HUGE MISTAKE! Forgot to add starter BUT there is a FIX | Proof Bread
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- čas přidán 7. 08. 2020
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» 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 - Jak na to + styl
I’ve never come across an artisan baker who apparently puts-in 15 hour days and yet still finds time to give tips, reveals recipes, demonstrates methods, and corrects mistakes for all of us - home bakers - to learn from.... Hats off to Proof Bread.
Lol, I feel more confident knowing that even the best bakers make mistakes. I love your channel xx
Lol, me too...
Err is to human. Even experts can make mistakes. But the difference between an expert and a non expert is that the expert will realize, admit and will explain it and rectify it to the best of his knowledge.
@@SimonWoodburyForget Lol. Sounds just like dog trainers.
@@SimonWoodburyForget Just change the word "chef" for "dog trainer" in your comment.
@Craigslist Throwaway He's feeding people. What's your superpower?
This is my default mixing method. I hand mix everything because I like feel the dough and I don't do high volume. Love Trevor's book.
Thank you so much for this! On CZcams and other video platforms, any mistakes are often removed in editing, so that everything looks perfect. It is so helpful to learn how to fix mistakes when they happen.
I love how honest you are telling us this information. Everyone makes mistakes, were only human right! 🙂
Makes me like this channel more 😜❤
Just discovered your channel! 😃Looking forward to binge-watching all of your previous videos! 😆 Thank you for all that you are sharing with us all. 🙏 😊 I can see that your channel is fairly new - good luck to you! ☺️👍💐
Hi Jon. In your days of hand mixing, did you use this fold technique to incorporate your starter and salt after autolyse?
Thx for the time you, Amanda and the rest of your team take to make these videos and share your knowledge & wealth of experience!
Who the hell puts a thumb down on an excellent instruction video like this? What flavor of douchebag are we talking about here lol? Wonderful video please keep it up. Pure zen :)
You’re an absolute legend! 🤩Thank you for sharing your knowledge and passion, love everything you teach us. 🙌
Trevor Wilson is AMAZING! So much great knowledge articulated in an eloquent and descriptive way. He’s a bread artisan and a wordsmith.
I’m going to try to make a cranberry walnut loaf with your inclusions method. I had done it using Trevor Wilson’s recipe (mix inclusions into dry flour, and the dough development is done through rubaud method + folds. Not much gluten tearing but it’s slow going.
what's his book called? cant find it :-(
@@charlessanderson2635 Open Crumb Mastery
@@charlessanderson2635 You can look Trever Wilson up by googling his name, and his blog is called Breadwerx. He doesn't update the blog as much, but you can purchase his book (eformat) through his blog website. He has several great recipes with explanations on why he's making the choices he is along the way. Great info all around, really informed me on how seriously I should be taking techniques such as a pure autolyze, when to add in inclusions, the diff. techniques for developing strength, etc.
@@graceatbaker Many thanks, I've subscribed to Breadwerx now and bought the ebook - I shall enjoy reading :-)
Can you or have you done a video on making the Starter from scratch ? Would love to hear your suggested steps for the 1-2 week process. Thks again !
I wish I could blame it on bad multitasking when I make this kind of slip up, but I usually only make 2 loaves at a time. It's a messy fix, but it works fine.
Would love to see a video on technique for mixing water and flour by hand Jon - like you used to do before the mixers - or even a link to a good one! Love the channel and what you're doing btw 🤘🏻
czcams.com/video/2FVfJTGpXnU/video.html
Simon WoodburyForget great answer, much appreciated!
Another reason sourdough is superior to commercial yeast. The flexibility and forgiving nature of sourdough is amazing!
Failing is learning = becoming confident.
Thank you for doing these videos. I do enjoy watching them and tremendously learning a lot from it. I am a newbie in baking and sharing your experiences, techniques, talent and honest views are inspiring me to keep moving forward. I am searching for the lame (wire monkey) you did feature in your other videos but can't find it in amazon. Hope you can let me know. Two thumbs up for great videos!
❤️😂👍❤️ its so wonderful that you share this with us ❤️👍
This good info. Thanks
Whenever we had a bake failure the first thing we did was count the yield. If it was short of target loaves or rolls that we expected there was something missing!
Great tips! Thanks.
Cool tip. I been there, thank you for sharing.
Another great vid. And you can tell you used to be in the software game Jon, as you’re very comfortable multiplying by 2... 😊
Thanks so much for the tip!
Great video!. I was looking forward to a hand mixing days video. Thx proof!!
interesting mistake and interesting solution. So, are you saying an 8 hour autolyse (without levain) while maturing the levain separately. Then mix with salt and 2 hours of folding?
Excellent information
Thanks! I know I will use this.
Hey hey, have a good one buddy and take care.
Thank you for sharing.
thank you for share everything
Hmmm...I’m going to have to take back my praise about how incredible I thought you were at multitasking, Jon. Haha!
Well, even though you seem superhuman, you’re still human after all. 🤔
Ok, so my premix + starter in a mixer is a no no... good, will try to do it by hand or figure out smthn else🤔 thanks for the vid😘😉😍
Nothing wrong with using the mixer
Where can I find those dough bins? They're the perfect size. I'm using cambro pizza dough bins without a prayer of being able to fit them in the fridge. I love the channel 👍
New follower here 👋🏽
aww dont put music, the sounds of the bakery are nice. Bah. thanks for the info, good piece...except that music... ;-)
Thanks again for the great video! Can you tell me whats the protein percentage in your flour mix? Because I can't seem to get such a super nice and stretchy dough (even though it might be because of my recipe, i use 17 % whole grain rye flour that comes from my sourdough). This leads to my dough not being as strong as yours. I hope my question is understandable.
Bet you played in the mud when you were young. LOL Love watching you!
Look so therapeutic
So I guess I should’ve watched your video before making my first ever sourdough bread with a starter. I don’t know what I was thinking, but I forgot to add a starter to my water mixture before adding the flour. So I thought OK well I’ll add it while mixing in the flour. Probably a big mistake and now it doesn’t seem to be rising properly. I guess I might have to throw this away. But I’ll wait until the morning and see what happens. Bummer 😢
The pre-mix method mentioned in Trevor's book works on stiffer doughs, ie, lower hydration rate. He does not recommend this method with tartine style doughs. The dough you're working seems to be highly hydrated. Just wondering what hydration level you are using? Does the blend of flour you're using allow you to use this technique? Yes, I've done what you've done..forgetting to add something to the dough & I had to put everything back in bigger bowl & mix again & again...
Honestly, this technique works well with doughs that are stiffer all the way up to the low 80’s. The dough you see us incorporating into is actually quite stiff at 69%.
@@ProofBread Thanks. This gives me some idea on how far to go with this method from stiffer to more hydrated doughs.
LOL - if you make less than 40 loaves a day, you probably don't need a mixer YET!
What is the brand of these plastic containers? Regards
3:30 Looks like your scrubbing laundry in a tub.
Oh all the times I forgot to add essentials... Like the rising agent or salt ;)
Do you even need the salt? I've done long autolyze with just flour and water and it's worked fine.
Jon, you need a Proof hat.
Who else was worried that third bin was gonna fly off the table at 8:59? I freaked out
Me too!😅
I leave the dough during autolysis out of the fridge, is that bad?
Can you tell what brand are those bins, please. All that I bought seems to brake pretty fast. Thanks and keep the good work.
Peter Rodriguez Try looking at a restaurant supply store for poly food storage bins
256 layers? -- next time go for 1 GB of layers . . . . I really enjoy these videos.
I thought I was the only one who made these mistakes
Yup that was English muffins. It was 1/2 or 2/3s of the butter you forgot.
Hello, I would like to start this project in South America, the ambient temperature is 30 - 35 C, and the humidity is 65-85, I would like to know what is the DDT of the starter, the Bulk fermentación and the final prove temperature, AND the walk-in or cold rooms, how many are, what is the size are and what temperature have, por favor?
Might I ask where you are located?
Does anyone have any tips on unclogging a sink, after getting flour down there?
@@mauramercury I've tried, a lot.
So we are just going to not talk about the glove and the story behind it between fold 1 & 3?!
It’s like a song~ dough starter dough, dough starter dough, starter dough starter dough 🥖 🎶 🥖 🎵 🍞 🎼
🌺🌺🌺🌺
Nice to be consistent 🙄
DOH!
Yeah everything goes muffins and you forgot half of the butter