So much respect for this man and his business 🙏it was truly an honor filming their process and learning so much about sourdough. I had no idea a sourdough cinnamon roll could taste THAT good!
Great video. Great bread so envious. My dough is very wet and sticky. I have a Deck oven for pizzas on stone. I’m asking asking too much! But could I get a recipe so that I can get a bough like yours Just basic sourdough bread recipe. Cheers. Ps I’m in the philippine
انت على حق طرق الطبخ المغربي التقليدي ارقى بمليون مرة فران زنقة زوين ولكن غريب ان هاد طريقة لي كيخدمو بيها في عجن خبز صحية من جهة ومن جهة اخرى ماشي صحية اول خميرة كيضيفو عليه محسنات وتانية استعمالهم دقيق ابيض خبز سان فرانسيسكو تقليدي زوين كيعجنو عجينة وكيخليوها تا تحماض وكيستعملوها عوض خميرة كيماوية
Totally agree. Remembering bread from 70's an early 80's back in Poland made me learning how to bake sourdough. Living in UK now I couldn't eat ordinary bread from supermarket anymore . Still have problems with shaping, oven spring etc. but always tastes amazing to me. Great content, thumbs up!
Much Respect for this dedicated Artisan creating delicious,healthy, beautiful sourdough. We learned from him as well as others how to bake this wonderful bread during the Covid shut down. We are still busy baking for family and friends. Cheers
I have been making my own sourdough...a bit labor intensive at first... it once you get the hang of it you will never go back to “Dave’s” or anything else...not to mention it has immensely helped me with some intestinal issues I had.
Nobody showed that the wheat they are using today is also no good for you, it has been altered how it grows. The original wheat of ancient times 1000's of yrs ago is Einkorn wheat. Second rye flour has phytase which will negate the phytic acid and can be added to other flours to combat that nutrient steeling compound phytic acid.
I am watching his channel. Pure gold. Also I would like to mention that here in Poland we have lots of bakeries that make sourdough bread. Almost every neighborhood has at least one traditional bakery with high quality bread. Artificial stuff selled at supermarkets is not bought on the regular basis. While in Chicago I ate your regular-shop bread and it tasted like wet cardboard.
Both of you are absolutely correct, actually the quality of food in all of Europe is significantly higher than the US. There are many reasons for this, the new petulant, fat man-child running the country has made new laws allowing GMO foods into the US market, some GMO limiting laws he reversed from the Obama administration. The other problem is this statistic, only 18% of the total USA land is used as “farmland”, in EU it’s more than twice that at 39%. So you have a quantity vs. quality kind of problem, and it shows, we can literally taste it.
When I visited my friend in Montreal, his neighborhood had three bakeries and one nail salon. My neighborhood in the states has five nail salons and zero bakeries.
Nice video, thank you. There is a similar place in Vancouver Canada, Beyond Bread, the original owner asked his grandmother to find sourdough knowledge and recipes in her village. They are a succes. The owner was asked to teach a few classes at the university of BC. I cycle to this place every week (20km one way), get a few, slice and freeze. I did this for the last 11 years, very happy they are making this style of bread.
PROOF micro-bakery is here in my city. I'm so lucky! I've already made my Proofgiving order of the Colossus (and extras just for me). So pretty. What a wonderful video!!!
John I am so happy for you and your passion for baking you are getting a lot of recognition for your passion and I wish you luck and all the best for your work I pray for your struggles with your bakery which was going to be shifted . I wish all this sourts out well and you get settled in with your place so that you have many beautiful moments of happy baking . Love from Anisas Osman .. from India
the editors win the day on this one. my hat is off to the production crew for a wonderfully shot and stitched production. fully enjoyable. Proof's knowledge base is enviable. my only criticism would be... ehhh.. crop top? why. Back to the production staff... excellent excellent work.
People usually talk about those 100th generation japanese craftsman and stuff, doing stupidly tedious procedures and calling it culture but forget that elsewhere on earth people are still doing the same and are still worthy of the same kind of praise
Gosh I am 81yrs old, am I too old to learn to how to bake a sourdough starter, the taste is fantastic, the unfortunate thing is I want very much to make sourdough bread. And get my grandson to get used this bread, and hopefully teach him to make sourdough bread. Oh,' how I wish could be taught by you, My greatest obstacle is that I live in the UK, and for the first time in my life I wished that I lived next door to your bakery, God Bless Mick
Yeah, I buy local sourdough, and one loaf lasts over a week for me. It's more expensive, but I think it's well worth it. Crunchy, chewy bread with a bowl of soup....yum!!!
Guys makes real bread and shocks America as they've been brought up on over processed muck. This was pointed out way back on a space ship in 1972 Cool Runnings, good film, watch it. Good to see it's finally hitting home.
I would like to see a follow up episode on Proof Bread since Jon, Amanda and their team have since moved to a new location with many changes. They have worked hard so it would be nice to see an update.
The problem with any good quality bread is the Genetically Modified (GMO) wheat. You almost have to import your wheat where they do not allow GMOs in their country.
Its so importaint to keep this tradicion alive ! Around the world, Mass production of food has done a lot of damage . Humas health has suffered and our planet is constantly polluted . Lets back to our roots and buy bread and other products from small producers as here ! World will be a better place !
I make pancakes, pizza dough, waffles, hot dog buns, soft sandwich bread, and my 5 egg Dutch bread all with my sourdough starter - and not one of those tastes 'sour'. My sourdough bread does, because I ferment it for a day in the fridge, otherwise it would be mild as well.
There are various methods used, each has an owner that enjoys it their way. You have to experiment and find the one that suits you. I have watched Joshua's method on top of a lot of others and researched loads of different ways. I used bits from different recipes until I was comfortable and could bake consistently good loaves of bread.
The problem of the confusion is the name that you Americans use.... that is not a Doug is a yeast culture, in italy we call it lievito madre .... Mother yeast..... So if you understand that is not a dough but a yeast than u understand that with that yeast you can make everything need yeast not just bread
I have a severe gluten intolerance, I have to do a long proof in the fridge for at least 18hrs, 20+ preferred, or I get symptoms that last weeks. I cannot eat it everyday. I can never eat bakery sourdough because of the shorter proofing times. But at least I can have some of mine.
@@SparkyOne549 Actually Proof Bakery cold rises their dough loafs in the baskets over night. They part them, loaf them, put them in baskets and then wheel the cart into the fridge to slow rise. My local sour dough bakery does the same thing.
Good video - but promotes myth that it is way more technical and challenging to make a sourdough than it really is - not that complicated to make a good sourdough, just takes time
@@vengefulspirit99 Actually, it is. I bake sourdough twice a week at home and it's actually easier than yeasted bread, far more forgiving and less work. You don't have to knead sourdough, just give it a few folds whenever you're passing through the kitchen , bung it in the fridge when you're happy with the consistency and bake it when you're ready - it'll sit in the fridge quite happily for a couple of days before being baked. Don't be put off by all the mythos and gobbldegook surrounding sourdough, it's really easy and something everyone can do. For a great beginner sourdough recipe, try watching Bake With Jack - he really demystifies the whole process. Go on, have a go - you know you want to!
@Alison Anthony completely agree. It's not difficult to make once you get a starter going and get a few loaves made. Perfecting it is the difficult part.
@@vengefulspirit99 Really is, literally just did it yesterday. Just takes starting a sourdough starter, getting a few starting tools like a dutch oven for example, and then practicing on a simple recipe here and there. The first time I did it the bread was a flat brick because I accidentally refrigerated before letting it rise a day on its own, but after that they all have turned out big and fluffy. Really not that hard, people make it sound worse than it is. Literally just mix the dough, let it set a ton and fold it every once and a while, score the top real fast before placing in the oven. All the time in between doing this is plenty time to do anything else. Some recipes try far far too hard, and have really complex methods, but those I would say are only needed for more professional companies, or for occasional fun. I tried one, and it wasn't really all that different, just a tad more nit picky on certain features of the bread.
jamako Easy answer. The school system. The home. The media. Where in the world is a kid supposed to learn about bread if in school, at home, and on TV and online he doesn't learn it? Playing video games hours a day isn't going to expose the kid much to sourdough either. Now all that I said is overgeneralized, but you get the idea: in America too often food is seen as fuel or a way to just keep the mouth busy while watching a movie. If someone feels some pleasure is missing from their life because of their mass produced overprocessed diet, let them buy some street drugs or chug beer.
It’s a cultural thing. Historically Americans relied on sourdough cultures to the point that mothers would hand them down when a young woman left the home to get married. There are also stories of explorers, trappers and pioneers cherishing their sourdough as their own life. There has always been a rustic self sufficient subculture in the US that has preserved this aspect. I’ve read about sourdoughs that have been in families for 200 years. I’d like to see a documentary about this too. The idea of a sourdough, though often associated with the tangy, sour flavor of the variety native to San Francisco, is stuck with that associate at this point. If you explore bread making in any depth you quickly get introduced to biga, mother dough, levain, etc. The concept is available with just a cursory investigation but most people have become separated from this dimension of life. When the baking definition of sourdough becomes more well known, perhaps the unique San Francisco flavor will be relegated to just that a variation. However, languages morph and change so it’s unclear what people will be calling it in the future.
One of the most inspiring bakers out there. Go check out Proof Bread. It's like a masterclass in baking, philosophy and insight in a small business. It's totally worth it. :)
Jesus did we need 17 people reporting on 1 guy?? Bread guy got maybe 3 mins speaking bcuz the other 27 people had to talk about how good is bread is.... 💦💦💦
@@TigerGreene How many actresses does it take to change a light bulb? 51!! 1 to change the bulb and 50 to whine and complain about how they could've done that... Old joke lol
Unfortunately I was found to be diabetic so bread is off the menu for me. Wish they could develop and sell a Keto-friendly bread. I lived in Germany for 35 years and very familiar with great bread.
One of the things this guy has said in "Proof" RU-vid videos that a lot of the reason people have trouble with digestion of bread is that the glutton is underdeveloped. Something about underdeveloped glutton makes it harder for the body to digest it.
Wild yeast from the air. Sour dough starter is just equal parts flour, water and about 10 days of removing half the starter and adding back in flour and water. Eventually your starter is ready and the starter you remove is what you bake with.
It is thought to have probiotics due to the fermentation that promotes gut health. But still, balance diet is the way to go. Eating too much of sourdough isn't healthier too.
It's not that there's anything actually in it that's diffrent it's the way it is broken down because it ferments for so long it already breaks down the starch and gluten.
Love watching you I’m looking for proffing baskets good quality please what are the good brands. I read good and bad about the brands I’m reading about. Can’t even buy them right now there back ordered.
Fast Food (during the '50's) destroyed American Diet and the world. We need to return to basics - eat right and make it locally. Not McDonald's or Walmart
You have been introduced to the teacher...which is the how too part. You can listen to this man teach for hours on his RU-vid channel even if you don't care about making bread.
This is literally how bread has been made in Europe for centuries, it's funny how americans discovered 70 years later that white industrial bread it's crap and now they call this method revolutionary LOL
Feed your starter 1:5:5 before baking (use it when it peaks), use higher starter ratio - 20% (baker's percentages) is usually good, higher fermentation temperature = shorter fermentation time (around 27-28 degrees Celsius / 80-84 Fahrenheit) , proof in room temperature till almost done, then refrigerate for 2-3 hours (or put in freezer for 30 minutes, but then you need to basically be finished proofing first), before scoring and baking. That should all help with the sourness.
Agree with comments above. To be honest, if you're a home baker and could not sustain temps and conditions like professional bakeries do, experiment what fits your environment.
I think they mean the kind of yeast used. Sourdough starter is a living and activated culture vs the dried kind that needs to be reconstituted. sourdough you can also age the bread longer before baking it making it more sour tasting
@@andreleander2051 Yes! The yeast (a fungus) and other bacteria are what do the action of fermenting. Otherwise it is just wet flour. The fermentation also produces the CO2 bubbles that cause the dough to rise so you are not eating a brick of hard dough :)
It's funny how bread has been made like this for centuries in Europe and now it's a trend in the usa and it's presented like a revolutionary way to make bread LOL
The girls overly nasal voice hurts my ears but Jon is certainly a wealth of knowledge when it comes to baking with sourdough. And, he has got his own channel now too!
7:16 Not true: The most amazing sourdough bread I've tried to date is available at my local Kroger *and* Meijer stores (I live in Michigan.) It's called "North Country Sourdough" and is made by Stone House Bread co. I'm addicted to it! So I'm now trying to bake my own sourdough with the aim of getting it as sour and tangy as the bread I'm spending too much money on at the grocery store!! :P
Is yeast an ingredient of either or both of those two? Or is one or both of them an authentic sourdough bread? Yeast is an effect, not an ingredient, of real bread.
Did you check the ingredients of your store bought bread? It should only contain 3 ingredients: flour, salt, water. Fake sourdough also sold In stores contains many ingredients, one being acetic acid ( I think) to give the fake sourness.
Please tell me he misspoke about it breaking down gluten... kneading and stretching dough develops gluten as two proteins (Gliadin and Glutenin) combine to form gluten giving the dough its elasticity... right? If you want to prevent gluten from forming: Quick google search returns: "Using fats and oils will coat the molecules and prevent gluten from forming."
I saw a video years ago, where a lab tested how commercial yeast, and authentic sourdough acted under the microscope to see what happened during the process.You could see it in the video, What they found really surprised them, the commercial yeast fed off the sugars and consumed all the sugars that’s what created the gas, the sourdough fed on the gluten very slowly, which explains the long fermentation needed to create the gases. It was really interesting.Sourdough isn’t kneaded as such, it’s folded, it’s then after that, the dough rests ( proofs) for many hours, where the feeding takes place. It does make sense that when finally forming the loaves, the dough is very slack, relaxes a lot. But there is some stretch, just not a lot.
@@danielheltberg6202 The yeast in the air absolutely affects the starter- the same flour produces starters with different levels of the various relevant bacteria according to location. Can't give you a link but I've seen a worldwide map where people were invited to send a sample of their starters which was analysed and the results linked to a pin on the map. Radically different results even as little as 10 miles apart.
Let's bring some science to this discussion: studentsdiscover.org/lesson/sourdough-for-science/ , so yes, Yeast and Bacteria in the air do impact sourdough bread.
Great product but lots of unsubstantiated "health" benefits. It's interesting that the biggest Paris Bakery that ships world wide bakes sourdough bread (7000- 15000 loafs per day)... start to finnish in 6 hours.
After watching more Proof videos. There is no way a larger bakery like that is letting their glutton develop. He said that allowing the glutton to fully develop actually helps the body digest it. Not to mention it helps with textures within the bread itself.
@@garygsp3 I have no idea if that's the case. PROOF has went from a garage bakery to a full store/retail bakery. Undoubtedly PROOF has substantially increased their daily production...just like the Paris bakery increased production with wood ovens in the dozens or more. PROOF and many new bakeries are relying on refrigeration to extend fermentation and facilitate production capacity. Undoubtedly PROOF has a very good product but that doesn't exactly verify all the unsubstantiated health benefits.
This bakery is located in his house, so by all definitions it’s a highly functioning micro-bakery. They did just secure a building in downtown Mesa, so they are turning into a full fledge bakery.
