Making Sourdough Cruffins Entire 3-Day Bakery Process | Proof Bread
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- čas přidán 3. 02. 2023
- Making the newest addition to our sourdough menu: blackberry cheesecake cruffins. Available in-store only.
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Proof Bread
125 W Main Street
Mesa AZ 85201
Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity.
We are a team of passionate bakers working in a historic building in downtown Mesa that has been converted into a retail bakery.
Everything we bake is long-fermented with our sourdough starter ‘Harriet’. Each product is artisan, crafted by hand, from the best local ingredients, with no shortcuts.
We bake in line with 13,000 years of human history, avoiding artificial processes and unnecessary ingredients. Honoring tradition and serving better bread for our community.
#sourdoughcroissant #cruffin #bakerybusiness - Jak na to + styl
You are a SUPER Teacher. Learned so much. I am a retired College Teacher. Thank you
I'm traveling for work and finally got to stop in and check out the bakery and try one of these. It was phenomenal! All of the employees working were incredibly friendly as well. So glad I got to stop by!
There was an old style bakery in my community that operated for 50 years making the best breads and doughnuts. Nothing as involved as the cruffin, but delicious nonetheless. They sold to new owners who wanted to cut costs and coast on the established success and loyalty of the earned by the previous owners. The new owners managed to run the bakery into the ground within 5 years.
Its wonderful to see and support businesses that care about the quality of the their product versus quantity. Many personal businesses that I've tried to support want their ROI to be less than 5 years rather than investing their life into it.
Love boston creme cruffins I get them from a french pastry shop in Philly
Absolutely love your teaching style. You explain things so well. All the way from Canada, keep up the fantastic work. You're such an inspiration.
I make a chocolate sourdough croissant filled with chocolate ganache. They are to die for!!
That sounds amazing! Could you post a recipe? I’d love to try it!
I just wish you weren't so far away!!! Dream big (hint: open up a place on the East coast).
👍👍👍👍👍 The laminator is so much quieter than the last time it was being used in a vid were you mentioned it needed some servicing.
We don’t mess around 😉
Dark chocolate would be my filling of choice!
You are such a great inspiration to me man and i appreciate you sharing your journey with all of us. One thing I wanted to recognize, something that most people overlooked, but you referred to the dude helping you with the dough as your teammate. Imo that is the sign of a great leader, you don’t act like king shit and he is only your employee, you row the boat along side your team and i respect that greatly. You are always getting your hands dirty yet empower your team to take ownership of their position within the bakery. I feel like you will be unstoppable with your quality leadership as you recognize that our people are what makes us successful.
We made something similar in a bakery I worked in. You pin out your croissant dough into a rectangle to a thickness you like -1/4"? 3/8"? We would then spread a "shmear" consisting of rm temp butter, cinnamon & sugar all paddled together in the mixer once a week for prep. Once spread, roll up jelly roll style. Cut thick slices to fill pre sprayed muffin tins about 2/3 to 3/4 full. This is croissant dough so a 425 oven at least. Once well browned on top enough to not collapse as they cool, remove from oven & turn out immediately onto parchment pan. While warm dredge well in a bowl of cinnamon sugar & shake all excess off. They are wonderful tender & caramelized.
One of your videos automatically played after I had watched another channel with a video on sourdough. I love how you so thoroughly explain everything. I had to subscribe to your channel.
what a great video tutorial. thanks PROOF!
I just saw this. I am so glad you’re in Mesa. Going to drive from desert ridge to you guys.
Thanks for this valuable information. Lot of points that I don't see home bakers do such as sugar after flour, not getting the butter solidifying after first laminarion, Some leaving it overnight in the fridge.
A recent failure when baking recently has led me to find out you can add way too much salt for eating and the yeast will still be ok. I added too much salt and after adding the yeast it wasnt rising at all in an hour so I tasted it and found out I added way too much salt, I added some sugar and let it on the counter (its winter so dont worry it was colder in the room) overnight, eventually the yeast got strong enough and I just shaped it and baked great loaves out of it BUT it was still too salty to eat so I made stuffing out of it and I just didnt add salt :D All was well, nothing wasted.
Just, thank you so much you have been great help, Ive been watching since your guyses first videos during quarantine.
What an amazing story teller!! Such insight and knowledge of the variables that go into baking. Not holding it close to your chest like a card hand shows how inviting the business is. How I would love to spend a summer working there just to do bench work!!
The diabetic in me says I probably won't ever try these. The foodie in me is considering the 12 hour round trip to get one of these blackberry cheesecake cruffins. Look so good!
Really hoping to stop in your bakery when we are visiting AZ at the end of Feb. And I have to have one of these for sure! Have been following you since your garage bakery days. You’ve been an inspiration to my home sourdough baking.
why am I watching this at 12:30am? I am hungry as hell.
If CZcams had their version of the Oscars . . . . the awards this guy would win . . .
'Tis a science
Great edit. Nice B roll.
Yes! You make learning about sourdough sooo easy and fun to create tasty breads and pastries. Glad you were able to expand your business and continue to do what you love baking. Thank you!
Awesome vid!
I'm lucky enough to live just around the corner from Kate Reid's original Lune Croissanterie in Melbourne, Australia.
It's fascinating watching her team in the 'cube' going through all the processes to make things like cruffins.
I just wanted to say the strawberry one was yummy! I apologize if it wasn't a cruffin. We flew in from Ohio to road trip our way to San diego but I wasn't leaving Mesa until we stopped at Proof! It was surreal to see in real life what you have shared with us through CZcams. Keep up the good work!
I see you're using New Zealand butter. Nice!
I LOVE YOU GUYS! Always raving about your bread to my followers :)
Looking delicious. Great videos. Keep up the excellent quality. All the way from Denmark.😀
You guys make me hungry. Hard to loose a few pounds when I watch your videos.!!!!
super fun to watch and what a labor of love. Thank you.
I absolutely love this channel and I want one of those cruffins so bad awesome job
Just about to make a batch of almond croissants for a church bake sale. I prefer the sourdough versions too. Was looking for your dough making process yesterday then this popped up! Good timing. I use the king arthur process but you put the butter in at the end instead of in the beginning of the mixing. Interesting.
i thought was sourdough coffins? i have to re-read the title 3 times lol.
Ive been watching since your channel came out its amazing that you guys have done so well and have been able to upgrade into a commercial space, congrats !
Thanks again for a beautifull explenation of the whole proces. Really want to give this a try at home. I already started baking normal sourdough bread. Are you willing to share the whole ingrediënts list with percentages for sourdough croissants? I wont be able to come by and just ask, im from the Netherlands.
Curious about the whole sugar thing. Can you explain why you avoid dissolving the sugar in the water prior to adding the starter and flour? That's what I usually do and haven't experienced problems (maybe I don't know it's causing problems).
Also, I think it's awesome that your employees are now developing recipes and then teaching you. When the student becomes the master! To me, that indicates you are mastering the management of your bakery and so will continue to be successful going forward. Well done!
Good question, also wonder if it’s the scale of the size of his batches to yours as well?
i'm also very curious about why sugar touching water right before hitting the mixer would result in a failed mix
Sugar in high concentrations can literally poison the yeast; ever notice that (e.g.) fruit preserves or honey don't require refrigeration? Although the yeast can't consume the dry granulated sugar directly, once it's dissolved in water, it becomes readily available and can kill the microbes at high concentrations.
Me too! Was waiting for the explanation
100% expect to see A Teddybear at the end! Lol
Hmm..... Wonder iffff. Meat and potatos/yams
빵 만드는 영상은 너무 재밌어서 계속 보기 됨 ❤
I tried to make croissant at home once, in my kitchen, without air-conditioning. I live in a tropical country and my city is notorious for its heat, 32C/90F average. The entire kitchen is a proofing chamber. I tried to refrigerate the dough after every fold, but still, the dough is already risen too thick by the second fold :(
WOW!!! Those look YUUUUUMY!!!!!
The word is, “feel it out”… you can’t give someone a road map to creating a soul.. you just know, when you are the creator. Beautiful sir.
That's one of the reasons that feeding people is a very honorable thing. To create something like this, shape it, craft it and then watch someone enjoy it. I love being a cook.
@@Mark-in1im very true, and wonderful to hear someone understands.
Looks amazing. Wish your bakery were close, then again I would be stopping regularly. As a home baker of sourdough could these be made by hand?
Beautiful amazing work
You are an amazing Artist thanks for sharing
Some sort of pistachio filling would be rad
These cruffins are delicious!🤤
Im so sad I’ll never be able to try these mouthwatering pastries/bread being on the east coast.
No milk in the dough?
Best way to watch this video, is while
eating one of these. Except mine is
strawberry cheesecake.
THANKS, Jon!
steve
Just cool!
1,200 croissants! The volumes you're dealing with are much larger than I would've guessed for a bakery if you're making that much of a single item.
It would be a romantic notion to make smaller batches, but the business environment in the US (and I’m sure other places as well) is set up to favor a certain level of volume. Only at scale can a business achieve profitability and some form of financial safety as there are so many costs that most wouldn’t imagine. Making bread and pastry is really a simple thing, but once commercial there are simply financial floors that need to be overcome. For this reason I’m a big believer of cottage industries. They allow individuals to make a living pursuing a passion at levels that are simpler. We have been fortunate to get to where we are, although our current production volumes are just finally breaking out of the relative business health of our cottage bakery back in 2019. We had to nearly triple since then in order to achieve the same relative health, mostly due to an escalated cost basis.
@@ProofBread That makes sense and, to be clear, there was no criticism implied in my comment :) I was genuinely wowed by the amount and thinking about how much you must make of all your products combined. Best of luck and, from a Portuguese bread lover, I look forward to trying your bread one day!
"We keep our space in the seventies,... and we want our dough to kinda respond to that. " 10:06
Try making some hash brownies, works very well! 🙃
I just started milling my own flour, if you could do a tutorial on freshly milled flour, and how it interacts with sourdough starter that would be wonderful.
I’ve heard it’s a bit tough to get started
god damn that looks delicious
@3:05, I see you are now using Central Milling Co. flour and not the Hayden flour you started with. I’ve used both but find the Hayden remarkable in terms of quality and the sourdough starter smells so good.
We are looking forward to milling much of our own flour later this spring with the introduction of our own stone mill, but for the time being there are a number of factors that contributed to our decision such as the Pinal County irrigation shut off, better metrics on flour composition. Hayden also uses a large percentage of flour that is milled by larger mills like Ardent Mills which is blended with their local grains in order to make the “elevated blends”. We have significantly better traceability of the entirety of central milling grains as a result. It wasn’t an easy decision, because we also love Hayden Flour Mills, but for us it was the right one.
@@ProofBread thank you, Jon. ABC is also a great product. Congratulations on how far you’ve come with your bakery and your products.
Your gift to explain the process is amazing! Did you thought to do panettone?
Those look absolutely delicious. Are these cruffins a seasonal bake or do you have them available all the time? 😋
Do you still use local flour or have you had to switch?
We are about to start milling our own flour, but we use mostly regional flour. Our regional mill has better overall practices than our local mill, utilizes higher quality grains, and is not likely to lose their grain supply due to irrigation cuts.
is there a recipe for a smaller amount that we could follow? would love to give it a try at home ^^
How do you keep them on a countertop with cream cheese filling? Do you check it not to stay at room temperature more than two hours? Thank you in advance for replying.
I was just thinking about Harriet’s story. How far she has come from a man’s kitchen doing extremely small batches and then working in the garage and getting sold. Now she is hitting the big time with a commercial kitchen. She has been through so much!
looks absolutely fucking fantastic
could you give percentages so this could be converted to homebaking?
Do you think he knows that couche in French means diaper. Lol
Hello to everyone in the bakery. I have a question concerning the crispyness of the cruffins. How long does it last? Is there a way to make it last longer? I have a microbakery and my sourdough croissants and cruffins (the process is actually the same I noticed) do get soft. Warming them up does the trick but I thought to ask you. Of course there is no way I would use any additives, I don't want that in my food, my customers don't want that and I'm sure you wouldn't either. Greetings from the Netherlands.
basically keeping the lab temp low to ease the lamination process...
dont you use milk on your croissant/cruffin dough?
🤩🤩🤩🤩🤩
Oh my god
Tres Leches Cruffin
Lift with your knees! You're making my back ache!!!
"The most valuable ingredient being time." Is there a more worthy and fruitful way to spend the 3 days, to see your investments enjoyed by so many others!?? 😋
Brah always risk 1 vessel
Amazing to see the process! Wow!
I just have one complaint, I’m OCD so I can’t help but think that your helper should wear a hair net even tough she’s wearing a hat. Sorry.
It’s sounds to me that the devil is in the details!
Who has 3 days? These days 3 minutes is too much. I love you man....but no one has that time any more, unless they are a pensioned politician.
I suppose that’s the benefit of coming into a bakery like ours and enjoying our pastry. We have made it a business to invest that time.
That butter doesn't look like butter it's so white... did he use tofu by accident? 😂 Would be nice to see a bakery use high quality butter instead
There should be a food violation code for assistant not covering all her hair. Her looks are not important. Food prep codes are.
If a staff member is wearing a hat this meets our local health code standards for hair covering/restraint.
The way the détrempe is cut with a huge kitchen knife out of the mixer's bowl, without any hand or body protections, is reckless. It would also be downright illegal here in France to have your employees do that. I hope it's the same in the US and I hope someone stops these guys from doing that and start protecting themselves and particularly their employees.
With respect, I find this silly. There is always a risk in cutting oneself when handling a knife. The risk of cutting a finger while slicing onions on a table is greater than the risk of injuring oneself when cutting dough out of a bowl. Are you suggesting we have pads on our hands and arms that then interact with the dough our customers eat? Pads that likely cannot easily sanitize themselves? Working in a kitchen or a bakery requires a skilled hand, and in nearly 6 years we have never had an injury caused by cutting the dough out of a mixer. We have however cut ourselves when handling food on a table. I personally hope people from the outside don’t stick their noses into perfectly good processes out of perceived fear. Show me a better way and I’ll adopt it. How do the bakers in France take the dough out of the bowls? From what I hear the sad truth is that France with all of its baking tradition has not avoided mass scale automation where there is little human input into the bread production process at many establishments. Frankly speaking, it is suggestions like this catching fire that chip away at and destroy artisan craft piece by piece, even in the Mecca of such craft. Humans possess skill and coordination. We cut thousands and thousands of pieces of dough out of bowls weekly injury free.
I'm getting really tired of all these new bakeries just filling their product with frosting it's beyond disgusting I'm not trying to pay for candy I'm trying to buy a baked good so this looks disgusting to me
It kind of makes me sad as an artist that men like this can charge a woman $5,000 for a cake and they're on their wedding day and they just pay it it's disgusting and at the end of the day no one cares remembers that cake you know what I'm saying