You really shouldn't be using a metal scraper on those silicone mats. even if they're marketed as food safe they're not meant to be scraped with metal. Metal is the stronger material so it will contaminate the butter with particles from the silicone. Always use silicone or wood on non-stick or plastic.
@1:01:31, And queue the mindless anti-African politics. Time for some good ole American culture crushing negativity. Imagine if Belizean cocoa was actually preferred you would have to spread lies about a region you simply watched a 90 minute Netflix special on.
I am so impressed with this bakers ability to talk continuously for over an hour while making these croissants. And it’s not just babble. It’s really good and interesting information. Great job!
This is the content TH-cam needs. People that are just being themselves. Not too loud, Not too friendly, No hype music and neon graphics. Just an authentic guy, Talking like a normal person, Explaining his love and passion to his jobs.
Boy you got that right! With all the narcissist out here… there breeding like “Rabbits” this guy is a real gem! So intelligent and passionate it’s like Quantum Mechanics… it’s ALL ENERGY!
I've been a baker for 32 years - and if I look at you, it would be fun to work with you! Your opinions and principles are very honorable! Your thoughts about food waste are honorable too! Doing things the right way to save time later - great! Kind regards from Austria (Europe)! Keep doing your thing!
I know it will be a massive undertakingf to film & edit an hour-long video but...I feel an hour isn't enough. It's a very quick hour. It goes by too fast. The content...idk...is somehow too good. But I'm just being selfish.
I’m so grateful that you don’t just show and explain your processes, but also the story of how you developed those processes and your philosophy in general. Thank you for these amazing videos!
I've been a baker/pastry chef for 6.5 years. I was burnt out after my last job and wanted to go into another field. Being in the restaurant industry, it's difficult to find the right job with the right hourly wage, especially when it's low pay - high physical/time investment. Watching you and your passion has made me miss the environment, the imperfections, the stresses and teamwork eurekas that comes with the lifestyle. I hope your channel brings a whole new market of customers to your bakery who really appreciate your passion and knowledge, making all the time and perfections worthwhile.
I was a baker myself for about 6 years, but I don't think I really developed a passion for baking until I left that job. The last couple of years I've been obsessed with baking at home, and seeing the passion and knowledge Jonathon has makes me miss the profession as well, and I can think back and realize what I would have done differently had I been as engaged as I am now.
Gah!! Industry burn out and low pay is real. I hope you don't stop cooking tho, or at least baking at home! Magical things happen once you scratch that 10 year mark, especially if your working like 60-80hr weeks like we often do. I'm sorry you burnt out. I hope after this pandemic we can rebuild out industry into something healthier & sustainable for cooks and chefs.
To all, This channel will improve your inner personal experiences and give those people in your big accounts more understanding and respect to who you are and how you correct issues you have along with how you fix them. Their customers will see this too. Ultimately, more people will see a new hobby, turn it into a personal passion, and even challenge themselves to gain a carrier in this baking field. I for one am in the league of the high paid professional Bakery Deli and Ice cream cake builder/decorators that used air brushes and made Wedding cakes and I am unable to physically stand, walk and lift, so I miss it due to a accident that left me in a wheelchair. I wish I could go back and work again, but I need a neurosurgeon to fix the nerves to get out of the wheelchair, I still have the two plates and six screws. I watch and cheer ya all on. I miss doing bakery and wanted to teach young bakers in my now later years, like now. Keep Baking! TAKE CARE and document all the new things you do for the future! Christie Chocolate Lesko. :)
I didn’t know how refreshing it was to watch an hour without hearing ‘uh’ and ‘like’ every other sentence. You guys are a home run. Fantastic content. Learning so much!
Croissants are definately an aquired skill. The french have 2 secrets I can share. They slice the rounded folds with a sharp knife to release tension before running the next pass. The other secret is the plasticity in the special butter they use. The name of the butter is Montaigu. The butter has a very low water content. Basically it is a block of clarified butter.
I work in a parisian bakery, and these are true. The montaigu butter has 83% fat content(most butter would be 82%), which provide the maleable consistency. Also to avoid too much stress to the dough in folding process, some boulangerie would add melted butter, (sometimes brown butter for added hazelnut-y taste as well) to the dough.
The other secret we have is that when we buy a croissant, we don't cut through it, we eat it ! I've never seen people cutting croissants in half before seeing americans on reddit and youtube do it lol
@@TheTourtopoulais Cutting the croissant in half is something the bakers do for quality checking purposes. The crumb inside will usually tell you what went wrong with the product. A well made croissant will have even, open crumbs. Not to mention that it is beautiful when the crumb comes out perfect, which is why you see alot of the crumb shots on social media these days.
"What's first the thing you're going to do after quarantine?" Me (an ohioan): "driving to Arizona" Them: "why?" Me: "to buy bread that was made in a garage"
I've been home baking for years and after watching your first video I realized that I've just been phoning it in for a while. Your passion reminds me of why I fell in love with baking bread in the first place. My loaves are improving. Thanks for the wake up call.
I'm a bbq guy and have been running smokers for years, somehow landed on this channel and was blown away by the science. Watched it for a few hours. You need a larger platform, your content is worth it.
I've been baking in corrections and at home for over 40 years, I am still learning, day to day, thanks for you tube. This guy puts out great videos, thanks
I'm a food scientist, trained and worked as a pastry chef before that and spent several years in the industry, then went into chocolate confectionery development for one of the world's biggest choco companies, your design of experiments and approach to innovation is bang on, fantastic video content and if I was a US citizen I'd love to come work in such a place
Had some of these last week and these croissants are fantastic! I'm frankly amazed that such a tender croissant can be made with sourdough and whole grain flour. Some others I've had are a little more delicate, probably owing to the white flour, but I prefer these for the flavor. The bars in the pain au chocolat are darker and less sweet than I usually have, but it's a very high quality chocolate in there!
Another awesome video. Very informative as well as entertaining and easy to watch. I watch the first time through to learn.. and then at around 3 or 4 in the morning as I prepare to do battle with chronic insomnia .. I will queue it up again on the tv in my bedroom. I find that videos like this help my brain focus on something other than the worries of the day so I don't lie there with an endless loop of thoughts that won't slow down. The calming voice is only one aspect.. it is also the baking setting. Some of my earliest and fondest memories revolve around time spent in the kitchen baking with my Mom ; sparking a life long love of all thing baking. It is therapy, it is not only the finished product, but the process.. engaging all the senses.. Plus problem solving and experimentation. I have been baking for decades; there are things I do extremely well and others I have yet to attempt. I have always been so intimidated by croissants .. really anything with laminated dough.. I think it's time to take that plunge.. ( soon ) lol ... Thank you for posting these .. so enjoyable on many levels... ( ps... I notice you are getting a lot more subscribers every day .. even just since this video uploaded .. yes, I'm checking LOL ... congrats ! )
There's so much information and practical knowledge hidden in these videos it's beyond amazing. Thank you for such effort. You can sense you and your team genuinely care.
AMAZING! Yes, on risk and stress. You have gained so much knowledge and skill, are so committed, and always have a smile. At the very beginning of the last century, my husband's grandparents [German and Danish] owned a bakery in Wisconsin. We have often wondered what it would have been like operating the bakery at that time.
I've been obsessed with your channel since I was recommended it just two days ago, what can we do to support you from outside Arizona? I want to see continued success because your presentation style is enthralling. Please continue uploading, this content is amazing.
Again another video from You that made my day. Next level content without just percentages, formulas and information that all of us can find in all these youtube videos where the information is just passed and passed without truly understanding the process. In your videos everyone can get valuable information combined with the experience based research( The errors that teach the most and help make conclussions and fix things in the future) about your own craftmanship and watching it makes me super inspired to continue to get the proper knowledge and practice skills to pursue my own dream of starting my own bakery in Poland. Would love to meet You, talk and learn if somehow I will be in Arizona or nearby states during holidays I will definitely plan my Trip around visitng your bakery! Love your work and please continue making these videos in this form!
Croissants are definately an aquired skill. The french have 2 secrets I can share. They slice the rounded folds with a sharp knife to release tension before running the next pass. The other secret is the plasticity in the special butter they use. The name of the butter is Montaigu. The butter has a very low water content. Basically it is a block of clarified butter.
Super Satisfying Dough Roll 46:05 Layers o' Goodness (his favorite part) 54:06 Croissant Rolling 54:18 Walk-in Cooler Hack 56:53 Chocolate Flakey Love 1:02:03
This is the best YT channel i seen in a while. I can't stress enough how good you, yor staff, and your bakery is to watch. Please, please don't stop. This 1h+ videos are pure gold. I'd even consider streaming whole day of bakery. :D Biggest thumbs up mate. Awesome.
I recently traveled to AZ to visit family and was deeply missing my homemade sourdough bread and was incredibly grateful to find your store. Your country bread tasted legit homemade and I was so thankful. 🙏🏼. Thank you, thank you for the hours you put into to making homemade tasting bread.
Most people don't say gluten is terrible or evil, we're just finding out that we have dangerous and debilitating allergic reactions to it. And even as someone that needs to be gluten free for health reasons, your videos are still enjoyable.
Your bakery is in my bucket list.. My "if" in the sentence, if I go to America I'll do xyz ; has turned to a When I go to America because of your bakery.. 👍👍
As a home baker just starting out at farmers markets, croissants are an obsession. I have no special equipment however that doesn't stop me in tbe pursuit of the "perfect" croissant. Watching hours of videos and gleaming little tidbits here and there has helped me to produce a product that I can sell. It seems the seasons challenge all of us and here in coastal NS we have humidity off the bay which makes croissant baking in the summer nearly impossible in a home kitchen. Thanks for sharing the reality of croissants...never ever thinking you've gotten there is the common theme....it is an art form that will drive you insane but drive you back to the drawing board time and again. Thank you for all the little details and tips and challenges, it shows how much work it really is and the science involved.
I have baked professionally for several years and he ain't lying. It's incredibly difficult, it's hard on the body and to tell you the truth, you don't make much money from it. I quit to go back to school and take my career in a different direction. Now I make croissants at home whenever the hell I want and I actually enjoy the process.
I gotta say that as a beginner baker (been messing with breads and specifically croissants for 6 months) I love watching your channel. Extremely good editing and “story telling”! I wish I’d find a place like yours in my country so I can be in such a nurturing environment. Thanks for the videos!!
Keep looking for it...otherwise maybe you need to become that place. I’m always saddened by the stories people tell me of their awful experiences in commercial kitchens. All of those environments should be nurturing in my opinion.
Man you are such a nice guy. Polite. Hard-working. Respectful. Knowledgeable. You deserve every success. Kids should watch more of this stuff instead of wasting their time watching (and idolising) other kids playing Minecraft or Fortnite... They might learn something useful.
I was an cake decorator bread maker, I recall when I first did croissants at work in the bakery. I actually used by proof box, but I set the humidity to a low humidity. It was about the best ones I made. My store director assistant was very happy and then the store director quickly put me at 17.97 per hr. I noticed a lot of variation in my daily, and weekly results were influenced by the outside weather conditions. This was also influenced by the humidity, thus I had to know how to change my routine to ensure a good final bakery product. I have used steam, and not used steam to see the difference in my products. Christie A. Lesko R. Store Bakery/Deli Manager and Trainer. (past). Good Luck:) Take Care And G. Bless You.:)
you look so calm while explaining these. It looks so peaceful. Although, after watching your videos, I know the chaos which ensued this peace. Great video.
It is so refreshing to witness people who view their trade as an avocation instead of merely a job. So much of our culture has been lost over the generations because of this attitude. You sir, are a great part of the solution to what is wrong, not only in our nation, but the world at large. Keep up the good work.
I never saw video that is 1 hour long and enjoyed every second of it. I'm a sourdough enthusiast like you and I just love watching your videos. The amount of information you are giving is worth of reading a lot of books. So thank you for that. I have learned a lot of practical things from you and implemented in my baking.
I'm actually a real estate entrepreneur but now because of the pandemic, I'm making bread from home. Your channel really inspires me to grow and become better as a baker. Thank you so much to all of you at Proof Bread.
In Morocco ( formerly a French colony) , we had croissants with sweet butter and apricot jam with coffee every morning for breakfast. They were delicious, and the crumb was like an open bread crumb. Buttery and light but substantial enough to lightly spread jam on. Coming back to the USA, croissant interiors were (are) flabby, deflated and rubbery & greasy. I like the looks of your croissants. Reminds me of the cafes in Rabat and Fez.
Watched an hour video and also learned a lifetime of information on the characteristics of butter. Keep these videos coming and I'll be watching! Hey I have family in Arizona wth
I like the 2 experimentations at the start! I am always curious to which extent you can go with layers of dough. As a home baker I would never get so many layers but its good to see how it looks like if you have the know how and capable equipement. If what your showing is as you described its a 64 layers vs 81 layers, thats awesome! You can really start to see it become more 'bread like' with the closer texture. Keep it going!
I love how thorough your thought process is. Definitely a true passion for this craft. The care and thought you put into your product (the number of book folds or tri folds, even thinking about how the customer’s eating quality the day after will be), so impressed. I love this industry, you inspire me to keep striving for more everyday. Keep up all these amazing videos! I have so much appreciation for my sheeter at work Hahahaha ❤️ You learn something new every time... I definitely learnt a few new techniques and fixes 😉
went to proof bread today. OMG.. I am in love with the sourdough bread. so lovely to look at and to eat a wonderful crunch to the crust. I am hooked. I also really enjoyed the breakfast roll. Thank you for providing such wonderful bread to our lives.
Looking to be loved, the way he loves his dough lamination machine. It can't be a coincidence that my favorite Chicago pizza's only location outside of Chicago started with Phoenix, then Scottsdale, and now just a couple of places in Wisconsin...... I'm saying that it's a natural progression to improve upon their butter laminated pizza crust, with your sourdough love.
Hello my friend ... I loved how you walked us through your process. In my bakery, many of my steps were the same, and I too used a laminator, how much easier it makes life. I know you save the cut off ends of your dough in some cases as I saw in the video but I also saw you toss a couple of pieces. I have a suggestion for you. Well, what I have done. I save all of those scraps and then I run them through the laminator again to form a flattened out block, but maybe 6mm thick. Then I would spread a chocolate sauce over them, roll them up and cut them like you would cut cinnamon rolls. In the end I was selling more of those than croissants and for more money .. I love your passion. If I am ever in Arizona again I will come visit for sure.
I also love the lack of resentment or rivalry between bakers.. this channel and your comment both born out of wanting to share knowledge with the masses. So great.
I know this is 3 years past when this was posted but I would be so honored to be able to spend a month in your Bakery learning from you with no cost to you and all the benefits to me. To be as knowledgeable as you...
Economics. Ecology, Philosophy, Art, Sustainability, Cuisine, Baking Art and Science, Professionalism, Literacy, History...My God. My Brain has taste BUDS for this. Insanely high quality lesson here. I wish I lived in Mesa.
Another hour long video - yay! Glad I found your channel. I've been making sourdough bread for several years now and I am always trying to learn more and I have already learned from you.
Dude, this channel is going to - rise - faster than any sourdough. Baking newbie here who picked up a sourdough fever in the last year or so, croissants were my first "adventurous" trial (should've started with brioche). The process is complicated as it can be, temperature while processing, folding, proofing and baking seems to be the determining factor. It was a success, but one out of luck and I'm not sure if the nervous shakes helped proofing or not :D The final rise took a good number of hours, 2nd batch in the oven went a bit over crisp but still a success getting a decent honeycomb. I had fun pounding butter bars into a sheet, I guess it's less fun when it's at a large scale. First fold broke inside, second melted a little. Stopped both times to reevaluate my life choices.
I’m absolutely captivated by your channel. I’ve been making croissants for a year or so, and each time I do them, I feel like there is more I could have done to make them better. It’s a hobby for me, and before covid, I took them to work to have my fellow teachers taste test them. They were willing to pay $30 a dozen, their price, not mine! I’m not using a fermented starter, so I’ll try that. I do use a pizza cutter as I’m trimming ends and creating my triangles. I’m only partway through, so I’m not sure how you cut yours, but the wheel has worked well. I’m not gonna lie, I’m coveting your dough sheeter. 😊
Love your videos so much, we traveled all the way from to Ohio to visit your store. Luckily we found you open on Sunday, and can't say enough great things about your sourdough, cinnamon raisin dough was to die for, and croissants were beyond delicious. Thank you!!!
Being French i love the croissant, the good ones, the perfect ones and i am not convinced from what i can just see and without having tasted, that sourdough improves on the traditional recipe. It is such a jewel of bakery that balances a fluffy rich interior to that light crispy top with just the right light level of greasiness it's so simple and so complex. From what i can only see from the cuts you showed they seem to be to dense and definitely lacking the golden translucent crispy crust. You obviously put a lot a passion in your work and that's great, the breads look delicious and the bread can rate form royalty white flour (baguette brioche) to farmer sourdough (pain de campagne) and all of them have a place and purpose yet the croissant to me is all royalty no middle age farmer ever took the 3 days needed to make a croissant it's all luxury for kings. You have all ready done the hard work to acquire the knowledge on the process be sure you are not downgrading it just because you want to use the wrong ingredients that feel more down to earth, traditional, artisanal which they are for bread but not for croissant.
This is so beautiful. Thank you so much Proof Bakery. You guys rock, and your videos are awesome. They make me a baker home baker and they are beautifully made.
I’m in the process of developing recipes and always wanted to know how to reply to people when they ask for recipes that took a lot of time to develop. I loved your answer and I appreciate that perspective. Recipes can be shared but the secret behind it is the motivation and the perseverance/commitment to improve the craft. ❤🙏🏻
I live in Baja Norte Mx. in Rosa Rito Bch. and I drove to Proof bread last weekend ( 6hr. drive) Purchased lots of bread etc. had sa great experience and my family loves the goods ,will visit again.
See all the benefits of sourdough: th-cam.com/video/73oENaDiq04/w-d-xo.html
You really shouldn't be using a metal scraper on those silicone mats. even if they're marketed as food safe they're not meant to be scraped with metal. Metal is the stronger material so it will contaminate the butter with particles from the silicone. Always use silicone or wood on non-stick or plastic.
Nossa fala muito e mostra pouca das atividades acaba ficando enjoativo
Sub spanish please. Saludos desde Argentina
@1:01:31, And queue the mindless anti-African politics. Time for some good ole American culture crushing negativity. Imagine if Belizean cocoa was actually preferred you would have to spread lies about a region you simply watched a 90 minute Netflix special on.
I am so impressed with this bakers ability to talk continuously for over an hour while making these croissants. And it’s not just babble. It’s really good and interesting information. Great job!
you sum up my thoughts exactly! I can sit and watch this channel for hours!
This is the content TH-cam needs. People that are just being themselves. Not too loud, Not too friendly, No hype music and neon graphics. Just an authentic guy, Talking like a normal person, Explaining his love and passion to his jobs.
Tout à fait d'accord avec vous !
Boy you got that right! With all the narcissist out here… there breeding like “Rabbits” this guy is a real gem! So intelligent and passionate it’s like Quantum Mechanics… it’s ALL ENERGY!
Beyond percussion! Birth before gestation I’d premature?.. who would have thought I will never look at a croissant the same again!
I've been a baker for 32 years - and if I look at you, it would be fun to work with you! Your opinions and principles are very honorable! Your thoughts about food waste are honorable too! Doing things the right way to save time later - great! Kind regards from Austria (Europe)! Keep doing your thing!
1 hour of high quality content about baking and life, just what was needed
I know it will be a massive undertakingf to film & edit an hour-long video but...I feel an hour isn't enough. It's a very quick hour. It goes by too fast. The content...idk...is somehow too good. But I'm just being selfish.
1 hour of heart
That was an hour? Felt like 10 minutes.
I need to go there and get some now👍
@@craigwatson7767 hoowtomakeawsome
I’m so grateful that you don’t just show and explain your processes, but also the story of how you developed those processes and your philosophy in general. Thank you for these amazing videos!
I've been a baker/pastry chef for 6.5 years. I was burnt out after my last job and wanted to go into another field. Being in the restaurant industry, it's difficult to find the right job with the right hourly wage, especially when it's low pay - high physical/time investment. Watching you and your passion has made me miss the environment, the imperfections, the stresses and teamwork eurekas that comes with the lifestyle. I hope your channel brings a whole new market of customers to your bakery who really appreciate your passion and knowledge, making all the time and perfections worthwhile.
I was a baker myself for about 6 years, but I don't think I really developed a passion for baking until I left that job. The last couple of years I've been obsessed with baking at home, and seeing the passion and knowledge Jonathon has makes me miss the profession as well, and I can think back and realize what I would have done differently had I been as engaged as I am now.
@@seandownes6968 you could have your own business. Start small, bake at home and sell to friend! I know you can! 🙂
Same
Gah!! Industry burn out and low pay is real. I hope you don't stop cooking tho, or at least baking at home! Magical things happen once you scratch that 10 year mark, especially if your working like 60-80hr weeks like we often do. I'm sorry you burnt out. I hope after this pandemic we can rebuild out industry into something healthier & sustainable for cooks and chefs.
To all, This channel will improve your inner personal experiences and give those people in your big accounts more understanding and respect to who you are and how you correct issues you have along with how you fix them. Their customers will see this too. Ultimately, more people will see a new hobby, turn it into a personal passion, and even challenge themselves to gain a carrier in this baking field. I for one am in the league of the high paid professional Bakery Deli and Ice cream cake builder/decorators that used air brushes and made Wedding cakes and I am unable to physically stand, walk and lift, so I miss it due to a accident that left me in a wheelchair. I wish I could go back and work again, but I need a neurosurgeon to fix the nerves to get out of the wheelchair, I still have the two plates and six screws. I watch and cheer ya all on. I miss doing bakery and wanted to teach young bakers in my now later years, like now. Keep Baking! TAKE CARE and document all the new things you do for the future! Christie Chocolate Lesko. :)
Never been so excited to watch someone make bread for an hour. Everytime I find myself here I do not notice the time pass. Love the wholesome content
I didn’t know how refreshing it was to watch an hour without hearing ‘uh’ and ‘like’ every other sentence. You guys are a home run. Fantastic content. Learning so much!
April, Yes, I also noticed his vocabulary was good too1! Christie Chocolate Lesko
Croissants are definately an aquired skill. The french have 2 secrets I can share. They slice the rounded folds with a sharp knife to release tension before running the next pass. The other secret is the plasticity in the special butter they use. The name of the butter is Montaigu. The butter has a very low water content. Basically it is a block of clarified butter.
I work in a parisian bakery, and these are true. The montaigu butter has 83% fat content(most butter would be 82%), which provide the maleable consistency. Also to avoid too much stress to the dough in folding process, some boulangerie would add melted butter, (sometimes brown butter for added hazelnut-y taste as well) to the dough.
The other secret we have is that when we buy a croissant, we don't cut through it, we eat it ! I've never seen people cutting croissants in half before seeing americans on reddit and youtube do it lol
@@TheTourtopoulais Cutting the croissant in half is something the bakers do for quality checking purposes. The crumb inside will usually tell you what went wrong with the product. A well made croissant will have even, open crumbs. Not to mention that it is beautiful when the crumb comes out perfect, which is why you see alot of the crumb shots on social media these days.
Does anyone know where I can get Montaigu butters??
@@kristinatening5749 That 1% doesn't mean nothing! I use Flechard butter with 82% and it's perfect. Even Corman butter, wich is the best, has 82%.
"What's first the thing you're going to do after quarantine?"
Me (an ohioan): "driving to Arizona"
Them: "why?"
Me: "to buy bread that was made in a garage"
Andrew Joehlin I’m flying in from Europe
@@widepaper I'm cycling from Saudi Arabia
@@AMA200707 I'm swimming from Brazil.
I’m canoeing from Canada 🤓
You said exactly what I was thinking!
One hour of pure knowledge and insights. Watching with joy
My gods, I've never been present to witness the birth of a channel I like this much from the get go. Please continue making videos!
I've been home baking for years and after watching your first video I realized that I've just been phoning it in for a while. Your passion reminds me of why I fell in love with baking bread in the first place. My loaves are improving. Thanks for the wake up call.
I'm a bbq guy and have been running smokers for years, somehow landed on this channel and was blown away by the science. Watched it for a few hours. You need a larger platform, your content is worth it.
I've been baking in corrections and at home for over 40 years, I am still learning, day to day, thanks for you tube. This guy puts out great videos, thanks
I'm a food scientist, trained and worked as a pastry chef before that and spent several years in the industry, then went into chocolate confectionery development for one of the world's biggest choco companies, your design of experiments and approach to innovation is bang on, fantastic video content and if I was a US citizen I'd love to come work in such a place
This one vote down is because somebody messed up their batch.
More of these long 'from Start to Finish' vids, please! So much knowledge and passion!
When this pandemic is over, I'm going to visit your bakery and have some pastries.
Terry, you are sweet! Tell other people to watch and subscribe! Thanks! Christie Chocolate Lesko.:)
I do not know why but this channel is so good. So calming and relaxing..
Had some of these last week and these croissants are fantastic! I'm frankly amazed that such a tender croissant can be made with sourdough and whole grain flour. Some others I've had are a little more delicate, probably owing to the white flour, but I prefer these for the flavor. The bars in the pain au chocolat are darker and less sweet than I usually have, but it's a very high quality chocolate in there!
Another awesome video. Very informative as well as entertaining and easy to watch. I watch the first time through to learn.. and then at around 3 or 4 in the morning as I prepare to do battle with chronic insomnia .. I will queue it up again on the tv in my bedroom. I find that videos like this help my brain focus on something other than the worries of the day so I don't lie there with an endless loop of thoughts that won't slow down. The calming voice is only one aspect.. it is also the baking setting. Some of my earliest and fondest memories revolve around time spent in the kitchen baking with my Mom ; sparking a life long love of all thing baking. It is therapy, it is not only the finished product, but the process.. engaging all the senses.. Plus problem solving and experimentation. I have been baking for decades; there are things I do extremely well and others I have yet to attempt. I have always been so intimidated by croissants .. really anything with laminated dough.. I think it's time to take that plunge.. ( soon ) lol ... Thank you for posting these .. so enjoyable on many levels... ( ps... I notice you are getting a lot more subscribers every day .. even just since this video uploaded .. yes, I'm checking LOL ... congrats ! )
I love these videos... I am taken back by the passion and drive for excellence you practice every day. Two thumbs up!
There's so much information and practical knowledge hidden in these videos it's beyond amazing. Thank you for such effort. You can sense you and your team genuinely care.
AMAZING! Yes, on risk and stress. You have gained so much knowledge and skill, are so committed, and always have a smile. At the very beginning of the last century, my husband's grandparents [German and Danish] owned a bakery in Wisconsin. We have often wondered what it would have been like operating the bakery at that time.
This video is proof, that you are a man who knows and loves his craft. Thanks for sharing.
So glad i found this amazing channel. Got to love the rawness of this format. 👌👌👌
words cannot describe how much i love these videos
I've been obsessed with your channel since I was recommended it just two days ago, what can we do to support you from outside Arizona? I want to see continued success because your presentation style is enthralling. Please continue uploading, this content is amazing.
Again another video from You that made my day. Next level content without just percentages, formulas and information that all of us can find in all these youtube videos where the information is just passed and passed without truly understanding the process. In your videos everyone can get valuable information combined with the experience based research( The errors that teach the most and help make conclussions and fix things in the future) about your own craftmanship and watching it makes me super inspired to continue to get the proper knowledge and practice skills to pursue my own dream of starting my own bakery in Poland. Would love to meet You, talk and learn if somehow I will be in Arizona or nearby states during holidays I will definitely plan my Trip around visitng your bakery!
Love your work and please continue making these videos in this form!
Jakub, it will probably be even easier if I visit you in Poland next time I visit my parents.
@@ProofBread This will be amazing!!!!
Dude, the wealth of information and insight (not just about baking) you are sharing is incalculable. Thank you!
I like “”start to finish” so much
Croissants are definately an aquired skill. The french have 2 secrets I can share. They slice the rounded folds with a sharp knife to release tension before running the next pass. The other secret is the plasticity in the special butter they use. The name of the butter is Montaigu. The butter has a very low water content. Basically it is a block of clarified butter.
Super Satisfying Dough Roll 46:05
Layers o' Goodness (his favorite part) 54:06
Croissant Rolling 54:18
Walk-in Cooler Hack 56:53
Chocolate Flakey Love 1:02:03
Ok I haven’t even watched this yet and know I’m in for a great hour of information therapy.
This is the best YT channel i seen in a while. I can't stress enough how good you, yor staff, and your bakery is to watch. Please, please don't stop. This 1h+ videos are pure gold. I'd even consider streaming whole day of bakery. :D Biggest thumbs up mate. Awesome.
I recently traveled to AZ to visit family and was deeply missing my homemade sourdough bread and was incredibly grateful to find your store. Your country bread tasted legit homemade and I was so thankful. 🙏🏼. Thank you, thank you for the hours you put into to making homemade tasting bread.
Great few days off with some excellent bread vids. Thanks for the content! I’m thoroughly enjoying my time with you and your work.
Most people don't say gluten is terrible or evil, we're just finding out that we have dangerous and debilitating allergic reactions to it. And even as someone that needs to be gluten free for health reasons, your videos are still enjoyable.
Never stop with these videos please!
You’re a gem. You freely share an immense amount of knowledge to,help professionals and home bakers alike. Thank you
haven't eaten all day, and still sharing the pastry, that must be love
Your bakery is in my bucket list..
My "if" in the sentence, if I go to America I'll do xyz ; has turned to a When I go to America because of your bakery.. 👍👍
Well I know what I'm doing for the next 1 hour and 3minutes. Thank you for these daily uploads as well continusing to feed your local community!
As a home baker just starting out at farmers markets, croissants are an obsession. I have no special equipment however that doesn't stop me in tbe pursuit of the "perfect" croissant. Watching hours of videos and gleaming little tidbits here and there has helped me to produce a product that I can sell. It seems the seasons challenge all of us and here in coastal NS we have humidity off the bay which makes croissant baking in the summer nearly impossible in a home kitchen. Thanks for sharing the reality of croissants...never ever thinking you've gotten there is the common theme....it is an art form that will drive you insane but drive you back to the drawing board time and again. Thank you for all the little details and tips and challenges, it shows how much work it really is and the science involved.
We admire your dedication to make a product that is really an absolute joy to watch.
I have baked professionally for several years and he ain't lying. It's incredibly difficult, it's hard on the body and to tell you the truth, you don't make much money from it. I quit to go back to school and take my career in a different direction. Now I make croissants at home whenever the hell I want and I actually enjoy the process.
You, sir, are my hero.
The knowledge you possess, attention to detail, experimentation, and willingness in sharing all of this is astounding.
I love watching these and listening to you talk. So much knowledge and experience and it’s really helping a novice baker move ahead in life :)
I gotta say that as a beginner baker (been messing with breads and specifically croissants for 6 months) I love watching your channel.
Extremely good editing and “story telling”! I wish I’d find a place like yours in my country so I can be in such a nurturing environment.
Thanks for the videos!!
Keep looking for it...otherwise maybe you need to become that place. I’m always saddened by the stories people tell me of their awful experiences in commercial kitchens. All of those environments should be nurturing in my opinion.
Man you are such a nice guy. Polite. Hard-working. Respectful. Knowledgeable. You deserve every success. Kids should watch more of this stuff instead of wasting their time watching (and idolising) other kids playing Minecraft or Fortnite... They might learn something useful.
I was an cake decorator bread maker, I recall when I first did croissants at work in the bakery. I actually used by proof box, but I set the humidity to a low humidity. It was about the best ones I made. My store director assistant was very happy and then the store director quickly put me at 17.97 per hr. I noticed a lot of variation in my daily, and weekly results were influenced by the outside weather conditions. This was also influenced by the humidity, thus I had to know how to change my routine to ensure a good final bakery product. I have used steam, and not used steam to see the difference in my products. Christie A. Lesko R. Store Bakery/Deli Manager and Trainer. (past). Good Luck:) Take Care And G. Bless You.:)
I am so grateful for all of your time & education. You are a great teacher. Thank You!
you look so calm while explaining these. It looks so peaceful. Although, after watching your videos, I know the chaos which ensued this peace. Great video.
It is so refreshing to witness people who view their trade as an avocation instead of merely a job. So much of our culture has been lost over the generations because of this attitude. You sir, are a great part of the solution to what is wrong, not only in our nation, but the world at large. Keep up the good work.
Love this. He is so honest and I appreciate the knowledge sharing in such a respectful way. He would be so great to work with and just chat all day
I never saw video that is 1 hour long and enjoyed every second of it. I'm a sourdough enthusiast like you and I just love watching your videos. The amount of information you are giving is worth of reading a lot of books. So thank you for that. I have learned a lot of practical things from you and implemented in my baking.
Love how passionate you are about your work. Best wishes from UK.
I love your channel and I'm looking forward for every new video. Keep it up bro!
I'm really glad I came across this channel. I love baking, particularly bread. I haven't yet attempted a sourdough, but I can't wait until I do.
I'm actually a real estate entrepreneur but now because of the pandemic, I'm making bread from home. Your channel really inspires me to grow and become better as a baker. Thank you so much to all of you at Proof Bread.
Your videos are like a good glass of wine
I couldn't resist and bought this from you yesterday on your first delivery to the north valley! Amazing man. Kudos.
In Morocco ( formerly a French colony) , we had croissants with sweet butter and apricot jam with coffee every morning for breakfast. They were delicious, and the crumb was like an open bread crumb. Buttery and light but substantial enough to lightly spread jam on. Coming back to the USA, croissant interiors were (are) flabby, deflated and rubbery & greasy. I like the looks of your croissants. Reminds me of the cafes in Rabat and Fez.
This is what passion looks like.
Just woke up... first things first... a new video from Proof Bread .. and its a LONG one yay ! : ]
This channel is so wholesome.
Watched an hour video and also learned a lifetime of information on the characteristics of butter. Keep these videos coming and I'll be watching! Hey I have family in Arizona wth
I like the 2 experimentations at the start! I am always curious to which extent you can go with layers of dough. As a home baker I would never get so many layers but its good to see how it looks like if you have the know how and capable equipement. If what your showing is as you described its a 64 layers vs 81 layers, thats awesome! You can really start to see it become more 'bread like' with the closer texture. Keep it going!
I love how thorough your thought process is. Definitely a true passion for this craft. The care and thought you put into your product (the number of book folds or tri folds, even thinking about how the customer’s eating quality the day after will be), so impressed. I love this industry, you inspire me to keep striving for more everyday. Keep up all these amazing videos! I have so much appreciation for my sheeter at work Hahahaha ❤️ You learn something new every time... I definitely learnt a few new techniques and fixes 😉
Attention to detail is a lost art. Bravo!
went to proof bread today. OMG.. I am in love with the sourdough bread. so lovely to look at and to eat a wonderful crunch to the crust. I am hooked. I also really enjoyed the breakfast roll. Thank you for providing such wonderful bread to our lives.
I love how u just easily make up the croissants while talking. So comfortable with the process.
Looking to be loved, the way he loves his dough lamination machine. It can't be a coincidence that my favorite Chicago pizza's only location outside of Chicago started with Phoenix, then Scottsdale, and now just a couple of places in Wisconsin...... I'm saying that it's a natural progression to improve upon their butter laminated pizza crust, with your sourdough love.
As a French person (and amateur baker) I find this video and your pastries (and bread) amazing!!
Your progression is so incredible. So glad I watched in your early days as well
I love bread. The aromas. The flavors. If I wasn't a painter I would really like to be a baker. What better way to enjoy your work than to eat it.
Hello my friend ... I loved how you walked us through your process. In my bakery, many of my steps were the same, and I too used a laminator, how much easier it makes life.
I know you save the cut off ends of your dough in some cases as I saw in the video but I also saw you toss a couple of pieces. I have a suggestion for you. Well, what I have done.
I save all of those scraps and then I run them through the laminator again to form a flattened out block, but maybe 6mm thick. Then I would spread a chocolate sauce over them, roll them up and cut them like you would cut cinnamon rolls. In the end I was selling more of those than croissants and for more money ..
I love your passion. If I am ever in Arizona again I will come visit for sure.
Love this suggestion!
I also love the lack of resentment or rivalry between bakers.. this channel and your comment both born out of wanting to share knowledge with the masses. So great.
I know this is 3 years past when this was posted but I would be so honored to be able to spend a month in your Bakery learning from you with no cost to you and all the benefits to me. To be as knowledgeable as you...
I am a chef and I would love to work 20 hour days with you. To learn from such an experienced and wise baker would be an honor. You are so inspiring!
Economics. Ecology, Philosophy, Art, Sustainability, Cuisine, Baking Art and Science, Professionalism, Literacy, History...My God. My Brain has taste BUDS for this. Insanely high quality lesson here. I wish I lived in Mesa.
So glad to see your channel blowing up. Huge love man.
I am so grateful I live in Phoenix & get to enjoy these delicious goods!! ❤️Absolutely amazing getting to see the entire process!
We are happy to have you.
Another hour long video - yay! Glad I found your channel. I've been making sourdough bread for several years now and I am always trying to learn more and I have already learned from you.
Dude, this channel is going to - rise - faster than any sourdough. Baking newbie here who picked up a sourdough fever in the last year or so, croissants were my first "adventurous" trial (should've started with brioche). The process is complicated as it can be, temperature while processing, folding, proofing and baking seems to be the determining factor. It was a success, but one out of luck and I'm not sure if the nervous shakes helped proofing or not :D The final rise took a good number of hours, 2nd batch in the oven went a bit over crisp but still a success getting a decent honeycomb.
I had fun pounding butter bars into a sheet, I guess it's less fun when it's at a large scale. First fold broke inside, second melted a little. Stopped both times to reevaluate my life choices.
I’m absolutely captivated by your channel. I’ve been making croissants for a year or so, and each time I do them, I feel like there is more I could have done to make them better. It’s a hobby for me, and before covid, I took them to work to have my fellow teachers taste test them. They were willing to pay $30 a dozen, their price, not mine!
I’m not using a fermented starter, so I’ll try that. I do use a pizza cutter as I’m trimming ends and creating my triangles. I’m only partway through, so I’m not sure how you cut yours, but the wheel has worked well. I’m not gonna lie, I’m coveting your dough sheeter. 😊
the main ingredient of bread is the love that is put into it. Well done! 👍👩🍳
Love your videos so much, we traveled all the way from to Ohio to visit your store. Luckily we found you open on Sunday, and can't say enough great things about your sourdough, cinnamon raisin dough was to die for, and croissants were beyond delicious. Thank you!!!
This is what I've been waiting for! Thank you, Sir! I've been watching all the videos and I enjoyed immensely listening to you.
Alex from Serbia:>
I love that you show things that go wrong too. I rarely watch long videos but I’ve watched 2 of your now. Thanks for sharing
Being French i love the croissant, the good ones, the perfect ones and i am not convinced from what i can just see and without having tasted, that sourdough improves on the traditional recipe. It is such a jewel of bakery that balances a fluffy rich interior to that light crispy top with just the right light level of greasiness it's so simple and so complex. From what i can only see from the cuts you showed they seem to be to dense and definitely lacking the golden translucent crispy crust. You obviously put a lot a passion in your work and that's great, the breads look delicious and the bread can rate form royalty white flour (baguette brioche) to farmer sourdough (pain de campagne) and all of them have a place and purpose yet the croissant to me is all royalty no middle age farmer ever took the 3 days needed to make a croissant it's all luxury for kings. You have all ready done the hard work to acquire the knowledge on the process be sure you are not downgrading it just because you want to use the wrong ingredients that feel more down to earth, traditional, artisanal which they are for bread but not for croissant.
This is so beautiful. Thank you so much Proof Bakery. You guys rock, and your videos are awesome. They make me a baker home baker and they are beautifully made.
I’m in the process of developing recipes and always wanted to know how to reply to people when they ask for recipes that took a lot of time to develop. I loved your answer and I appreciate that perspective. Recipes can be shared but the secret behind it is the motivation and the perseverance/commitment to improve the craft. ❤🙏🏻
you are so a visionary! Please keep posting. No words to say how much I like your thought process.
I live in Baja Norte Mx. in Rosa Rito Bch. and I drove to Proof bread last weekend ( 6hr. drive) Purchased lots of bread etc. had sa great experience and my family loves the goods ,will visit again.
Enjoying every learning minute. Thank you for sharing your knowledge with us.
Beautiful, your passion and enthusiasm for laminated pastry is inspiring.
I have been terribly sick and cant bake like I want to and your videos have really made me feel better! Thank you!!
I love the open, airy texture and crunchy flake of a well-made croissant.
As a baker i always love to see that i still dont know anything about baking even tho i have been working for a few years in the field :)))
I love it when people are passionate about croissants :')