Rethink your bread: kzread.info/dash/bejne/aWejp7CadMzXYJc.html

@civilizeddiva

3 жыл бұрын

Timer 38:10: When I’m cooking while multi tasking at home (laundry, cleaning), I set the timer for 1-2 minutes *less* time than required. I know it will take a few seconds for me to hear and acknowledge the timer and another few seconds to get to the oven, put on my oven mits and remove the item.

@DennisGrahamJR

3 жыл бұрын

@@civilizeddiva the fridge is a storm so you don't want it for a couple hours to do anything for the super excited you can 😊😊😀😀😀😃😀😊😀😉😀😃😀😀😃😊😊😃😊😀😀😀😀😁😀😉😀😉😊😁😀😃😊😉😊😊😊😀😃😁😊😉

@DennisGrahamJR

3 жыл бұрын

@@civilizeddiva the fridge is in your room temp and then in my house I think we are good for now and I'll get you 50 organic bread for you this weekend but we have bread for you this morning I have been in a lot 😔😔😔😔😊😉😔 I will call 😊😉😀😉😘❤️❤️❤️💖❤️😊😀😉😊😊😊😊😃😘😘😘💗❤️😊😉😊😉😀😃😁😘❤️😘💗😘

@dylanthompson1355

3 жыл бұрын

i have used welding gloves in the past at restaurants for oven mitts they can hold up to a ton of heat hope that helps

@MaZEEZaM

3 жыл бұрын

You are super informative, though obviously we dont have domestic recipes from these videos, the information you talk about is helful to all. Thanks for the video +1 Sub from Australia

Came for english muffins, stayed for the words of wisdom

@nunyabiznis3595

3 жыл бұрын

dude word for word what i was about to say.

@7027flowers

3 жыл бұрын

That's precisely the way I feel. Seriously this guy is great

@RovingPunster

3 жыл бұрын

Couldnt have said it better ... i'm a big fan of global cuisine, and i'm pretty selective when it comes to culinary channels I sub to, be it American, French, Chinese, Indian, Filipino, Scottish, Scandanavian, et al.

@hungrynow55

3 жыл бұрын

@@RovingPunster any Thai's channel?

@RovingPunster

3 жыл бұрын

@@hungrynow55 I have a few great chinese channels (ex: Chinese Cooking Demystified), but I havent found a really good Thai one yet.

This is therapy. ❤ This man needs to be protected. He seems so genuine and kind.

This video -- this channel -- is pure GOLD! So much real insight from those with skin in the game. I absolutely LOVE it! I know this bakery is not a one-man show -- and I would love to see more of Amanda and the rest of the team -- but damn Jon, you are an amazing ambassador for the craft. Your ability to speak lucidly while working at the same time blows me away -- even if it sometimes results in mis-measuring butter or almost loading basketed loaves into the oven. I can sympathize! And I'm hooked! I love your honesty and transparency! You are the real deal. I hope you continue producing these incredible videos -- they are filling a gap that desperately needs filling. Cheers!

@ProofBread

4 жыл бұрын

Trevor J. Wilson As someone who was studying your writing a couple years ago when I had just bought a bakery with no baking experience, it’s honor to receive your kind words.

@ryanaugustus

4 жыл бұрын

Trevor, you’re pure GOLD, too!!!! I love your recipes, blog posts etc.

@TrevorJWilson

4 жыл бұрын

@@ryanaugustus Thanks Ryan! Appreciate that!

@stephen6739

4 жыл бұрын

@@TrevorJWilson your channel helped me understand sourdough like no other way back when! But yes what Jon is doing here absolutely beast mode. Cheers

@DiePotatoeFr

4 жыл бұрын

Looking forward to new videos from you man, your work is inspiring

This man will singlehandedly destroy the imperial measurement system

@wearashirt

4 жыл бұрын

@Kattrap I can eyeball 2.54cm in a...cinch

@uschihase3331

4 жыл бұрын

Where to sign up??

@markparker5585

4 жыл бұрын

Kattrap it’s just what you are used to. For someone who has only ever used the metric system, it would be just as easy to approximate/eyeball 2.5 cm.

@esalenchik

4 жыл бұрын

Kattrap Take a peek at the middle section of your index finger... looks very close to 2.5cm 🤓

@dcfreak23

4 жыл бұрын

@Kattrap According to who? Virtually the rest of non-Anglophone humanity has grown up eyeballing centimeters and might not even have an idea how big an inch is. Just because it's easier for you the eyeball an inch due to the system you grew up in, doesn't mean that an inch is inherently easier to visually gauge.

This dude seems like a top tier friend. Supportive and encouraging words while baking delicious food.

I just wanted to say I love your videos. There's no music, nothing gimmicky, and not trying hard to appeal to viewers like most KZread video; just people talking about things they are obviously passionate about. It's really refreshing. I also really like the long form video and the professional camera work.

Thank you for including the mistake made with the butter in the video. It's so good to see that no matter what skill level people are, mistakes still get made, because we're all still human. Seeing the honesty involved, and the patience in going back and fixing it is so refreshing.

@jamescaplinger3424

3 жыл бұрын

Actually the mistake highlighted why this fella is a true professional - he has a built in check to ensure his mistake doesn't become fatal to the batch. Everyone makes mistakes, but pros figure out ways to catch them before its too late. Absolutely huge lesson here, via english muffin weight audits.

Man, if Jonathan wasn't a baker he would be a god send for a stand up speaker / inspirational speaker. This man could single-handedly destroy peoples fears about not being perfect at something they've just started.

@rocky48ish

3 жыл бұрын

So true, this has ALWAYS been my biggest fear to do something different and lose my livelihood. But I think this could work as a PT thing. 🤞🤞🤞🤞🤞

I said this on another video about pizza, but I worked at a high traffic Detroit area Italian restaurant when I was 15 y/o known for their pizza, so we made pizza dough every day and one of the jobs was to rotate the dough balls in the fridge to allow 4 days of fermentation. I remember the son of the owner, who was a total stoner screwed up the rotation process and the pizza maker (big Sicilian guy) got pissed and went back into the fridge and started opening and smelling the large dough trays…as he did this, he moved them around putting the trays in their proper place in the rotation. That always stuck with me, how he could know how long the dough was fermenting for just by smelling. I bet this guy could do that for any kind dough.

I am 81 and not all that easy to please. I am just learning to bake sourdough, and that is how I found you, along with many many others. And I love your videos. Not only are they extremely instructional, and enlightening, but they are very entertaining. I don't know if you have some other education that lends itself beautifully to narration and filming , but you appear to be very much at home with that genre. Thanks for all your hard work and even though I am not planning to have a bakery (although I have always baked a lot at home) I do love food and learning about food and trying to improve on food in my own kitchen. I have just made my third loaf of sourdough and I think they are better; and I am looking forward to improving on the fourth. I have always loved sourdough and it never occurred until recently that I could produce a loaf of sourdough bread. Now after watching this video, I want to make English Muffins. I'll quit now. Thanks again. Jan Dullea

Jon, I stopped eating bread due to a gluten sensitivity a while back after a long period of baking artisan yeasted loaves and sourdough breads. I missed it so much. You have inspired me and I have started baking again with einkorn and I have a wonderful starter for it. I did my first einkorn sourdough english muffins and they were amazing! A real live english muffin! And it was delicious. Thanks for inspiring me again. My husband is thrilled too, since he knows how happy the whole bread making process makes me. And he gets to eat the tasty bread. Thank you again for sharing your baking life and experience with us.

You blew my mind Sir. From baking to wisdom, humanity, positivity, encouragement.

I'm not a baker. But I can really appreciate watching a craftsman at work. Good stuff!

I’ve been baking bread by hand since 1980, and I always started with wet ingredients and added dry. Every recipe AND my grandma insisted I was doing it backward, but I never had that clumping problem you explained. Thank you for reassuring me that I’ve been doing it right all along! Also, thank you for these amazing videos. I’ll never be a professional baker, but I’m always trying to add new challenges and techniques to my repertoire.

I just love his enthusiasm, brilliant xx

Thanks! Very much enjoying observing and learning from your process.

I would never believe I can watch an hour long video of anything on KZread and I just did it yesterday with the sourdough bread video and right now this one. Amazing.

I so love the amazing shared knowledge from these videos. Love it!

Always appreciate the encouragement to keep trying and giving bread away to friends. I’ve been making two loaves a week for the last month. And I’m improving! Thank you!

Jonathan, thank you for such encouraging words for the home baker. It really means a lot to know "it's not just me" and doing, doing, doing, is a valuable part of the process. Keep up the great work!

This is some amazing content guys, it really takes you through the activities of a full scale bakery rather than just some home environment. I love it.

I put a timer on and set my iphone to the foghorn and vibrate setting Just found your channel the tips are awsome thanks. only been baking bread for a year. keep up the good work from the UK!

there is more wisdom here from this very humble baker than just baking stuff; he is an excellent teacher about all levels of the challenges life brings to us; and you learn how to bake some thing at the same time - how awesome is that? he is way awesome :)

This Guy Needs His Own Bread Show On Food Network.

I could listen to this guy all day every day.

@Whiskypapa

3 жыл бұрын

Same here... which is why I hate that I discovered this channel right before bed :P rip sleep I guess...

I've literally been craving sourdough english muffins. Thanks for sharing, they look amazing!

How you do anything is how you do everything. I love that this isn't just about baking. This is about perfecting your craft, no matter what it is.

I am loving these shows, thank you for sharing

For some strange reason, this was very calming to watch. Thanks!

I made sourdough english muffins this weekend, I will be making them square from now on! thank you for sharing

I really appreciate you explaining your considerations! That is the attention I like to pay to my baking and it was wonderful watching you thank you.

I have to say that I greatly appreciate your warmth and kindness. You have already improved my baking, and in a small way, my life. Thank you.

I'm love many things about your videos. I really appreciate how encouraging you are. I belong to many bread groups with many bread snobs who keep telling people how easy it is when they ask for help. Definitely the opposite what a new baker needs to hear. Thanks for the videos and useful information 👍

I'm consistently amazed at your multitasking abilities, managing several stages of many products , while maintaining a running commentary, and generally not messing up! Every once in a while we see cracks in the concentration, as with the butter mistake and nearly loading a tray full of bannetons into the oven, but you still caught yourself and kept the car on the road. You're a true pro!

Watching these videos is like a guided meditation. You're contributing so much more than bread to the world!

Your videos are like hanging out with an old friend (or the bread obsessed friend we wish we had). Love watching you work and everything you share. I save them up for when I'm mixing some bread up (today it was sourdough bagels)

Thumbs up before even watching, because I just know. Thanks for posting another video. Loving them.

Very interesting. People like this who make something beautiful that warms people's heart should be proud of their art. Also nice to see that you don't have to be old to forget ingredients! Even pros do it.

A pure gem. One of the best step by step guides I have seen with explanations of the why as you go. I stumbled onto this Proof channel after watching a video on sourdough pizza dough and falling asleep during covid. I woke up to a video of Jonathan making sourdough sandwich bread and I was mesmerized . It started me on my sourdough journey. I’ve watched endless hours since then and in a short year have learned more than I could have imagined. As always solid advice and knowledge how to use your own intellect as you go. Thanks again Jonathan! Lots of fans here on the east coast!

I have to say, there is something therapeutic about watching you bake! Quarantine has got me baking sourdough in all kinds of forms. Some days are better than others, but I'm new to sourdough and realize that it's not only going to take some time to get "good" at it, but also bringing in better quality flours and grains rather than the usual supermarket stuff. Thank you for your videos!

I love listening to this guy, he is so pleasant to listen to, plus he reminds me of a young version of my uncle who was a chef. 😀😀😀

Good stuff homie. really appreciate the clean audio, well lit space, IN FOCUS and thoughtful camera handling. Really appreciate the aesthetics as well the bomb content. Im a brewer, so this is fascinating. I've been using norweigian Kvik yeast for beer, mead and now bread making too. its slower, but makes a really delicious bread

Honestly, this channel is pure gold! Keep up the awesome work, you and your whole team are invaluable!

Wow! I enjoyed every minute of this video, great information, not just on baking but on how to keep your baking learning process in perspective. You're a great speaker/teacher with a comfortable manner, relaxed and confident. Great job!

It is a particular kind of person who enjoys watching this channel, and listening to someone passionate but pretty laid-back baking breads. Props!

I love everything about these videos, im just missing one part. I want him to crack open a muffin/bread at the end of the video to look inside and i'd be happy.

@DrB9

4 жыл бұрын

Even I have that ocd

@GlennTillema

3 жыл бұрын

Me too, I want to see the crumb! He does the same thing with the sourdough bread loaves, takes them out of the oven but never cracks one open!

@galenfrank-bishop1257

3 жыл бұрын

He has to sell the product

@MaZEEZaM

3 жыл бұрын

@@galenfrank-bishop1257 Yes but surely the person filming could buy a loaf of bread or a muffin.

More long videos please, it’s pure truth in every word, not everyone is so critical of your work as you are! The best advice I’ve ever heard!

I like this guy, listening to him is informative and supportive. I like the way he shares his wisdom and craft.

Love when he realizes he forgot some butter and just gets back to it! Great videos, please keep them coming!

I figured it out! It’s really frustrating that you say “recipe recipe recipe” without actually including the ingredients or the proof time. For everyone watching, I spent some (long long) time figuring out the “Recipe” and this is what I got: 40kg total 20kg flour 11l water 3.9kg sourdough 1600g sugar 2700g butter 800g salt This will give you the bakers percentages so adapt.

@oRm0nD

3 жыл бұрын

If I made no mistakes: Flour 100% Water 55% Salt 4% Leavain 19.5% Sugar 8% Butter 13.5%

This is so wonderfully inspiring. I subscribed to the channel ages ago but love going back though previous videos for guidance in my own bread making at home. The same values extend to my all-grain home brewing of beer. The pursuit of perfection or at least the aspiration to produce better produce. The most unpretentious and informative channel on KZread for baking.

Pure soul,pure heart,pure wisdom Thanks

Love the videos. For rolling out the English muffins, you could make some sort of box jig that is the right length, width and height, as well as a rolling pin that rides on the edges of the jig when the dough is the right height.

For consistent rolling depth, I use different sizes of dowels on either side of my dough as a guide. It’s very efficient and cost effective.

The amount of knowledge this man puts out about what he's doing is next level. I usually don't commit to watching 40 minute videos but damn, can't get enough of these!! Where's the merch at? Any shirts or aprons? Put me on the list!

You are such an inspiration, so wise and encouraging. Thank you!

I love this content. Been breaking sourdough everything during COVID and this is refreshing.

2Comment: 1. Use a long spatula when transferring to tray after cutting=less movement. 2. When flipping during cooking use an extra tray to flip all once. 3. use a verbal audio timer; (Alexa set timer for 2 minutes, Alexa set timer 2 for 2 minutes. 3. As for the gloves buy good lined leathers gloves. 4. Can't wait for Proof Bread shipped to New England. 5. Proof Bread Rocks!:-) Good Job.

Dude, you're a champion! Its owesome how you dont be worry to show us your mistakes. Modesty, honesty, Sincerity and braveness. By far, this is the best channel about bakery.

I have never before wanted to visit Phoenix. Now, the temptation is strong to take a road trip just to nom on those English muffins. Also: thank you for the extremely positive attitude toward beginners. My wife sent me this link after I was down on myself for my own abject failure at English muffins the other day. The reminder that everyone's gotta start somewhere was what I needed.

Dude, please keep these videos coming.

I love love love these series.. By the way tips on flipping the muffins on the tray, get one empty tray on top of the baked muffins, with the oven mitts on, try to flip the trays while trying not to compress too hard. I would recommended to hold on opposite sides of the trays diagonally , take a deep breath, with confident and flip in one quick smooth motion. I did these on daily basis with some hot liquid, big deep pans food stuffs in very busy restaurant. Take practises but it saves lots of time.

@moonmaan

4 жыл бұрын

This sounds helpful, but also wouldn't he benefit from having the residual heat on the tray he's using? Otherwise he's starting again with a cold tray on already cooking muffins.

bless your heart for your encouraging words just on baking

Thank you Jon! I went to baking school and chicken sh!t about working in a bakery because I'm so hard on myself about the outcome of the final product. What you said about the new hires inspires me to just do it and make room to get use to the bakery and roll with the punches. Thank you so much for this video.

I’ve found my weigh scale an essential tool in my bread making. I’ve been making sourdough breads for a few years now and can make loaves in minutes. And my recipes are so easy to follow and ridiculously easy to clean up. Further to key tools in the kitchen are plastic tubs, smaller of course than here, to regularly have at hand.

Is there a recipe for these that a home baker could follow? These look amazing, and I can almost smell them just watching!

You are a fantastic communicator and human being. TY soooo much for the empathy and compassion, and humbleness (which is true greatness). This has some great encouraging points for me, concerning baking, and I'm 67 !!!!!! ❤️😎

I absolutely LOVE your channel! I have learned so much watching your videos and gained so many pearls of wisdom. Thank you SO, SO MUCH for sharing your day to and wealth of knowledge.

Guess at a recipe from the info: 1600g sugar, 2550g butter, 43200 total weight, 360 buns Assume: 2% salt, he used 50 lbs flour, 50-55% hydration, 15-20% inoculation with starter For 360 muffins: 1600g sugar 2550g butter 12000g water 22679g flour (50 lbs) 4000g starter 450g salt Scaled for 12 muffins: 53 g sugar 84 g butter 397 g water 750 g flour 132 g starter 20 g salt

@KMSKHALEDKMS

3 жыл бұрын

thank you, almost lost hope to find this in the comments and wanted to do it myself xD till you saved me. have a nice day

@Dittemoi

2 жыл бұрын

Baker adds 10.8 kilos water, so for 12 muffins it would be 400g water, which is close to 397, as original poster says.

Would you mind posting recipes - in bakers percentages? I love your content! Thank you

@rjstargel7308

2 жыл бұрын

With some guess work and the few measurements he gives thru the video, this is pretty reverse engineerable. Only hard guesses are amount of salt, eggs and starter.

I can't even get over how amazing these videos are.

Thank you! Really needed to hear you're wise advice on keeping at it. I'm a home sourdough bread baker and electric guitar builder. Just started the electric guitar thing with minimal wood working skills and mostly hand tools. First guitar works and it has a hundred things wrong with it. It's been frustratingly satisfying to learn how to do both of these things. And my hundredth guitar is going to be awesome!

Thank you for this. It's awesome to see the reality of baker's work on a larger scale. Any chance we could get the ratio/recipes for these muffins ? I swear I won't be competition, i'm on the other side of the world. Really enjoying those videos though, thanks Jon.

Thank you for the content! Croissants soon?

@miriamrobarts

3 жыл бұрын

In case you didn't see it: kzread.info/dash/bejne/hJqItaRrddy3qto.html

y'all are so wholesome i love it. appreciate the content.

You’re a really good teacher. Thank you for sharing your knowledge.

Lee Valley has "HeatSafe Gloves" that are good up to 600°f. I have heard good things about them and they look pretty durable.

@LiloUkulele

3 жыл бұрын

interesting..Lee Valley is my goto for fine hand tools (woodworking)

Is there an at home recipe you could share?

@berttays8187

3 жыл бұрын

That would be nice!

this is like a reality show. So, entertaining listening to you. I've been on a rant making my own sour dough....which i've become masterful at because I bake EVERYDAY,,,,, two loafs. I shape my dough just like you and use a coil method for stretch and shape. Keep up the hard work.

"While i was planting a tree" i love this guy

@zeprulz1

4 жыл бұрын

Funny, I thought that particular comment was superfluous, but wasn't expanded on so I really didn't care. It's a channel about baking bread, which he does extremely well and is appreciated.

@slyfondle1885

3 жыл бұрын

Maybe it was a euphemism www.urbandictionary.com/define.php?term=Plant%20a%20tree

@zeprulz1

3 жыл бұрын

@@slyfondle1885 You gotta point. I learned something. Thanks.

You can try the following oven mitt: Polyco 250 Degrees Integral Liquid and Steam Barrier Heavy Duty Terry Cloth Bakers

Even though I will most likely never make as many loaves of bread or English muffins at once like you do here , I have learned a huge wealth of information that has helped in my home baking endeavors. Thank you! 😃

Congrats! Every video is a seminar!Thanks for sharing,keep up and make us better bakers 🤘

Oven mitt suggestion, try leather welding gloves. Built to withstand high heat and protect your hands, but very very durable. Also available with long gauntlets to cover your arms if desired.

@joelinguine9565

4 жыл бұрын

www.airgas.com/p/RAD64057641 Try these gloves, they are very tough and won't break easily. I used these when I worked in a iron foundry moving freshly poured castings.

@NPCVenture

4 жыл бұрын

Came to say exactly this.

I’ve seen this question several times already, but here goes... Any chance you could share the percentages of the ingredients?? I’m hoping to expand my baking from just sourdough bread.

I love the videos you post; I've learned a lot about baking sourdough bread. Thank you.

I love this series, it's a wonderful master class. Congrats from Australia

can you give us a recipe to make something similar at home. A recipe close enough would work. Or point us to a recipe online that you like maybe?

@mcervi

3 жыл бұрын

King Arthur Flour's site has a ton of Sourdough recipes, including Sourdough English Muffins. I'm making some right now. They are great!

@EricsEdgeVideos

3 жыл бұрын

@@mcervi I second this. Although my first batch was sub-par on the nook and cranny scale, they tasted awesome.

You could build a wooden frame for that muffin dough it will be the right dimensions every single time and also in height.

Absolutely cool how chill he is with the small error in the recipe. This is how you deal with mistake! Subbed!

What a nice guy! I really enjoy listening to the commentary, it's fascinating to watch the process of baking.

THE BEST CHANNEL EVER!!! Love from indonesia 🇮🇩 i have a bakery myself i mostly make sweet bread and loaf!!! I fucking love you 🔥

Can I suggest cutting into the middle of the finished bread so we can see what they look like?

@ProofBread

4 жыл бұрын

Definitely coming in future clips.

@varsam

4 жыл бұрын

@@ProofBread Hi, try good quality firefighter gloves.

Awesome video and great insight. Can’t wait to see more of your work in progress.

Wow, this was really interesting to see! And it's so refreshing to see the process when things don't go according to plan, but you're so experienced in dealing with those situations that you'll find a way to solve it or make some compromise. And I love that you've set standards for what is acceptable to sell to your customers!

I’m really digging the apron style. I can’t tolerate the style that hangs around the neck. Is yours an off the shelf purchase or custom?

@JT-ic6rx

4 жыл бұрын

@Proof bread, curious minds would love to know!

@GPH1403

4 жыл бұрын

British manufacturer Oliver Harvey do a brown leather apron with back straps - they are £168 mind

Oven mitts: try leather welding gloves!

@sphagnum2000

4 жыл бұрын

agree welding gloves work great :)

@darcylea2993

3 жыл бұрын

They are ok. And they WILL work. But as a welder of 15 years, just know that leather retains heat and prolonged heat transfer to the gloves will burn your hands pretty damn good! Haha... those, "The Ove Gloves" work well for baking and heat. Welding gloves are more for protection from molten metal putting holes through your skin

@alt7488

3 жыл бұрын

@@darcylea2993 use more than one pair a shift .... one of my exes used to work in a bakery and she stole this idea from me , as I use them when smoking/bbqing

@darcylea2993

3 жыл бұрын

@@alt7488 What are you trying to say??

@pamagee2011

3 жыл бұрын

I love my “Ove Gloves” too. But they are starting to wear out and burn me.

Great video, and 100% agree on the cup compressed or leveled etc... This is exactly why I always had inconsistent loafs of bread and this all was fixed when I bought a nice 5KG scale for home baking.

Thank you for sharing your talent!