Fresh Baked Sourdough Focaccia | Proof Bread
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- čas přidán 23. 11. 2021
- Emerald bakes some special focaccias that we serve for lunch at the bakery.
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Proof Bakery
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 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 #bread #bakery - Jak na to + styl
Amazing to see people at the counter watching Emerald work her magic!
OMG! Bacon with sweet pickled jalapeño slices in focaccia. Absolutely! You're killing me Emerrald. I am over a thousand miles away and my mouth was still watering. Happy Thanksgiving Proof Crew.
Would love to sit and watch the whole process. This looks amazing!
Awesome, I love Emerald's videos!
Hopefully more videos. Just binged the entire library. Learned alot.
Focaccia makes amazing croutons, too. Thanks for the topping ideas Emerald!
These flavours sound amazing!
Inspirational Emerald! I now know how I'm making my next focaccia!
Haven't seen a video in a few days hope everybody is just to busy with the holiday season and everyone is well but still hope to see a video soon
Another awesome video!! Thank you!!
Beautifully done,! 👍 Sure wish I was there! 😋
Awww man those look soooooooo mouth wateringly delish 🤤🤤
Man that looks awesome
looks amazing
Looks great guys
Thank you for posting I had no idea… the work/love that goes in to this art! If to get this note I wile to know for just a home 4 loaves dosage of yeast water & salt but with the yellow durum flower… bread 🥖:-) in Greece they called it country or “Xoriatiko, it is as dense as small holes sourdough. They make the “prozimi”(=a pre-dough which gets incorporated to the actual bread dough. Thanks again!
Looks good!
Those looked so good. I could almost smell them baking. Too bad we don't have smell a vision. :)
Oh , you make me hungry :D
Amazing
Oh have u ever tried doing any Saffron Buns with sourdough? Im planning on testing this december, its a classic in Sweden.
175g butter
1g saffron
2dl sugar
5dl milk
1 teaspoon salt
1.5L of flour (900g)
And then 50g Jeast, but gonna swap that to Sourdough Starter.
Would be fun to see you guys try it out.
Usually some raisins on top before going into the oven. 392 Farenheit for 15-20 min.
Its my first month with sourdough starter, going to try it this december ^^
Kinda like a factory type setting with people allowed to watch and eat on stools ,pretty creative.
That big bubble, i would have attacked that right away :O
Can you talk about the percent hydration and percent protein for each of the doughs.
Nice,👌👌👌
Hope you guys are all OK. Waiting for a new blog to be posted
Emerald has a youtube too "bread scoring with emerald"
Any difference using the fresh and dried rosemary?
that sheeter looks awesome... what brand is it?
Drops glove on floor, picks it back to use later. Yummy.
Show us how you made the Mediterranean one please
How do you manage to keep the focaccia from sticking to the aluminum sheet pan?
Yum
Wish you shipped!
what music is this with the violin at the end?
Oven fried flat bread 😚😋👍🏻
In Italian, double consonants are pronounced hard. foe- COTCH- ah.
Add dried oregano, Parsley, Garlic powder, fresh plum tomatoes cut in half, last is fresh Basil. The basil will be the show stopper. Basil is a special flavor and is the main ingredient in Foccacio. The savory version of foccacio' is the best.
For those who don't know and are interested, it's not fokasha, but fokatcha.
Hope all is well you guys haven't put out a video in awhile Merry Christmas🎄⛄🎄⛄🎄⛄🎄⛄🎄🎁🎁🎁🎁🎁
Well idk where they are either but merry Christmas to you and a happy new year with lots of health!
Curious why you dimple then place toppings. I’ve seen Gina the Italian grandma (CZcams) puts toppings on and dimples them into the dough.
Is that dude making his own video on the tripod? :)
He actually looks like a thinner version of John, maybe a Brother!
Did u spot that shit
Are you guys selling hydrated sourdough starter yet?
This made me wish I had bacon so I could make bacon jalapeño deviled eggs for Thanksgiving.
Im watching your videos every day.but i cant make sourdough bread .i whant to learn sourdough bread
I am curious to how much dough do you add to each full sheet tray? I've started using 8 lbs. of dough with a 2" pan extender to give more height. Soft cushiony focaccia yummmm.
@Aaron Barrick, I make focaccia and the challenge for me is sizing the dough to the pan to get the right thickness I prefer. I use a long ferment no knead dough. We like it for sandwiches, but not too thick.
I do 4000 g for full pans
Please give me the address for this Cafe. I'm not sure if it is next door or attached to your bakery on Main St.
Thank you!
How to make a sourdough starter ?. Can you tell me please .
It's really easy. It just takes about 2 weeks. CZcams has lots of tutorials.
👍👍👍👍👍
How is it to work while the customers are eyeballing your every single move?
How about just plain focaccia like you find all over Italy?
Finally, when I saw apples, I lost it. First video I didn't thumbs up since they started youtube channel. And I'm here from video 1.
Italian recipe: oil, dimple, and put salty water in the dimples. Not all foods need to be complicated.
Why did the bread police arrive all of a sudden? Don’t act like it’s some sort of sacrilege for putting toppings on focaccia, it’s very common and I’ve seen it plenty of times in italy
We prefer simple traditional focaccia, olive oil, rosemary, sea salt, maybe some garlic. Apples, no!
What did she pick up off the floor (where everyone walks?) Still waiting...
One of those "sanitary" gloves they use to prepare the food...
😬
Jeez how long do you need to prepare a focaccia?
Time is money and this took wayyyy too long 🤔
I want some spicy boy.
Mediterranean Focaccia please
somethings i don't understand, guy is so passionate about bread and natural bread and all that to the point to outsource local flours, but uses certain ingredients that bring some health issues. i also struggle with that, tbh.
sometimes i feel hypocrite and then i tell to myself i have to do that to keep the cost down,
why do i give up . why do i not say to myself, "i just have to find right people to buy healthier stuff no matter the cost"
which ingredients u talk about?
No new vids for a while. Is everybody ok ?
There has been an ordeal at the bakery. Check out their Instagram account if you want to know the story.
Most of their employees quit. I guess the cameras don't show everything.
Test
She drops one of the gloves and picked it up and puts it on the working surfaces (so now there is a chance someone will use them). If I saw that, I would walk out. czcams.com/video/hw2qfTuA5nI/video.html
I may make a special trip there just so I can walk out...
Hey Proof Join rumble please cancel "cancel culture"
The vids are getting greater by the sec , please look into not throwing away the black gloves after each use can u use something else ? It’s a tough ? Hope u guys can dial all the waste Down ✌🏼
Looks too compressed and not enough airy ...
Noticed! She used the same pair of gloves for making both focaccia breads after breaking apart her candied walnuts! Please be careful not to say nut- free! For ppl who have nut allergies! Please change your gloves if making non- nut products!
You've made the world a little safer this day.
Sooooo, at 1' and 4" you drop a rubber glove onto the floor, pick it up and put it with the other gloves on the counter for later use by yourself or someone else. NOT very hygienic, mate.
As far as I saw she did not use it again. Even more please tell me a bacteria or virus that resists at 420 F baking. :D
Looked under backed inside…..
I agree
Oh the staff does not wear masks , you would not see that in the Bay Area
you should not talk in front of the bread, your saliva droplets goes to the dough...
... which then gets cooked. It's fine.
With hopes she slower then a sloth
Bro I can’t handle her talking