Proof Bread is an artisan bakery located in the owner's garage that specializes in sourdough bread made with just three ingredients: flour, water, and salt. The bakery also uses heritage grains to make whole grain sourdough croissants. Jon, the owner, emphasizes the importance of respecting the earth and using simple, natural ingredients in bread-making. He discusses the problems with modern wheat as a crop and its processing. He also criticizes the misleading labeling of store-bought sourdough bread, which often contains added lactic acid to create a sour flavor. Jon demonstrates his bread-making process, which involves combining flour and water, allowing the mixture to rest, adding a leavening agent, and then letting the dough rest and rise. He argues that bread should have a short, simple ingredient list and that the bread aisle in grocery stores is an illusion of choice, as many brands are owned by the same corporation. The owner acknowledges the challenges of starting a bakery in a garage, including negotiating to buy the property and installing additional infrastructure.
Learn more: https://www.proofbread.com/