Visiting Hayden Flour Mills | Proof Bread 

Love the candor, the relationship front and center, the clear benefits of having a great mill support the bakery. Thanks for teaching us more than just bread baking; but about how business should be, and must be done to have humanity thrive.

that part at the end about shaping...him, me, almost everyone else lol

I would definitely attend a talk about the ins and outs of root structure and soil benefit, if you ever consider featuring this guy. He has a wealth that we "starter-over", less-than-a-million lbs- types...need pretty badly! Great episode for sure.

If you want to learn about the 'exchange' between soil biome and food, check out any of the presentations on youtube of Gabe Brown where he relates his origin story for ranch in North Dakota. Cover crops, no pesticides or herbicides, no government aid, just food that tastes great produced at a profit at scale.

This is so good Jon. I love the fact that he has equipment at the mill to bake bread and make pasta.

I could listen to these two talk about wheat, farming, and bread all day

GREAT information regarding sources/ingredients. I hope you make more of these type of vids. ALL Americans need to hear these things. THNX!!

These guys produce a fabulous pasta flour that makes really yummy pasta. I love that they exist, so we can have bougie pasta.

This is an excellent video to wake up to on Monday morning in Chicago! The explanation of how good quality end products are achieved is worth stressing and repeating again: good soil (rich and fertile bottom ground), older varieties of wheat (deeper roots for better nutrients, small scale flour production (milled on demand). And this is before the flour even arrives at the bakery! I bake bread once a week on average for my family and started using Hayden Mills flour this past summer. I did not change anything in the process of how I bake and yet I was told this is the best bread I’ve ever made! (I use their artists in bread flour and spelt flour). This makes it well worth the higher cost of the flour!

More of this please. outstanding

This is such an important channel on so many levels. Thank you so much. And limitless Blessings to you.

really glad you did this vid. i got on to hayden flour by way of proof bread. it's such good stuff.

Loved to watch the "beginning" of your process. I hope there will be more information about the different kinds of grains/flour they produce.

John, this was amazing content! could hear it for hours! good luck on the new premises! Ｋｅｅｐ them videos coming. Love, all the way from Osaka, Japan.

Thank you so much John . Your videos are so informative on everything related to artisan bread and your knowledge is a blessing for us.

Wow. Just wow.

I loved this! More of this!

I am lucky to have an artisan flour mill near my home that produces some really nice high extraction flours.

Quality content as always

Please more of this!

I like watching your videos.I'm looking forward to it in the future. From Tokyo, Japan.

His voice caught me off guard. Love your videos!

Excellent content! Wow! This miller is serious about his stuff too. You make a dynamite duo.

great video ... hope this is just the beginning of your visit to the mill ...

Hayden Flour produces wonderful flours. Their bread flour is one of my go-to flours for sourdough breads and bagels.

Amazing !!!!

Yes, no Muda in the Genba! Quality Mgmt and Assurance guy here... loving the shared approach to create effective businesses.

Only thirty minutes away from the mill? Nice. I heard that kind of convenient proximity is rare in Phoenix.

I was hoping for some coverage of the actual milling process. All I know about it is the giant mill stones I see as decorations on some peoples houses!

THANK YOU FOR SHARING.. I BOUGHT BULK FLOUR ONLINE.

Is there more of this to come?

What about an apron in your teespring shop? :D :D :D

I love your videos, you’re so passionate and well spoken. But you need to go one size larger on your shirts man.

I'm assuming there will be more to come from this visit to the mill. Very interesting. How does he feel about your Mockmill? I know that is small batch stuff.

The Hat is back!

Any idea if they will make 25 or 50 pounds bags for non commercial use?

Love this video- am trying to make my own sourdough bread. Do you think you might ever offer a chance to let us buy the same flour you are using in your bread. Yes, I know it is your own special blend, but you promote the excellence of having good materials in baking breads and pastries. FYI. THANKS

Heterosexual male with a huge man crush on my boys passion for bread making. You inspire me more and more with every lesson-video💚

Was the miller throwing shade at Nobel Prize winning agronomist Norman Borlaug when he talked about high yield dwarf wheat?

Hahaa, I have the some problem shaping loaves.

10:31 Yeah, I have been a farmer for 25 years and have a degree in plant science. What he is saying here is not really correct. Anytime you grow a crop and harvest that crop it reduces the amount of nutrients in that soil and this is unavoidable. It's also common sense...you can't create something like wheat (or anything) out of nothing, this isn't magic, the wheat you are harvesting is taking what it needs to "make" itself from the soil. However, the bigger the yield you pull from that ground the bigger the nutrient pull as well. So, the reason these older grains aren't pulling as much from the soil has much less to do with how deep their roots are going and more to do with the fact they just don't yield well. The other benefit of a bigger root structure is that you are pulling from a bigger amount of soil which is great because it means you are using more of the soil (spreading the impact out). Both things, lower yields and larger root zones mean the soil is not depleted as much. But the idea that the old wheat types are somehow giving back to the soil and are self supporting is not true. His point about "good things go down and good things do up" happens with all crops. The problem with these lower yielding "artisan" wheat strains is, well, they don't yield as much. In a world with an ever expanding population and with some cultures facing starvation every year, it really isn't a good idea to restrict our yields just so we can have cool bread. This is okay in the US and other countries for the time being, but it also means less wheat on the global market in general which only leads to shortages in certain parts of the supply chain. The farmers who are growing these lower yielding strains are doing it because they can make it up for it in price because of demand created by artisan bakers like Proof, not because they have some kind of ethical or moral ideals about wheat strains. I'm just pointing out that the world would literally starve if all the world's wheat farmers decided it was a good idea to grow old world wheat so maybe we should not throw so much shade on the new strains and resulting cheaper flours.

Farmers move their farms away from the city because developers offer them 10 times the money for their ground. Every single farmer does this for the same reason. Ground is worth much, much more when you plant houses on it.

I love your PROOF videos...love your AMERICAN spirit of FREE ENTERPRISE to support and feed your family...this is the backbone of the American economy...hey BLM/ANTIFA/DEMS do you see this? THIS IS what it means to be AMERICAN! Innovation, hard work and goodwill relationship building based on TRUST! Gotta problem with that????

TRUMP 2020 will provide the opportunity to resolve this issue of farming...people have to realize if you want to live out in the country, farm dust, spreading manure, mud on the roads are just part of life...respect and understanding about where your food comes from is precious.

are masks just not a thing anymore