I love this channel. I get to know so many new types of baked goods here. A bit of variety is needed alongside our 3000 or so types of bread and Brötchen here in Germany. Using your content is inspiring to make varieties of mine old reciepes…
Will definitely make a subsequent video or videos until I get this right. Ratio of topping to dough is wrong and so is the technique that I used to try and get the streusel to open up. From research after the fact it seems the streusel might need to be preshaped into something closer to the final form factor.
@@ProofBreadthey make specific cutters for scoring the strussel. Kinda like a cookie cutter stamp type tool. And they stamp them before proofing. Hope this helps if you haven't figured it out yet.
I loved this! I made sourdough conchas a couple of years ago and went through almost exactly the same process. My county is 36% Hispanic, so conchas are available in some restaurants and many stores... but not sourdough conchas. Most around here are chocolate or vanilla. I made chocolate, Key lime, and coconut toppings and my Latina/Latino friends loved them, as did my own family. I bought a stamp that makes the actual sea shell pattern for which they are named. I have been thinking about making them again, so this video has inspired me... much like many of your videos!!
Great video. You need to score before proofing. La concha spreads and gives you the distinct cracking when finished. Also need to reduce the ratio of topping. Suerte y saludos!
Wheat was actually first grown in North America in the outskirts of the newly established Mexico City in the 1520s. There’s a story on how they couldn’t mill it into flour for a couple of years until they got enough seeds to grow a sustainable and self sufficient amount, as the quantity brought over from Spain wasn’t minimal to sustain bread production.
Fun watch, and it looks like you still have some cleanup processes to work on. And you are right that that fear is not the best way to motivate. Teaching them they will have to work less in the long one will. It's the classic "future me" failure.
Mexican baker right here, let me give you some tips. That topping needs to be less thick, just like a tortilla, and it has to cover the whole bun plus 1 more inch on the sides. You have to mark/score before proofing, that’s how you’ll get the shell marks as they rises. And don’t add to much steam. Glad you’re trying that iconic Mexican bread.
RUclips has lots of great Mexican baking channels. Look up "receta conchas" and you'll see many examples to draw inspiration and learn from! My experience as a baker, the topping needs to be quite thin. Shape them almost like a tortilla de maiz, either by hand with flour or by a tortillera with plastic film. The topping usually is just vegetable shortening, powdered sugar, and flour. Any water or egg will make the topping crispy/crunchy. Conchas usually don't have a crispy topping, instead it's more soft and crumbling.
Great idea, I shall try making some concha’s with my sourdough English muffin recipe. Haha my first concha’s had to be cut out of their cookie cocoon too. Love your videos.
i experimented with these and i think making the strusel rollabel with a doughsheeter makes it more easy in Production ,so you can just use a cooki cutter and lay it on top on the Prooved product, also a good way to get unique shapes for different occasions .
Jon, we really have missed you doing these type of episodes. Love it when you share your thoughts and research on new products. These type remind us so much of the episodes back at the beginning in the garage. To your RUclips production team, thank you as well. We have watched a lot of other channels and your way of doing these episodes are an easy flow to watch overall. Sorry I wasn’t sure how to address them. I will say in this video it is true there is some jarring which doesn’t seem to be in the older episodes. Have a great day.
Love these testing videos! I tried sourdough conchas years ago when I first got into sourdough breads and it was a failure. However I have a pretty good yeasted recipe. Definitely try less streusel topping, completely cover the dough with the streusel, and score bread before second proof. All this will make it easier to judge with they are ready to bake. 😊
Proof the dough plain, then score, maybe proof a bit more then crumble the topping between and on top of score, a loose crumble. Not sure if it’ll work but that’s what I would try. Good luck! Love your content
Will you be selling brand gear? Shirts, hats, aprons? Or brand tools? Bench knives, plastic bowl scraper, for home bakers? I’m so impressed by your integrity and passion for honest bread. I bake bread at home for my family and I’ve learned from you. Thank you for sharing.
i would roll the short bread out on a thickness of about 2mm ( on the rolling machine) you can roll them out in advance, put in the freezer for later use as well. I only had to do them once for a hotel in the middle east, and there we used normal butter cookie dough as cover. i still think the best is making streusel by hand, or at least finish it by hand. creaming the butter, adding the flour for a short time, 1 or 2 min and then rubb through your hand untill it is crumbly. or...the french version, i`ve been told by my pastry chef, you make the dough, roll it in baking paper, or plastik wrap, and freeze it. when you need streusel, just grate it with a cheese grate over the dough.
Really cool to see. I wish we could get to just hear Jon talk without all the micro cutting in the editing of the video though. That was such a big part of the beauty of the earlier long videos, him just breaking the RUclips rules by having an hour video without cuts, talking about baking. Don't be swayed by trends, be you! Thanks for all the great content. I contributed to Proof when they had to move out from the old bakery, although I live in Europe and will probably never have the opportunity to taste all of these goods. Simply because of the inspirational value. Again, thank you.
Claire Saffitz just made these in Austin, TX for her RUclips channel. This is a great second perspective! English muffin dough doesn't seem sweet enough? Thoughts?
Conchas is smiliar to Taiwanese traditional pineapple bread. It got its name from the natually cracked topping shape like pineapple peel, and it doesn't contain any pineapple though. The topping ingridients also contain butter, sugar, flour, and eggs, so when finishing proofing the bottom dough expanded to cracked the topping in a natual form. You may be interested to take a look at this video. ruclips.net/video/1CyYzSW34ks/видео.html
After shooting this video I definitely noticed that the topping for concha’s seemed to be pre shaped and then laid onto the dough. I’ll definitely be playing with this adjustment. I expected a more dramatic separation due to the oven spring, but that expectation did not pan out.
@@ProofBread all part of the process. Definitely helps when you’re a home cook/baker and someone else does the whole “testing” instead of you, no complaining here 😂
The ratio is equal weight of flour , vegetable shortening and powdered sugar . Gotta make it thinner you put too much topping . If you use butter the topping doesn’t come out too prominent. Lard makes the design stay
It makes total sense being you are using local product to also have local cultural influence as well. Let’s not degrade one culture to elevate the other though. You could be a pioneer for brand new styles of American sourdough!
Yeah, I do too. We don’t use much vanilla in anything right now, but if we add this product to the menu eventually I’ll be on the hunt for a better source. I question the quality of nearly everything coming from big food distributors.
I'm almost 60 when I was a child familys that made their own bread would just keep a piece of today's bread dough to use in tomorrow's bread dough similar to sourdough starter💥💥
I love these videos. But can you stop making a cut in between every word? I get that you need to cut out some dead space, or when the camera move or if the scene is changing dramatically, but it's super jarring seeing every tiny cut
You must be using an auto editing software as when you speak eliminates the silences in between. With so many transitions , it makes this video hard to watch.
Jon, I know the challenges of shortened videos is to cut out the pauses. Remember Proof Bread fans will miss out on your pauses and contemplation. The draw we have without tasting your bread. Your ingredients, you and the team, are worth more than advertising. Use them…ah, a very loose quote of your million dollar, winsome tempo. That fast pace destroys winsome!
It's all wrong.. Wrong dough, wrong amount of topping, wrong application of topping and wrong scoring depth. Perhaps watch a video of an authentic Conca being made.
I'm pretty sure that most if not all Hispanics call this pan, which is short for pan dulce. I don't know of anyone who would call these conchas, but maybe it's a regional thing... If you wind up selling this I would investigate what the local working class Hispanics refer to it as before putting it on the menu, else you might come off as pretentious and wind up alienating the very demographic you're trying to appeal to, just my humble advice. Thank you for all the knowledge you're sharing, I've been making sourdough for a few months now and your videos have been invaluable. I like to experiment to explore my own style and tastes, in lieu of following recipes, so learning the why is so much more valuable than watching someone repeat the how.
Due the tempo I had to dislike a video of yours for the first time..winsome is better than tik tok speeds. Im sure the Concha will be great but not the video. Its not you…its the pace! Ouch.
North America includes Mexico. Where I’m from there is a parade of all the bakeries in town and instead of throwing candy they throw mini bread.
I love this style… you showing us how you are figuring out a new product. Please do more. ….. cheers from Canada
I love this channel. I get to know so many new types of baked goods here. A bit of variety is needed alongside our 3000 or so types of bread and Brötchen here in Germany.
Using your content is inspiring to make varieties of mine old reciepes…
@7:00, yes, that’s why in French the word used for pastries such as croissants, pains au chocolat, brioches, etc., is viennoiseries.
Please make follow up videos as you make adjustments. I'd love to see this whole process
Will definitely make a subsequent video or videos until I get this right. Ratio of topping to dough is wrong and so is the technique that I used to try and get the streusel to open up. From research after the fact it seems the streusel might need to be preshaped into something closer to the final form factor.
@@ProofBreadthey make specific cutters for scoring the strussel. Kinda like a cookie cutter stamp type tool. And they stamp them before proofing. Hope this helps if you haven't figured it out yet.
I loved this!
I made sourdough conchas a couple of years ago and went through almost exactly the same process. My county is 36% Hispanic, so conchas are available in some restaurants and many stores... but not sourdough conchas. Most around here are chocolate or vanilla. I made chocolate, Key lime, and coconut toppings and my Latina/Latino friends loved them, as did my own family. I bought a stamp that makes the actual sea shell pattern for which they are named. I have been thinking about making them again, so this video has inspired me... much like many of your videos!!
Great video. You need to score before proofing. La concha spreads and gives you the distinct cracking when finished. Also need to reduce the ratio of topping. Suerte y saludos!
Wheat was actually first grown in North America in the outskirts of the newly established Mexico City in the 1520s. There’s a story on how they couldn’t mill it into flour for a couple of years until they got enough seeds to grow a sustainable and self sufficient amount, as the quantity brought over from Spain wasn’t minimal to sustain bread production.
I used to work in the kitchen of a Mexican restaurant, so the name of this pastry always makes me giggle.
Fun watch, and it looks like you still have some cleanup processes to work on. And you are right that that fear is not the best way to motivate. Teaching them they will have to work less in the long one will. It's the classic "future me" failure.
Mexican baker right here, let me give you some tips.
That topping needs to be less thick, just like a tortilla, and it has to cover the whole bun plus 1 more inch on the sides. You have to mark/score before proofing, that’s how you’ll get the shell marks as they rises.
And don’t add to much steam.
Glad you’re trying that iconic Mexican bread.
Thank you very much for this!
RUclips has lots of great Mexican baking channels. Look up "receta conchas" and you'll see many examples to draw inspiration and learn from! My experience as a baker, the topping needs to be quite thin. Shape them almost like a tortilla de maiz, either by hand with flour or by a tortillera with plastic film. The topping usually is just vegetable shortening, powdered sugar, and flour. Any water or egg will make the topping crispy/crunchy. Conchas usually don't have a crispy topping, instead it's more soft and crumbling.
For people interested. the dough to topping ratio is 3:1. 45g dough 15g streusel.
Great idea, I shall try making some concha’s with my sourdough English muffin recipe. Haha my first concha’s had to be cut out of their cookie cocoon too. Love your videos.
i experimented with these and i think making the strusel rollabel with a doughsheeter makes it more easy in Production ,so you can just use a cooki cutter and lay it on top on the Prooved product, also a good way to get unique shapes for different occasions .
Jon, we really have missed you doing these type of episodes. Love it when you share your thoughts and research on new products. These type remind us so much of the episodes back at the beginning in the garage. To your RUclips production team, thank you as well. We have watched a lot of other channels and your way of doing these episodes are an easy flow to watch overall. Sorry I wasn’t sure how to address them. I will say in this video it is true there is some jarring which doesn’t seem to be in the older episodes. Have a great day.
Love these testing videos! I tried sourdough conchas years ago when I first got into sourdough breads and it was a failure. However I have a pretty good yeasted recipe. Definitely try less streusel topping, completely cover the dough with the streusel, and score bread before second proof. All this will make it easier to judge with they are ready to bake. 😊
I would make fridged disks of streusel which I would put on top and then proof and then score. They look amazing though and very yummy
Interesting experiment. Thanks for sharing it. 😊❤❤❤👍🏼👍🏼👍🏼
Proof the dough plain, then score, maybe proof a bit more then crumble the topping between and on top of score, a loose crumble.
Not sure if it’ll work but that’s what I would try. Good luck! Love your content
Will you be selling brand gear? Shirts, hats, aprons? Or brand tools? Bench knives, plastic bowl scraper, for home bakers? I’m so impressed by your integrity and passion for honest bread. I bake bread at home for my family and I’ve learned from you. Thank you for sharing.
Im in artisan micro baker and conchas are my top seller right now
i would roll the short bread out on a thickness of about 2mm ( on the rolling machine) you can roll them out in advance, put in the freezer for later use as well.
I only had to do them once for a hotel in the middle east, and there we used normal butter cookie dough as cover.
i still think the best is making streusel by hand, or at least finish it by hand. creaming the butter, adding the flour for a short time, 1 or 2 min and then rubb through your hand untill it is crumbly. or...the french version, i`ve been told by my pastry chef, you make the dough, roll it in baking paper, or plastik wrap, and freeze it. when you need streusel, just grate it with a cheese grate over the dough.
Really cool to see. I wish we could get to just hear Jon talk without all the micro cutting in the editing of the video though. That was such a big part of the beauty of the earlier long videos, him just breaking the RUclips rules by having an hour video without cuts, talking about baking. Don't be swayed by trends, be you! Thanks for all the great content. I contributed to Proof when they had to move out from the old bakery, although I live in Europe and will probably never have the opportunity to taste all of these goods. Simply because of the inspirational value. Again, thank you.
Claire Saffitz just made these in Austin, TX for her RUclips channel. This is a great second perspective! English muffin dough doesn't seem sweet enough? Thoughts?
Conchas is smiliar to Taiwanese traditional pineapple bread. It got its name from the natually cracked topping shape like pineapple peel, and it doesn't contain any pineapple though. The topping ingridients also contain butter, sugar, flour, and eggs, so when finishing proofing the bottom dough expanded to cracked the topping in a natual form. You may be interested to take a look at this video. ruclips.net/video/1CyYzSW34ks/видео.html
Why not roll the topping then punch with a round cutter ?
Also there’s a tool for scoring the streusel, that should save a lot of time if you do incorporate this into the bakery.
After shooting this video I definitely noticed that the topping for concha’s seemed to be pre shaped and then laid onto the dough. I’ll definitely be playing with this adjustment. I expected a more dramatic separation due to the oven spring, but that expectation did not pan out.
@@ProofBread all part of the process. Definitely helps when you’re a home cook/baker and someone else does the whole “testing” instead of you, no complaining here 😂
The ratio is equal weight of flour , vegetable shortening and powdered sugar . Gotta make it thinner you put too much topping . If you use butter the topping doesn’t come out too prominent.
Lard makes the design stay
It makes total sense being you are using local product to also have local cultural influence as well. Let’s not degrade one culture to elevate the other though. You could be a pioneer for brand new styles of American sourdough!
Gusto bread! I'm 25 minutes away. Great stuff.
What kind of vanilla do you use ? Nice 👍🏼 video 😊❤👍🏼
@9:33, given the size of that bottle of vanilla, I question its quality…particularly because it is not in a dark-colored bottle 🤔.
Yeah, I do too. We don’t use much vanilla in anything right now, but if we add this product to the menu eventually I’ll be on the hunt for a better source. I question the quality of nearly everything coming from big food distributors.
I'm almost 60 when I was a child familys that made their own bread would just keep a piece of today's bread dough to use in tomorrow's bread dough similar to sourdough starter💥💥
Tried to scale this recipe! Made 6+6..... My sister says, 'They look just like his!' Neighbours are then all❤
Jon my friend, you are invited to the carne asada 🤝🇲🇽
I noticed this video has a lot of cuts in it. Still love it, but I think the long version with less cuts is better!
A tip you can watch pan de baldo videos he does in very traditional way.
I love these videos. But can you stop making a cut in between every word? I get that you need to cut out some dead space, or when the camera move or if the scene is changing dramatically, but it's super jarring seeing every tiny cut
I agree it is jarring.
Now I know what jarring means.
Yeah. It’s weird.
I had not noticed until I read your comment, and it is soooo jarring.
Came here to exactly say the same! Thank you. These cuts are annoying
You must be using an auto editing software as when you speak eliminates the silences in between. With so many transitions , it makes this video hard to watch.
Mexico is in North America…
Weird editing in this one, very choppy. Really distracting.
I really agree with the cultural path; however I keep laughing at the thought of sourdough jiggly bread .. ☺️ 🪷
verry hard to watch with all the strange cuts in the stream -why do you do that ??
Jon, I know the challenges of shortened videos is to cut out the pauses. Remember Proof Bread fans will miss out on your pauses and contemplation. The draw we have without tasting your bread. Your ingredients, you and the team, are worth more than advertising. Use them…ah, a very loose quote of your million dollar, winsome tempo. That fast pace destroys winsome!
It's all wrong.. Wrong dough, wrong amount of topping, wrong application of topping and wrong scoring depth. Perhaps watch a video of an authentic Conca being made.
Why the constant annoying edits/cuts?
That's the first video that I can't fully watch cause of the bad editing/cuts jumping. So sad.
I'm pretty sure that most if not all Hispanics call this pan, which is short for pan dulce. I don't know of anyone who would call these conchas, but maybe it's a regional thing... If you wind up selling this I would investigate what the local working class Hispanics refer to it as before putting it on the menu, else you might come off as pretentious and wind up alienating the very demographic you're trying to appeal to, just my humble advice. Thank you for all the knowledge you're sharing, I've been making sourdough for a few months now and your videos have been invaluable. I like to experiment to explore my own style and tastes, in lieu of following recipes, so learning the why is so much more valuable than watching someone repeat the how.
I've loved all your other videos but the cuts in this one are so jarring.😢
Due the tempo I had to dislike a video of yours for the first time..winsome is better than tik tok speeds. Im sure the Concha will be great but not the video. Its not you…its the pace! Ouch.