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Baking Sourdough Baguettes and Blueberry Loaves | Proof Bread
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- čas přidán 29. 09. 2020
- Amanda shares some of her baking advice while working the ovens.
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» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
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Who wants a hot blueberry loaf right this very minute?
Me! And it's midnight here. Would make a fantastic toast with milk.
Before I found your channel I knew literally nothing about baking or that I even found it interesting but I could seriously watch your videos for days, so relaxing.
I love that you took the time to share this. As someone who is interested in how things work, may I ask if you remember how you came across Proof's channel? Do you remember the type of video you were watching when it was recommended? I'm so curious how someone who isn't into baking found their way to the channel.
Kyle 2 sorry I’m just now seeing this but I don’t remember what I was watching at the time, it was like 3 in the morning and I had school the next day so I was pretty tired, but it helped me fall asleep very fast and now I’m a consistent viewer, I’ve even started trying to making bread.
@@chickeninthecorn6987 LOL np, I love this.
best throwback video in this channel
Another wonderful video! I could watch all day long..... and yes now I would love to try the blueberry bread!!
Much respect for people who love what they do and had knowledge of it 👍
My friends ! It looks so delicious. Your cooking skills are amazing. Thank you for the good food.🖤
Could you do a video about your packaging operations please?
Enjoyed your video! You both have a classic style that keeps my attention and very informative!💜
I referenced you guys out to a bakery in Ireland that's just starting up. You provide such comprehensive videos, I thought it would help them out.
Thank you for the video. You guys are fantastic. Wish you were closer so I could drop by and grab a loaf. Take care, stay well, be positive, you're going to do great things.
That chocolate peanut butter bun with a little spice sounds right up my alley, to bad I’m all the way in Maryland
I thought it was just bread but she Blinded Me With Science
Hello, Those sweet rolls with the chocolate centers sound so good. Great idea, I bet they go over well. I am out here in Mid-Missouri. We have the set up stands of Farmers Markets in the summer time and we have a few Amish stores where we can get fresh honey and stone ground flours and such.
I seldom come across posts like this! This is inspiring and makes me want to try it!
You do Great Work !!!! Good Times !!!!!!
As a French I approved these baguettes, well done !
The bread looks good, the manicure looks great!! #moreAmanda #congratsDylan
1. Those blueberry lemon thyme loaves sound amazing!!
2. Your pronunciation on “ggochujang” was on point! So rarely do non-native Korean speakers get that hard “g/k” sound and the softer, escaping breath of the “chu” syllable. Completely impressed by your willingness to learn the authentic pronunciation of a difficult language!
I don’t even like those “gombo ppang” that are the soborro peanut topped sweet rolls but I’ll overlook the peanuts for a Mexican hot chocolate filling. I wish I lived in your city or even state!
Baguettes look Great!
Thank you for your videos. Nothing is staged just for the camera, and such a relief not having to endure that awful muzak most CZcams videos are drenched in. I know you'll be more than busy for the next half year due to translocating your bakery. You are not afraid of showing and describing how things go or might go wrong, even for a professional baker, and that's encouraging. Such troubleshooting and pointing out things to keep in mind are often missing in CZcams videos on various aspects of baking. I'm sure you'd be great at making short instruction videos on how you do things and particularly why. It took me a long time to understand why I just couldn't reuse my entire starter kept in the fridge when I started sourdough baking. I searched throughout CZcams and didn't find a good answer to that, so I bought two expensive books by professional bakers, but not even they described the WHYs, just the HOWs. Then I found Trevor Wilson's book that explained it to me.
Thank you for sharing this.
I really got scared when you shot the baguettes in the oven 😅
What a thriller!
Go country wide ! I want some but can't fly to Arizona - Expand this jewel of a business :)
great video!!
Thank you guys for all the inspiration. All the love from Austin! #bakersagainstracism #bakersgonnabake
Great content and information as usual. If someone ever comes to Barcelona, they should check out the Beluard bakery in Eixample and Barceloneta. They have some of the most amazing sourdough breads in the city.
when scoring an S i go almost parallel to the ground with the blade on the sides and use the middle to gradually but quickly turn the blade
You're great.
I like the apron. Can you tell me who makes it or post a link please?
I love your passion,
you helped me to bake ad a new level 💕
Power 2 Sourdough!
awesome.
Proof Bread Baguettes ❤️ 🥖
Thanks for the amazing video as always. I know you are going through a transition but would you guys be open to me doing a stage there at the beginning half of next year
Seus pães são lindos, tenho certeza mesmo sem comer , também saborosos. Gostaria muito de aprender fazer esses pães de fermentação natural ( selvagem), 😃🤤sou do Brasil
Hi what’s the model of your oven? Thank you for the great video!
Have you ever thought of packaging and shipping country wide? I've been thinking of doing that here in mexico, but I'm just starting with the planning for the freezing/packaging and the life of each loaf.
I know sourdough stays almost just as freshly baked for at least 3 days if frozen right after baking. Would love to hear what y'all think about it.
I would love to be able to get their bread here on the Oregon coast. The baguettes look fantastic and the specials would be fun to taste.
@@mattevans-koch9353 You would not want to get baguette shipped, it's pretty much the fastest stale / hard going bread out there. There's a reason mostFrench people buy it daily (or even a demi baguette / ficelle daily if they eat less) and that many French bakeries pretty much bake it throughout most of day to always have the freshest possible baguette.
Proof's other breads maybe, but not baguette, trust me.
Can you do a video on the fermentation process of the baguettes?
Hello. First time caller, long time listener. I was wondering if Proof Bread delivers out of state?
can yall do a video on making ciabatta bread
Do you ever coat the blade with flour to prevent drag? I tried and it doesn't work for me that well.
Dip the blade in some oil.
Does the blueberry loaf have lemon thyme or regular thyme?
Do you guys bake rye sourdough bread
Don’t give up!! Ask for help from us!!!
💜💜💜💜
How much berries grams or klg for 1 loaf
T h i c c girl baking t h i c c loaves. I'm in love
crush... gosh
Was this filmed in the morning?
It looks to be around 5:00-6:00am
Dear Sir/Madam.
I really need your experience and assistance to open my future bread bakery business like bread machines what is the best flour for making baguette and most important its ingredients.
Best regards.
Hisham.
🙌🏻♥️🙌🏻♥️🥰🥰🥰
4:13 Ooblee beeblee bablee beeblees?
i can't help but notice the glass door, it seems that bakers start at 5 or 4 in the morning, makes me miss work haist
The city of Mesa gave you four months to move. Apply for a variance. It could give you another six to eight months to move. It can be done. I’ll give you my support, along with your customers it should be easy to do.
Hi
:)
Any updates on the move? I'm on pins and needles here.
Check out their gofundme, they are posting updates there, primarily. I am sure we will see more here as well. www.gofundme.com/f/help-proof-move?+share-sheet&
Isn't your oven a convection oven?
Which one?
The bread ovens are not convection. The rack oven is indeed gas-fuel convection known as an LMO Max by LBC
No snakeys
this dough is rot smel like old ferment this metod make my gramma and my grander alweys was no filing good thi dough iaynt make proply,I am master baker from Poland z 55years exprence this his metod rot dough
those baguettes are so wide
Amanda Who?!
Kinda sad that domesticated american blueberries contain far less antioxidants and other nutrients than the Nordic ones. Not the super fruit it used to be over there.
Tho bread might not be for the health conscious to start with. Youd easily eat on of those a day
Benjamin Gibbard bakes bread? Ha
I don't like seeing the peeler or the brush head tapping the floor where dirty shoes tread upon.
Any One Fuck it, spit on the bread!
@@Plysomack Wow! You do realize at 495/500 degrees it will kill any kind of bacteria you are thinking is present.
@@tracybrimhall3931 I was thinking about the final product when it's coming out of the oven. Also, gross stuff like dirt, urine, dog poo, or anything else that clings to our shoes.
I used to work in a pizza place. If the peeler touched the floor just once, we immediately had to clean and sanitize it as per health and safety guidelines.
I'm sure it's fine though. I still don't like seeing it.
@@Plysomack the same could be said about breathing or touching the bread. Even wearing gloves - you don't know what those gloves have been exposed to at any stage of the processing.
@@tracybrimhall3931 It's all about mitigation, not complete sterilization.
People generally wash their hands regularly, especially in places where food is handled. When is the last time you washed the bottom of your shoes?
I see where you're coming from. However, the logical end result of the position you're defending is, "it's okay if we allow the dirtiest practices." That's the extreme end of the line you're on.
Please, have the last word. I promise not to respond. Say what you must. Have a great day!
Get some rest. You look and sound tired.