Rethink your bread: kzfaq.info/get/bejne/bZmfeLGSqc_VYGg.html

Came for english muffins, stayed for the words of wisdom

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!

This man will singlehandedly destroy the imperial measurement system

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

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.

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 KZfaq 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.

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

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.

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.

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 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

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

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.

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 :)

I could listen to this guy all day every day.

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!

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

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!

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!

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 👍

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

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.

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.

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. 😀😀😀

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

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

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

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

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 !!!!!! ❤️😎

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

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.

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.

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

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

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.

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 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!

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

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

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.

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!

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.

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.

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!

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!

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.

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.

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

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.

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)

Man... I am a R&D engineer for the largest high-speed bread baker of the world... Let me tell you this... Your videos are AMAZING... They way you talk while you work the dough and bake is great. Deep respect since you know baking science.

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.

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

Pure soul,pure heart,pure wisdom Thanks

I just love his enthusiasm, brilliant xx

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.

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

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! 😃

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

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

Thank you for the content! Croissants soon?

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 KZfaq for baking.

Just watched this after trying to find a way to make mass production of English muffins and I have to say Im quite impressed. I really like the fact that there is no waste of dough. A winner for sure. Thank you for your time and video. So appreciated.

Is there an at home recipe you could share?

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.

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.

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

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

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

I absolutely love these videos. They are exactly what I've been looking for for years. Now I want to start my own bakery 😅

I've been meaning to start making my own sourdough starter and take a crack at some bread. After watching several of these videos I have with out a doubt been given the motivation and guidance needed to start. Love the words of wisdom and idea to give bread away as an excuse to make more. I am going to travel to Phoenix to try some of these masterpieces before the summer heat hits.

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.

Oven mitts: try leather welding gloves!

You are really great, you show the real job in a bakery. Wish I could learn at you for a month.

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?

I'm pretty sure i saw another baking youtuber recommending welders gloves recently in place of oven mitts.

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

I'm mesmerized. Completely hooked. Love this channel!

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

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

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!

I love the format...working .........talking ..no ums and ahs...no non relevant stories ..just what is being done and why you are doing it. Keep them coming ! =)

Can you post the recipe please?

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?

I always have your videos playing at bedtime. I love that your videos are so long. Helps me to relax and I fall asleep to it. So good!

I definitely agree with weight based measurement. Been using a scale for years and must say it's invaluable for accuracy in baking. I also thoroughly enjoy your videos. Lots of great information; quite impressive how you can educate while baking. Excellent!

Where are you based? I am leaving everything behind and moving to your bakery to rest my head over those muffins.

I often wonder if leather welding gloves would make a durable oven mitt, now to convince the health department that is ok..

I can't stop searching for this guy's video. So professional, aspiring, and eloquent.

I'm loving the video on this channel. I like how you explain everything to me. I am NOT a baker, never have been, but I do attempt it a lil bit at times.

Any chance of getting the recipe?