generous bakers like yourself. I tried sourdough about 20 years ago based on a recipe I found in a yard sale cookbook by Red Star Yeast. Needless to say, my success was limited but it was fun. Started baking more and more over the past 2 years trying different straight dough recipes. Challah, bagels, baguettes…I think I’m ready to visit sourdough again thanks to you and many of your colleagues.

Ha! “Everyone is going to have a slightly different relationship with your starter”…. Now I understand why you gave it a name! LOL

Thank you Jon for a compressed baking course. Absolutely the best I have seen anywhere on YT. Best wishes to you, the family and the baking crew.

I stumbled across this video and just planned to scan through and catch some tips. Ended up watching the whole thing and enjoyed it so much. Lots to learn even for those not new to sourdough baking. Thanks so much, Jon!

Thank you so much for this amazing detailed and explanatory sourdough breadmaking tutorial on a home scale, it answers all my questions from the past 15 years of breadbaking 😀 ❤🧡💛💚💙💜

Wow, I can't believe how new this is. I watch your bakery videos all the time for sleep and am now watching this while I make some baguettes and really want to switch gears into a loaf. Oh well, there's always tomorrow! Great work!

Thank you so much for sharing your experience to all of us. This is something I needed to understand before going on a bigger scale.🙏🏼 God bless you and more power to you, your family, and business!

im so excited and i just cant hide it

I just love watching you Jon. Can’t wait to try making bread again once my world has settled down. Thank you for sharing your knowledge!

You are the best and generous to share all this with people. Prayers for you.

Thank you. I really feel like I have a much better understanding of managing my starter. I learned several other things as well so I really appreciate the time and effort you put into the video.

I loved this video, it was so extremely detailed. Would love to see the same type of home baking video but with the starter instead.

Bread well made, is a meal in itself. More than a meal...a feast! Thanks so much for sharing what you've learned with us.

I absolutely love to watch your videos and listen to your bread commentaries you are by far the best teachers out there!! Great to see your NEW bakery up and Churning out aroma!!

Your preshaping and shaping are so clean. Thx for the tips!

Wonderful unfortunately I am v old 84 and started breadmaking at 75. I wish I was young n took up breadmking I would certainly come a little closer to yr lever Many tks. Wish U and yr Bakery great SUCCESS Singapore Joseph Chan

That was ninety minutes well spent! I've watched many bread baking videos and this is the best of them. Jon you are a teacher for sure. If I lived near Mesa I'd stop by and sweep the bakery! Thanks much.

Best overall video of how to manage sourdough, I’ve ever seen. Thank you.

Probably the best video about sourdough bread for the home baker. Great job!

Brilliant video I'm a Baker in England and only wish that I travelled Europe as a youngster learning the craft, from country to country learning the diferent breads, the techniques involved, the languages. I've produced sponge & dough breads for bog standard English breads, cobs, cottage, London bricks, bloomers etc but only just trying my hand at sourdough as an almost 60 year old, you're never to old to learn, which is why I really appreciate this video, well done that man 😊

This is the video i needed when i started out. Beautifully explained, thanks for uploading this.

So appreciate your time in giving us all the inspiration one needs to bake. 🤓❤️

Been baking sourdough for just over a year and this video was so incredibly helpful! Learned so much! Thank you 🙏🏼☺️

Truly, a wonderful video of the mixing, proofing, and baking process with a clear delineation of the process. Thank you!

For a first time sourdough baker this is gold. Thank you very much!

So comprehensive! thank you! I’ve been a sourdough baker for a few years, but learned a lot. Also would be great for beginners.

Jonathan's video series provides my regular meditative downtime. Always reduces my stress levels. Almost as much as the actual sourdough loaf making process does! Thank you, Jonathan!

Thank you for taking the time out of your busy life to do a single loaf start to finish! All the best from NS, Canada.

Jon! I know you never set to become a celebrity, but you are famous to me. This art of bread making is absolutely mesmerizing. Your God-given ability to teach this to us is such a gift. As someone who has gone through a lot on a personal level, I can’t afford to buy friends and family expensive gifts, but I absolutely look forward to presenting them with a loaf of love this Christmas. It’s Canadian Thanksgiving today and so I just wanted to say Thank You for all you do! Praying you’ll have the strength and energy to keep serving the world in this way as long as you want to. Love Proof!!

I’ve watched so many sourdough making videos and this is by far the most explanatory. Just so perfect that I think I got a lot of confidence boost to actually have a go at something I’ve always admired. Still struggling with developing a good starter 😅 I’m in day 5 now, so eager to see how it goes.

Love this! I have watched many of your videos since before I dared take the leap and start baking. I’ve gleaned from many bakers on RU-vid. And as much as I learn from watching this, as a mother of five who just needs to feed my family nourishing food, I make a much much simpler bread. I mix all my ingredients together at once, no autolyse, I let that sit for 30-45 min, then do a quick folding mix, and depending on when I’m baking I will either let it bulk rise over night, or do some folds over the next two hours and then bulk rise for another few, then shape, let it rest a while and then bake. Both methods usually yields me beautiful bread, although the oven spring varies sometimes. But my bread is always delicious! It may not have amazing honeycomb crumb, but it’s usually even. All that to say, sourdough doesn’t have to be complicated, Ma Ingalls probably didn’t have a scale, and I’m sure she made delicious bread every day for her family, and so do I 😉

Excellent overview! Your videos have been an inspiration to me in establishing my cottage microbakery after years of hobby baking. Cheers!

You are an excellent teacher! I've discovered everything I did wrong with my first attempt at baking sour dough bread! Thank you!

I came to say exactly what everyone has said! Haha! You are an amazing baker! Amazing teacher! Great speaker! Awesome Story teller and encourager! Thank you. You explained this so well! In 2 days I’ve watched this video 31/2 times in 2 days! 12 pages of notes! I incorporating your method! I make 3 loaves at a time!❤

really appreciate the comprehensive and thorough explanation of your process of bread making. you really have provided a meaningful and detailed explanation of bread making. it really resonated to me on being comfortable with the multi-day process and each step and how to adjust my flow/timing.

Yes!!!!! This is amazing! We would love to see small batches of other things as well!! Like the English muffins and croissants!!

Thank you very much indeed for this video. I learned so much about what I thought I knew but now realize I didn't! Very impressed by your message and will now watch the rest of your videos. Thanks again - from the UK

Been trying for 5y to develop a consistent sourdough loaf. Watched hours of online tutorial videos. This of yours, its the best instructions compendium ever seen! Thank you

THIS. IS. SO. THOROUGH. Thank you, Jon!

I have learned so much from you! I made my first craisin, pecan loaf using your methods and it was wonderful! I would like to see more videos on inclusions for the home baker please!

Very much appreciate you taking the time to make this tutorial. It answered so many questions and made my bakes better.

This truly is the video I was waiting for!! You have just upped my bread making tenfold! I feel like I’ve been successful making bread but now I’ll be able to take my skills to the next level. Thank you for making this video! And now I’m going to check out your flour!!

Thank you for this demo! Before I got Covid I was trying and failing to start my own starter. It’s taking me longer to recover than I thought, but I feel like I can come back to the process with more tools and knowledge.

You are the reason that I bake artisan bread at home. Thank you so much for all the sharing. Big fan from Libya.

The best video on sourdough baking I’ve ever watched. Thank you so much! 👏🏼🙋🏻‍♀️

It’s a pretty easy cycle to fit in around working days. I bake one or two loaves of sourdough a week, keeping my starter in the fridge. For a loaf the following day, take the starter out before work on day 1, and feed it. Leave out until back from work. Mix the main dough and autolyse (30 mins to 90). Mix in salt and starter. Usually 2-4 stretch and folds (that feeling thing) 30 ish minutes apart. Shaping stage and into banneton, and into fridge. Day 2 after work, scoring and baking. To be honest, I rarely autolyse anymore, the sourdough process is a long one anyway, and I’ve found no real difference in outcomes between autolysing and just adding everything in together at the start. Again, this is just what I’ve found for home baking, and I’ve not experimented with both methods at the same time under the same conditions to compare directly. It’s no big deal, it just saves one step, and an hour of the first evening, if my time is limited. As a beginner, I’d do what Jonathon says, until you get a workflow that works for you. If you are very well organised, you can bake on the second morning, rather than evening, so you have a loaf immediately when you get home. 20 minutes to preheat the oven and 40 to bake, before setting off. Good luck with that 😉

I just want to thank you. God bless your life and family.

By far the best video about sourdough. Definitely saving this for reference. Thank you for taking the time to make this and sharing your knowledge.

The most beautiful loaf of bread I've ever seen! That will now be the one I will always be trying to create every time. Thank you for taking the time to explain so many things that I didn't know.

Hey Jon, I'm really in awe of what you and wife and crew have accomplished. Thanks for sharing your experience and insights! I'm in the process of making some sourdough right now using your Proof Bread Blend from Hayden Mills. It's bulk fermenting right now. It's a cut above, I've only used K.A.'s from the grocery store until today. What a fabulous aroma and a real treat to handle. Can't wait to bake tomorrow morning. Thanks again. Stay strong, bake on.

Johnathan, thank you for knowledge you shared!!

I really appreciate your videos and teaching. I love that you explain the principles and theory behind the various steps instead of a one size fits all approach. There are so many variables depending on ambient temperature, starter ratios etc that it really helps to understand how and why the fermentation process works. You can then begin to apply the understanding of these factors to your situation. Great job!

john, you're a true leader. i'm inspired by your passion of the craft and philosophy of community. thank you for sharing your experiences.

People with this much knowledge and passion are a gift.

Thanks so much John. Exactly what I wanted to watch and listen to you do. It would be great to see your sandwich bread formula for home.

Wonderful “tutorial”❤. I am a retired from Farmers market baker who made so much bread and kolaches and cinnamon rolls I couldn’t any longer. It became a health hazard! (They were even fresh milled whole grain tho conventional yeast raised. I have been experimenting with sourdough the last 2 weeks. THANK YOU for giving me the substantive information and wonderful examples of sour dough baking. I am using fresh mulled flour yet.. and none have reached my own personal standard but I know we are better for it. Never too old to learn at nearly 72 💕

That bread looks so good. I’ll have to watch this again to understand the math about hydration etc. thank you for the lesson.

You are right about sharing it with the community. I bring bread and butter for my coworkers often

Such a clear explanation of how to measure percentages for making sourdough bread. Thank you.

So new to hand milling and working with dough - have been reading, but thank you so much for seeing step by step what to do and explaining the how and why of the process - cannot wait to try my next bread and incorporate all that I have learned!

This is fantastic master class Jon. Thank you very much and God bless you and your family.

your channel is a miracle book, it's my hobby, but from all channels on youtube yours is a championship. thanks to great job.

THANK YOU!! This is the Proof Bread video I've been waiting for!!