I have followed you since your garage/home days .. I for one am so proud of your accomplishments and your growth as a business and a team. You are truly inspiring a new generation of bakers and foodies to keep your craft alive and feeding your community. Much love from Mid-Michigan.
Same here. When ever I have a failed production or pre-production, I always pause and review his works. The temperature and the humidity here in the Philippines is really challenging as sourdough baker.
Wow I can’t believe how rapid your growth is. I have been following you since you were working from your garage and I still remember the video of when you got the used mixer from CA I think. You guys are an inspiration!
I also love how when not directly preparing the bread mixes, the staff is very intentional about cleaning the equipment from top to bottom... everyone loves a clean kitchen :)
I have always dreamed of owning a bakery! That mixer, oven, and space is a dream! I only made a double batch the other day and was stressing out!😂 Great job! I love how you went with sourdough and decided to specialize in that! ❤
I have the same ABS Mixer and do not have that problem yet, but I have fixed many things here in my bakery. I'm going to go ahead and guess that there is either a problem with the adjustments of where the bowl lands/height of the bowl. There are some adjustments that can be made to the bowl as per the manual. If not that, then it could be a mixer head stop sensor that is having issues detecting where to stop and stops early to avoid breaking itself.
I love watching you and have learned so much, even if it’s just my little home cottage bread kitchen I can take the information on baking and life! Do you offer tours? I would love to spend a day or two in your bakery. Watching from NC!
Long time viewer, thank you so much for all the knowledge and generosity with your teachings and experience. Would be so curious and interested in a video on the idea of how you upkeep your bakery and equipment. All that flower dust in the air, I can only imagine a ton of unseen work goes into the upkeep of the cleanliness of the bakery and equipment from daily baking. Or am I overthinking it?
Every time I see your bread production videos I wonder how you plan and maintain the starter for such a large scale production? Do you ever run out and have to wait for the new starter to mature?
We do 800- 1300 baguettes & 600 to 1500 sourdough loaves a day that require sourdough and I can assure you that maintenance feeds on the starter are important but very much in the back of the mind compared to everything else going on. We use a liquid starter to build a stiff levain. So we feed by hand. Liquid starter machines are cool but , they are also a hassle.
@@patrickparent51 Thanks for a useful response. I can understand how to manage that for 2 different items at the same time each day. But for as many different items as Proof has whereas some are produced daily and others a few times a week, it must be difficult to plan. Can you speed up the maturing/fermentation?
Family bakery retiring in 2 yours. Were in little village in chicago 90% mexican America been Established thirty years. Fully equipped with large Revolving oven 16 full sheet pans. ❤ Will appreciate any info❤ to go about renting it out.
about buttering the pans. there is a thing that is kind of like an automobile airbrush that you can use to spray the pans way quicker. the containers are kind of like those on a gas grill. you just swap the handle over and fill it with compressed air.
Voilà des américains qui sont des magiciens , en boulangerie , car ils font du pain comme chez nous en France , alors je leur adresse mes félicitations , et puis un fournil conforme , et très propre , alors que chez nous en France , cela n'est pas souvent le cas , alors je leur adresse mes félicitations , et puis ils sont des bons professionnels dans ce domaine , car les pains qui sorte après cuisson sont magique , alors quel beau spectacle de magie du pain à l'américaine , alors merci messieurs de votre professionnalisme , car vous monté dans l'ascenseur ou vous atteindre le sommet de l'arc du pain magique , alors soyer humble et bonne continuation dans votre fournil ! Merci au plaisir de vous lire ! Vive le pain américains ! Vive les boulanger américains ! 👍🌹🍫🏆🥖🫓🐓💥🙏✌🤘!
He is explaining their operation whilst doing work at the same time. He needs to think about what he’s doing, so a “uh” every now and then is understandable.
I do really appreciate the recognition of the multitasking. This scene is tricky in particular to shoot, because not only am I saying some things to the camera, but I am actively directing a number of staff simultaneously through very new processes that they are relatively novice in. As a result, I have to be mindful of what multiple people are doing, relay the instructions they need, and say something of value to the audience simultaneously. It is a very dynamic role.
@@70sGal you are so very wrong on all counts. I’m not criticizing at all! I’ve watched him since the beginning and loved every video he’s ever put out. Secondly when you are from the south and my age , you call people sweetie as a term of endearment. Simply pointing out the obvious. Get a grip, get a life. I am fully aware! By the way, do you make sourdough? I highly doubt it.
@@vivianzuniga8814 Of course I make sourdough! 😆 Like many others I learn a lot from Proof! It’s not a term of endearment, it’s inappropriate unless you know the person! Wrapped up with a critical comment and it’s just condescending. I’ll never understand the ridiculous comments he gets! Must be insecurity! I’ve got a great life, thanks for sharing 😃
I have followed you since your garage/home days .. I for one am so proud of your accomplishments and your growth as a business and a team. You are truly inspiring a new generation of bakers and foodies to keep your craft alive and feeding your community. Much love from Mid-Michigan.
I agree 100%! Greetings from northern IL!
Same here. When ever I have a failed production or pre-production, I always pause and review his works. The temperature and the humidity here in the Philippines is really challenging as sourdough baker.
Wow I can’t believe how rapid your growth is. I have been following you since you were working from your garage and I still remember the video of when you got the used mixer from CA I think. You guys are an inspiration!
I also love how when not directly preparing the bread mixes, the staff is very intentional about cleaning the equipment from top to bottom... everyone loves a clean kitchen :)
Thx for doing this, filming it and sharing it with us.
Greetings from Yuma again! Thank you so much for the other day, and I gotta say, that bread you are developing is absolutely AMAZING!!!
I have always dreamed of owning a bakery! That mixer, oven, and space is a dream! I only made a double batch the other day and was stressing out!😂 Great job! I love how you went with sourdough and decided to specialize in that! ❤
I have the same ABS Mixer and do not have that problem yet, but I have fixed many things here in my bakery. I'm going to go ahead and guess that there is either a problem with the adjustments of where the bowl lands/height of the bowl. There are some adjustments that can be made to the bowl as per the manual. If not that, then it could be a mixer head stop sensor that is having issues detecting where to stop and stops early to avoid breaking itself.
I love watching you and have learned so much, even if it’s just my little home cottage bread kitchen I can take the information on baking and life! Do you offer tours? I would love to spend a day or two in your bakery. Watching from NC!
Long time viewer, thank you so much for all the knowledge and generosity with your teachings and experience. Would be so curious and interested in a video on the idea of how you upkeep your bakery and equipment. All that flower dust in the air, I can only imagine a ton of unseen work goes into the upkeep of the cleanliness of the bakery and equipment from daily baking. Or am I overthinking it?
How you guys have grown! You’ve earned it!
There is something about the work everyone is doing. Its honorable hard work, at the of the day countless people will sit at a table and enjoy.
Just purchased some Harriet at Mesa a couple weeks ago, drove her back to Wisconsin. Question, what flour do you use for her feedings? Thanks…
You make it rain dough!! May you get lot$ of dough$$$. Please make a cookbook. I really want to try and make your daily breads!!
Every time I see your bread production videos I wonder how you plan and maintain the starter for such a large scale production? Do you ever run out and have to wait for the new starter to mature?
In my opinion the starter is the least of their worries, easiest thing to mantain, unlike machinery, irs, employees, paperwork etc
We do 800- 1300 baguettes & 600 to 1500 sourdough loaves a day that require sourdough and I can assure you that maintenance feeds on the starter are important but very much in the back of the mind compared to everything else going on. We use a liquid starter to build a stiff levain. So we feed by hand. Liquid starter machines are cool but , they are also a hassle.
@@patrickparent51 Thanks for a useful response. I can understand how to manage that for 2 different items at the same time each day. But for as many different items as Proof has whereas some are produced daily and others a few times a week, it must be difficult to plan.
Can you speed up the maturing/fermentation?
They know what they are going to make and how much starter it needs. Part of running a commercial bakery. No pro would run out of starter!!
Yes, I would think that you would have to always be calculating this. Probably easy for them, but it sounds very confusing and confounding to me.
Ahhhh, that fresh jalapenos and cheddar mix... 😍😍😍😍😍
So you got me doing a Bassinage regularly, now scalding ? Love your videos ….. cheers from Canada
I also use Central Milling flour. What specific type of CM bread flour do you use?
Pro bakeries use ratios of differing products from a single or multiple mills. You see a brands’s product- that’s all you’ll be told.
Family bakery retiring in 2 yours. Were in little village in chicago 90% mexican America been Established thirty years. Fully equipped with large Revolving oven 16 full sheet pans. ❤ Will appreciate any info❤ to go about renting it out.
about buttering the pans. there is a thing that is kind of like an automobile airbrush that you can use to spray the pans way quicker. the containers are kind of like those on a gas grill. you just swap the handle over and fill it with compressed air.
Voilà des américains qui sont des magiciens , en boulangerie , car ils font du pain comme chez nous en France , alors je leur adresse mes félicitations , et puis un fournil conforme , et très propre , alors que chez nous en France , cela n'est pas souvent le cas , alors je leur adresse mes félicitations , et puis ils sont des bons professionnels dans ce domaine , car les pains qui sorte après cuisson sont magique , alors quel beau spectacle de magie du pain à l'américaine , alors merci messieurs de votre professionnalisme , car vous monté dans l'ascenseur ou vous atteindre le sommet de l'arc du pain magique , alors soyer humble et bonne continuation dans votre fournil ! Merci au plaisir de vous lire ! Vive le pain américains ! Vive les boulanger américains ! 👍🌹🍫🏆🥖🫓🐓💥🙏✌🤘!
Jonathan Przybyl is the Aaron Franklin of Sourdough bread.
🙂👍
It's a type 80 not a type 85 organic flour... T80 de meule
What did I miss
As to the non-locking mixer, an authorized service agency is your best bet.
“Bread-quarters”
You guys are amazing!
they must be giving rockies hats away for free. I gave up on those clowns years ago.
crazy glue that broken lid. save for the next one.
Solution to the mixer lid not lowering 100% on 1st button push : Get a Bigger Hammer. LOLOLOL
*HAMMER*
There's more to life than sourdough.
Of course there is, but sourdough is our thing.
Sweetie you are so very intelligent and have such great content! Stop saying uh every 3 or 4 words!
He is explaining their operation whilst doing work at the same time. He needs to think about what he’s doing, so a “uh” every now and then is understandable.
Uh, he’s multi tasking. Calling people sweetie while also criticizing is a reflection of your lack of self awareness. Do better!
I do really appreciate the recognition of the multitasking. This scene is tricky in particular to shoot, because not only am I saying some things to the camera, but I am actively directing a number of staff simultaneously through very new processes that they are relatively novice in. As a result, I have to be mindful of what multiple people are doing, relay the instructions they need, and say something of value to the audience simultaneously. It is a very dynamic role.
@@70sGal you are so very wrong on all counts. I’m not criticizing at all! I’ve watched him since the beginning and loved every video he’s ever put out. Secondly when you are from the south and my age , you call people sweetie as a term of endearment. Simply pointing out the obvious. Get a grip, get a life. I am fully aware! By the way, do you make sourdough? I highly doubt it.
@@vivianzuniga8814 Of course I make sourdough! 😆 Like many others I learn a lot from Proof! It’s not a term of endearment, it’s inappropriate unless you know the person! Wrapped up with a critical comment and it’s just condescending. I’ll never understand the ridiculous comments he gets! Must be insecurity! I’ve got a great life, thanks for sharing 😃
Angelo just got out of prison so he dgaf about no gd “inclusions” lmao.