Do you ever think to click your heels together and say there’s no place like home brother? You’re a legend in your craft and I look up to you and has been great to see your journey from the start. Hope you’re still enjoying the journey ♥️
Any thoughts on getting a water flow meter? Punch in the temperature and amount of water you need and let it fill the bowl for you while you go about doing other things. It'll pay for itself in time wasted waiting to fill bucket after bucket. And you'll use a lot less water too (won't have to let the water run and run while waiting for the right temp). Saves time and the environment!
Delta has a "water doser" that includes the thermostatic mixing valve that you are suggesting. Worth warning about the high price tags, may simply not be in the budget at this stage. Without knowing the inner workings on the space it should also be noted that the time to get the hot water can be reduced with a hot water recirculation system. As for your flow rate - those skinny pipes aren't helping...
I find myself watching your videos over again to catch what I missed the first time! I hope you’re making money off all these videos! So many TH-camrs make money for little to no content, you provide an education and philosophy. You are a warrior..
Your Videos just keep getting more interesting. Glad to see the entire staff getting into the videos. Seeing this level of teamwork, knowledge, and camaraderie is a joy to watch.
Look at you ,how far you have come ,you got me into baking bread I know we got off on the wrong foot with my comments but I still stand by that your knowledge in sourdough is immense
This is a phenomenal video! It really shows how excellent your teamwork and workflow is and how all the team can talk to camera with confidence. You guys work so hard and deserve all success. From a keen home baker, thanks you very much.
Thank you for your generosity, sharing considerations applicable to home bakers, ie, sugar protocol per distributing into a portion of flour, so as to avoid troublesome crystalizing factors! I appreciate your posts, satisfying baking nerd-isms!
I went looking for a sourdough starter on youtube. 3 days later I am still watching this channel. Sometimes watching videos more than once they are just so good. I havent baked a loaf of bread yet but feel like I am ready to open a bakery. :).
Iv'e discovered your videos just recently, and I did watch a TON (european *lol*) I started way back to see you guys development. I am stoked, you are role models for building companies and artisan work at the same time.. Thats rare, just saying... I am so happy for you guys. I just recently watched the support for Ukraine baking in Portugal, and I realized you actually mastered them so quick, and despite of small flaws you knew instantly knew what is tasting good and what is sellable and all that. I didnt want to write that on that video to belitle the nice ukrainian lady, because I admire her greatly, but it was like 5 minutes into baking you knew who was the grandmaster bakers. Namely you and that bearded portugese dude, he was amazing simple and just made it happen perfectly. Even with his serrated breadknive to score the bread.
Thanks for the great advice on hydration. At our house, we've tested and tried different hydrations and found our balance of 'can you shape that?" and how does the bread look and taste, we settled at 70% for boules and 65% for baguettes. It's what the flour can absorb, what I'm comfortable handling and I'm happy with the loaves.
Hi John and Amanda. I have to say that Proof has gone from strength to strength and its amazing to see, from just a short amount of time. The transformation is amazing❗ You seem much more relaxed in your new environment, and I hope that all the staff appreciate working for such passionate business people who have the true love for good food. The new look to your videos is fantastic. It's almost a cinematic experience for me to watch. Great job 👏👍. Take care and all the best from the UK 🇬🇧
Awesome to see a long format video again... I have missed these a lot... there is more good info on these then in all the short baking videos on TH-cam combined... Always great to watch you guys baking bread..
True the mike quality is rather wonky but the information being shared is priceless. I produce much better audio quality but I think the baking here is much better than most of what us guys bake. Love the space.
Thanks for another informative video! Think it's wonderful to follow their journey from the garage to a much larger bakery! Great respect for the journey you have been through! Wish you a great week! Greetings from Norway!
Oh my goodness that was a lot of information. Same info as always but how applying it in different ways creates different results. Thanks for sharing. 👍👍👍👍👍
magnetic labels, now that the menu is getting dialed in, a bunch of magnetic labels identifying the mix that you could just slap on the mixing bowls would help decrease confusion when you have a few recipes side by side, also making the vegan products easily identified throughout the process.
Great idea. I was going go suggest these kinds of labels made from hard plastic that can be applied to the outside of a container and use whiteboard marker to write labels. Erase and reuse.
I just love watching these vids so much. As a fellow baker, it's just nice to hear you get it and to explain it to the world. I share a lot of the same philosophy unlike some colleagues so it's really comforting to think I'm not crazy lol
If you are interested we have a Bakemax BMWM010 flow meter. They’re a little spendy upfront but they will pay for themselves over the course of a year of baking, sir! P.S You can set the temperature, the amount of water, the time etc. it allowed my grandpa to do other things while the big Hobart was filling up!
Hi there, baker here! Although you can mix your dough on low speed on a KitchenAid, you might want to speed it up depending on the temperature conditions in your kitchen. I often use it for testing new recipes and I found that,in my kitchen which is nearly 30° C most of the time, I need to mix at a higher speed, otherwise the dough will get too warm while mixing. On my regular mixer (40kg capacity), I do use lower speeds for mixing, specially for autolyse, but the KitchenAid is a whole other deal
Congratulations on the new location. Been a while since I visited. Going to make my own batch of English muffins without the rings. Looking to figure out your recipe so I can have larger diameter muffins. Enjoy eating my own bread. A breakfast bread for toasting, nice and crunchy and Pumpernickel dinner rolls. Built my own gadget for slicing the bread evenly and a bit on the thick side. Looks like a fun job too. Hope Logan enjoys it. Looks like you keep him busy.
When you began speaking about how efficiently you need to time your baking times, the ones for the weekend and the late weekday, etc, and as close to the loading of the bread on the truck as possible, I imagined that eventually, I wouldn't be surprised at all, if you somehow found a way to build a bakery into the back of your loading truck, and you'd finish the baking of the loaves while driving the truck to the market, and people would be buying the loaves literally "straight out of the oven", and when you made a series of videos about this "bakery on wheels", you'd explain how similarly to before building out your houses garage to accommodate a bakery within it and staff and equipment, you ended up with the tools and know-how to build a house from scratch. Well after you'd finish building your bakery onwheels, you'd have the tools and know-how to build a car from scratch! (Or a truck... AND add an oven/mini bakery in the back of it, for fresh baking and delivering of tasty bread!)
I am so new to sourdough baking, so I am intrigued at your starter. She is a much runnier mixture. Can you help me understand the benefits of a runnier mixture verses a thicker mixture? I have been using a white whole wheat flour for my starter, and a white bread flour for my flour in the recipe for the bread. Does your starter contain any whole wheat or is it all a wheat flour? What ratio is a good ratio when feeding a starter I have seen a whole lot of different ratios out there. Thanks, love your channel.
Sitting here on the other side of the earth in the north of Sweden around the Polar Circle, enjoying a fried breakfast and just enjoying this clip playing in the background. Globalisation didn´t give us flying cars, but this will do for me.
Nice report. Must see the Video from the bakery traditionell paris. He makes sourdough bread too. And people with gluten problems can eat his bread. Rising time is very long.
The next time I pass through Arizona, I will be stopping at Proof! Just curious though, the water you guys are using directly out of the faucet; is it filtered water? I know in my home area the tap water is not that great. But if people aren't complaining than I guess you are OK. But it would seem that for a premium product, filtered water would be best.
Hey i have a question, Could you or anyone that knows talk more about the machine where he's getting the starter from? Does he make it him self and store it in the machine or ?
Another question that you should also ask yourself is: What’s the composition of the water that I’m adding to my dough, and how does it influence the overall quality of my final product?
What do you think of caramelizing the sugar before adding it to the dough? I usually caramelize the sugar before adding it to my pizza dough, have you ever tried this?
Was wondering if your should have a mixing valve at mixer brown station and your starter station with mixing metering valves that way your not playing with buckets seems stressful
I couldn't help myself, posting here for those also jokingly wondering; the word "basically" was used *43 times* in this hour-long video. Felt like more!
You need a little flat stand to hang that laptop against the inside wall of your mixing station, I kept seeing it flip into the autolease bowl, lol!? Just because you can, never means you should. ☺ Edit: my goodness that really IS a beautiful dough. Ship to Canada?
Imagine a baker who throws the book out on if the bread is tasty and instead wants to just bake bread thats do hydrated that when biting into a loaf is the same like taking a sip of water!
Why don't you mark the level in the large bowl so you can run a hose over and just fill it up to that mark instead of pouring over and over again the hose 5 gallon buckets? Could be something you hand over the edge like a bend rod or something???
Is it really justified to waste so so so much water just to adjust it's temperature while running the tab? Is there no other better solution before scaling up?
There are better solutions that we can’t quite afford yet. Bear in mind what water isn’t used is still quite small in comparison to the thousands of bread items made. If we lose a minute or two to get the right temperature, it’s still a very small percentage of water dispensed. I can understand the frustration from viewing, especially from the perspective of a single household, but in just this one video you watched thousands were fed for the price of that water.
I hear a lot of talk about efficiency in the videos! But is see a lot of wasted time just weighing out the water ,why not install a water flow above your mixers
Time and money my friend. We just barely started in this facility. Would love a water meter. Had to cut the spending somewhere in this very expensive year.
love these videos but the audio needs work. i usually play the vid in the background and listen to the amazing narrating but this is super uncomfortable
True... The mixers are great for developing the gluten structure. However, the stretch and fold is also for redistributing the dough temperature for bulk fermentation.
Do you ever think to click your heels together and say there’s no place like home brother? You’re a legend in your craft and I look up to you and has been great to see your journey from the start. Hope you’re still enjoying the journey ♥️
Any thoughts on getting a water flow meter? Punch in the temperature and amount of water you need and let it fill the bowl for you while you go about doing other things. It'll pay for itself in time wasted waiting to fill bucket after bucket. And you'll use a lot less water too (won't have to let the water run and run while waiting for the right temp). Saves time and the environment!
This is what we have in our bakery, such a big time saver :)
I was just about to suggest this and looked through the comments to see if someone else mentioned it! It would be a huge time saver!
I was thinking the same thing. Dial it in, put the "hook" on the tub and walk away.
Was thinking the same thing....i noticed that at the pharmacy lol...
Delta has a "water doser" that includes the thermostatic mixing valve that you are suggesting. Worth warning about the high price tags, may simply not be in the budget at this stage. Without knowing the inner workings on the space it should also be noted that the time to get the hot water can be reduced with a hot water recirculation system.
As for your flow rate - those skinny pipes aren't helping...
You’ve put together a great team. Nice to hear from them in their own voices, in addition to your own narration. Wishing you continued success.
The new bakery looks amazing, I wish you nothing but continued success
"You have 5 minutes."
"Iam done."
"He is done. Of course."
I like Logan.
Logan is a new Proof hero! He makes that all look so easy and achievable
I find myself watching your videos over again to catch what I missed the first time! I hope you’re making money off all these videos! So many TH-camrs make money for little to no content, you provide an education and philosophy. You are a warrior..
I enjoy these behind the scenes so very much. So much going on there, it’s unbelievable.
(I up the speed to 1.5 and still can follow.) It’s pleasant to see people working together!
Logan's shaping technique is sick!
Your Videos just keep getting more interesting. Glad to see the entire staff getting into the videos. Seeing this level of teamwork, knowledge, and camaraderie is a joy to watch.
Look at you ,how far you have come ,you got me into baking bread I know we got off on the wrong foot with my comments but I still stand by that your knowledge in sourdough is immense
Great to see the team work that goes on at the bakery
I didn't want the video to end.
This is a phenomenal video! It really shows how excellent your teamwork and workflow is and how all the team can talk to camera with confidence. You guys work so hard and deserve all success. From a keen home baker, thanks you very much.
Thank you for your generosity, sharing considerations applicable to home bakers, ie, sugar protocol per distributing into a portion of flour, so as to avoid troublesome crystalizing factors! I appreciate your posts, satisfying baking nerd-isms!
ive only watched your older videos in your garage, this is beautiful to watch. Nice job
Always enjoy these videos. Love the cohesive and quiet movement of everyone working together. Take care all and have a wonderful week ahead.
I went looking for a sourdough starter on youtube. 3 days later I am still watching this channel. Sometimes watching videos more than once they are just so good. I havent baked a loaf of bread yet but feel like I am ready to open a bakery. :).
Iv'e discovered your videos just recently, and I did watch a TON (european *lol*) I started way back to see you guys development. I am stoked, you are role models for building companies and artisan work at the same time.. Thats rare, just saying... I am so happy for you guys. I just recently watched the support for Ukraine baking in Portugal, and I realized you actually mastered them so quick, and despite of small flaws you knew instantly knew what is tasting good and what is sellable and all that. I didnt want to write that on that video to belitle the nice ukrainian lady, because I admire her greatly, but it was like 5 minutes into baking you knew who was the grandmaster bakers. Namely you and that bearded portugese dude, he was amazing simple and just made it happen perfectly. Even with his serrated breadknive to score the bread.
I like that you explain everything so easy to understand I love sourdough
As a professional baker myself i enjoy your videos. It helps me become a better baker
Bread is life. Thank you.
Jon, I am amazed at how automated you have become in the new digs.. I love watching your progress and hope to come visit some day soon.
Lots of good thoughts in this video. I learned a lot! Congrats, on the scale up, Logan looks like a real asset to the operation!
Wow the equipment has gotten huge compared to the garage. I wish you the best of luck.
It is great to see you all getting into the swing of things at the new bakery. 👍 I hope that neighbor is quiet now.
Thanks for the great advice on hydration. At our house, we've tested and tried different hydrations and found our balance of 'can you shape that?" and how does the bread look and taste, we settled at 70% for boules and 65% for baguettes. It's what the flour can absorb, what I'm comfortable handling and I'm happy with the loaves.
Still think you should invest in a metered valve for the sink. That way you can walk away if you need to.
Hi John and Amanda. I have to say that Proof has gone from strength to strength and its amazing to see, from just a short amount of time. The transformation is amazing❗ You seem much more relaxed in your new environment, and I hope that all the staff appreciate working for such passionate business people who have the true love for good food. The new look to your videos is fantastic. It's almost a cinematic experience for me to watch. Great job 👏👍. Take care and all the best from the UK 🇬🇧
He is so awesome. Stellar growth and a beautiful record of it! Spectacular looking doughs 😋😋😋
Awesome to see a long format video again... I have missed these a lot... there is more good info on these then in all the short baking videos on TH-cam combined... Always great to watch you guys baking bread..
True the mike quality is rather wonky but the information being shared is priceless. I produce much better audio quality but I think the baking here is much better than most of what us guys bake. Love the space.
Thanks for another informative video! Think it's wonderful to follow their journey from the garage to a much larger bakery! Great respect for the journey you have been through! Wish you a great week! Greetings from Norway!
Oh my goodness that was a lot of information. Same info as always but how applying it in different ways creates different results. Thanks for sharing. 👍👍👍👍👍
magnetic labels, now that the menu is getting dialed in, a bunch of magnetic labels identifying the mix that you could just slap on the mixing bowls would help decrease confusion when you have a few recipes side by side, also making the vegan products easily identified throughout the process.
Great idea. I was going go suggest these kinds of labels made from hard plastic that can be applied to the outside of a container and use whiteboard marker to write labels. Erase and reuse.
So informative and satisfying too
I just love watching these vids so much. As a fellow baker, it's just nice to hear you get it and to explain it to the world. I share a lot of the same philosophy unlike some colleagues so it's really comforting to think I'm not crazy lol
If you are interested we have a Bakemax BMWM010 flow meter.
They’re a little spendy upfront but they will pay for themselves over the course of a year of baking, sir!
P.S
You can set the temperature, the amount of water, the time etc. it allowed my grandpa to do other things while the big Hobart was filling up!
This guy is extremely passionate about making bread
Hi there, baker here!
Although you can mix your dough on low speed on a KitchenAid, you might want to speed it up depending on the temperature conditions in your kitchen. I often use it for testing new recipes and I found that,in my kitchen which is nearly 30° C most of the time, I need to mix at a higher speed, otherwise the dough will get too warm while mixing. On my regular mixer (40kg capacity), I do use lower speeds for mixing, specially for autolyse, but the KitchenAid is a whole other deal
Swung by the shop this weekend. Very excited for the grand opening!
Watching this reminds me of a Lockheed Martin operation. Pencil an paper blueprint evolving into a digital spectrum. Sad, but true.
Congratulations on the new location. Been a while since I visited. Going to make my own batch of English muffins without the rings. Looking to figure out your recipe so I can have larger diameter muffins. Enjoy eating my own bread. A breakfast bread for toasting, nice and crunchy and Pumpernickel dinner rolls. Built my own gadget for slicing the bread evenly and a bit on the thick side. Looks like a fun job too. Hope Logan enjoys it. Looks like you keep him busy.
When you began speaking about how efficiently you need to time your baking times, the ones for the weekend and the late weekday, etc, and as close to the loading of the bread on the truck as possible, I imagined that eventually, I wouldn't be surprised at all, if you somehow found a way to build a bakery into the back of your loading truck, and you'd finish the baking of the loaves while driving the truck to the market, and people would be buying the loaves literally "straight out of the oven", and when you made a series of videos about this "bakery on wheels", you'd explain how similarly to before building out your houses garage to accommodate a bakery within it and staff and equipment, you ended up with the tools and know-how to build a house from scratch. Well after you'd finish building your bakery onwheels, you'd have the tools and know-how to build a car from scratch! (Or a truck... AND add an oven/mini bakery in the back of it, for fresh baking and delivering of tasty bread!)
Can you say what kind or brand of flour you use. Really enjoy your show Wish you were closer. Thank you.
Wow, nice digs!
I am so new to sourdough baking, so I am intrigued at your starter. She is a much runnier mixture. Can you help me understand the benefits of a runnier mixture verses a thicker mixture? I have been using a white whole wheat flour for my starter, and a white bread flour for my flour in the recipe for the bread. Does your starter contain any whole wheat or is it all a wheat flour? What ratio is a good ratio when feeding a starter I have seen a whole lot of different ratios out there. Thanks, love your channel.
Thanks for the great video.
You really need a "watermixer" that measure the exakt amount of water you need at an exact set temperature
Sitting here on the other side of the earth in the north of Sweden around the Polar Circle, enjoying a fried breakfast and just enjoying this clip playing in the background. Globalisation didn´t give us flying cars, but this will do for me.
Nice report. Must see the Video from the bakery traditionell paris. He makes sourdough bread too. And people with gluten problems can eat his bread. Rising time is very long.
I love the look of ur dough
The next time I pass through Arizona, I will be stopping at Proof! Just curious though, the water you guys are using directly out of the faucet; is it filtered water? I know in my home area the tap water is not that great. But if people aren't complaining than I guess you are OK. But it would seem that for a premium product, filtered water would be best.
Beautiful bakery. How do you clean that big mixture bowls? Your sink doesn't looks as big as the bowl.
28:55 Amanda MVP! :D
Good show see you next time 👍👍👍🍞🍞🍞🥖
amazing really, what you share!
Maybe it's just me, but Jon's mic seems to be clipping worse than usual.
Yes, definitely clipping badly. The videographers need to check levels BEFORE starting to shoot.
Definitely noticed the audio clipping today, still a good video. Just look out for the audio quality
Can't you get an head attachment with a bowl scrapper? I'm pretty sure I've seen those before and they look standard.
maybe put in some socket protectors? there's so much flour around!
Hey i have a question, Could you or anyone that knows talk more about the machine where he's getting the starter from? Does he make it him self and store it in the machine or ?
What kind of wood boards you put as table top?
A temperature controlled water meter would save lots of time and your back. Dial in the quantity and temp and go do something else for a while.
Can’t wait. Anyone on here have any brands they like?
Another question that you should also ask yourself is: What’s the composition of the water that I’m adding to my dough, and how does it influence the overall quality of my final product?
Did I hear you correctly? Do you add salt directly into your sourdough starter?
Salt on top of Starter is not a problem, check this out: th-cam.com/video/RYpcIZuSwdQ/w-d-xo.html
Proof, great video as always! Why do you use both planetary and spiral mixers?
What do you think of caramelizing the sugar before adding it to the dough? I usually caramelize the sugar before adding it to my pizza dough, have you ever tried this?
Was wondering if your should have a mixing valve at mixer brown station and your starter station with mixing metering valves that way your not playing with buckets seems stressful
I couldn't help myself, posting here for those also jokingly wondering; the word "basically" was used *43 times* in this hour-long video. Felt like more!
You need a little flat stand to hang that laptop against the inside wall of your mixing station, I kept seeing it flip into the autolease bowl, lol!? Just because you can, never means you should. ☺
Edit: my goodness that really IS a beautiful dough. Ship to Canada?
What do you put into the big boxes for bulk proofing to prevent them sticking?
Trace amount of oil
@@ProofBread ah, just some neutral flavored oil is a great idea; I'll give that a try with larger batches as well!
Imagine a baker who throws the book out on if the bread is tasty and instead wants to just bake bread thats do hydrated that when biting into a loaf is the same like taking a sip of water!
Did they use the cold-rolled steel for those wall panels?
Yes, It’s being treated with a polyurethane clear coat , check Q&A at: th-cam.com/video/B40NFgxWckc/w-d-xo.html
Loggie mode!
Why don't you mark the level in the large bowl so you can run a hose over and just fill it up to that mark instead of pouring over and over again the hose 5 gallon buckets? Could be something you hand over the edge like a bend rod or something???
Brother use food labels a lot easier to use and save you time. Your sysco rep has them.
Love it ❤️❤️❤️❤️
my goodness who built this place, there is rust already at the backsplash of the sink
A arte de panificação
mic is a bit blown out, try placing it a bit farther away
Big smarts required to run a commercial baking operation. Very entertaining too, however, more or less useless for home use. Thanks.
190 Sourdough 17grams of Starter..I think 17kls..How to compute it?
I almost thought it was Devon Larratt in the video thumbnail.
Is it really justified to waste so so so much water just to adjust it's temperature while running the tab? Is there no other better solution before scaling up?
There are better solutions that we can’t quite afford yet. Bear in mind what water isn’t used is still quite small in comparison to the thousands of bread items made. If we lose a minute or two to get the right temperature, it’s still a very small percentage of water dispensed. I can understand the frustration from viewing, especially from the perspective of a single household, but in just this one video you watched thousands were fed for the price of that water.
Why don’t you use cooling water system where you can put the temperature that you want/need and you won’t waste a lot of water/time?!
I can’t wait to implement one. It’s pretty close to the top of the project pipeline, but a few things more pressing still remain.
Sorry I am late. Can I have a Chocolate Croissant and a black coffee please?
cool dude smart and interesting
Dough Cutter
baguette is difficult on every level but yet small ? A baguette ( bag-et | uette | giatta ~ ueia`Q
🧡
Maravilhoso
I hear a lot of talk about efficiency in the videos! But is see a lot of wasted time just weighing out the water ,why not install a water flow above your mixers
Time and money my friend. We just barely started in this facility. Would love a water meter. Had to cut the spending somewhere in this very expensive year.
love these videos but the audio needs work. i usually play the vid in the background and listen to the amazing narrating but
this is super uncomfortable
Are all of the stretch and folds really necessary with these mixers that developed the dough so nicely? Seems like an unnecessary step.
True... The mixers are great for developing the gluten structure. However, the stretch and fold is also for redistributing the dough temperature for bulk fermentation.
I think it’s about orientation of the gluten strands so you get a tight ball and not pancake.
True, but for him stretch and folds are more for building vertical structure and layers and less to do with gluten development.
Your mic is way too hot! Pls lower the gain :)
👏👏👏🍞🍞🍞🍞
What’s your address?
😎👍
전 식품회사 다니면서 수소폭탄원자로 지웠어요 매일 지우고 있죠 금성외계인 우륵신선 남침시도 북한출신 상대 합니다 미국 그래서 이해가 안된것입니다
Today's secret word is...?? BASICALLY
your mic is blowing out. noticed this on several videos. it's painful to listen to.