Mixing Inclusions Into Sourdough Without Breaking the Gluten | Proof Bread | how long is sourdough bread good for | How to cook tips and tricks | 2022
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Mixing Inclusions Into Sourdough Without Breaking the Gluten | Proof Bread | how long is sourdough bread good for | How to cook tips and tricks
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Mixing Inclusions Into Sourdough Without Breaking the Gluten | Proof Bread
Sourdough can be so much more by properly including your favorite mix-ins.
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how long is sourdough bread good for
Sourdough can be so much more by properly including your favorite mix-ins.
» Our website:
» Subscribe for our latest videos:
» Follow us on social:
» 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
32 Comments
What a great guy! So helpful! Thank you!
Namaste from India live ur 1st time watching your vedio
Were can I buy these olives from
at what point in the making do you add inclusions? before the bulk fermentation?
I love your baking videos! Thanks for sharing all your bits and pieces of baking wisdom you've gathered over the years.
Brother you are amazing to watch and listen to. I’ve been trying to bake sourdough bread for almost a year now and still can’t get a consistent result. Watching your videos gives me hope that learning from you is going to make a difference? Congratulations on your success and thank you for your videos! 🙏
I’ve watched some of these videos 2 or 3 times, all the way through. Sometimes my tv just starts playing one and I’ll let it run through. This guy could teach anything and I’d be captivated. Kinda want to apprentice at a bakery now, LOL!
What do you suppose the minimum soak could be for the inclusions? Could you warm them in a pan then let them cool completely to speed the process if you are in a pinch for time?
….. i've prepared the dough yesterday and baked this one today, the result is abfab, and the taste is incredible fantastic.. thanks from the Netherlands ❤🧡💛💚💙💜
It seems as if you'd notice if a loaf came out without olives during the shaping phase. Maybe it was an issue with a plain loaf getting misplaced among the olive ones and then scored incorrectly? Maybe the different size precludes that possibility. Edit: oh, I see that they're a different shape, so probably not my explanation lol.
I LOVE your videos! The way you discuss the science of the bread baking process reminds me of the way my dad spoke when he baked and cooked, (a bit less ‘effusive’ than his gab) ; He literally sounded like a Food Network show, only with homier ingredients.
What’s cool is by watching your processes and the way you adjust during the processes, I’m able to gauge both how I would scale my process as a home baker, AND, when I might just want to leave some items to the Pros, and buy them from a good bakery. 😁
The knowledge you give on top of the bread making is priceless.. Thanks for ur time..
Great video! I followed your guideline on incorporating the nuts and cranberries. I watched this video 3 times! Your bread looks amazing! I love making sourdough and learning new techniques.
You are an amazing baker and fantastic teacher!
I find your heartfelt and passionate teaching style so refreshing and “easy” !
This inspired me to try my own at home. Spelt/Strong white flour sourdough. Tastes amazing, Gluten a bit weak though so had a flatter bread..
Life advice, start from the base. No matter what, start from the base, know it, understand it.
So helpful, esp. as I'm a fairly new home baker and getting ready to do inclusions. I'm curious how you tweaked your base formula but I'll just have to wonder! You guys are the best
You should rotate your bowl when mixing the inclusions, because of the way our hands are shaped and the position of the thumbs, you push the dough up and up and the excess inclusions fall below (toward you) and your thumbs create the pockets with the extra inclusions. That's what I noticed from watching this video. Maybe that could help! 🙂
I made the gochujang sourdough bread with the green onions and roasted garlic, it is really hard to incorporate the "liquid" gochujang sauce to the dough, I've watched the other video for that recipe and my dough was tearing and it looked exactly like yours before shaping. I'm wondering if there's a better technique to incorporate the sauce to the dough, have you found a better technique?
What ratio of gochujang are you using? I couldn't tell if I used enough, the breads are not baked yet.
It was really hard to work with, and the shaping was a bit difficult but I used flour on my bench and on the dough top and sides, and pushed some of the flour underneath the dough on the bench… let it rest for a few minutes and then stretch and folded, then coiled folded and finally shaped using the bench scraper and spinning the dough… then I shaped it into a loaf (making sandwich loaf).
It had smooth surface at that point, but you could see some tearing in the dough structure and one hole where the garlic poked through.
Is there more videos on mixing inclusions in the dough?
When do you mix the inclusions to the dough? Right after doing the autolyse? Or do you wait for the dough to become very soft and malleable like in this video?
Mine was a bit hard to work with, I thought I hadn't used enough water (new to baking, so finding out ratios for my flour and my liking) but after a few hours the dough became really smooth and easy to work with.
Your videos have been really helpful, thanks alot ! You guys make wonderful breads and patisseries.
Love your videos
Thank you so very much for posting these videos of yours. It is amazing to find someone in this competitive world to be so generously sharing so much information. I am watching it from Taiwan where my home is. I am not a baker and have retired from a CEO position of a large multinational company. I find your words and what you have been doing very inspiring. I have shared your wisdom and philosophy with my wife and children. Thank you!
Learned a great lesson through this video …. thank you so much!!!
I swear my cats have been trying to show me this technique forever, should have listened to them ages ago, thanks btw, your vids are amazing, keep up the great work
This should become a documentary. Thank you!
You guys are amazing! Lots of love from London ❤️
You seem like a great business man. Your customers are blessed by you. Hope you have mostly nice customers! I am not interested in being a professional baker (I’m 71) and bake at home….and don’t do that so much anymore. Sunday we are having a family gathering, so I will make cranberry and pumpkin bread. It is so fun to watch your videos and learn about what you say. Your videos are great. You have really progressed. Keep the videos coming!!! Thanks alit!
You totally answered my question. I didn't want to go into debt. I started in my kitchen in a homeless shared apartment with my son. I am self taught and working around those goofy cottage laws that ban things and loosen strings and change things every few months LOL..but I know with a small 2K budget in my kitchen, I can make something happen! THANK YOU!
Hello what size bins do you use thanks
I love how you work with your wife, I really enjoy all the videos
23:45 the crap I mixed that lol 😆
Little girl at 39 mins looks very nervous. Did you scare her?
Its amazing the life lessons and stories that one gets on this channel. If you weren't a baker, you could happily be a lecturer! hehe