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New Rhythms of the Oven | Proof Bread
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- čas přidán 22. 09. 2021
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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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You just need to load slightly slower at the beginning. You’re basically setting your own interval times which can be whatever you want. What you want is for bread to be in the oven at all times, so staggering the loading time a little more doesn’t negatively impact you, but it does give you a larger window to load/unload each bay
I was gonna write the exact same thing. This way you will get (some) higher production out of one person, unless you're able to fill the waiting time with something productive. However this defo seems like a two person opperation.
Yeah, seems like the best way is to load one shelf every 6-8 minutes. And then have a rhythm or working your way down the oven over a period of 45 minutes, and then repeat
+1
Exactly. Rushing while just loading them means you'll be extra rushed trying to unload and reload them.
Was coming here to say the same thing. It’s one of those counterintuitive situations where you need to slow yourself down during on step to go faster with the overall workflow.
We use smaller sized racks that we slide underneath the loaves right on the belt. You could scoop at least four at a time this way, maybe using your wooden boards to transfer onto the cooling rack ? It works great with smaller loaves/baguettes. Just my two cents. French baker signing out. Love your content.
Amanda, i don't know what he would do without you,😂😂😂😂
It's really great to see the tought process of developing a new workflow. Great job!
It's so ASMR for me. I love just watching you guys bake. Keep it up.
#facts
Wow, Amanda is an analyst/designer by heart!
Lol when the lady comes in and shows us how its really done.
Observer here:
You’re walking too much.
Roll your cooling rack over to the unloader.
I love seeing you guys working out the work flows in your new bakery. Testing a process then refining it. It’s amazing to see how much work goes into getting the process right in a new bakery. I feel privileged to have joined you on your journey over the last couple of years. Going from garage to this. Through tough times, but the future looks oh so exciting. Congratulations 🥳
I've got to tell you coming from a spectator's point of view, it is so refreshing to see a husband and wife team, work so well together, it truly is a rare thing these days.
Not only that but, the last minute of the video - where they're both amicable to trying a new process and thinking through it rather than one of them saying 'no that won't owrk' kind of thing!
The issue with scoring a whole oven load (or two) is then your pushing the limits of time - delay between score and bake. As you pointed out, the loaves becomes progressively more fragile from the time they're scored as the tension in the dough skin dissipates. I think you'll end up with the last few decks being puddles if you try and score everything in advance. They probably wouldn't degass much, but they wouldn't be as tall and proud
Can we have a 5 minute video on the slicing/packaging of the sliced loaves?
This is really fun watching you working on a new routine. You'll soon find it like a familiar dance. That oven is awesome! I wish I could try your bread, but I live way far away. I have been enjoying sourdough from a local bakery though, so there's that! Looking forward to seeing the public coming in your new shop!
Also if you move the cooling rack to "your side" of the loading convayor. You can be more efficient unloading while the other person is placing the sheets on the belt ready for you to slide off.
That oven is a beast! Polin, Polin, Polin...
Amanda rocks.
Your bread always looks amazing! Wish you were in North Carolina!
that hauling loaves 4 to 6 steps too/from is killing me lol....
Your cooling rack has wheels - you take too many steps from the loader to the cooling rack, to the loader, back to the cooling rack. Move your cooling rack parallel to your loader and reach over. Less steps (walking), faster to the cooling rack, faster emptying your loader. Try it out. If you dont have a cabesa, to use, you have feet walk with.
As commented below, think about the time between the first loads to allow for intervals between subsequent loads. Time out how long to unload load a rack, and then to load, score and slide into the oven the next load at a reasonable pace. Then make that the min time between loading first loads.
Modernity done right. Technology and reason yielding bread and community and not video games in the basement. Thank you.
This is some journey you both are on! I remember when you were trying to find a place to move to and all the planning you went through. You still have a way to go but I have no doubt you both will get it where you want.👍
I’d love to see a video of your whole day one time! So essentially how much and what you are baking each day and also to process after that (slicing,selling,etc.) - great video though
Glad to see new oven mitts. I remember from two years ago when Mr Proof asked for suggestion on “decent oven mitts” and I suggested German made welding gloves. Hope those BBQ ones work well for you. They definitely fit new spaceship style bakery. All the best. 👽
hi I'm a professional baker I'd love some good oven gloves all the commercially available ones are not great. do you have a brand or product youd recommend specifically?
Dude keep the good vibes and the positivity going my man your a master of your craft nothing but love
Aways interesting and amazing to watch the new equipment. At time stamp 12:41: two loaves at a time with six or eight steps back and forth from a rolling rack. Move rack closer and load baked loaves directly? I wish your bread were magically her in the San Francisco Bay Area!! Near us is As Kneaded bakery and they make great breads!
Any chance you'll bring Emerald back? She is a real scoring artist😊
I craving bread and croissant because of this video! 😱😱😱
Great teamwork.
I love the process development dance you two have. It was dramatic (and this is a telling comment) watching you, Jon, process Amanda’s recommendations to more fully prep the loaves for the baking process. The oven is a bit like an commercial jet in that it’s not making money when it’s parked at the gate. The jet is making money best when it’s working/flying with a full load.
Nice Loaves of Bread! You do need your other half to complete you, Please feel free to mention it ever once in a while to her. It make women feel they are loved for what they do even if it is work or somthing simple..
Peace, love, Lazaro
Loving this channel again! I went into channel hibernation for a while when they were asked to move out of the garage. Time to catch up on the ones I’ve missed. 😁👍🥖🍞🥯
Amazing to watch this! Bread looks perfect and delicious!
You really need to visit successful bakeries. For example that glass divider should also be a glass shelf, where you put cooling bread-nearest to the customers.
Rocking it! Coming right along!
Yeah this is simple time management. Throw in your first 12 loaves and just wait 5 minutes. No need to throw the next 12 in immediately. Give yourself 5 minutes between every rack and there is no stress and plenty of time to score (without scoring 20 minutes too early).
You better go and see how French baker organize there work around this oven
You're setting your own pace, you either need to wait 5-10 min between loads so you can comfortably score/unload etc OR the alternative is just not doing designer cuts which honestly, bakeries don't normally have time to do those type of cuts. I know in my bakery we just do one score, one line and it's done since we have such a large magnitude of bread to bake.
You need to move the cooling rack closer and make less steps sir. It’s part of mis en place and saving time
The amount of time spent walking back and forth between the rack and the belt or turning to place things is what's killing the time.
He should load the boards onto the rack, then pull the whole board down onto the belt from the rack then unload from them putting the board back on the rack before moving onto the next one for space consideration.
When removing he should wheel the cooling rack over with one rack dedicated to holding the boards, and the others for holding the cooling bread, then stand on the opposite side of the belt from the rack (the side with the handle to operate the device), and put the loaves on the holding shelf real fast, then just pull the boards straight out and put the loaves down. The whole process should only take only 3-6 steps. Once they're all loaded he can organize the loaves and/or move them to a different rack for efficiency. I'd recommend the boards be on the rack that's the closest to the same level as the belt (waist height is what he likes doing apparently). Every time he turns, or takes a step he's wasting time. It adds up really fast. Instead of the boards, he can turn the pan upside down so he can use the bottom of the pan as a board, which will give him the same number of spaces as it looks like the boards don't hold as many loaves, which would also prevent the boards from bowing. This would keep the number of spaces the same, instead of having to have 1.5 times the number of boards to pans.
Get to know that Polin. After that, drive it like a Ferrari! Speed...
Have you given any thought to naming the oven? Harriet might enjoy a true partner. Perhaps a fun lead “hottie”, I.e. Denzel, Brad, or even George. :-). Amanda, what do you think?
I miss your videos already ...
Why not try to load one side at the time ? From top to bottom. Once you strat the second side , let´s say almost done, the bread on the top is almost ready to take out.
The steam is per deck or row.. and you can't finish a loaf with steam still in the deck. You would have to stager per deck instead of ber row or vertical. I think that might answer your question.
U should have your assistant in training now (maybe x2) Like your excitement with new equipment. (production) (production) = profitability soon.
Why aren’t you using the bottom rack of the oven?
Never heard of sifted whole grain flour
Seems there's a lot that could be done with ergonomics to increase through put.
Excellent work 👍👍👍 and imiss you brother your live stream good evening
Nice oven, jealous.
Interesting cultural difference?
I doubt you would be allowed to use words like ‘whole grain’ if you are removing the outer 15% in my neck of the woods. You would have to use something like ‘brown bread’ (pain bis/Ruchbrot).
very nice
What's the temperature of your refrigerated chamber, Jon?
Are you guys open yet in Mesa for customers
I don’t think scoring ahead of time is a good idea; you’re asking for trouble if for some reason your dough is not strong, the loaves are going to lay prostrate.
Oh yeah, your “efficiency” can't be called efficiency. Set cooling rack right next to the “load/unload belt” so you can quickly unload baked bread onto it and the organize it later. Too many steps around.
Those loaves look bigger.
Are they still 500g of flour?
ciao panettiere dall italia
Very interesting. Woman makes bread / Man plays with oven 😜😜😜
Y not 14 loaves rather than 12?
You’re talking so much you’re slowing down your productivity and you don’t even know it
Instead of complaining maybe you should hire some more people brother
Ironic. Instead of complaining about the video, you should watch something else, brother.
My goodness you talk so much I druther nail my head to the carpet my goodness
Nobody cares Steve. Watch something else.