Artisan Sourdough Small Hand Mix from Start to Finish | Proof Bread

This is truly a sourdough masterclass. If only I can get a good starter going

If possible could give exact recipe from starter for about 100 loaves at a time
Thanks great channel

Just read your story on your site about your neighbor and having to move out of the garage. I used to work at a recording studio that was professionally built in a two car garage here in LBC. Neighbors started complaining about the traffic and the city shut it down. We ended up in a historical two story industrial building by chance and built an even better facility. Sometimes you just need an unwanted kick in the ass from a neighbor to grow!😂 thanks for helping my bread game

Love your bread. Family used to live in Scottsdale and now in Palm Beach and can't order your head even 4 $109. What's the deal? 🍞

Educational and relaxing at the same time. Well done, sir. 👍

I’ve just made this recipe I put one in the fridge and the other is in the oven, and it looks really pretty. Thank you for posting all the info about baking bread. I’ve made bread before and it’s always a crapshoot as to whether it will turn out or not. But I think I’ve got it now!!! Thanks again. 😊….ok it’s been several hours and I cut the bread, my husband and I both agree its beautiful, and it taste great. Also I used 50% hard white wheat and 50% all purpose flour I didn’t have any bread flour. But its wonderful.

Indeed I dids, a lot actually, enjoy watching this video! Thanx!

So new to hand milling and working with dough - have been reading, but thank you so much for seeing step by step what to do and explaining the how and why of the process - cannot wait to try my next bread and incorporate all that I have learned!

Thank you...Such an extensive experience and look forward to doing this. I'm new at it...this was very informative. Google day.

I ended up deleting a comment because I sat through like an hour and 12 minutes and I was wondering how do I store and keep the bread fresh But then I saw you absolutely address this and I appreciate that more than anything! Anytime I bake I want there to be at least two Lowe's cuz we want to eat one warm but if somebody cuts into another and then try to keep it soft has been a nightmare

I very rarely comment but I could not leave without thanking you for this masterclass🙏🏻🤩😍 wauw I learned a lot and what a huge amount of work you have put into this video. I’m so grateful 🙏🏻

Hi, I’m Don, I really appreciated your video. I wish I would have seen it much sooner. It is the most complete comprehensive video to making sourdough bread I have ever watched. I bake sourdough bread, baguettes or cracker, usually every other week or so for my wife and me. The only difference in the process that I do is the slap and fold and the stretch and fold. I learned so much more about what happens to the dough and bread from your knowledge and tips. Thank you. 🥖

Hi mate, Newbie here from Melbourne, 🇦🇺 Australia. Your the bomb. I feel I have learnt sooo much, my head is gonna explode!😊 The loaf in the fridge is gonna be sad, i didnt learn how to create tension throughout, and before putting it into the banneton. Oh well, next will be better. Thank you heaps for SHARING your precious knowledge with us.

Really good video. That said, it seemed like the final bread was different than the one you pulled out of the oven. All the rice flour was gone, had a little more oven spring. Did you mix them up?

This is gold for an intermediate level baker who wants to up their game ❤

a nice burrito looking thing

If my loaf after bulk fermentation and proofing is spreading and holding shape, should I work more on developing gluten on the mixing stage?

Thank you for this wonderful lesson!

hey is using city water ok?

Ya'll must love those sink sprayers! Thank you for the wisdom and knowledge!

You're an incredible teacher 🙌🏼 Thank you for sharing your knowledge. Two hours of watching your videos & I've learned more than I have in the past 3 months from other sources! Thank you, thank you!! 🍞👩🏼‍🍳

Still trying to make my first fully risen loaf of sourdough. I’ve made dozens and have yet to get more than a tiny amount of oven spring. Tried to follow the video as closely as I can. Each step, where your dough is getting more structure and less sticky, mine goes completely limp, and stays very sticky. Last batch (incl. levain) 430g White whole wheat milled at home, 380g bread flour, 670g water = 83% hydration. No way to shape it when it constantly sticks to my hands, and the board, and the bench scraper, unless I add a LOT of flour, in which case, it doesn’t stick to itself like it needs to. And meanwhile, still totally flaccid. Any ideas why it would be so uncooperative?

Jonathan you are the best teacher

This is the greatest video ever. I totally geeked out the entire time and Im so inspired!!

Can I skip the refrigeration process and baked it the same day if I want to ?

Seeing the dough transform inbreal time was amazing.

Thank you for sharing your bread knowledge

Do you use any fresh yeast or dry active yeast at the bakery for certain breads or are all your breads leavened with the starter? Great looking bread

Thank you for this wonderful video. I just saw you after watching many videos and techniques. I will try everything I just learnt with you. One question, I just bought a cast iron Dutch oven, do I have to curate it before I use it for the first time? If so could you tell me how? Thank you guys.

Is this all written down somewhere so I can print and follow? I just watched it with passive enjoyment.

I have been watching a ton of sourdough videos. This is by far the BEST VIDEO I have watched.

I've recently gotten really into baking bread and I have never done anything that is simultaneously so scientific and so artistic. It's like both the science and the art must be present for a great result.

This is so full of information that my head is well beyond exploding. However, I took from it just a few tips that I could comprehend, and used them the last time I made bread, a few days ago. It was by far the best bread I have ever made! I am watching this for the 2nd time, taking notes, and planning to rewatch again and again until I can fully process all of the rich information. Thanks a million!

Nobody really explains it this well! Everyone emphasizes times and temperatures when the key is really the fermentation level and dough feel like Jonathan describes. Excellent!

I second that big thank you from Belgium. I just polled my first two loaves out of the oven after following your steps and using the Hayden Mills Perfect Loaf flour mix. I’ve been struggling with sourdough with varying degrees of success for months now. I can honestly say I am delighted with this mornings result. I was kind of lazy and used my stand mixer to mix the flour and water but you convinced me to get my hands in it. I’m not sure that was the reason for the better bread but it sure helped. Instead of five or six rounds of turning the dough every half hour I did just two and let it rest for an hour after. When I went to pre-shape I could tell immediately this sought was handling differently. I was cautiously optimistic. I let them rest for 20 minutes and finally got a good taught surface on the shaped loaves. In the refrigerator overnight as usual. I used a pizza peel and precut parchment to get the loaf out of the basket and into my combo cooker. I scored the loaf and crossed my fingers. I was very pleasantly surprised to see great ears at the 20 minute point and knew I was onto something much better. I have not tasted the bread yet, still cooling but man this look so much better. So again, thank you, thank you, thank you. Better Baking in Carpinteria!

Wonderfull! Thank u

전 당신의 조회수 욕심없습니다 최근에 할렘가출신 천손족타르타르족 수소폭탄원자로 막았습니다 조슈아필립지르코니아 수소폭탄원자로도 막았죠 조슈아필립이 할렘가출신 윗사람 타르타르족우주를 멸망시켜서 원한의 불씨를 해결했습니다 학살당한 천손족 챙겼습니다

Hello Jon, after three failed attempts at sourdough bread baking, yesterday I had my first success. Had very good oven spring, great crust and good flavor. I am going to incorporate your folding method for my next loaf. I still need to improve my kneading skills with my loafs. Your videos are a great teacher for newbies to baking bread. If I am ever in Phoenix, sure to stop by and buy one of your artisan loafs and just say Thank You.

Absolutely incredible...thank you SO MUCH for making this video!!!

Awesome video and explanation. I learned a lot of it. Thank you a lot!

I just stumbled upon this and it was really interesting. Thx.

What a great video. Yer a wizard, Jon. 😊

Absolutely wonderful! Thank you . I am still learning & this was so helpful.

Great Video - How long are you resting the dough on stove after Kneading?? I could not determine. Thanks

Thank you so much for this video ❤!!! Excellent teacher!

Granite is not colder. It feels colder cause it transfers heat differently

This video was so informative. I think I will be incorporating some of your style in my (new bread baker here.). So many nuances and exactly what is happening in the bread itself. I might get brave enough to make a sourdough starter. My brother made sourdough exclusively for years. Now he is re-discovering yeast breads. It is such a fundamental basic of knowing how to make a great loaf of bread. I always look forward to my next loaf. Thank you for sharing your deep knowledge of this art form that is edible.

Thanks for this video. Why did you not include the 100g flour in your calculation of how much salt to use?