Stone Milling Fresh Bread Flours

Stone Milling Fresh Bread Flours | Proof Bread

Рет қаралды 21,895

10 ай бұрын

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Proof Bread
125 W Main Street
Mesa AZ 85201
Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity.
We are a team of passionate bakers working in a historic building in downtown Mesa that has been converted into a retail bakery.
Everything we bake is long-fermented with our sourdough starter ‘Harriet’. Each product is artisan, crafted by hand, from the best local ingredients, with no shortcuts.
We bake in line with 13,000 years of human history, avoiding artificial processes and unnecessary ingredients. Honoring tradition and serving better bread for our community.
#sourdough #bakery #arizona

Пікірлер: 48

@RecoveringMidwit 10 ай бұрын

Proof videos always make me feel like I need to engage in “bread Tourism”. Jumping on a plane to travel cross country for the sole purpose to buy a load of sourdough.

@ladyorozco49 10 ай бұрын

Start with Proof bakery. lol😂

@RecoveringMidwit 10 ай бұрын

@@ladyorozco49 it’s the only one on my list 😂

@diggysoze2897 10 ай бұрын

Dafuq? You know there are local bakeries, right?

@RecoveringMidwit 10 ай бұрын

@@diggysoze2897 nope. Find me a sourdough bakery like Proof in the Maryland/DC/Virginia area

@sharonanderson346 10 ай бұрын

I'm on Georgia. Swing by and get me. 😁

@thefarmingnurse 10 ай бұрын

Next thing will be to grow your own grains. Been fun watching you move on from the garage until this phase

@sandracunningham2689 10 ай бұрын

Bread education and getting quality back into our foods. I have learned and continue to learn from all the hard work you put into this channel.

@LivingWellist 10 ай бұрын

You and Amanda have an entrepreneurial spirit and vision. And it’s when you double down and take the risk and forge your own path that incredible things can happen. And look where you are! So happy to see this, we have learned a lot from you two. You’ve probably had to push through many times when things seemed uncertain or others were doubting you. Thanks for sharing

@BattlestarCanada 10 ай бұрын

This is just incredible! Could you go into even more detail about how the wheat, when crushed, added moisture can create a vastly different product?

@corydowdy3741 10 ай бұрын

These milling videos have been great! I've loved the whole setting up the new place videos as well! Good luck can't wait to buy some proof flour!

@glennstasse5698 10 ай бұрын

I really have enjoyed the journey and I’m awed at how far you have come. The amount of accumulated knowledge is astonishing. You might want to think about a book. In your spare time.😊

@georgesehy8058 10 ай бұрын

Thanks for a great video! I enjoy your explanation of how and why you do your millihg as you do. Whlile I am no baker, I appreciate all the decisions that you employ to decide which grain to use and how fine to mill it. Thanks for sharing! George from Florida

@YourNickIsTaken 10 ай бұрын

Each video makes me belive in myself that I am capable to achieve great things. I admire the dedication, the simplicity, the small steps and the way you handle failure. This is much more than just flour, water and salt! This journey is inspiring. Love from eastern Europe.

@jamesmurphy1480 10 ай бұрын

Hard to believe you started out in a small old warehouse got turned into a bakery and now look at you guys. You should be very proud of yourselves.

@ahmetyesil 10 ай бұрын

You are the best Baker. 👍👋👋👋👋

@ahmetyesil 10 ай бұрын

I am from Turkey /İstanbul .If I visit USA anytime , prof bread will be my first destination.

@robertbrewer2190 10 ай бұрын

Very interesting! To monitor hopper level maybe a dome mirror hung above the hopper? A distorted view but has the view that you need from various angles. Pretty low tech, too.

@gfshaffer1 Ай бұрын

Thank you for being willing to share your knowledge.

@balogh89 10 ай бұрын

I'm waiting for the day when Jon announcing that they bought land for the purpose of growing different type of wheats. I kinda have the feeling that after getting that mill, this would be the next step to make Proof a real farm-to-table experience. I don't know if I'll ever travel to the USA from Hungary (probably not..), but if and when I do, I'll make sure to get a loaf from You! Keep up the good work!

@cachi-7878 10 ай бұрын

@5:59, I would put a sensor at the spout where the grain is visible. You could then have this sensor shut off the mill when no more grain is detected.

@Shroomunati 10 ай бұрын

You’re one of a kind Dave🤙

@GamerDad29 10 ай бұрын

Well done man - super cool behind the scenes - ty!

@richardnowels 10 ай бұрын

I've been searching for a source of whole rye for a while. I'd been buying from an organic farm in Kansas, but that tends to get expensive with shipping. I get over to Mesa a couple times a year so, having a source of flour and fresh pain au chocolat is very nice.

@ladyorozco49 10 ай бұрын

Bigger center piece bread than the one you put out during the holidays?😳🤗😍

@florian3889 10 ай бұрын

Should be possible to construct something to automatically shut down the mill as soon as no grain is left. Maybe a photoelectric barrier directed to the flow of grains or some sensor installed insight the hopper.

@user-tm1ec2on6w 10 ай бұрын

You need a garden cart to move those bags around.

@billmccaffrey1977 10 ай бұрын

It seems that I have fallen behind your latest developments. I think having your own stone mill on site is fantastic. Do you have to mill rice to clean the stones like you do with counter top stone mills?

@jeansayers8659 10 ай бұрын

Have a question from a previous post, about shredded cheese causing issues with tearing? What is the coating used on the shredded cheese which causes the issue? I was told it was cellulose and wouldn’t cause ant problem? Thanks for your help!😊

@ladyorozco49 10 ай бұрын

Safety first Jon! Please get that step you mentioned. 🙏

@weegie2818 9 ай бұрын

Is fine flour combustible like fine sugar is?

@aurorablusky 10 ай бұрын

Are you collaborating/renting space from the local mill, or is this your own place? Love following you guys and thanks for the educational spirit, as well!

@ProofBread 10 ай бұрын

This is our own place 😊

@cuttwice3905 10 ай бұрын

WIll you ship 40 lb. bags of rye hither, thither and yon? (hint)

@t3x538 10 ай бұрын

Could you tell me if Harriet is a white flour starter? Maybe i've missed it but I couldn't see what starter you get the best results with, in the starter videos you made you mention you can use any type of flour as a starter. Thank you !

@ProofBread 10 ай бұрын

Harriet is fed white flour. Whole grain flour will bring out a sharper flavor in the bread as the fermentation process is slightly different with whole grain highlighting the tart. Timing varies too. Whole grain starters mature faster. For us the white starter is the right balance of everything in terms of time, adaptability, etc.

@t3x538 10 ай бұрын

@@ProofBread Thank you greatly for sharing everything. All the best to you and your team.

@adamchurvis1 10 ай бұрын

So if I understand things correctly, rather than employing a Breaker System to remove the bran and germ, you simply mill at specific screen-aperture sizes and rely on the fact that both bran and germ are more coarse than the first and second screens would allow to pass, is that correct? Is your rye bran extremely lightweight and doesn't mill down further than it is when it flakes from the endosperm? Thanks in advance for your answers. I'm performing a Sanity Check on my own (significantly lesser) efforts.

@SuperDavidEF 10 ай бұрын

He has an earlier video where he explains it more. Basically, the stone mill doesn't separate anything. So, any pieces of bran and germ that are fine enough for the first sifter get to go into that bin, and same for the second and third sifters. Most large millers use mills that separate the bran and germ from the endosperm completely.

@adamchurvis1 10 ай бұрын

@@SuperDavidEF Yes, and the mechanism that does that separating is called a Breaker System, which is WAY outside what a home-miller like myself can make (or even position and run), so what I was wondering was if there was a consistent way to separate germ and bran without using a breaker. Are you familiar with these?

@SuperDavidEF 10 ай бұрын

@@adamchurvis1 I'm not familiar with it. But for myself, I consider keeping more of the parts of the grain together to be a win. So I wouldn't be looking for a breaker system anyway. Jon's mill doesn't have any way to separate the bran and germ. And I think if it were important for the quality of his bread, he would have made sure he had a mill that could do it. He did say that the finest sifted flour is about 85% of the grain, so it would seem that most of the bran and germ ARE getting sifted out by size alone.

@dogit1840 10 ай бұрын

The last bucket to the sifter is just cattle feed chickens pigs ducks cows and horses???

@nixielee 10 ай бұрын

You don't need a mirror, you need a sensor so you can be even more carefree. As soon as that sensor says so, machine turns off. Probably cheaper than a mirror honestly

@FrancekPirosrancek 10 ай бұрын

you should consider wearing a mask when not filming

@t3x538 10 ай бұрын

Is working with flour bad for you health?

@FrancekPirosrancek 10 ай бұрын

@@t3x538 Google flour respiratory study and there are plenty of studies with negative correlations to health. I haven't analyzed the studies yet but the people who are affected should consider looking into it.