#Proof Bread

Say it with us: Kor-uh-sahn. This is Khorasan Sourdough — Jon’s favorite loaf and a hands-down team favorite at Proof. It’s not just bread. It’s a 5,000-year-old grain with roots in ancient Persia, fresh-milled and transformed into a naturally leavened, custardy crumb with a nutty flavor, and a crust that caramelizes perfectly for enjoyment. We scald the flour, fold it into a long-fermented dough with just a touch of honey, and bake it until golden and glowing. The result? A loaf that stays soft and tender all week (if it lasts that long). This bread is only possible thanks to our in-house flour mill and a technique that took 6 years to master. It’s magic, especially if you cut 1 inch thick with at least a 1/4 inch thick slice of butter on top. Available at the bakery, markets, and now shipping nationwide from proofmill.com! Already in love with this one? Let us know below. We love hearing how you’re enjoying it❤️ #khorasan #sourdoughmiche #ancientgrains #arizonabakery #freshmilledflour #proofbread

Trying @proofbread and it’s delicious bread and coffee in Tempe! #ofeeats #tempearizona #proofbread #foodblog #arizonafood

OOF, I barely salvaged this loaf (recipe below!). Here’s what I do when I see the dough go too far in bulk fermentation (it’s been hot!). There are so many points in the bread-making process where small little adjustments are needed to keep a dough on track. Given how slack and extensible the dough felt, I was surprised to see how it puffed up in the oven. The final flavor was sour-forward for sure, but one of those loaves that makes your mouth water instantly—a good sign of strong fermentation. Sourdough bread recipe (makes 4x900g loaves): Levain 63g medium protein white flour 63g whole spelt flour 126g water 63g ripe sourdough starter Main Dough 1006g medium protein white flour 486g type 85 (high extraction) 326g whole spelt flour 35g sea salt 1235g water 1 195g water 2 (bassinage, add at end of mixing as needed) 316g levain [[Method]] 1. Mix Levain ingredients and keep warm for 5 hr 2. One hour before your levain is ready, add the flour and water to a mixing bowl and mix until no dry bits. Let rest for 1 hour, covered. 3. Add levain, mix speed 1 for 3 minutes (or by hand for 5), rest 10 minutes, then add salt and Water 2 as needed. Mix until smooth, 3-4 min on speed 2 in a mixer. 4. Bulk ferment for 3 hours (or shorter if it’s warm there!!). Two sets of stretches and folds at 30-min intervals. 5. Shape into a large batard or boule and place in a proofing basket dusted heavily with flour. 6. Proof in refrigerator overnight. 7. Preheat oven to 450°F (230°C), bake 20 minutes with steam, then 40-50 minutes without. Internal temp should reach 204°F (95°C). Cool at least 3 hours before slicing, ideally 5. #sourdough #baking #bread #theperfectloaf #wheat #spelt

Do you need more PROOF as to why you should stop in?! 🍞 We can guarantee you’ll “loaf” it! . 📸: @gracekraems 📍 : @proofbread . #visitmesa #downtownmesa #proofbread #travel #tourism #reels #mesaaz #visitarizona

The proof is in the poking. @ouichefsteve explains the science of properly proofed bread.

If you know, you know… @proofbread is one of the best artisan bakeries in Arizona. My wife and I are in here all the time, and it’s easily one of my favorite spots in the Valley. Everything is made with that true artisan, small-batch approach and you can taste the difference. With Easter coming up, they’ve got online pre-orders live right now, so don’t wait, the good stuff always sells out. #AZFoodie #arizona #ProofBread #Bakery #Easter

After all that beating of the dough, is my bread dense or is it soft? Here’s your sign! ☀️🤗 #bread #homebaker #perfect

🇺🇸 Mesa, Arizona — inside the walls of Proof Bread. There’s something magical when tradition meets technology. In Mesa, at the heart of a beautifully restored 1800s building, John and Amanda brought Proof Bread to life: an artisan bakery where sourdough bread and croissants are made daily with care, using house-milled flour and locally grown grains. We are proud that such an inspiring bakery chose to trust ProBake and Polin. Our Elettrodrago Avant found its perfect home in this workshop full of history, bread culture, and authentic passion. And right beside it, our RotoAvant HR rack oven supports every batch of pastries and sweet leavened goods. A heartfelt thank you to John and Amanda for your trust and for making our ovens part of your extraordinary journey. The smell of freshly baked bread in Mesa reminds us every day why we do what we do. 🇮🇹 Mesa, Arizona — dentro le mura di Proof Bread. C’è qualcosa di magico quando la tradizione incontra la tecnologia. A Mesa, nel cuore di un edificio del 1800 splendidamente restaurato, John e Amanda hanno dato vita a Proof Bread: un forno artigianale dove ogni giorno si sforna pane a lievitazione naturale e croissant preparati con cura, farine macinate in casa e grani locali. Siamo orgogliosi che una realtà così ispirata abbia scelto di affidarsi a ProBake e a Polin. Il nostro Elettrodrago Avant ha trovato la sua casa ideale in questo laboratorio ricco di storia, cultura del pane e passione autentica. E il nostro forno rotativoRotoAvant HRè lì a fianco, per sostenere ogni infornata di dolci e lievitati. Grazie di cuore a John e Amanda per la fiducia che ci avete dato e per aver reso i nostri forni parte del vostro straordinario viaggio. Il profumo del pane appena sfornato a Mesa ci ricorda ogni giorno perché facciamo questo mestiere. @proofbread @probakeinc #polin #polingroupna #probake #proofbread #polinovens

An Arizona where success knows no boundaries? Jon Przybyl's journey with @proofbread is a beacon of that vision! Join us at the Arizona Good Business Summit to learn how the Proof Bread story is one of intentional pioneering and grit🚀 Secure your spot using the link in our bio! #Vision #MissionFirst #ArizonaGoodBusinessSummit #LocalFirstAZ #ProofBread

Proof is in the…. amazing SOURDOUGH bread & pastries at @proofbreadwest in Litchfield Park, Arizona! 🥖 Yes, sourdough everything. From cinnamon rolls, croissants, loaves, rolls, baguettes and more! 🥐 They also have teas and coffees… and cookies that are not sourdough 😆 but still delicious! 🍪 @proofbreadwest is the third permanent @proofbread location in the Valley and the FIRST on the West Valley! They opened in October, but had been serving up our area for awhile as they frequently sell via local farmers markets, too! Have you had Proof Bread, yet?! Head to Litchfield Park, go grab a loaf and some pastries and let’s make ‘em feel extra welcome! #azbakery #bakeries #azmom #litchfieldpark #litchfieldparkaz #westvalleyaz #proofbread

@proofbread just opened on Mill Ave in Tempe! $3 & $4 Coffees & $7 pizza slices! Amazing pricing! Award-Winning Sourdough Proof Bread has officially opened its doors on Mill Avenue, bringing their signature sourdough loaves, flaky pastries, and pizzas to the heart of ASU. Known for their naturally leavened breads and long fermentation process, Proof has built a cult following across the Valley with their Mesa and Downtown Phoenix locations. Now Tempe gets its turn. ☕ Coffees start at just $3–$4, making it the perfect morning stop for students, locals, and anyone who appreciates a good brew. 🍕 Pizza slices are $7, baked on their famous sourdough crust, and worth every bite. 📍 Mill Avenue, Tempe 🥐 Fresh bread, buttery croissants, and artisan vibes daily #proofbread #EatDrinkAZ

How do you know when your bread is proofed and ready to bake? The poke test is a useful tool. If the bread doesn’t spring back, it’s underproofed. If your finger makes an indent and the bread springs back slowly, your bread is proofed and you are ready to bake. If the indent made by your finger doesn’t spring back at all, your bread is overproofed. I proof my loaves in the refrigerator overnight as it is harder to over proof them. #sourdough #sourdoughbread #bread #proof #proofbread #sourdoughstarter #homestead #sourdoughbaking #bakingbread