Jon, owner of Proof Bread, shares a video of himself making bread at home in his garage-turned-workshop. The bakery had to vacate the garage when it became too small for the business, but the space is still used for small projects. Jon mixes the flour, water, salt, and starter by hand, as he believes this gives more feedback and is better for learning. He encourages viewers to focus on getting the flour and water together to begin the process of creating gluten. The ambient temperature affects the temperature of the water, which is why Jon uses a thermometer to make sure the water is warm enough. He also explains that the dough needs to be kept at a consistent temperature throughout the process, so larger batches are easier to control. Jon uses a custom blend of local heritage grains called Proof Blend Flour. He mixes the flour and water together to create an autolyse and will add the starter later to increase the hydration of the loaf. The video ends with Jon shaping and scoring the dough before baking it in his home kitchen. Learn more: https://www.proofbread.com/
