Timing and Temperature are Critical for Sourdough Bread | Proof Bread 

Love these videos. There’s so much “rain dancing” around sourdough baking elsewhere on RU-vid: “I always mix my starter standing on one leg and it always works so don’t put your left foot on the floor or you’ll ruin it!” but because these guys are running a real business they focus on what really matters. Great to hear someone talk with so much passion

You’re such a smart guy, Jon. I’m rooting for you and Amanda and your business to thrive in exactly the way you would want it to. Love your videos and their richness and valuable information they provide. Go Proof Bread!

I also started small!!! Bought my food truck outright! It wasn't the fanciest but I also didn't want a loan especially if it would of flopped. Once we started to make some money we added new equipment etc. At the end of the day we where buying great product and the people's reviews were outstanding. Moral of the story is don't judge a book by its cover! We all start somewhere and we have a end goal!! If there's ever a finish line for us! Love your videos!!

I worked in a bakery for two years right before College. I've been playing with sourdough and loving it. I keep telling my wife I need to move to Mesa Arizona Anda volunteer few days a week

Glad you aren't sweating the rude comments. Your entire operation and attitude is inspiring so thank you for sharing it.

I think your growing process is inspiring. We are starting a bakery with a $1500 loan and the stuff I already had and I hope to be able to grow slowly with our bakery. Thank you guys for putting this detailed content out for us!

Anyone commenting negatively about your space or your business must be really bored and unhappy with everything about their lives. You are literally what the world needs. 20 different variations of you would make the world a better place.

I absolutely LOVE your passion for bread. Your videos are helpful/inspirational. Also the snow background/baking bread makes me instantly in a better mindset. 😊

Thank you for sharing all your knowledge and wisdom with us! I'm very pleased with your videos. One little hint from a hobby baker: Why don't you use a blender on your brown sugar before adding it to the dough? Best wishes and stay safe and healthy. Greets from Germany 🇩🇪 Edit: Btw. I'm baking pure sourdough full grain rye bread mostly these days. It's a total different experience than working with wheat doughs.

Started baking when I moved to China, because it was the easiest food from home to make there cheap. Plus the fact I just love bread. Now I'm back home and watching your videos and they are just as calming as actual baking

Brown sugar is white sugar with added molase. So you can use this two ingredients separately and do not have to deal with clumping of brown sugar. White sugar do not clump as much as brown.

Thank you for sharing ypu experiences, every bit of insight. Feels like im talking with my local baker friend.

What great words of wisdom from someone who's been there. 👏👍

Absolutely enjoy these conversations. Open, insightful, honest. I will also echo the sentiment that a camera following this man around is worthy of a Netflix-style documentary show! Anyhow, bravo, and hope for more of these! Cheers from CT!

Came for info on Sourdough temps...got a Ted talk on small business.😁 Enjoyed it.

Thank you so much to you and to your wife for helping all of us who home bake! I’ve learned so much from your teaching! One thing that brings me back to your posts is that you are giving us a balanced non trendy point of view for sourdough baking! This temperature thing is fascinating is that when I knead by hand my dough temperature is in the 80’s F! Since I started watching your posts my bread baking has been much more relaxed and fun! Thank you so much! Peace and Blessings!

Thank you for the awesome content and information. Don't worry about the trolls, they are everywhere and contribute nothing and have never created anything so you just do you and carry on. I appreciate every minute you put out there.

Another excellent presentation...I got into making sourdough bread shortly after I retired...I've pretty much perfected my method now and make a couple of loaves a week...that said, I got really good at making croutons out of my loaves that didn't turn out as I had hoped...in developing "my" process I too have learned that temperature is critical to a successful outcome...at any rate, I have really enjoyed your videos and learn something from everyone...keep up the good work...

*sees Proof video* "Well there goes my hour."

Thank you for sharing your knowledge

love your channel 🥰,love your shop and knowledge of bread baking, 😍when will you consider a recipe book ?

Bam artist artiste here saying this show is very creative and informative. love your videos

"Maybe all of you watching have been blessed with brand new equipment from day one" Me watching; "I've never even made bread before..."

I have new found respect for bakers

Yeah! An hour of great content once again. Thank you guys.

What an amazing video!! I'm not sure how I found your channel, I'm so glad I did. I was looking for a mentor style channel where the people/person was a baker who started small and worked up. My goal was to learn, learn, learn. You have taught me and my other half so much, we can't thank you enough. Some points from this video: I know it's really hard, but don't focus on mean or rude comments. I would give my other half (hahaha) for your bakery in your former garage! We both think it's perfect. We are in year 2 1/2 and a half of building our space and it's smaller then yours by a lot. (now I'm worried about to much heat from the ovens). It's taking so long because we are doing this on our dime and not going into debt. I'll be mixing Sourdough by hand for a long time before a mixer comes into play. Which brings me to this: Thank you again, we were thinking of a 20 qt, but also thinking we would settle for a 10 qt mixer if we had no choice. Listening to you, we now see that maybe we are thinking to small. Because of the times we live in currently, restaurants are going out of business and if we can pick up a mixer for a good price we will do it now, even if we don't need it. Our little bakery didn't start out as that, Sourdough found us, and we switched gears so to speak. That said our 'shack' is right beside our house on our farm, so overhead is not something we will have to worry about like bigger brick and mortar businesses. We are going slow making sure that everything is built to how I, the baker (feels crazy calling myself that) wants things. It's interesting you spoke of sometimes fighting with Amanda. Just designing the building for us caused fights. He wanted this and this and I wanted something else and off we went, until we came to a middle ground. It does all come together, but it takes time. I'm nowhere CLOSE to your level. I have so much learning to do. I'm rather lucky that my community values the little/big efforts people put in. The only reason I'm selling my sourdough right now is because I had never eaten sourdough and needed taste testers. Those taste testers moved over to paying customers. I started with one and now I have 3. I'm not in a hurry to change that number until the 'shack' is finished later this summer. I need to learn how to cook bread in the commercial ovens we bought before I want any ramping up. Talking about equipment, we bought two commercial stacking ovens for $500 Canadian. 2!! They told us one of the stoves worked the other didn't and we could use it as parts. I'm so lucky my other half is handy, like you seem to be, because after tinkering with it for about an hour he got the second stove to work. Now we have 2 working (the electrics work, we are waiting on the gas fitter to hook them up) commercial stoves, they are older and banged up, but they will do their job for a long time to come! Are they steam fed stoves? Nope, but they will allow me to cook far more bread than a standard oven. Anyway, I think you and Amanda rock, please keep up the video's, we love them! So much valuable information and inspiration, it's mind blowing for someone wanting to follow in your footsteps. Your channel is a great learning tool, always keep that in mind. Those that criticize have no real clue what it's about or they have more money than brains and would set up a complete working kitchen and go into debt up to their eyeballs, then lose it all. Thank you from Western Canada!

21.33 genius research for hand mixers 🙏

Love your videos!! How do you get so much starter in one bin?

Thank you so much.

i bet your neighbors love the smell of freshly baked bread daily

Just watching your video and got to the part about your water temperature control. I thought why not use sous vide! Get a couple of ANOVA sous vide and stick them into a couple of buckets an hour before you need the water.

if you told me a few yrs ago I would be this interested in a guy in a trucker hat making sourdough .....(insert smiley face here)

Just a curiosity: What kind of salt, sugar, and water quality do you use?

How can new generation learn no time, good sentence agree your meaning.

He's talking about how awesome his starter is. Meanwhile, mine isn't rising and smells like death.

Great video BUT please don't waste water, i am an admirer of you and your channel and consider you a role model for sustainability (local flour, egg shells, ...). i thought that you kept the sink closed to hold the water for cleaning/etc but i was shocked when i saw the bucket dry from the bottom when you picked it. nonetheless i see many people do that weather in baking of just to wash their hands (they wait till its desired temperature). greetings from a saudi home baker :)

45:00 wouldn't a mesh strainer help with the clumps for this step (brown sugar)?

Also when you stated that your flour blend is 50/50 whole wheat and white are you saying that you use half type 85 and half white or are you stating that type 85 is equivalent to 50/50 wheat and white. I am also curious about making bread with type 85 flour. Particularly making an iteration of pane genzano and just like your use of the bran apply the same thought.

Great video. I have a question. By shooting for mid 80s for your dough it does not lead to your dough fermenting too fast. I am asking because just like what you experience in arizona I experience very hot weather in the Bahamas. I was taught that its best to shoot for high 70s. I am not criticising but just curious.

Thank you so much for giving the details on the flour, the process and sharing your knowledge.

I'm really enjoying the detail in your videos. I only make a couple of loaves of sourdough a week, but will pay more attention to temperatures for consistency. I noticed that you let quite a bit of water go down the drain while you set temperature. Would it be better to run the water into the container as you stir it and adjust the faucets to reach the final temperature or is the cost of water not an issue?

Lol, when bread proofs it should double in size, and Proof as a business double each year with respect to the previous one.

I truly hope the tap water running behind, during this shoot and is not a mere wastage. 🙏🏽

Does the tap water have to flow at the perfect temperature? Can't you fill the container with hot water and dilute it until you reach the right temperature? I mean, you live in Arizona. It's not like you have so much water to begin with and in general it's a big waste.

Why weigh the water in containers that have clearly marked graduation? Could just look at the side lol

I actually do the opposite of your system, 45 degree water and proof at 70deg /70 % humid for 16 hours. With a 2 cup water , two tsp yeast and 2 cup flour auto. Mix is 4 min on to pre and then auto and 4 slow and 4 high speed.. I hand roll everything, around 100 pounds a day for sub rolls

If you want to experiment automating the water temp adjustment, I wonder how putting an immersion style sous vide water heater would work. You'd want one with max wattage, I know Anova has a 1200 watt model, there must be a comparison chart somewhere. I see Gesail makes a 1500 watt version if you don't need temp control for about $40. Bayite makes a temperature controller / sensor to plug it into for about the same. I've seen a sous vide machine used for regulating the temp of beer mash, with a filter of some sort so only water circulates through the machine.

I❤️ Jon!

Please don't waste water like that it cost money for you. Why don't you use some water in a cup?

Not more regulation, less regulation. You are lucky to live in a state which has no limits on a cottage bakery. I live in a state which is much more restrictive/oppressive which limits the amount of revenue and where you can sell the bakery products. Less regulation of this business model is better.

hey marxist this is unrefined capitalism!!

Stop wasting water, mate

I hope that sink drains into a greywater system... i cringed watching that watet get wasted in the desert

Can you just pour water in the bucket and take temp? Water waste concern... 😊

I love this channel. As I watch employees do their thing, I imagine to myself that one day they (or really just Amanda) got tired of listening to the boss yammer on about bread and so they convinced him to start making youtube videos so they'd be able to escape his lectures. :) In all seriousness, though, I really do love these.

I got caught thinking how quick hour + went by, by listening the selfless sharing of personal experience on such intricate subject. Then I thought who is behind the camera? Who is paying attention so tightly without making a single squeak??? lol Mr Proof you rock all around as a human. Thats all I will say. 👽

👏🏻👏🏻 I found your site a few months ago and so appreciate the time, effort and amount of information you impart in each one. I am a sourdough newbie and am trying to learn something so I can improve a little and understand the science more each time I bake. Thank you and your entire team. You and your wife work tirelessly for others. Best wishes for huge success to you both.

There are very few people out there doing videos like this. They are deep in their content and I find them inspirational. Please keep doing them, they are fantastic.

I have been binge watching your channel. I am learning so much. The biggest lesson is to keep trying. Don’t stop even when you screw up. Make more than you thought you wanted and share even the screw ups

I stumbled onto your videos quiet by accident. I love them. I’m 63 yrs old and have been making bread since I was 10 or 11. My dad wanted bread and told me to just follow a recipe. I made him some and was hooked. As I raised 5 kids I made all our breads. At this point I’ve developed my own recipes according to trial and error. I made my Sourdough Starter in the 1970’s, her name is Edna. When I make bread I usually feed up to 8-10 families bread. I have loved and learned some things from you and your crew. I think I’m a Baker at this point. Thank you

Your knowledge is immense I learn something from every video thank you

Knowing that you have to move out of this space hits different watching this now

Farinograph .. The farinograph is a tool to assess baking qualities and performance of wheat flour dough's. It records the resistance to deformation, or the consistency of dough mixed from flour and water.

Please don't put your hand in the mixer. Can't you instead make some tool of some sort. A long spatula or something. You can't be a baker anymore with a crushed arm.

Awesome content, the way you explain all the details of the processes are really cool 👍👏

I love these videos so much. I've been baking up a sourdough storm at home for years, but it's really helped me to refine my technique. Refreshing new ideas and approaches. Thank you.

I am in awe how clever and sustainable your business model is. If every business was as resourceful and insightful the way you are creating your business, the world would be fantastic for everyone. Thank your for your videos. I watch your every gesture and always learn something I can apply to my own sourdough knowledge even after already baking sourdough for over 10 years.

I run my brown sugar (and other 'inclusions') through a fine sieve together. No clumps!

Love your passion and how you explain everything! Love to watch your videos and learn and enjoy my tea! Keep up the amazing work! Also do you sell your flour?

Thank you for such wonderful videos and content. I live in France. Here they say you shouldn't use tap water because the additives harm the micro organisms in the starter and dough. What do you think? I noticed that you use tap water. Again, thank you so much.

I love your videos, but seeing all that water flowing down the drain for 2 minutes got me wanting to shout out to turn off the tap.

Another video and time well spent. I don't care about the space being small as long as its kept clean and yours apeears to be. You drove me a bit crazy when you let the water running! I am an environmental freak and vegan too. I wish your bakery was near my place in FL. I love cooking/baking and would have volunteered to serve at your bakery. Not only the flour thro mixing creates friction/temperature but also room air has pressure and temperature. Lot of dynamics goes on incl yeast while mixing and the general amateur bakers can't explain the different results they get as its blind baking. The breads near my place are nowhere near yours. What i love about you and your videos is your passion in understanding how these parameters can affect mixing/baking and experimenting it. I absolutely agree with the business model you are envisioning for the society. Majority of the asians don't believe in debt. Its American concept to keep people in debt forever. We need to stop buying cheap and unhealthy breads,with zillion added stuuf, produced and sold on a mass scale. That requires people to have different mindset and support local and small businesses. Keep doing the awesome work and its a delight to hear you and watch the videos. Thank you.

Tell us how you're not just letting all that clean water go down the drain.

I LOVE WATCHING YOU AND HAVE LEARNED SO MUCH FROM YOU....WONDERFUL TEACHER

Nice to see someone who has the same passion. I just retired from being a Pastry Arts and baking instructor thirty years. I took classes up to the time I retired. No one will even know how to use the equipment in the shop I built.

All of the "secrets" were documented 45+ years ago by Dr. Raymond Calvel in "The Taste of Bread". It's nice to see this put into practice.

I think your bakery, is beautiful, and don't let any of the negativity of other's bring you down. You are doing what you LOVE and that in it's self, is a beautiful THING... Perceive, believe, receive

First of all, thanks so much for all the great content, it's a goldmine for everyone who wants to know more about bakeries en sourdough bread making. Great stuff! I was just wondering, after the autolease, you add the salt and the starter, but is the starter coming straight from the fridge, or has istalready come to ambient temperature before you add it? Thanks so much for your reply.

Seriously love watching your stuff!

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-OZgzcTbAY78.html By far the most important factor going into FDT (i.e., final dough temperature) is water temperature. The specific heat of water is much higher than flour above freezing. And while we are at it mass is not the same as weight. By mass there is more water in dough than flour. The same volume of water is nearly twice the weight as flour.

Thank you for all your videos...I like watching and listening but also observating of your awesome hard work...I wonna know if u always first mix water and flour and then whatever u put in. Thank you.

ahahahah brilliant video as usual ! crazy stuff when I need to find a detail again (*as I am baking) it always takes me ages to find where it was cos the videos are so long but it really is like a proper learning curve !!! you rock @proof Bread

Thank you for amazing information. What are your thoughts on einkorn and baking with it? Thanks

So nice to learn from all the knowledge you people have .. but dude: be careful with water. Don't waste it while talking 0.49 - 2.14.

People that criticize the appearance of the Bakery as it appears on RU-vid have little understanding of growing a business from the ground up. I worked for 3 different tech startups over my career and they all started in small undeveloped spaces with minimal infrastructure. Only success over time allowed the funds to improve facilities (and pay).

I would love to hear about your self built refrigeration/walk-in and how it works. Is this Cool-Bot?

"Maybe all of you watching have been blessed with brand new equipment from day one" Me watching; "I've never even made bread before..."

Well I'm no Charles Schwab, but I think I might have a small correction regarding your profit margins vs equipment costs. Generally, your equipment is carried on your balance sheet at its book value, which in your case would be the purchasing price minus the accumulated amortization. So if it's a $10k worth of equipment with a lifespan of 10 years, you would amortize it at a rate of 1k a year (depending on the amortization method you choose). You then allocate that 1k to your expenses, which ultimately affect your profit margins, meaning, you only spent 1k of that equipment worth in that 1 year. So after 3 years the book value of your equipment would be 7k. If you don't need it anymore, you would probably sell it. Depending on the selling price, you would then have to either recognize a loss or a gain. So if you sell it for 7.5k, you're happy (extra 500 bucks yay!), if under 7k, well, that still wont affect your margins as if you had lost the equipment altogether.

I think what you are doing is great! You are learning as you go and you sharing your ups and downs with us - which is fantastic for us that really are interested and care! Ignore the negative feedback and “the haters” ! There really are some of us that appreciate your insight from all your hard work! I for one really do appreciate your insight & experience on this subject which has helped me to understand better about a subject dear to me! Thanks so much! And keep it up for those that really are trying to learn!

I would never use tap water for my sourdough bread recipes. To many toxic chemicals in tap water. I have a Berkley water filter that I get my water from. What do bother people do?

I love your videos. In this one, however, I was distracted by all the water coming out of the faucet and just pouring away while you talked.

People suck dude! You are doing great work and I’ve learned tons from you in my new quest of sourdough bread.

really needed him to wipe off the other half of that safety cage

Just curious, as a new baker I keep reading that you should avoid using tap water because of the chlorine that’s added. Are you using filters to remove the chlorine or is it less of an issue than I’ve read about?

Thank you for sharing your knowledge and insight, love your passion

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These valuable lessons are perfect at a playback speed of 1.25% Thank you for sharing your knowledge and expertise.

These videos show your passion and experience .I had problem with temp in summer and realised I used too warm water . What you said about fermentation rate and building gluten structure is also something i couldnt grasp -so well put into words !Great baker and speaker!

Thanks for being so generous with your knowledge. Your videos are so informative. Please keep them coming!

19th minute... pure gold! That's why I love your channel!