Scoring Sourdough Bread and Baking Fresh Loaves | Proof Bread

so currently in the middle of our sourdough bake um our monday sourdough bake so that all this bread gets ready for delivery on tuesday local delivery um just to give you a frame of reference it's about 100 degrees in here probably 110 or so outside so not much difference not a lot of pulling that's actually why we have these like makeshift tent walls trying to shield the heat from over where our production is because that's where it really counts so i have to suffer a little bit but it's totally fine so i brought this rack out from the fridge these guys have been proofing for about since saturday and today's monday it's around 12. so um quite some time which is why they're kind of sticking here to the benetins so these were mixed on saturday morning shaped on saturday afternoon once we shape them we roll the entire dough in the benetin or sorry in the rice rice flour is what we use we find that that's got just the right amount of coarseness to help it release from the abandons otherwise they can stick we've gotten a lot of questions on where do we find benetins when we first started we were actually using these which you've probably recognized from like your local restaurant so we just kooshed actually we didn't even koosh these we stuck a couch on top but we just rice already stuck them right in here they're kind of cool because they no matter what you put it in it's going to leave a different pattern so you'll see the lines here from the benetin some of our benetins have little cushions inside that'll help so you get a smoother surface so it depends it's just personal preference but some people will put like a kitchen towel with a pattern and then you end up with a pattern once you flower it and bake it so we have them all arranged here on little plywood boards they're literally just that plywood that was cut to the size of a speed wrap and on our boards here for loading it's just a um byproduct of the flower so it's just bran that we get from our local mill and we are able to fit six to a board and then when we for baking for maximum space allowance and efficiency the like cross section of those two we do four per board which is four per stone they get to keep their shape not only because they're sitting you know over 24 hours in the fridge cooling down that helps kind of keep their rigidity but also just because of the amount of attention we give to the mixing the dough at the very beginning all the way through shaping so when we're trying when we're shaping specifically i can't speak that much to the mixing i've kind of stepped out of that since the days of hand mixing because the big 50 pound flower bags like just get a little exhausting um but as far as the shaping goes that's why we're so focused on building tension so that while it's proofing in the fridge it's got enough strength to keep it in line you'll see these are a little bit more squatty than we like but this bread's been sitting in this hot room for probably half hour or so so it's even though it's got a lot of you know intrinsic coolness i mean 100 degrees will wear anybody out so and any dough out and if you think about it this is like a living thing you know time is important if we're pulling out a full rock like this it's really important to be efficient especially in the summer time in the winter time it's a little bit more lenient but definitely in the summertime these are even like kind of flattening out more than i'd like but it's what we have so i'm gonna work with it so this is just a little more rice flour to go on top and that's just because we like the contrast of the rice flour so you see on these loaves the scoring sticks out with the extra contrast of the rice flour so because these are relatively lapse we'll probably do minimal scoring on this it's really important with sourdough to be able to adapt to your environment because especially in these high temperatures it's like the dough can run you if you're not careful about you know how the conditions in which you're putting the dough so and today we have both the convection oven and the deck oven on so it makes a lot hotter this one expels especially a lot of heat so and if you can imagine for the longest time we were just um baking we didn't even have a hood which for a duck oven i don't think you we didn't we didn't need one but it did bring in a lot of heat and we didn't have sufficient air conditioning to work so we're really racing against time and energy and all that all right so to make i don't know if anybody's gone through this but to make a wheat pattern it's very easy it's just a succession of little nicks and like i said you want to read your dough so if your dough is super tight you can kind of get away with going more deeper in with your cut but when it's like this you want to stay as shallow as possible and as quick as possible with the sharpest the sharpest blade possible and to score the the loaves where i'm actually just using an astra blade inside of a wire monkey um i think this one's called a nook nook but basically they're like little wooden pieces that hold your blade in place they're not i the traditional lamps look like this but as you can imagine it's kind of awkward you can find a way to wield this i find it to be awkward so i often just opted for the blade the straight blade in my hand which as you can imagine is not that safe when we first started we were using a two-deck pizza oven that uh actually only one of the decks was even functional the on the bottom deck the i think the top heating element was not working so we couldn't reliably use it so these are coming out a little bit lighter than i prefer so i'm going to just move them in a big part of baking is knowing your equipment so um i know that deck 3 is like one of my hotter oven so i i can't leave them in here too long after this and that when i'm baking it goes from darkest to lightest so that's why it's often the last four that need a little bit of extra color so we're gonna leave those here but yeah we were baking in a two deck pizza oven this one's super nice because it's got steam already injected in at the time of us beginning was like we could bake eight loaves per hour with a um we were using one of those like pesticide sprayers no pesticide in it but to spray water in just to get that steam effect but you know i think it's actually kind of a good thing that we started there because i feel like i kind of have a leg up when it comes to um like if somebody joined now they wouldn't know all the crap you have to deal with beforehand that like helps you learn so many lessons and become way more intuitive with the dough that you're working with like it's so easy now i mean barring the summer but anybody can come in here and just start to bake and kind of get the hang of it pretty quickly and back in the day like that wasn't the case oh um and then as far as benetins go actually i'll talk to you about baking first so i just loaded these in i'm going to do eight seconds of steam top levels at 455 and bottom at 4 15. um and then we do the first round with the damper closed the damper is what lets the steam in or keeps it in earth keeps it in or lets it out and i do 20 minutes for the first half and then pull the damper and then do another 10 minutes for the second half so as long as there's steam in the oven you're not going to get much color that's why we do the last 10 minutes without seeing but yeah as far as bananas go we actually were using these chip baskets until we decided to get a little more serious we bought we started buying venisons you can find them on amazon not very cost effective if you want to buy a bunch so these are the ones we left in to get a little bit more color i only left them in for about three more minutes and you can see now they're kind of instead of being that like just more one color they've got a little more gradient we have like a nice golden brown going on these i think it's for me i find that it's super important to really clear out your oven because it will affect how it's baking you don't want like your whole bottom of your loaf to be covered and burnt you know bran so i take this part pretty seriously all right so these are on their first 20 minutes so i like to open it and just peek make sure none of my loaves aren't touching uh or too close because if they're too close they won't get a lot of color okay so these are my last four from that rack i'm gonna go see and check if there's any more in the fridge looks like we have one more rack okay so this is gonna be cool because you'll get to see the difference in tension so those had been sitting out for about 30-35 minutes these have been the ones that were sitting out so you'll kind of get to see the difference in dough behavior between the two so you'll see if i touch this one it's very um loose like almost like old man's skin i don't know if that's bad to say but uh and then these have a lot more tension so they're still feeling like strong and good and you'll also there will be a noticeable difference when i go to score them it's a much more pleasurable experience experiences score this low versus this loaf like there is nothing more disheartening than when you get a batch of overproof dough to bake you know part of the fun in scoring and being this like last step of baking um is that you get the creative you get to be a little creative and if you have a you know a bad canvas it's not really easy to paint on it's not fun so we will rice flour this again anyways we were buying our benetins on see what i mean i forgot where i am in the story i get so caught up in what i'm doing we were buying our benetins when we started buying official ones on amazon but they're not very cost effective if you want to buy a bunch but we actually had a another baker from california come stay with us and stodge with us for a week she it's lisa from beach cottage bakery uh if you have never heard of her go check her out she is amazing with scoring i actually learned a lot of not only is she a great person but i learned a lot from her um with my scoring techniques but anyway she i think she was the one who turned us on to lucky clover which is where we get our benetins now okay so i'm going to score this one and i'm going to score this one and then we can see the difference so you see in my blade is kind of getting stuck on this dough and as soon as i score it it's just getting sad and then on this dough it's just so much easier to work with there's no um my blade's not getting stuck it kind of keeps its shape all together i can go deeper with my cuts without worrying about it so i'm actually gonna forgo the scoring on these last four and this is the type of dough that you get to be fancy with so you can draw pictures our baker emeralds is amazing she's already an artist but then she brings that art onto the bread which is like fantastic i had to like step down when she came and joined our team people always ask me like how do you know what to score on you know you just kind of do it after a while i just like i would get bored with just the wheat pattern so mess around and do different techniques or different designs and then after that it was just like i would like mess up the rice flour and see like what spoke to me in that moment for a while i was really into doing like cactuses and things like that but now that i've kind of stepped away a little more from baking it's just like i i still go back to the classic wheat pattern and if you want to you can score like all over the loaf this is just like how we prefer to do it once you get into the world of like scoring and watching scoring videos it's like a it's kind of like a black hole you get sucked in just the same as it was when i was figuring out how to do baguette shaping or shaping in general like i was just watching youtube video after youtube video like until i finally felt like something spoke to me or i got the hang of it so since these are a little more proofed i'm putting them on the right side of the oven because for some reason the more proof dough maybe because it's expelling more liquid i'm not really sure the science of it but it tends to get very a lot darker a lot faster and that's where we can find ourselves in a burnt loaf situation i still haven't figured out a way to load this without completely dusting myself in the brand so these two are really close together i'm just using the back of the peel to scoot it over i'm gonna shut that eight seconds for a seam for 20 minutes got another one ready to go it's so funny he's like i'm really bad at time and like being on time i have a joke that i'm on lebanese standard time like plus or minus 15 minutes all the time but once after i started working in here and you start to notice there's like a rhythm to the bakery like you can and then it's like something within you like your biological clock gets like re-tuned to the times of the bakery of harriet so i did not score these actually dylan scored these but aren't they cute they have little pineapples on them i also have like a paranoia that i've forgotten a timer so i'm constantly checking the oven but yeah it's my dream to one day be able to um bake on a wood fire oven i don't know why there's just something pretty sexy about that to me i think it's like the temperamentalness of it and like being able to wield that bring these guys back the other benefit of putting six benetints to a board is not only do they fit here pretty snugly and we can get the maximum space efficiency but it's also two of these boards equal one whole other load so i'm just gonna roll through these relatively quickly but if you guys have any more questions on um anything baking related or anything you want to see specifically to this portion of the process please do ask it'll give us ideas for what to show you next time so we weigh our loaves to about 800 grams each so these are 800 gram lobes going on here and this is actually a little bit different blend than we have been doing um we did a charity bake sale this past weekend and um for the bake sale because we're about to take a two-week vacation we don't want to go through our supply too quickly we decided to make them using our white sonora blend flower and they came out really nice like they're a little bit of a whiter loaf but the crustiness was beautiful and i think it's like it's generally a very approachable sourdough for those who aren't maybe a big fan of the whole wheat whole grain but it came out with a really beautiful crust so these are actually 50 of our blend and then 50 of the white sonora so it's really funny like i never thought that i would be here doing this it's so funny like i always wanted i was like always fascinated with the like entrepreneurship life for some reason i think just like watching my parents have a business and growing up in that environment i just had a natural fascination even though it was definitely not easy for my parents um but it's it did take me down a path of like wanting to study business and all that stuff in college and once i kind of like nailed down that i wanted to do something for myself or for ourselves um i'm a like i process things socially so i asked a bunch of people like how did you get started and how did you why are you doing this and so many people said oh it just kind of fell into my lap like i went from one thing to the next to the next and like now here i am doing this so that's kind of how it started for us too yep those are perfect see i love love love it when this gets to be like a really dark um just like an edge and then it has that beautiful gradient we'll say that like in the very beginning it was very tempting to be super critical on ourselves and you know like not want to send those out those loaves that we didn't love out you know but especially john john's like very perfectionist in that sense um but for any like bakers out there aspiring to do something similar i would say send those loves out like people need to know that this is not an easy craft and it's still bred and the whole point of baking bread is to eat it so get that stuff out there and just let people know like you are human this is a very human thing that we're doing we're making with our two hands we sew often like slip into the whole like i don't know i call it the costco effect like everything is the same uh it's coming in bulk for super cheap and like you just lose so much i think in that you can see they're already kind of getting a little bit difficult to work with just because it's just so hot and for those of you starting out like i know this probably i make it look super easy it's not um you will run into different doughs different behaviors but just keep trying because the more you do it the more the easier you know you'll find to get better at it this is the beauty of the wire monkey longs like it's just so easy to maneuver yeah so once you get like really practice in this and you start to just want to naturally explore you know the effects like every thing you do comes out differently sometimes it's fun to like you have one thing in in your head but then the joe just wants to do something else it's kind of fun to see what happens and how it responds and then finally you get to a point where you're more in tune with it you can manipulate it in a way to kind of get the desired results that you're looking for and i think that's the same with everything in life you just gotta take your time to pay your dues and give your craft some respect or whatever you're learning and spend that time and humility before you can change it or kind of get a grasp so i'm doing the same thing right now with baking and i or not with baking with gardening and i find it to be kind of similar in that regard like you just have to sit with it listen observe and you know not just listen to like nature but listen to yourself and your own intuition so i've never like timed myself but john has timed himself the competitor in him but i would say so he does an entire board with no frills in like her entire deck with no frills in like six minutes between loads when you're doing a ton of dough all at once you kind of want to focus on the efficiency and just getting them in and out of the oven before you start to add in all the other stuff the fancy stuff if they ever get stuck that's like my little technique just hit the corner of them and they tend to fall out if you have enough after a while it's like you don't need as much rice flour because these become seasoned it's really important every quarter or so to have some sort of technique to like brushing them out and sticking them in the oven to make sure that they stay nice and clean when you're just doing sourdough it's like not as important maybe but if you're adding like inclusions and stuff i find that's when we run into problems with like our benetin sticking and things like that so you know i definitely felt like i was gonna end up in a path like this like not only did i like graduate i studied um finance and i hated it and then i got a job in finance and i also hated it though it was nice because i was working for an airline and if you ever find yourself in that position i would highly recommend think about if you're in a position of like you can work for any industry think about the industry that you're going to work for make sure at least there's some perks that you're going to like if you don't want to stay there forever i always knew i wanted to do something tangible and even once i started working in finance i um quickly decided that i wanted to move more into like something like a supply chain role where i was like moving actual widgets around you know like actually something i moved into that pretty quickly and then stayed there for a while but that job allowed me a lot of flexibility and so for the first like year and a half year and a half i was working full time and baking part time we my primary role was on roll was on friday nights getting ready for markets so i'd like work a full week and then come back on fridays and you know take a shower maybe like decompress for a second and then jump into the bakery all night there were so many nights where we like didn't even sleep and i look back now and i'm like how did i do that that was madness i would highly recommend starting a bakery if there's not one where you live like people need to eat and people are nowadays especially looking for this style of bread like real food real bread and i think we all like as an entire society need to like stop and turn around for a little bit and just remember where we came from and what we came from there is so much history and bread and bread is like there's some form of bread in almost every culture so while i did not maybe grow up eating this type of bread i um primarily ate pita bread growing up the ones on the right if you remember the ones that were sitting in the hot room for longer and the ones on the left are the ones that came out of the oven so you can kind of see the difference like this one these four have a wider shape because they're starting to fall these um eight have a little more pep in their stuff and we'll also see how they bake too so i don't like to leave this open for a long time and if you didn't want to check like where the loaves are sitting you can not even open this and still be fine um i like to leave it open for a short amount of time then open this really quickly to get um i think it comes you get a better color that way but don't forget to set your second timer because you will get yourself in trouble what you working on oh i'm just scoring working on the last lows last ones yeah well i've got like two and one and a half more loads but yeah it's been really cool like i've connected with my aunt over it um she's like asking me a bunch of questions about how we do things and like relating her stories to it and how she used to like take the mother dough and like put it in the next batch of dough and take a piece of that and put it in the next batch of dough so these are loaves that we had shaped and formed on saturday these are the rest of the white sonora love that we didn't bake off because of batch size so we turned them into focaccia so basically we dump out the dough smush it put a bunch of oil all over it spice it up and you're good to go keto our success was just being resourceful like being stubborn about not wasting anything um converting products like there was one time that in the very beginnings we didn't have labels a batch of english muffin dough accidentally got laminated instead of croissant though and so luckily we caught it in time and we actually like turn those into like pommiers so it's like stuff like that like you don't want to waste all that so figure out what to do with it really tests your creativity it's like how i cook in the kitchen you know i didn't come up with that idea but we've been lucky enough to like have a bunch of people come through that have had really awesome and different unique flairs that they've brought to the bakery is that philosophical enough be diverse bring in a diverse crowd everybody has something to offer bread is super universal so that's it you

Channel: Proof Bread

Views: 440,066

Keywords: sourdough starter, sourdough bread, sourdough bakery, make bread, microbakery, local bakery, proof bread, proof bakery

Id: lHbeL4yk78s

Length: 32min 31sec (1951 seconds)

Published: Wed Jul 29 2020