New 83% Butter Sourdough Croissant Lamination | Proof Bread
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- čas přidán 18. 06. 2021
- Testing out a new butter with a higher fat percentage to see how it performs in our sourdough croissants.
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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.
#sourdough #croissant #butter - Jak na to + styl
This is part one of a 2 part lamination video. It was shot all the way back in March. Our bakery project was facing many challenges at that time, and our business was also facing the affects of the winter COVID surge. The past few months have been difficult, but we have overcome many of the struggles we were feeling in this moment, and right now we are on the verge of completing the bakery as well. A crowd lending campaign which allows regular people to invest in our brand is helping us to secure the last leg of funding that we need for our new bakery. You can check it out at mainvest.com/b/proof-bread-mesa . It’s been a tough road, and the sentiments expressed in the video came at one of the lowest points. Overcoming both the sentiment and circumstances in this final leg has prepared us for what comes next, the actual change that is occurring in our world. It may have been forced, but it have been done with intention and a hell of a lot of global support. We are grateful for the incredible progress that has been made. In March, the low was scary, and the decisions we had to make including laying off team members were hard. However, overcoming moments like this leads to personal growth, and it seems we just required that kind of personal growth before this upcoming transition which is now imminent.
I’m very impressed with your skills in the short time I’ve watched you. I hope all of your struggles pay off and your friend across the street has karma bite him in the ass!!
The breakage is because your butter is too cold . 63 degrees is ideal if you dont want it to break . Get away from the low end at 55
I'll always be stunned by how hardworking this man is and how much he talks, thinks, knows, shares...
I could listen to him talk all day about his craft. Awesome.
I'm learning the frustration of trying croissants in hot summer weather, but I'm enjoying it.
I absolutely love your videos. I've been a chef and baker for many decades. A chef professionally but also baked in a professional status but not in a bakery setting. I'm in love with the bakery setting.
I'm new to your channel and you hold my attention and have given me a lot of ideas. I've gotten back into making sure dough and am trying to create the ultimate sour sour sour dough. At this point, baking is a hobby but have a lot of passion. I would love to be in your bakery and learning from you. I'm thoroughly enjoying your videos and you seem very friendly and a great mentor. My name is John and I'm 68 yrs old. Thank you so much. Much love and God's blessings. ❤
Thank you so much for taking the time to create these videos. I don’t make bread but I love your philosophy
I’m watching this while making croissants, I work by myself and it’s kinda nice hearing you, peculiar company and lots of knowledge this guy has
You already make fantastic croissants and pain au chocolat. lots of artisans baker struggle to get a nice honey crumb structure. However I carrefully watched your video and I can try to share what I have noticed from an experienced baker point of view.
A golden key of a good PLF (fermeted puff pastry) or in French ( Pâte levé feuilleté ) is that the butter and the dough must have the same consitency and plasticity.
The butter must be cold in order to hold dough during sheeting process and prevent the dough shrinkage. the problem with cold butter when it is not a sheeted butter designed for croissant is the plasticity. I can see that you struggle with butter conditioning. It does not spread properly,breaks into the dough and fuck up layers's structure. In order to reduce variance of imperfection, it is necessary to work with a butter that deal very well with cold temperature. From my prospective, I would reduce % of water of the recipe for sure as well . The dough is too soft.
Working with cold butter will make the production much efficient and will allow you to work stiff cold dough, which is very important to avoid butter's layers combine with dough's layers.
Let me recommand you several technical points I learned by experience. It will make the process much easier and will give you a break :
When I was in Canada, I had to face the same problem you are experiencing with butter breakage during sheeting. There were 2 issues : 1 from butter plasticity and 1 from the stiffness of the dough (dough was too soft)
I found a way by making what is called in French " un beurre manié". It means adding flour in the butter Like you said in the video,you already tried it in the past but I would recommand you to retry again with a stiffer dough. Also, I reduced hydration and knead for longer times till I get a nice windows test.
Tip 1 : You must improve butter's plasticity and stability at room temperature by doing one important thing.
Couple of hours before or one day before making croissants,in your spiral mixer, mix butter with 5% and 10% of baker's flour (T55 or T65) . butter will soften, then between two parchment paper, reshape a nice square at 1 centimeter hight. leave it the fridge till you need it. That method will provide a nice plasticity and stability at room temperature or cold temperature. Before using, if necessary, you can flaten and soften it with your sheeter.
There is a second way that works well, mix the butter just before lamination. scale them on trays. leave it at room temperature and spread it with your hands directly on the dough. it works very well and it is a faster butter conditioning
That technique is called in French " beurre manié".
That technique can also be used for making a inverted puff pastry (the dough is put in the butter and laminated with 5 letters fold, let 1 hours gap between each fold) . it sounds weird but it is very effective and provide a perfect puff pastry :
Tip 2 ) Dough hydration should be between 50 and 55 % MAXIMUM and build the strenght up by kneading till you get a nice window test. For me if I use 55% of hydration it is because I added milk powder in the recipe otherwise , I never go beyond 50% HY.
Tip 3 ) Add melted butter in your dough. (beetween 80 gr and 100 gr of butter for 1 kg of strong flour ) It will provide a dough's extensibility that will meet the butter plasticity. by this way you will get nice layers because dough and butter will get the same extensibility
Tip 4 ) Mix the dough the day before and leave it in the fridge until you need it.
Tip 5 ) use a very strong flour that have between 14 % and 15 % of gluten.
tip 6 ) don't be affraid to knead the dough with very cold water ( 3 degrees)
I wanna give you as well 3 videos made by the world champion of pain au chocolat. it is in french but I am sure that you can pick up some tips with the automatic translation :
czcams.com/video/tO4C1Ur-OZA/video.html
czcams.com/video/TN4jkD43ymI/video.html
czcams.com/video/9nqe3Pjh5F8/video.html
Hope my experiences in Canada will help you even if ingrédients are differents and probably don't react the same way
Thank you for this comment! I'm finally achieving some good results with my croissants at home and have been nerding around trying to find video content on croissant making!
Beautifully curated...you have harnessed the Holy Spirit in your bakery and what an honour to be part of your journey. Your move, to me, is like David moving The Tabernacle. May God continue to bless you, your bakers, customers, suppliers and your loved ones. Peace and Love from South Africa
LOVE THE DISCUSSION, I AGREE WE ALL OUGHT TO BE HAVING REGULAR DISCUSSIONS...
Thanks for the butter/dough temperature information for croissants. As a new (since February) CFO in the Northeast I bake 6 dozen croissants a week so far. This has made things so much
easier for me. No more butter breakage and hand rolling has become easier because of it. I can't tell you how much I appreciate this info. Between my Sourdoughs and Croissants I'm needing more equipment!!! Such are the trials and tribulations of a baker! Keep the videos coming. I enjoy every one.
My wish for you, is success.
Hand rolling croissants, is admirable.
I made a couple of thousand, the same way as demonstrated, however a plastic scraper was used, as not to damage the rubber mats, and cloth tables.
I also found it gave a cleaner cut too.
@@YllaStar95970 Thank you. for your comment. I say this after just rolling & cutting 2 dozen croissants and rolling the same dough for 3 dozen Morning Buns for customers. It is a labor of love for sure to do all by hand yet there is such satisfaction.
@@marciadonnelly4693 l would consider you, and what you do, a real find, in this world of ours.
Btw l went on, from 6 years in a bakery, aged 19 to 18 years in a handmade brick Co, l strove not everyday, but throughout my time their, to try and recreate the perfect brick, including the stamp Swanage lettering in the frog.
I did that 5 million times, and now that l have left, l know my bricks are in many prestige buildings in London.
By shear coincidence, my home was made from my actual bricks too.
And someday l hope someone who may not even be born yet, will trace the history back, on that listed building, and cross reference the local brick used, and see that a man who onced lived there, handmade his bricks too!
People like you, make a difference......Literally every new day, we are given.
@@YllaStar95970 That's quite the change in careers yet both require hard work and effort to strive for perfection. How wonderful to know your work is in so many buildings! If people are at all like me, they research their homes and the families that lived in them. You deserve a lot of credit for your hard work. I'd like to think someone in the years to come will find out that you made those bricks. In a college class we made bricks from clay, added our own unique stamps and fired them in the coals of a fire. What fun!
Just did a batch of sourdough croissants with dry butter. I purchased regular salt free butter and spread 1000 grams out on parchment on sheet pans at 60° F then refrigerated it for a week (covered with paper towels) and reweighed it. It was significantly drier. I then broke it up and froze it in a ziplock bag. When I made croissants last week I measured out what I needed and warmed it up to 58-60° then made my lamination. I always kept the croissant dough close to 60° throughout the process. The results were very good. The layers are noticably more separated. Drying butter works.
I learned so much from this video on croissant making. Thank you so much for this in depth process video. I also thoroughly enjoy and learn from your story time conversation throughout.
I found the zoning discussion fascinating... I have a somewhat similar situation going on with my neighbors. Major difference being that none of my complaints would put their livelihood in jeopardy (as none of them have jobs). What I especially found interesting was that a few complaints actually got zoning officials to act. Just about everyone else in my neighborhood has filed complaints about these neighbors and nothing has happened in the past several years (both pre- and peri-COVID). I think what I've learned more than anything in the past two years is that people just want to feel as though they are in control. And when you put people into a situation that cannot be controlled, they have to look for the small things that they can act on (or against as the case may be). Thank you for sharing your perspective.
I am so impressed with what you've done in just a few short years and it saddens me to hear about your neighbour and their selfish behaviour. Do not apologize for your anger. Your anger has legitimacy and you are entitled to it but, as the old saying goes:"Own it but don't let it consume you". Your neighbour obviously has too much time on their hands and their obsessive nature has decided to focus on you. I can guarantee that, if it wasn't you, it would be someone else. It's just really unfortunate that your neighbour can't see beyond their own selfish "wants" (not needs). The thing about we humans is like you said "We've got these amazing brains" but I will add a caveat to that : Because of these amazing brains, we are prone to mental illness and obsessive thinking. Your neighbour's behaviour is testament to that. I'll leave you with this: You're thoughtful, creative people who are creating amazing things. You're not alone, so keep going! :)
Lol. A chef can say the same thing! He cooks all day for his restaurant patrons that evening. Within an hour of serving the cooked food, it is eaten up completely! All that pre-work is immediately eaten by the grateful customers. A great video - thanks!
I can’t stop watching these videos……
Bless your heart, I just discovered you on You Tube, I am an freak about sourdough, I have my own starter which is 35 years old now, and I preach the gospel of sourdough... I lived in Arizona once for six years and couldn't wait to get out of there. I worked hard in that area, but found it was like living on a desert island, everything including most of the people are brown and prickly... I am glad someone is staying true to sourdough, and I wish you all the luck in the world and hope the hard shell you have to grow to live there is not too thick! Love your show and will be a forever fan now that I found you...
You make your point about the market dynamic very aptly
thanks chef hope can I found my self in this life .
I appreciate what do you try to help us to improve with our dream
All very valuable information coming from experience, would not mute you! I so agree it’s about learning techniques, recipes are easy to find…Thank you for sharing.
52:37 me after my 1st attempt making croissants
AHAHAHAHAAHHAAHAH
I remember your first Croissant videos. Great growth document.
I'm currently on a sourdough kick... just made my first loafs this week! I've been getting so much knowledge from your channel. Somehow I got to this video, probably because I love butter croissants... and then I realized you are in MESA, ARIZONA... ONE MILE FROM MY HOUSE! Are you freaking kidding me??? How do I purchase this butter croissant from you??? Haha
If you can get good milk, even raw, where you are, you can make your own butter. Its super easy and you have that massive mixer in the new place already🤔😊
Oh my those layers
After you get into your new shop I'd invite as many "friends" to your home as can fit onto the street, as often as you can. Enjoyed the video. Thanks! :-)
Not saying anything is wrong with the way youre doing it but youre ever adapting and i thought id give my two cents as a 12yr exp baker/pastry chef
Personally i wouldnt fold in the scraps from the side (you can see the parts of it where it goes butter dough dough dough dough butter dough), would probably place them in a bucket to use in the next/future dough.
Also instead of having the sheets cut to the size of butter i would make them thicker, roll them out when youre ready to place butter within. Letter fold them in placing butter in as you go.
As for owning a business at home and having trouble with paying them wage. you could just fire them and hire them back under the table. your "friends" are here to just help you and give you a hand
It’s so interesting watching you laminate your butter and dough. I didn’t realize how much work and effort went into to making croissants. Sorry about your neighbor.
WE All Want Love Tomorrow with the Croissant.
sit down and enjoy your pastry is a great philosphy
I could've use this information 29 hrs ago
I've recently found you and have been binging as my time allows. You're doing a good thing and sometimes you need to vent! I sure wish you could mail loaves and buns!
Butter behaves differently not just by fat content but also by its protein content and type. You will probably get croissant magic going as soon as you start using high fat content cultured butter.
Never should the United States government make someone like you work harder to accomplish what you want. you are exactly what the United States needs with so many small towns and cities out there dying because of a lack of entrepreneurs like you the government should be doing everything they can to help you succeed
I think I could come to Arizona in the winter lol and modify your press to press out the exact squares you want
Continue being honest about being a small workplace. Rules shouldnt be arbitery, but we need to make people responsible for their environment. Open dialog needs be the way forward. Great work.
I've never heard of such stories; I've found bakers to be more relaxed people.
Not real bakers
Do you monitor the roller temperature on your sheeter? It would be interesting to see how that plays in.
Very inspiring! Is it 100% sourdough leavened or is there also yeast in it?
John
Thank You for the video & all the information about the various interactions, you are a true scientist & engineer. I’ve been wondering about the status of your new bakery in Mesa and you have given me the update……it all about money of course. If the city is so motivated to shut down your cottage business for one neighbor, then they should provide help you to secure the loan you need to launch the new bakery. I get frustrated about your situation, both my children work from home and goodness I’m so relieved that they haven’t had your experience. You, your family, and employees are in my prayers that it will not too long before your optimizing your new processes.
Howard Bond
Sourdough Baker
Buckeye
Keep fighting the good fight man
Have you looked into Golden Rule Dairy in Elfrida, Az. as a butter supplier. They have killer butter. We buy it from the local farmers markets in Tucson.
From you comment at about 50:15 about the 3rd or 4th block having better performance, I wonder if you would notice a difference in performance between the butter sheet at the top of your stack vs the butter sheet at the bottom of your stack. i.e take the top most sheet of butter and do your lamination process and then take the bottom most sheet of butter and do your lamination process and compare the results
I just did a test. I made butter from scratch letting it culture overnight first then beat it in the mixer with the whip like we did on the farm and washed and kneaded it in 50 degree water until it was clear. Then I wrapped it in paper towels and refrigerated it. Later in the day I ran some tests. Compared to a popular commercial unsalted butter when 100 GR sample of each was melted in a beaker in the microwave then let sit ten minutes at room temperature of 75°, decanted and weighed the commercial unsalted butter has 27 g of liquid and milk solids. My home made version had 36 grams. When I ran a heat deflection temperature study between the two samples the commercial butter could withstand 0.5 lb load at 60° F as measured with a force gage. The home made butter deflected at 0.25 lbs. I think the commercial butter makers have centerfuges to remove liquid and probably have a higher butterfat content cream than what I can get. With a higher fat content butter you will likely see a higher heat deflection temperature but I'm not sure how much yet.
dude I'm gonna miss the garage. it's so lived-in!
the new place is already looking so pre-planned and clean. (which is a good thing?)
could a ravioli pasta presa be used with a sheet of parchment sandwiching it?
밀가루 듀럼밀도 있고 스펠트밀도 있고요 어떤밀 을 쓰시나요? 프랑스엔 쌀로 만든빵도 있어요
didn't know will forte is such a good baker
Polish butter is incredible. Why? Because the cows are very happy! Not only do the farmers sing to them all day, most importantly they feed them natural cow approved food, i.e. real grass.
I'm asking all my CZcams streamers I watch have you ever thought of doing a livestream the generosity of people is amazing you do questions and answers and live streamers usually get a lot of donations so basically you would be doing what your doing now with the croissant but they would be back and forth you wouldn't have to ramble so it could be good for you as well
My hats off to you all at proof bread, it takes love and passion and some blood sweat and tears to be doing thisss And all bread makers as well ♥️
this sheeter dough sigl face our 3 face??
Thank you brother
😊🇦🇺🇦🇮
Any updates with the new store?
Thanks for the video.
I’m curious, do you have a fail safe in case your starter goes bad? It must be stressful to only rely on one container of starter for bread making...
We keep backups out of prudence, but Harriet is now 11 years old and going strong.
36겹 2배 결이 만들어지나요?
Why not put all the butter in the mixer with paddle attachment, mix until soft then press into a rectangular mold with parchment? Takes less man power, more easy and faster. Just saying
Really glad to hear the best ingredients philosophy. Try different salts, now that the butter statement has been made.
Grey salts; minerals DO create flavor, as you can now finely example 😋 Think Sea.
Truly love your indomitable spirits. SO much Grace to you all.
Edit: Just watch them eat the second one. All better. Personally I love it to the extreme when my food is devoured like that. It's involuntarily, and Sincerely done. Perspective/s.
Watching in sections, and curious why you didn't just wheel swap out the entire rack, when going to cool 1st five lamentations, pun intended?
Work smarter, not harder, eh?
RELAX. When you're at 99% multiple times? It makes it OBVIOUS you got this. It's gonna be ok. Bake.
Great video. 2 things I've noticed is that you haven't evenly aligned the butter with the dough and the result was you had to cut the sides and lay them on the dough during the lamination. The other thing is that , why are you taking the dough right to the edge of the machine and not leaving an inch on both sides so when you do the lamination it wont go over the edge. One last thing I noticed is that the cracks of the butter is because it is too cold. The rest I think is perfect.
When are you moving to the New bakery?
Great🥰
Go With Mechanical: Chain Over Belt (Sprockets / Chains / Belts / Pulleys) (Temp / Time / ___?)
I love how you guys continually improve and create better products. Wish we had a Proof in my state. Maybe in five to ten years you will be franchising to different states.
I NOTICED JUST THIS MORNING THAT THERE ARE PEOPLE PROFESSING TO BE ARTISAN BREAD MAKERS WHO SHIP OUT THEIR PRODUCTS TO CUSTOMERS WHO PURCHASE ON LINE. DO NOT KNOW THE QUALITY OF THE PRODUCTS. I RAISE THE IDEA SIMPLY BECAUSE AFTER WATCHING AND HEARING ALL THE JON AT PROOF PUTS INTO HIS LABORS OF LOVE, I CERTAINLY WANT TO TASTE HIS BAKED GOODS. HINT, HINT...
Would someone local to Proof be willing to help me get some of these loaves for a painting I want to create?
100겹 넘는 결인가요?
몸관리 잘하셔야겠네요 육체노동 입니다
What is the name of that machine?
why do you roll it instead of melting the butter and spread it into a thin layer and cool it back down to solidify it? i'm just curious
Once butter is melted it no longer has the same integrity. Melted butter that is solidified via cooling had a greater propensity to melt is what we have found.
Poor guy has a Karen living next door.
its june, i thought you had to be out in Feb?
o my brother video so good
I swear you have a twin brother on yt who does gun reviews his name is Brandon Herrera
I would give your specs to your distributors again. for they did not understand.
Watch your neighbor stroke out when I pull up in the Metallica Tour bus🎉🎉🎉🎉
The Chunky Butter Bread, lol
WE Want Proof Bread To B The Best It Can Be, So WE May Travel For The Best Bread In USA. Me2
I'm sorry, how do you put a % on something like this? lol.
계란 들어가야 분리 현상 안생기죠 제가 알기론 제과 기준에 속해서 계란과 버터 넣는것으로 알고 있고요 샤워도우 는 발효 기준 입니다 제과기준 크로와상 발효안하고 계란노른자와 버터 넣는것으로 알고 있어요 이탈리아식 크로와상이 계란3개 와 버터 넣고 만들죠
Melt 2 What Is Needed for the product is not uniform.
버터에 계란이 들어가야 분리 되지 않을것같네요
my work bolegerri fron brasil
We left Az in 96. The Kalifornians had already taken over. I cannot imagine how bad it is now!! Good luck!!
It’s amazing all the experts in this thread telling a professional everything he’s doing wrong?!
WE Hope Proof Bread is 2B=Production 4 WE Love You & Want 2 Share With All. & When U Can Send Croissants 2 New England Please Let US Know. TY. JuneTeenth 2021.
83프로 버터 너무 많지 않을까요? 전 계란우유버터 이탈리아식 기준이 좋겠습니다 건강기준 이죠
전 수행을 한 여동빈신선 이기도 하죠 금성외계인 우륵신선 300살 입니다 김해감가시조 조상이죠 북명신공고수죠 수행자출신 신선은 거의 안먹거나 야채 와 과일을 먹죠
Perhaps which I think we have way too many laws they contradict each other a law that if you have a business that is in a non-business area as long as you show your saving to correct the situation you should be able to keep on doing what you're doing so long as it puts no person in real Danger no health risk to anyone in any way
Can the man not afford a CLEAN apron?
Public servants are paid by our taxes, so they implement the wishes and limitations of big business.
There is a revolution of customers that are boycotting big busness.
Eat local and by local.
Great video.
부인과행복하세요 베풀어주시는 아저씨
This guy loves to talk man sheesh
Envy is a nasty thing - I have seen it in my business but was lucky enough to see Karma in action
Melt 1st & work, make your own, you got any cows around? How Will You Fix This ?
You can edit your videos cut them down far below 1hr30m+ You should keep these in depth videos and sell access to the whole videos for the people that really want to open their own bakeries. I enjoy watching but 1.5hours is a hell of an investment on the internet. But I'm still going to watch
It's artisan bread at their level what they're allowed to do at a big chain
🥴
Your Production Needs Help w/ the product. for Proof Product Is The Goal.
U are talking one block of dough, 3 dimples are 2 B Done
You DO Need 2 Do Live, for support /
Hi, so sorry for the grass is greener on the other side by your neighbors attitude. It is jealousy and please call it by it's name. This animal of a sin is great and pure evil set upon humanity. Do not worry or fret, the evil doers will get their just recompense. You will do just fine and your desire will be fulfilled. It is you journey and how you take your path is important. Do not allow anyone to set aside you calling to make bread, or even do what is necessary to keep going. There are many ways to keep people out not invited to your party.
GodSpeed! Lazaro