Been following you guys for a while. I’ve been a professional baker for 30 years, I really like what you guys are doing and it’s been really cool watching all the progress.
I am a Canadian, when younger I was ski guiding in the Swiss alps. We lived in a tiny Swiss village that has an ancient side to it with centuries-old chalets. The bakeries would put out their cooked sourdoughs to cool outside on window sills in sub-zero temperatures to make the crust even harder. The bread was fantastic but you could hammer a nail with the crust, while still being super soft and tasty inside.
I am so happy to see Emerald back and love the pair of you working at the oven. Quite a contrast to the bakery in the garage at home. Hope to come visit some day soon.
Man, seeing you baking is just so mesmerising! I always believed that bakers are like nurses and doctors, they are on a mission. Keep it up! that is my next sooner plan, and that is to open a humble small/medium artisan bakery whereby I will leave my corporate job I had for 20 years + - thank you for the inspiration!
You all have come so far from when I first started watching you almost 2 years ago. It's amazing with all the changes. Hope you all keep up the great work!
You guys are absolutely amazing. I'm glad you post all the details of what you do, as it helps me fine tune my process, even though I only bake for myself and a few very good friends. Very happy to see Emerald back also. 😃
These days you have to put in a lot of extra effort to keep up with the machines. In my country, Germany, which is well known for its bread, a ton of bakeries had to close in the last decades. They just can't keep up with the supermarkets who are also offering plenty of bread of okay quality. The deciding factors are that it's way cheaper than bakeries and you don't have to additionally walk to a bakery but can get it right along with your groceries. It's a sad reality, that most people don't take the time anymore and pay for the extra quality which will lead to the extinction of quality bakeries obviously. Now, I can tell you that it's not entirely hopeless as many are realizing that some of our most important culture is getting destroyed by the big players and a few new bakeries are emerging who refuse to use additional ingredients like this one. It's gaining some traction here and there and people appreciate that you can buy bread again that won't make your stomach turn. Whether that's enough, I don't know, I think only if they never give up and don't mind having no days off. As for the customers, most of them stay being cheap. People have been conditioned to spend only when it seems cheap, look at Amazon, it's never gonna lose its power anymore to some stores out there, even if they were giving it their best. Now everyone just gets it from the provider who can give it all, that's the times we live in.
You go to market once or twice a week. I know because I did that. Also, bakers used to have trucks they sell from on a daily basis. That goes for European cities and most villages. Really small hamlets had community bake houses where inhabitants brought their dough for the week's eating plus some extra for the poor that was put out for the taking. Larger farms had their own baking kitchens that supplied the farm on a daily basis and crofts had masoned outside ovens to be used for baking in the summer or generally warm days and baking ovens in the main room fireplace for baking bread in the winter or whenever the house needed heating and the crofters needed bread. Only ships would take hardtack to a weeks long voyage. Those huge loaves you are thinking of where usually consumed within two or three days on a croft and several of then would go per day on the average to largish farm.
Hi! I am your fan from Russia. My name is Evgeny. I always follow your videos about bread. I write down all the details of the work, but there are a few questions, can I get an answer to them? 1) how long does it take for the dough to stand in the basket? 2) how does bread not become flat from so much water? 3) 15 baking attempts, took into account all the mistakes, corrected them every time and baked again, eventually had to add less water to keep the bread in shape, how much water do you use per 1 kg of dough?4) what kind of starter culture do you use, its proportions? I'm sorry for my English
American flours are ridiculously stronger then european flours, meaning they can hold a lot more water. For example, the flour I use can go to around 72% hydration and keep a decent shape, if I try following some of these American recipes my bread becomes a pancake. The important part is making sure you're gluten is well developed and learning from your flour how much water it can take.
@@duartecardoso2420Thank you for your answer, Russia is rich in high-quality raw materials, agriculture is developed, but all good things are imported. That's why you really have the best quality! I even have a car from America. I will try to buy good flour and I will try again 🤝
I find that when I bake my sourdough made from Hayden Flour Mills Artisan Bread Mixture, by baking until the edge of the ears are charred, The overall texture and flavor are much better.
I make a few loaves of sourdough bread a week and love it. But I do wonder if I’d get sick of it fast if I was around it all day like this lol. Maybe I’d love it more
Has anyone figured out Proof's flour blend? I know Jon has dropped hints in various videos.. I think Proof uses some Central Milling bread flour, as much as half the blend or more. I just bought some white sonora. I buy Central Milling all purpose from Costco. It makes decent bread mixed with some fresh milled hard red.
Awesome work! When are you going to offer ready made sour Dough Pizza Crust? Think about it, sell a package of 3 crust for people to make Pizza the old fashion way. All you need is it to use the same dough made and shape into pizza dough and cook it half-way, not fully for the customer to cook at home fully with condiments. Lazaro
Hey guys! Great video again. We are very new to the bakery game here over in Bristol UK. Do you think you can touch down on cleaning in your next video? Would be great to get some insight into how you clean flour up and what equipment you use. Also do you run any chemicals through the drains for the added dough that may enter them? Much love from across the pond!
When Nancy Silverton was starting La Brea Bakery in LA three decades ago, she had to have the same fight with her American customers, who thought her breads, brioches and croissants were too dark. She ended up bringing her customers around.
Is a small suggestion of putting your hot loaves from the oven on the cooling rack from the bottom up, rather than top down too annoying? That way your hot loaves are above your cooling loaves as opposed to below them.
Don't move very fast. You have convinced yourself that's the fastest you can go. Business will go under in a year. People are asking what to do, they should know what to do.
I hope Harriet has settled into her new digs. I’m guilty of buying and freezing the sliced sourdough. It’s so easy to pull out a slice to toast for garlic bread, cinnamon toast or avocado toast.
As a Journey Tradesman and Licensed Contractor it's disappointing that here in my home State of Arizona you are not required to be a trained person to have a job in any trade in this state, as a matter of fact you do not need to be at Journey level to have a Contractors license in Arizona. This make's trade work frustrating for those that are trained, that are true Journeyman in their Trade, and for fully Qualified Contractors..
Are commercial plumbers just incompetent? We just got a renovation at the restaurant I work at, and the same thing, the plumbing work is awful. I worked at a residential plumbing company (warehouse work) a lifetime ago, so I know a smidgen about how things are supposed to be done.
I recently sent my friend a photo of the two BEAUTIFUL and PERFECT loaves I had just taken out of the oven, she said “are they overdone?” 😤 Such ignorance! Get a knife, get a life. Perhaps you should sell good quality, affordable bread knives.
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Been following you guys for a while. I’ve been a professional baker for 30 years, I really like what you guys are doing and it’s been really cool watching all the progress.
I am a Canadian, when younger I was ski guiding in the Swiss alps. We lived in a tiny Swiss village that has an ancient side to it with centuries-old chalets. The bakeries would put out their cooked sourdoughs to cool outside on window sills in sub-zero temperatures to make the crust even harder. The bread was fantastic but you could hammer a nail with the crust, while still being super soft and tasty inside.
I am so happy to see Emerald back and love the pair of you working at the oven. Quite a contrast to the bakery in the garage at home. Hope to come visit some day soon.
Man, seeing you baking is just so mesmerising! I always believed that bakers are like nurses and doctors, they are on a mission. Keep it up! that is my next sooner plan, and that is to open a humble small/medium artisan bakery whereby I will leave my corporate job I had for 20 years + - thank you for the inspiration!
You all have come so far from when I first started watching you almost 2 years ago. It's amazing with all the changes. Hope you all keep up the great work!
So happy to see Emerald is back!!!
Your story is so amazing and u have so much Passsion and Heart ❤️ and drive I’m in the hospital and ur content is in a way healing keeep up that drive
Welcome sight to see Emerald back!
As some one who loves making bread these videos are great to watch. Very inspiring and learning a lot- good to see that even the pros make mistakes.
I always drool looking at your bread, especially the dark loaves.
You guys are absolutely amazing. I'm glad you post all the details of what you do, as it helps me fine tune my process, even though I only bake for myself and a few very good friends. Very happy to see Emerald back also. 😃
Boy, it's hard to please the public, ain't it? And you work so hard and care so much about your product, it's refreshing to see such dedication
These days you have to put in a lot of extra effort to keep up with the machines. In my country, Germany, which is well known for its bread, a ton of bakeries had to close in the last decades. They just can't keep up with the supermarkets who are also offering plenty of bread of okay quality. The deciding factors are that it's way cheaper than bakeries and you don't have to additionally walk to a bakery but can get it right along with your groceries. It's a sad reality, that most people don't take the time anymore and pay for the extra quality which will lead to the extinction of quality bakeries obviously. Now, I can tell you that it's not entirely hopeless as many are realizing that some of our most important culture is getting destroyed by the big players and a few new bakeries are emerging who refuse to use additional ingredients like this one. It's gaining some traction here and there and people appreciate that you can buy bread again that won't make your stomach turn. Whether that's enough, I don't know, I think only if they never give up and don't mind having no days off. As for the customers, most of them stay being cheap. People have been conditioned to spend only when it seems cheap, look at Amazon, it's never gonna lose its power anymore to some stores out there, even if they were giving it their best. Now everyone just gets it from the provider who can give it all, that's the times we live in.
Sounds like you need a different plumber. Great work wish I was in Arizona I would.absolutly come enjoy that delicious looking bread.
man, your bread looks so phenomenal.
It is great to see Emerald again! I vote for whole sourdough w/scoring by Emerald! The only thing is it is almost too pretty to eat!
My thoughts exactly...
Me too!
idd, shame she shortened her hair tho, loved the style she had while they were at the garage :P
For me, the darker crust, the better. I hope you guys got some really dark beauties next month when I stop by. Driving from Chicago.
At 19:00 my heart sank. You are too far away for me to pop in for a loaf. They look sooooo goooood.
thank you for this. Artistic and efficient very important points. These videos are great.
This bread looks so perfect! 😍😍
Emeralds back!!!!!
The loves look perfectly baked. Wished I lived close to,ur bakery.
You go to market once or twice a week. I know because I did that. Also, bakers used to have trucks they sell from on a daily basis. That goes for European cities and most villages. Really small hamlets had community bake houses where inhabitants brought their dough for the week's eating plus some extra for the poor that was put out for the taking. Larger farms had their own baking kitchens that supplied the farm on a daily basis and crofts had masoned outside ovens to be used for baking in the summer or generally warm days and baking ovens in the main room fireplace for baking bread in the winter or whenever the house needed heating and the crofters needed bread. Only ships would take hardtack to a weeks long voyage. Those huge loaves you are thinking of where usually consumed within two or three days on a croft and several of then would go per day on the average to largish farm.
Hi! I am your fan from Russia. My name is Evgeny. I always follow your videos about bread. I write down all the details of the work, but there are a few questions, can I get an answer to them? 1) how long does it take for the dough to stand in the basket? 2) how does bread not become flat from so much water? 3) 15 baking attempts, took into account all the mistakes, corrected them every time and baked again, eventually had to add less water to keep the bread in shape, how much water do you use per 1 kg of dough?4) what kind of starter culture do you use, its proportions? I'm sorry for my English
American flours are ridiculously stronger then european flours, meaning they can hold a lot more water. For example, the flour I use can go to around 72% hydration and keep a decent shape, if I try following some of these American recipes my bread becomes a pancake. The important part is making sure you're gluten is well developed and learning from your flour how much water it can take.
@@duartecardoso2420Thank you for your answer, Russia is rich in high-quality raw materials, agriculture is developed, but all good things are imported. That's why you really have the best quality! I even have a car from America. I will try to buy good flour and I will try again 🤝
This was really enjoyable to watch. Thank you!
I for one, would LOVE to see 'bakers bread!' Hammer and chisel will travel.
You could use a condensate pump
Under your oven
Ooo, we snagged some of that white Sonora, too.
I always make sure oven is full, than I switch it off!!!
Economic , VIP !! Cool !!
Wow, great video. Thanks for the detailed explanations.
I love these videos. BREADDDD
I find that when I bake my sourdough made from Hayden Flour Mills Artisan Bread Mixture, by baking until the edge of the ears are charred, The overall texture and flavor are much better.
Hey hey! You should try selling PROOF bread knives at your store, since most people don't have decent bread knives. 🙂
Other than less noticeable ridges; why use the fabric liners in the proof baskets?
Could you set up an Amazon (or equivalent) product list you recommend? Books, equipment, anything! I’d love to see and learn from your preferences
I make a few loaves of sourdough bread a week and love it. But I do wonder if I’d get sick of it fast if I was around it all day like this lol. Maybe I’d love it more
Has anyone figured out Proof's flour blend? I know Jon has dropped hints in various videos.. I think Proof uses some Central Milling bread flour, as much as half the blend or more. I just bought some white sonora. I buy Central Milling all purpose from Costco. It makes decent bread mixed with some fresh milled hard red.
When you put the dough in a cold chamber for fermentation, what is the ideal temperature? Thanks in advace ❤
5C is good :)
not gonna lie, the straight slashes with look way better imo. The shiny bistery crust just looks more aesthetic than a dusting of flour.
Awesome work! When are you going to offer ready made sour Dough Pizza Crust?
Think about it, sell a package of 3 crust for people to make Pizza the old fashion way. All you need is it to use the same dough made and shape into pizza dough and cook it half-way, not fully for the customer to cook at home fully with condiments.
Lazaro
Hey guys! Great video again. We are very new to the bakery game here over in Bristol UK. Do you think you can touch down on cleaning in your next video? Would be great to get some insight into how you clean flour up and what equipment you use. Also do you run any chemicals through the drains for the added dough that may enter them? Much love from across the pond!
You are very informative and passionate I would love to come and work for free as apprentice
Can you move the side rail on the loader to the other side (left) so you can load / unload from the right side more easily?
yes
Great videos! What type of slicer do you guys use for such a large quantity? I would love to see it. Thank you for the great content! 👍
Sometimes my dough dosent mantain form, it kinda melts on the tabdl, Is this a signal of too much hydratation? And my flour cant handle It all
I'm wondering how many kg hayden flour do you use 25 kg or 16 kg. I want to make my self as well. If you reply would be perfect thank you
Its hard to find honestly in business, but not extinct yet! 🤠
You should sell bread knives too!
You gotta show us the garage now :)
What’s the biggest loaf you have ever baked?
I once baked a 1.5kg bread (just over 3lbs) - it was excellent. Bigger breads also stay fresh for longer.
I’m still confused on how this conveyor belt oven works.
puoi usare un bidone aspiratutto con una prolunga metallica per pulire il forno senza lo spazzolone 😉
I love English muffins toasted with a dab of marmite. Food heaven 😋
I use for sandwiches and hamburgers.
How did you go from doing the middle score after the ornamental one to avoid spreading out of bread to scoring 10 thousand loaves in advance?
Changing is the only thing that is not Changing.. hehe :D
What is the website for your oven supplier, we are in Bulgaria, and would like something similar!
Time to find a new plumber.
Nice,👌👌👌👌👌👌👌
When Nancy Silverton was starting La Brea Bakery in LA three decades ago, she had to have the same fight with her American customers, who thought her breads, brioches and croissants were too dark. She ended up bringing her customers around.
Bottom deck is running!!!!!!!!!!!!!
Emerald's back!!!!!!!!!!!
Is a small suggestion of putting your hot loaves from the oven on the cooling rack from the bottom up, rather than top down too annoying? That way your hot loaves are above your cooling loaves as opposed to below them.
To get a lighter colored batch to be darker without over cooking could you just add diastolic malt powder which is what I use to darken my baguettes
It’s called a shark bite bro
You need one small tubing cutter
One shark bite
Don't move very fast. You have convinced yourself that's the fastest you can go. Business will go under in a year. People are asking what to do, they should know what to do.
I hope Harriet has settled into her new digs. I’m guilty of buying and freezing the sliced sourdough. It’s so easy to pull out a slice to toast for garlic bread, cinnamon toast or avocado toast.
🥑on toasted sour dough 🍞 is divine 😋
BREADDDDR
Get those plumbers back in and have them fix it!
As a Journey Tradesman and Licensed Contractor it's disappointing that here in my home State of Arizona you are not required to be a trained person to have a job in any trade in this state, as a matter of fact you do not need to be at Journey level to have a Contractors license in Arizona. This make's trade work frustrating for those that are trained, that are true Journeyman in their Trade, and for fully Qualified Contractors..
Are commercial plumbers just incompetent? We just got a renovation at the restaurant I work at, and the same thing, the plumbing work is awful. I worked at a residential plumbing company (warehouse work) a lifetime ago, so I know a smidgen about how things are supposed to be done.
yep, hippy bread gone commercial
Guys, I hate to break it to you but Wachtel ovens would have been a much better choice than Polin.
Hope you call the plumber back to do the job he was paid to do in the first place at his cost not yours lol
Just bought a bread maker on Amazon WTF!!!
I miss not wearing a mask. Lucky
Sliced bread !? that sounds quite heretic from a continental European perspective ;-)
Love the gender neutral!!!!
You people really just care for that as if it was so freaking important. First world issues...
I recently sent my friend a photo of the two BEAUTIFUL and PERFECT loaves I had just taken out of the oven, she said “are they overdone?” 😤 Such ignorance! Get a knife, get a life. Perhaps you should sell good quality, affordable bread knives.
Pretty much everyone here in germany has a slicing machine for bread in their kitchen. Some people don't even have bread knifes in the us? Lul...
@@franz009franz I would love a slicing machine as I have arthritis in my hands. Could you please send me a link to where I can buy one in Canada?
Wtf are you even talking about?
More craft less talking
Time to find a new plumber.