Small Daily Differences, Big Weekly Changes | Proof Bread

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All the small things add up to bigger and bigger changes week over week and month over month.
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Proof Bakery
125 W Main Street
Mesa AZ 85201
» 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 #bread #bakery

Опубликовано:

6 сен 2024

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Комментарии : 42

@Its_me--Boo_Radley 2 года назад

Harriet misses you! Every so often she just decides she needs your reassuring touch. 😄

@j.l.7444 2 года назад

😂

@a.leehilliard4716 2 года назад

Just found you and your lovely Proof family. Binged it all this weekend and am now up to date. Checking in from NYC and wanted to tell you what a blessing you all are to the real world of food! Thank you!

@jmeineck 2 года назад

Because of John, I now have a stand mixer and bake my own sourdough bread every weekend. Lol. I've had to start making 4 loaves now because my daughter comes over every weekend and takes 2 loaves home with her :-)

@lourdesshoaf8212 2 года назад

You're making great memories with your daughter and sharing excellent food.

@rodneyferris4089 2 года назад

Was thinking the other day that Proof has not posted for a while. I really enjoyed this last post as it shows us just how much it takes to reestablish yourselves. You seem very tired! I hope you are taking time for self care! But what a good thing you are for us home bakers!

@martelvonc 2 года назад

Thank you for doing these videos. You have inspired me to restart making my own bread at home. Our local bakery is temporarily closed for refurbishment so I have to make good bread on my own.

@someonesomewhere7966 2 года назад

I love these videos. This is not in anyway a bad statement. This guy can talk for soooo long without a script. He plum knows his business. It’s amazing.

@steveskouson9620 2 года назад

Jon is awesome! (I think I photobombed one of his videos, a few weeks ago.) steve

@BayanBennett 2 года назад

@ 4:15 Jon meant to say acetic acid (vinegar) not acetone (paint thinner / nail-polish remover)

@brocstar95 2 года назад

the fermento machine “breaks” the gluten strength after a bit. Does this as temp increases. What we do as a “hack” is bassinage the machine about 2min b4 we need it and calculate our recipes around that.

@Gorkilein 2 года назад

And from making wine I can tell you that acetone smell is not the one making the normal alcohol. When I smell acetone I worry it could go wrong. But for some reason most of the time it wored out in the end. I sometimes had a batch of sourkraut smelling like acetone and it took forever to get the lactic acid to dominate. For what I think it was too warm in the beginning.

@Nembula 2 года назад

This Vlog is a master class in how to start a small business. When starting a business you need to make a business plan. For many this is their Waterloo. Here we see how important your planning for varying distances into the future has helped. Not that it was a perfect rise to where you are, but that it is a perfect example of the challenges that can arise. You are overcoming them in successful ways. Do you have a SCORE representative. The Small Business Assoc. used to connect new businesses needing advice with the Service Corp Of Retired Executives. You are going great guns, it is a pleasure to watch a motivated and skilled human at work.

@joeb1den114 4 месяца назад

I love the bloody scabbed hand in the starter. Classic!

@dfrederking 2 года назад

You have convinced me to change up my bread game at home. I've developed a bit of my own recipe inspired by the one I've been using for years but with some tweaks to see if I get a better result with ratios and methods I haven't used before. Fun!

@donquichot3508 2 года назад

Fellow baker here. Maybe there is some inconsistency in Harriet's water absorption. My ratios and recipes change slightly with every new delivery. It's been at 110% hydration at some point, and currently is at 90% with the same consistency. Also, your customers might be just fine with small flavor inconsistencies. It's one of sourdough's many charms. Thank you for all the content. I learned a lot from you.

@TakeNoneForTheTeam 2 года назад

Eliminating "Variation" in a production environment is the key to quality. Eliminating "Waste" is the key to efficiency. Try counting footsteps for one person. Bring the entire team together and try to reduce the count by 50%. You'll be AMAZED at what the team will see with this one methodology.

@ShineKelly 2 года назад

Hope you managed to get a break over the holidays somehow - but I am super pleased your videos are back now, I really missed them. Love your explanations, justifications, reasonings and transparency. Your work and philosophies are appreciated - even though I live in New Zealand and likely won't ever get to enjoy your bread in person. Your methods have impacted my sour dough work. I started beekeeping part way through 2021 and named my first Queen Bee Harriet in honour of your sour dough starter... :)

@mr.Mikeyboy 2 года назад

Hats off to u bro..I live in upstate ny I would do anything to be able to go to classes on weekends and learn how to make better bread ..books and RU-vid are great but still need that final guidance to know what ur making is actually good lol..keep up good work!

@jdell9032 2 года назад

Hello. I have been following your journey from its beginning and it is so inspiring. Bravo and continued Success! I would value any advice about scaling production of the bread. I have increased oven capacity and now have one 50L mixer which helps to produce 100 to 150 loaves for a farmers market that I sell at. The time consuming part that I have not been able to improve speed is rolling dough and placing in bannetons one at a time. Do you have any suggestions? Would a dough divider have a big impact or not enough to justify the cost. Thanks New York

@NothingMaster 2 года назад

Harriet is throwing a temper tantrum again. What a temperamental character!

@karnrodb 2 года назад

Hey, i am a Norwegian baker and i started watching your videos a few years ago, i think. I was wondering how mutch % sourdoug and how mutch % salt you are using?

@Gorkilein 2 года назад

I'm no baker but I would suggest shutting down the mixer 15 minutes before and then try to let it out. Basically it might be a mix of to much mixing and forming to much gluten as wellnas cooling.

@steveskouson9620 2 года назад

Jon, do you ever part with samples of Harriet? I'm thinking of sourdough pancakes. steve

@IFlyHeliz 2 года назад

You and your team make some incredible items, I can't wait to taste more of them

@steveskouson9620 2 года назад

It is worth the drive. Wherever you live. steve

@paulawaldrep9882 2 года назад

😁 sure am Glad you can keep all this information in your head! 😂 It boggles my mind just to try! 🤨 Love watching your procedures thought. It is fasenating.

@c.thompson9771 2 года назад

Take hourly samples to determine consistency, stir times vs. temp. Could water quality be on some schedule? Lucky I've aquifer, however holding tanks in this village use salts for 'purity.' Edit: huge value in flexibility, ability to instantly switch up product online/in-line if you will. Make it fun, joy is the symptom.

@terrellnurse6300 2 года назад

You relocated! I kinda miss the old spot. It had a story as you stated in earlier videos

@Page001B 2 года назад

Wait what? You have workshops? Where can I register?

@MichaelRei99 2 года назад

I’m just curious, how did you get that burn so high up on your arm?

@euphoria2339 2 года назад

Let the hair grow again!!

@FZ1Taranis 2 года назад

Did you consider a conical fermenter for Harriet?

@leahstrydom8415 2 года назад

You're living my dream

@zacharia4061 2 года назад

Your description says you still work in your garage so unless house is a multimillion dollar home I have a feeling you been to busy to change it :D

@pyroarch57 2 года назад

Why not just pressurize the tank?

@annelefevre9457 2 года назад

Interesting!!!

@RajSachdeva 2 года назад

It is the moon cycle.

@rhondawelch6600 2 года назад

Check the outside of the starter bucket..time 7:18..get the sticky tag remains off.

@sheilam4964 2 года назад

👍👍👍👍👍

@jettron1 2 года назад

Wow...monotone booooooring. I get you really want to educate people but my God man, make it interesting! P.S. not everyone watching is aspiring to open a bakery....most of us just want to watch what you do.