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Last Bake in the Garage Bakery | Proof Bread
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- čas přidán 30. 08. 2021
- One final round of sourdough in the garage.
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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 #bread #bakery
Brings to mind Hercules Candy moving from a basement to a beautiful new facility, I look back on the old videos and wonder how they did it. You will thrive!
I’ve watched you since you appeared in my recommendations. I’ve watched you grow and struggle. You shared so much of your life with us and how much you have spoken to all of us who live to bake bread snd sourdough as well! Now you’re off to new horizons and a new presence in your community. Please know you are in my prayers and I pray especially did your dear little girl and for your family! Thank you for sharing your journey with us
Ah! Fat fingers who’d be without them!? 😂💨 love to bake and “for your daughter”🙃!
End of an era, start of a new one. It will be interesting to hear in the future how your new space will optimize your procedures. Less effort for better product.
Edit: "Crunchy in your soul"? That a perfect description.
On the topic of the home baking cadence:
I bake 4 or 5 varieties of sourdough about every 8 weeks for just myself at home. So I have a week of sourdough activity followed by a longer period when the starter is in the fridge and I thaw and bake the dough from frozen as needed. I can’t tell the bread baked from frozen from the others. That’s a fairly efficient cadence that I can sustain.
Getting into baking bread at home and watching your videos over the pandemic really allowed me to find a passion in baking. When a local bakery posted that they were hiring bakers I decided to go for it, despite no formal baking training. I got it! Your videos were a true inspiration. Thank you
18:10 Yup, I'm that guy. I feed my starter every day, bake every other day, two loaves, occasionally four; one day a week off (for some reason we eat less bread on the weekends, so we can coast on two loaves). I don't mind the work, and the quality of the result is great (IMO). Stale/aging loaves get turned into croutons or bread crumbs, and my family of four (with two late teens) goes through pretty much everything, little is wasted. I really appreciate all of the experience and technique you communicate in these videos; it's been extremely helpful in bringing up my own skill, and perhaps more importantly, I'm a much more relaxed baker -- things that used to go "wrong" are now just "what the dough is doing today" and I can roll on and consistently get good results.
I also feed every day too, only bake at the weekend. Haven't quite got the timing sorted to do weekday bakes yet.
Nobody cares
I literally watched all of your videos and It's sad to see the last video of proof here in the garage . Wish you guys the best in the new location. Lots of love
I’ve been watching you for just a couple of days and I’m impressed with the quality of your skills and baking but I’m really impressed with the quality of people you are!!
I'm so happy of Proof's success. Such humble, hardworking people doing lovely work, which makes others happy and mostly which makes THEM happy
you people are amazing! somehow in your crazy lives you find time to post these very enjoyable and informative videos - thanks for all you do and best of luck in the new space...
Love to see you both working together @ the last shift in the old garage bakery ,talking about the essence of handmade croissants 🥐
Congratulations on the new bakery!!!
True words. Greetings from Innsbruck / Austria.
I previously worked at a Korean/French franchise bakery. The frozen croissants that we received are not par-baked. They came formed, but raw. We lay them on a sheet tray the day before and stick them in the proofer. They are baked the next day and they actually poofed up quite a bit, just like fresh-baked croissants, not flat at all. I think it really depends on which manufacturer the croissants are from, how they are formulated and made. They too are delicious when eaten fresh.
Thank youJon and Amanda for the new video. It has to be hard saying goodbye to the garage bakery. I'm sure it has a lot of memories good and bad. Now it is time to make new memories in your new space. Looking forward to seeing your first video of a day in the new bakery. Take care and have a great week ahead.
My fav bakery channel...
you seriously need to have a Masterclass on starting a business. Thanks to you and your team and this garage for all the knowledge given to the community. ONWARD and GODSPEED!
So intriguing listening and watching your story. Tomorrow I’m baking some bread for the first time.
I am Ugandan and ever since I saw your video pop up on my new feeds, I knew I wanted to watch every step of your work and I have to saw I am impressed. Honestly inspire me everyday and my dream is to be able to produce such quality products for my people in my country. Maybe one day I will make it but so far I have failed. I wish I could talk to you directly
CONGRATULATIONS!!
Going to miss that garage and all it’s nuances, been a great ride , thanks for the memories !
Really happy for you and your family to have your new space open. Good luck and much success to you!
Will enjoy watching your new spot too! 😁 That garage has done it's job +++. Hope your children are both doing well! 😍💝
I wish you all the very best of great fortune. You Masters of the Bake have all certainly earned it.
Folowing you, for more than a year. I m seeing you as me and my garage backery..., just 4 years ahead. Rearly or never I have opurtunity to have a chance to see a future. Future development ... To see even a mistakes and learn from them.... Thank you for your eford to making Proof bread chanel. Bon voyage and enjoy in it :)
Woo hoo!! Finally! Congrats! Been telling folks down there to check you out. I dried out my butter in the fridge and freezer. It's amazing how much water evaporated.
I truly admire your hard work, passion, and sacrifices for the craft. I hope one day I can visit. Keep up the good work. ❤️🔥🥐
Missed you guys!!!! Blessing in your successes
Can u do a video making pizza dough. Your explanation on flour and ingredients are very educational
Happy to see an upload.
I wish you and your team all the best in the new space
Best of luck, thanks so much for all the sharing. Looking forward to seeing your bakery opening in Asia some days :)
Good luck with new backery!
I'm just a home baker & the almighty YT algorithm just recommended this video to me. Well done YT (for once). I'm looking forward to watching more of your videos, just subscribed. I have never used kerrygold, I only use Plugra (because I just bake for my family).
People do not talk about the Club of Rome anymore but there are actually limits to growth and while there are economies of scale, there are are also economies of happiness. Find your happiness scale and cooperate with other bakeries. Modern business theory works great for boom and bust capitalism but it does not work for happiness and stability. Just a thought.
Congratz Guys👍
Back in guatemala growing up. Iberia bakery would make stuffed croissants with ham, cheese and so on. When I saw you rolling that many I wanted to see you stuffed them with ham and cheese. Growing up In The states. I worked in a pizzeria. I bet you can make a great pizza dough and that oven is just perfect. Perhaps you should consider selling dough to local pizzerias. Or sell some pizzas in your bakery. It is efficient, low cost and great profit. And who doesn't love pizza. Of course you would need to hire another person to handle that part take out orders and so on. I see the passion on your craft and for hi 👋 five.
May the future be bright.
So Cool...awesome
Good job sir...thankyou...
Has vendido tus herramientas viejas? Admiro tu trabajo. Gracias por compartirla acá..
All I've got to say about this journey is get ready to start shipping products across the US. I hope this is where you are going with this. I have been sitting hear watching all this good stuff for so long and not getting any of it.
Sweeet!
I guess I need to place my delivery order. 😃
Mesa resident here. Love your work and product. Any plans for bagels in the new location? As I see it, this is a major gap in the area. All the best.
woohoo!
where is location of bakery?
Love watching!! Did your wife realize she kept touching her hair and then touching the bread when she was taking the bread out of the ovens?
I hope you're joking
i'm guessing he has less labor in ten dozen croissants than a barrista has in ten dozen espresso based milk drinks. also, beans are probably more expensive than his flour and butter.
Watch the sourdough croissants start to finish video and let’s revisit the conversation. 😊
Hi, all it good in ones path, it is the journey that makes all thing possible.
As buddha says: "The foot feels the foot when it feels the ground."
What does this mean?
Unless you do it you will never know how it is to do it.
Simple...
Do what is necessary in life to achieve the desired result of ones efforts. This includes the passions of your spouse.
You will never know what it is to have the new bakery until you have the new bakery completely.
"Your foot feel the foot", you can feel what it is to havethis business until you have it.
This my friend is wisdom of the higest, be one with all, love you work and machines, be at peace with yourself and other. Lazaro
👍
Your sheeter needs some maintenance my man!!!!!!!!
To make a profit I would have to say you'd have to make the butter yourself
i wonder, why is growth always necessary? why not be satisfied with what you have at some point you feel comfortable with?
Im number 131
Bigger is better but never put yourself in financial debt play with the house money in the future put aside a small portion of profit for expansion💰💰🍞🍞🍞🍞🍞🍞🍞
One of the things the United States must do to correct prosperity in the United States is force the banks fair business practice what I speak of is interest rate on savings compared to interest rate on loans it's all in the favor of the bank and the United States cannot go forward like that
Supply and demand but I think you're creating a product that can demand the price
The flower in the United States at the supermarket is junk
Mental health in the United States is so high because of low support for creativity and hard work hard work requires high-reward in the United States you are punished for creativity and hard work at every turn mostly by the IRS
Have you ever greased or lubed your machines? Forgive me for the following but that noise is compelling me to say: you are so focused on the nuances of your dough that you have blocked out the changes in your machines that are telling you they need a simple lubing. Without smooth working metal parts they will wear out faster and cost you more to fix than just a routine lube maintenance schedule. And what would your business be like without the machines? They are just as important as the dough, your time, the business stats, etc. An old saying: "An ounce of prevention is worth a pound of cure". Plus with the proper lube schedule your work space wouldn't be very noisy at all. That noise is screaming at you to "lube/grease me". Your machines shouldn't be screaming at you. Go back to your earliest vids and you will see/hear they weren't that noisy back then and probably needed lubing already at that point because they were already noisy at that point. Also given the dust from the flour there may be a collection of flour dust on the innards of your machines that needs to be cleaned out. One more thing to add to your endless list of things to do. Sorry. I feel like the bearer of bad news while trying to be a helpful friend. I remember full well the few minutes of sleep you get every day and this is probably impossible to do but hopefully some day you will be able to have a full 8 hour night's sleep. Wishing you and yours all the best. 👍👍👍👍👍
Sounds like the bearings are close to their end!
You couldn’t have gotten a lease if you weren’t a viable business.
At about 9:40 you touch your forehead and your hair. Please don't do that if you're going to touch the bread with the same fingers right after without having washed your hands first. That is UNSANITARY
Is talking about inane shit for hours on end part of the baking process? Maybe that is why my baked goods suffer. It's almost like you should start a CZcams channel or something.
I like your vlog, but picking your ears while making croissants without showing you washing your hands is a turn-off for me.
I wish you and your wife the very best of luck with the bakery. That said, the main reason your moving out of the facility that you and you wife built from nothing, is because the loser liberal government that controls your area is forcing you out.
Most likely because they realized they couldn't milk you out of as much money in your home business.
Once again, I wish you good luck and thank you for the videos.
It was the less than neighborly neighbors that started the issue.
@@dawndrake5833 Perpetuated by the local government.
@@dawndrake5833 i wouldn't want to live a few dozen feet from a commercial bakery either. zoning exists for a reason.