Sourdough Sandwich Bread Full Process from Start to Finish | Proof Bread 

See the full sourdough experience: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-73oENaDiq04.html

There are academic people, experts in their respective fields, who struggle to give a 20-minute presentation without writing the whole thing down. That this man just goes on for half an hour about his craft with such fluidity is the sign of pure, raw passion.

There’s something about your speech, your pace, the sounds of your working space, that’s very engaging and relaxing at the same time. Keep posting!

Now that was a FAST 27 minutes, time does fly when watching something so good.

0:34 my heart skipped a beat when i saw the container wobbling at the edge of the table

This man is a natural teacher. I should know - I’ve been teaching for 40 years. So easy to listen to and very clearly instructed.

I very much appreciate 28min of RU-vid without monetisation attempts and 10 advertisements!

lovely to see A artisan showing his passionate craft without Vlogger gimmicks, music B-roll comercials etc etc! Thnx A lot from A passionate Pizzaiolo, barista....SD home-baker Greetings from Amsterdam, KJ

Congratz bro! That's the BEEEEST bread videos that I saw recently. We don't need just crazy recipes. We need to listen about history and process of artisan bread. I can see this video multiple times Cherrs from Brazil

Flour. Water. Magic in the air around us.✨ Great content - Keep up the good work☀️ Anyone else gone crazy obsessed with sourdough baking during lockdown? Thumbs up😂👍🔥🌾

This guy is a goddamn master class every time.

If you add the butter early, it coats the dry flour and blocks water from getting to it = no gluten :(. That's why you add the fat early in pie crusts

0:32 that's the balance of a true artisan. Thank you for creating content Jonathan and team! :)

The production values of this channel are stunning. This baker has better camera presence than 99% of the people I’ve seen on cooking shows on regular television. And I’m learning a ton! I’ve been baking 100% whole wheat sandwich bread for my family (3 loaves per week) for a couple years now and I can’t wait to incorporate some of these tips (especially the powdered milk).

These videos are like going to bread church, and I'm all about it. Praise Saccharomyces!

It is so addictive to listen and learn from this seasoned artisan bread master. His clever, witty, pure, honest, eloquent narrative and demonstration of the meticulous processes and different techniques involved in creating his masterpiece is so captivating.

Love the rawness of the video... incredible commentary

In Denmark, it's very common to have the bread sliced upon request when buying it at the bakery. Especially with dark Danish rye bread, people tend to prefer different slice thicknesses, so you can ask for a specific thickness and they slice to "order". It's normally done by a machine, so that it's accurate and consistent. But if you prefer to slice yourself, that's an option, and the bakery doesn't have to deal with pre-sliced bread!

Making bread is very relaxing and fulfilling. Who agrees?

I love the fact that John has only been doing this for just a few years but has great knowledge and passion about this craft to pass over to us the viewer, many thanks looking forward to the next one already.

It is very impressive how you can work and talk at the same time while keeping track of the stages of your various batches. I love hearing you explain the small technicalities of the flour, water, temperature, etc.. .it really helps me to understand sourdough better. I started back in October and I've already learned and improved so much! I am a very visual person so thank God for RU-vid! Thank you for what you do!

27 min was like 2-3 min, I don't know how the time passed. Hungry for more videos. More please!

The Jorge Masvidal of artisan sourdough bread xD

We need more well made bread. Keep it up. My grandmother made white bread till she was 75 when my grandfather died. I think she used 4-5 ingredients. Flour, the water from boiling potatoes, yeast, salt and I guess sugar, not sure about milk. She lived through WW1, the depression, in other words hard times. She used loaf pans and made bread that had the biggest heads. It was a coarse bread but the best in the world. I won't eat most of the junk from the store. And wheat and sourdough are my favorites. My go to sandwich bread is course sourdough with crust. You can keep that doughy solf stuff. It has no character.

I'm planning to open up my own bakery soon, watched the artisan bread lesson yesterday and you are dropping this thing now. Thats a lot of bread porn at once. Thank you

Why do I feel like this man is counseling me about my dreams and ambitions when he's in fact talking about bread

You should make a video on tool cleaning and sink maintaining. I bet you have some experience on that. 😅

He speaks so well and fluently! Definitely an orator in a past lifetime.

your videos are super useful for professional artisan sourdough bakers around the world. we can actually see how other people work with big batches, which is something almost absent in youtuber/instagram bakers

keep releasing videos. I know that this is what everyone is saying but I can listen to you talk for 2 hours because you are not just giving recipes, you are telling stories and information that are worth money

My family has a bakery as well and i work there sometimes, and when you talk about the struggles you had, i almost feel like I had actually lived them and beside the hardship you have gone through still you kept going and see where you are right now. Every video of yours it motivates me to keep going.

You have been a huge help in my own cottage artisan bakery in South Africa. I cannot tell you how many times I have watched and rewatched your videos. Cannot thank you enough and I wish to come and shake your hand one day. Lots of love to you John and the Proof team

I'm an amateur home sourdough baker - I've been scouring the internet for a good sourdough sandwich bread - can you possibly share the amounts of everything you used so I can attempt a loaf for myself? I know there's bakers percentages - I'm not sure how to break down what I saw you using and then scaling to a single loaf but I'd like to attempt it! Thanks for the informative video - I feel I understand certain aspects of the sourdough better.

I baked my second ever sourdough bread a couple of days ago and it came out quite fine. Sure there is still much to learn but the whole process is so much fun and so rewarding!

I love that he realistically explains what they're doing, but also knows they are creating something for a consumer and those consumers expect a certain product. Business and Art. Still prefer that lovely artisan sourdough :D

Fantastic video! I would have loved to see your shaping technique but still 12/10 video! Keep up the awesome work :) Cheers from Sweden

I love that you are so humble. The way you present makes for really interesting viewing. The whole process is a science. In today’s society we want everything now. We want to make our first loaf perfectly and get annoyed if it isn’t right. What you have done is learn from your mistakes in the same way home bakers do, only on a much larger scale at a higher cost. I have learned so much from you and appreciate that you are prepared to share with the world.

My brother was a baker for many yrs and had his own bakery for about 20. He had people travel for 100km just to buy from his shop (bread, hand made pies, cakes). The main ingredient was care, he really cared to make a great product not just a product to make money. I loved the times I would sit talking to him as he worked, it was calming and interesting and some great conversations were had. Often 2 of my sisters and myself would make the 2hr drive to his shop and spend some family time as he worked, we would often help where we could but just being there I think helped him. We never left without a car full of pies, bread and cakes/slices. Unfortunately a supermarket opened and because of convenience he lost a bit of business. Eventually his health deteriorated (shoulder problems from all the yrs of bread making) and he retired. He still makes sourdough regularly and occasionally one of his master carrot cakes at home.

The “illusion of choice.” Great quote!

You mentioned you have a whole library of bread books! Do you have any recommendations? It would be much appreciated! I'm working in a French bakery in Europe but I don't speak French and my co-workers' English is shaky so I am learning almost entirely based on pure observation!!

Thanks for the info and tone in which you give it. Also, much of the "dreaded" sugar will, of course, be consumed in the fermentation so there won't be much if any naughtyness left post bake.

I’ll be honest. I don’t want sugar in my bread. Not bread I consider savoury. I’ll go without.

Your videos are great. It's like being inside your bakery every time. Thank you for posting them.

Huge fan of this new channel. Video request: Feeding and caring for your starter at a commercial level. Would love to see how you keep the dream alive. :)

I feel like you have given me a master class in baking. (With all your videos) Went to your website to order some t-shirts to support what you're doing and found you don't offer any. You should update the website to include shirts. Or start a Patreon. This is the content I love supporting.

He seems like a very interesting guy. I can tell he has a real passion for bread.

bread is bread, theres nothing wrong with sugars, gluten, whole grain.

Oh My Gosh!!! Ditto to the majority of the other messages! I LOVE your videos, just found you yesterday...you are so passionate!. I have recently began a new batch of sourdough, I have traveled with it to innoculate it with wild yeast from Northern Michigan. I can't wait to start baking! Keep up the great work!

I'm so glad you talked about the butter! I once mixed butter into my dough before gluten was fully developed. I kept kneading and kneading wondering when will the gluten develop. Never happened. An important mistake, now I know. 🤣🤣🤣

I reaaally like these videos. Only thing I miss is some area of recipe. Even though some of it is just logical (like the sugar content here), it would be nice if you'd tell us at least ranges of variance. Like ~80% hydration (or 70% or why not 90%), not more than ~2% Salt. You (don't) use iodized salt, because ..., this has to feel like a pillow, don't cover it for that stage , ... aand so on. Or just more like "I tried 90%, but that didn't work out, because" - basically some/more of your "mistakes" you learned from. You really already do a good job with it, but this doesn't help me with my messed up sourdough breads - it's like too wet to build strength :c (why do you only have to do it 3 times? I just did one and had to do it 7 times and it still seems to be a little too mushy) From how much starter do you create your new one (how do you even handle that?)? 33%? 10%? How does it has to smell? Sweet?

Whats the weight of one loaf of sandwich bread? PS - I've started watching these videos on 2x speed b/c I've already watched each one at least three times. Watching at 2x speed is funny Edit - nevermind found it . 1kg

I don't know if 1.5 g of sugar per slice is too much but the store sandwich breads with couple of grams of sugar always disgust me. I really hate that they all taste sweet! Hopefully this one is not!

What you talked about the butter making the dough weaker if incorporated at the start is very correct, the butter does interfere quite a lot in the formation of gluten due to how the fats bind inside the dough

Thank you for those great and educational videos. With your delivery I could listen to this for ages. Thank you for making a longer video again. I like the whole hour ones so much!

This channel is going to get reach million subs within the year. The raw knowledgeable and insights this guy is delivering and the way he does is has no match on RU-vid. It’s almost like if Chad Robinson did it during busy hours at Tartine, it’s that good..

Absolutely the best bread videos I've ever watched. I have wanted videos like these for years. Amazing job.

I really appreciate you explaining why you do things as you do them. I have been baking multiple types of bread at home for years, and I learned several years worth of knowledge in the first 15 minutes. Thank you.

have you ever tried making sourdough burger buns? i will try to make some tomorrow

Would you share a (scaled down) recipe for home cooks? I'd love to try your technique and instruction, just not with 30 loaves at a time. ;). Beautiful video and bread

I’m a home baker from Brazil and absolutely love your videos. Seeing how it’s all done at scale is really cool.

1st Stephonos good bread are familiar with it mas louy

Glad.you added that bit at the end about leaving the loafs in the tins a bit too long and the sides caving in. That has happed to me in home baking and I could not understand. Thanks. Hope to see more as y’all evolve

You are doing great! I am going to get an apron for you! Clean looks make a big different for a person like me who is a clean freak!

Love ya! Would be happy to work and learn around the clock in this environment and team!

Your scientific approach to baking is the next level I've been looking for. Your analysis of your environment is spot on. I am fascinated by your methodology and look forward to future posts.

We wast more in unique produce than perfect produce. Why can't we just sell the imperfect stuff in the store instead is it beeing some back ally purchase bevause noone wants to see a misfit.

finding this channel has been one of the bright spots during this pandemic. thanks.

No video of the preshaping, or shaping?

Thank you so much for this amazing lecture and demo/teaching of your wonderful breads!!

what are percentages of flour/water/starter ?

Love these longer videos, would love to see your cinnamon roll process.

Are you willing to share the list of ingredients for the sandwich bread? I'm from the UK so Im not going to be able to use... Is it sonoma wheat? 🌾

Wow I fuckung love this channel its so much fun

Would love it if you would post a single loaf recipe for the home baker! 😍😍

Dave's Bread hires ex-cons. That's a win for me.

This has been great information well delivered. I do the things he’s describes, but have never known why. Like scalding the milk, which I do as part of making sourdough croissants, but didn’t know why. Have skipped it sometimes and that may be one reason for not getting a good rise on them.

Love baking sourdough:) It’s great to learn new techniques and recipes from here. Since I’m into this I’ve improved so much my breads are getting pretty awesome. Thanks for the video it’s great.

You are the bread whisper. Thanks for the attention to detail you put into your work and obvious passion for your craft.

Love the videos! Would love to see some more up close video of the breads after they are done. Keep up the great work

any bread book recommendations?

This is my new favourite baking channel!

It’s the best fking channel on the RU-vid!

Anywhere I could get these recipes for one loaf? Thank you

this guy's brain is full of information - good communicator :)

I'd be interested to know where you bought this appron. It looks so nice to wear. :)

Keep up the good work! Love the videos. Do you guys do your own video production? Kudos to the sound guy. I can't find the hidden lapel mic anywhere. (assuming that's what you are using)

I am so glad I found this channel. I am loving all the in-depth information and the point of views on our society. This channel is a gem.

Great channel. Just started watching. With respect to your sandwich bread, if you were concerned with the top being over baked and the sides being under done, why not leave them in the hot molds but out of the oven to give the sides more time to brown without affecting the tops?

I would love to see a sourdough starter video. I have seen a bunch of different ones on line but would like your perspective. Cheers

Fascinating can’t wait to see how your channel develops

Love your passion for baking! Wish I could buy your products here in Australia :)

Would love to see the inside of your breads. Thanks for the videos.

If i didn't live in Europe, i'd definitely come and buy a bread:) and probably ask for a tour of the bakery. There's a small scale artisanal bakery nearby here too. They offer a subscription model (Broodbroeders is the name). And agreed about the uniformity. When i see green apples in the supermarket, all of them big, shiny and exact, it just creeps me out. It isn't natural.

So enjoyable to watch someone who clearly cares about their craft and their community! How does the White Sonora wheat compare to the white wheat in something like King Arthur white wheat flour?

I would love to buy from you, but (unfortunately in this case) i live in Germany. Can I find the recipe for the sandwich bread somewhere - or a similar recipe?

That starter is nice and bubbly. Still working on getting mine to that level. French bakers claim half the flavor of the bread is in the levain or starter. They will also throw in a piece of dough from a previous batch to add complexity to the flavor. It takes some serious hands and multitasking to master this art. Doesn't seem obvious until you give it a go. Ask me how I know. I think with some serious bakers hands, you can be a champion boxer.

Can I come to work in your place

I like this guy. something natural about him.

A born teacher! Easy to listen to and understand. I could tell he actually loves his job. I learned so many things Thank you!

30 yrs ago the only sourdough bread I knew how to make was loaf shaped as in baked in bread pans I wish I had that recipe again