Mixing Inclusions Into Sourdough Without Breaking the Gluten | Proof Bread
Вставка
- Опубліковано 31 лип 2020
- Sourdough can be so much more by properly including your favorite mix-ins.
» Invest in Proof mainvest.com/b/proof-bread-51...
» Our website: proofbread.com/?ref=video
» Subscribe for our latest videos: / @proofbread
» Follow us on social:
/ proofbread
/ proofartisanbread
/ proofbread
» 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 #artisanbread #microbakery - Навчання та стиль
![Sourdough Inclusions [How, When and What to Add] - Sourdough Mamas Live Episode 006](/img/n.gif)
Came here for the advice on folding in extras, stayed for the life lessons
Always with their videos
i’ve been baking SD during the lockdown, but i could never get a very extendible tension dough, which can give me a good over ear/scoring. Often the dough is still tacky after all the folds-stretch-coils, before the pre-shaping/shaping. Any guidance?
@@leehelen975 1. try to use a strong flour with higher protein like a bread flour and 2. Use autolyse method (mix flour and water, let it sit atleast for 30mins to an hour before you mix salt & sourdough levain)
@@leehelen975 i agree with bread flour. For more precise info, I recommend "the breadcode" videos, he has a no knead video that explains a lot.
@@lizpedroza9965 helen has a point but this bread is to die for simple plug and play but you havent lived until you try this bread :) ua-cam.com/video/0wum4qplDhY/v-deo.html
As a professional baker in Norway, i wish i learned more about sourdough baking when i was an apprentice. Alot of my fellow bakers know little of sourdough baking sadly. And it is hard to find people that make good sourdough bread from ground up here. Everytime we get new apprentices to the bakery im working at now, i teach them how to do starters and sourdough bread. Just found out about this channel and im enjoying myself with all the new information. I taught myself how to do sourdough myself a few years back but information on how to do it here is lacking i feel. Thanks for the great content.
This man is the best baker on the planet...knows his suff beyond compare...and thankfully and graciously passes it on ...
Yes
51 minutes? Just show me how to include stuff in the dough.... 51 minutes later.... so glad this wasn't a five minute video, and that it covered such a vast scope. Subscribed.
Same.
Ditto.
Me too!
Did I just watch him talk for over 50 minutes straight without being bored??!!
As someone diving into bread making in the last few months, this channel has been amazing!
Listening to wise and thinking people who communicate with passion is never boring
Yes, amazing how deep the rabbit hole goes. Excellent series of videos.
@William Nygaard you must be new here :D
And I can watch John all day. He explains things that would take me months of reading to figure out.!!!
The fact that you are taking a replacement loaf to your customer just because that is important is just fantastic!
By the way the end loaves were beautiful!!
@@emrsdca shout out Aja
This dude really does have a magical skill in talking about something in such a way that's storytelling and engaging regardless of what that subject may be. I could listen to him talk about probably anything all day.
I am merely a home baker and found your Proof after 3 weeks into my sourdough experience. I appreciate all of your insight as you work the magic. It is very helpful and I learn so much each time I watch one of your videos. Thank you
In a day and age where information is incredibly streamlined, I really do appreciate the almost philosophical approach of this video. 'Tis a great watch.
Huh, who knew that all this time my cat's just been trying to mix his own inclusions into my belly
"Insanely unlucky", despite not changing the recipe for years. I am astounded by the optimism. I worked in customer service for a long time and have definitely lost the ability to give the proverbial benefit of the doubt, it's good to see it thriving in someone who likes their work.
I so thoroughly enjoy the easy demeanor of the Bob Ross of Bread.
I mixed my cranberries and walnuts into the mix and had completely different results two bakes in a row. Now I understand why. Thanks so much!
Thank you so much for uploading this videos. I'm 16 yo and have always been interested in baking, I've opened I local bakery in my city on January and your videos really helped me a lot! :D
Please do make videos and such of your products :)!
That’s truly amazing. Good luck.
Brilliant. Best of luck to you :-)
Wow! Best of luck to you!!
I agree, you should document the whole thing with videos. You could teach so many people, step by step, what/what not to do. That would make you valuable; people would like you and your business; and you'd then have your own YT channel. Wouldn't that be cool? And help your biz? Can you imagine how many customers this guy gets because of these videos? I'll bet it's a lot.
Thank you! I’m a home baker with a ild faithful stand mixer I have used for over 50 years! At some point hand mixing became my preference and my pleasure. The mixer is now an old friend sitting there visiting with me while I hand mix and knead. She’s still a beauty for whipping things that like to be whipped! Thanks for giving the science behind folding in the inclusions!!! And how to best accomplish without ripping the dough!! Thank you!
I don’t know why I’m spending a Saturday watching hours of your videos but I love it!! Congratulations to you and your lovely wife. Wish I could taste your products
You are an amazing baker and fantastic teacher!
I find your heartfelt and passionate teaching style so refreshing and “easy” !
I made my first loaf of walnut sourdough using toasted walnuts. The loaf had a purple colour and we were curious as to why. Now I know why after listening to your video. Thank you for sharing your knowledge and experience.
Absolutely love your work guys. You guys teach me so much about the breads that I want to try and where they come from for sure. Thank you for spending the time to do this! Wishing you good health.
This kind of information for free is just unthinkable. Thanks! 🙏🏻
Such beautiful bread! I’m convinced that I could listen to John talk for an hour about almost any subject he might choose and thoroughly enjoy it!
John, I so love these video! Your passion comes through so clearly. I'm just a home baker, but I get so excited when a new video comes out, because i learn so darn much. You go into a tremendous amount of detail, much of which is applicable to the home baker. I live in Seattle, but am so thrilled to be a part of Phoenix through your videos. Local passion!
I was like 6 minutes into the video and I looked at how long it was and I was like what am I doing watching a man make bread! but I’m glad I stayed LOL he’s so informative I don’t wanna leave! 😂
I love your baking videos! Thanks for sharing all your bits and pieces of baking wisdom you've gathered over the years.
This is one the greatest and most satisfying sourdough related videos I've ever come across!
@Proof Bread: German Baker here; you should try smal chunks of "Grana Padano" Cheese with dry Tomatoes and herbs its so awesome and you guys rly doing a good job on your white bread (sour dough is with rye for germany).
Nice videos keep it Strong.
If we can Travel again would be nice to visit your place.
@Any One sorry not yet is planned when i open own bakery tho
Been baking sourdough at home for 3 months, and absolutely love this video. Learning so much, and love how you explain really well! 🤍
It's great to see your daughter in the background, helping in Mom and Dad's bakery. Learning the art of baking and a good work ethic at an early age!
It's easy to see that you love what you do, and love to teach. Thanks for sharing!
I came to learn more about how and when to add inclusions in my sourdough bread process. Watched all the way to the end and learned so much! Great stories and wonderful philosophy. Thank you so much!
A big THANK YOU to you and Amanda. I really appreciate your videos. You have so much to share! I admire you both. Once again Thank You.
These videos are just amazing!!! Inspire and teaches me a lot! Thanks so much!!
I’ve watched some of these videos 2 or 3 times, all the way through. Sometimes my tv just starts playing one and I’ll let it run through. This guy could teach anything and I’d be captivated. Kinda want to apprentice at a bakery now, LOL!
I find your videos very inspiring...Thank you for being so transparent and honest about your business.
I recently found your channel because I wanted to learn more about baking bread. You are a great teacher and speak with so much passion. I am stoked to watch every video.
Such passion and knowledge, just brilliant! Thank you for sharing,. We should all appreciate more what we tend to take for granted.
Thank you so much for sharing your knowledge and wisdom!
Thank you so much! My grandson got me into this and loves olives, so I am trying this. Only 2 loaves at a time.
Doing the dough first makes so much sense, it’s like if you’re building a house you need to make the foundation and frame first. Can’t just start with the electrical and drywall. Etc
another AWESOME clear explanation !! I love your work @proof bread YOU teach so well
Just love your videos! It’s not just bread, it’s an amazing an noble purpose!
Love ur channel !! Please keep posting more of your baking journey !! Very relatable. Thanx.
Mr. Mantis, I absolutely agree. Awesome life lessons! I love the fact that as he's talking he kind of leaves small time gaps in which his eyes wander and then gaze directly, and then he comes out with the chosen word. All slow, all good
Just an insane insight to baking! Thank you so much for your way of baking and explaining it all so well. I am just a home baker and learning things still. I am excited to try your methods on inclusions using first a good dough. Take care! Thank you!!!
The way this man shares information is truly the epitome of intelligence; Amazing
I’m very new to sourdough baking, and bread baking in general. I was REALLY hesitant to use inclusions (logic told me they might hurt the gluten strands). I asked someone who’s been making sourdough for many years, but he said not to overthink it and just put them in. I’m so glad your channel popped up in my feed a few days ago. I’ve been watching random videos ever since. I feel ready to make those inclusions, now- thank you!
So informational. Love the way the breads turned out at the end. Thank you for sharing your knowledge...
Greeting from NY! You are a pleasure to listen to. I'm happy to know we still have people like you amongst us. Thank you.
BTW, Labne is the best on any bread!
Thanks for this video. I forgot to mention that in the comment below. I did my first inclusion a month ago following the principle of mixing in the ingredients almost right away. What a nightmare, everything you said about it is so true! I'm going to use your method next time as it looks like a much smoother way of doing things. I love the fact that you are in effect teaching those coming after you and possibly those that came before you. Such good solid information given a really good and relaxing format. Each video I learn so much. : )
Just found you 5 days ago. Just can't get enough!!!❤️🤠
Thanks so much for all the tips! You are a true friend by sharing your knowledge!! 💞😁
OMG you are soooo helpful @proof bread !!! I had never added inclusions and my neighbours asked me to order a mixed grain bread mix from our local supermarket I could not deliver to them .. so i am trying to help and make it today ! thank you soooo much ! (I have been doing your normal sourdough bread for months now, every couple of days so i can do that pretty reliably but inclusions I had no idea ! love youuuu !
You guys are a great inspiration to me. I live in Phoenix too and no one besides you guys really talks about when it’s above 80 in your kitchen! I decided to bake a loaf today with my offset. It was 93 degrees out this morning at 4:30am. It was an olive loaf so this video comes as a great rest after my bake. Also I really like your point of view about the crumb. If my bread’s crumb is too open my daughter tells me I made holes! The sourness has to be very low as well. Long text to say thank you.
Oh my goodness!! Thanks so much for your thoughtful, humble insight.
Started baking SD bread in April. No bread scale, no banneton...I've developed a following in my community. Very satisfying
Thanks for the inclusion knowledge 🙌
Inspiring stuff - will give it a go with inclusions. Love the anecdotes along the way about baking, business and the rest.
Brother you are amazing to watch and listen to. I’ve been trying to bake sourdough bread for almost a year now and still can’t get a consistent result. Watching your videos gives me hope that learning from you is going to make a difference? Congratulations on your success and thank you for your videos! 🙏
AWESOME Every bit has a lot of insight and experience.
Tahnk you for sharing
You give a lot of good information about bread.
Thank you so much for this clear, detailed video. I made stollen and had a lot of trouble mixing in the fruits. Now i know how to do this. Cool to compare it to puff pastry dough and the layers. Thank you!
Jon, that's so delicious. I never had olive bread and now i am salivating. Similar to the Joy of Painting, your videos are the Joy of Baking. Even your voice/story is as soothing as that of Bob Ross. I am waiting for the pizza video! Thank you and keep up your wonderful spirit
YESS!! This is the perfect way to describe him. He’s the Bob Ross of bread making 😆
I have been hand kneading in my inclusions before bulking and folding. I will have to try this method and note the difference. Great video!
Love this. Immediately subbed - not a strong baker so hearing your general rules is greatly helpful. Great content!
This was so helpful! I made a dozen loaves of sourdough the other day with dried apricots, dates, cherries and pecans. I added near the beginning of the process and not only was it difficult to fold the dough because it was so heavy with the fruits and nuts but it was continually tearing. The bread was still delicious but the structure was certainly more dense. Just started another smaller batch this morning because of this video and will keep all your suggestions in mind. Thank you!
How did your smaller batch go? I know it's been 7 months but I'm dying to know.
I LOVE your videos! The way you discuss the science of the bread baking process reminds me of the way my dad spoke when he baked and cooked, (a bit less ‘effusive’ than his gab) ; He literally sounded like a Food Network show, only with homier ingredients.
What’s cool is by watching your processes and the way you adjust during the processes, I’m able to gauge both how I would scale my process as a home baker, AND, when I might just want to leave some items to the Pros, and buy them from a good bakery. 😁
23:46, Josh thinking, "Oh Snapp! A clump!" LOL! Thanks again for sharing you insights and knowledge!
Great video! I followed your guideline on incorporating the nuts and cranberries. I watched this video 3 times! Your bread looks amazing! I love making sourdough and learning new techniques.
Hi Jon! Thank you so much for sharing such a comprehensive and original content on yt. Your videos are incredibly helpful in my sourdough journey!
Have you planned to make a video about handmixing? Also I recently tried to bake brioches and other breads that require to add butter and I struggle to incorporate the butter in the dough. Would you have advice to do it properly (by hands)? Thanks a lot!
Thanks for clear explanation of your method for inclusions in sourdough. I so needed this info. I was really unhappy with my Cypriot bread, soggy broken crumb, wasted some divine olives on that bake. lamination makes perfect sense now.
Thanks for this fabulous video! This method is incredible for incorporating inclusions perfectly.
If Josh was working at uptown farmers market on Saturday 8\1 he was really awesome and super helpful! Appreciate it dude!! Also noticed the difference on my Saturday order from 2 weeks ago to today:) thanks for the adjustments and the improvements are appreciated 💜
The way you talk about 'the craft' is the exact same for woodworking. This was a fascinating video. Eased some concerns of mine with my own inclusion breads, but also gave me some key aspects to work on. As an aside, watching bakers handle dough never ceased to amaze.
Frankenstein came alive last night. This is my 2nd attempt to making a sourdough starter. The 1st attempt failed but now it is alive. Thank you, it really does work when you weighting it (with my new digital scale), and being careful with the temperature.
Wow ! So impressed with your concern for your customers.
I swear my cats have been trying to show me this technique forever, should have listened to them ages ago, thanks btw, your vids are amazing, keep up the great work
The knowledge you give on top of the bread making is priceless.. Thanks for ur time..
This guy is very Zen. I find myself just watching and listening and it helps me slowdown a bit. Bread is life.
I adore your life lessons. Thank you.
About your nut trees, especially pecan, dig an irrigation well around each tree. Plug Jobe’s tree spikes into the soil within the well. Hour trees will flourish and grow strong root systems. The nuts will be amazing in quality.
As always, awesome insights on bread AND life, Jon! Amara is lookin cute 🥺
Just love to see and listen to you. Im an old chef with lots of baking skills, and this year i will work at a small bakery, so fun.
You're my hero and I appreciate what you're doing! I am on my first starter ever but, I am homebrewer who knows how to feed and keep yeast happy. We'll see how I can translate this to bread making...it's all about learning the process and adapting it to your environment....god speed!
Thanks for sharing your knowledge.
Your videos are showing me a lot of helpful things.
Greetings from Patagonia Argentina.
I have been binge watching for the last few days and can’t stop I find it so interesting even that I don’t cook or bake anymore I buy my food ready made and you are having a fan I am subscribed now❤️❤️❤️🇦🇺
You guys are amazing! Lots of love from London ❤️
A natural teacher. Proof is my new relaxation device ☮️💟😷
I just made a delicious apricot and walnut sourdough because of this video! I've been baking sourdough about twice a week since April and become better at adding inclusions recently. However I didn't think I could add big chunky walnuts without it being disastrous.
Thank you for sharing all your tips. Love the channel and keep up the great work!
I HAVE WATCHED YOUR SHOW BECAUSE YOU BOOY-STRAPPED YOUR WAY TO SUCCESS. GREAT LIFE AND BAKING ADVICE!
Hi there: I do like how informative you’re. I love that you’re also generously adding your inclusions to the doughs. Great job. 👍🏼 Personally I love adding a variety of nuts & fruits to my breads & bake goods. Would love to purchase your various inclusions. God bless and keep you. 😇
damn I'm falling in love with bread thanks for posting. love how you gel with your crew thats why you shine love it.
Love your words, love your work, respect.
I love your content guys. So so valuable
Wow! It is so good to hear how you follow up on any problems from your customers. I’ve baked for farmers market for many years and so few of the new vendors do this 😢 Kudos 🎉 I appreciate the way you teach… I’ve baked sourdough successfully for years, yet have picked up so much great info and techniques from you! Thank you for sharing! I’m definitely uping my game now!
During our lockdown (I'm in NZ) I made my first SD loaves with inclusions: dried apricots and walnuts. I soaked them overnight, drained and added them at autolyse stage. Calamity; a dense doughy mess caused by tearing. Learning here that its not necessary to incorporate inclusions into the dough - merely layer it after the dough has had some development is a real light bulb moment. Thanks a lot Jon, you and Amanda are an inspiration.
Thank you for sharing this tip on inclusion. I handmade my dough, struggled when I had to add stuff in. Will try this technic
You are a rare gem of a business person. As a baker and an economist. If you can keep the capitalists out, your doing a service to mankind. I would love to try your bread.
you are my favorite bread channel because I am also interested only in the principles. I make my own recipes. Baking for over 10 years at home without the controlled temperature and humidity taught me how to adjust every gesture and the timing to what the dough is doing the given day.
I was making trash bread. I watched your sourdough bread video and I seriously haven't bought bread in over a month. Bought a 5 pound bag of yeast and a bunch of bread flour and I'm good to go for a while. Thanks man! This makes me want to try a cinnamon raisin bread...
I was worried that i wont be able to finish the episode. But! I enjoyed it and learned so much! You have a new subscriber and fan! Thanks!
Thanks for the inspiration up till now I have been individually dividing and spreading out then adding jalapeno and cheddar and folding it up as if I'm trying to create a crumb structure then keeping them in separate containers for the bulk with stretch and Folds. After watching you I'm going to do it all in one container and just divided at the end similar to how you do the green olive for that I thank you. Sorry for run on sentence this is voice to text.
Great teaching video. Appreciate your tips and techniques learned by years of experimenting to achieve success each time. It makes my old heart happy to see younger adults taking on past artisan recipes for breads. We all miss these breads and taste/texture But now so few enjoy the preparation and completed gourmet breads
The proof videos are so much more than the simplicity of the title. There are life lessons included in this craft. The dedication and quality are evident.