Sourdough Cinnamon Roll Trials | Proof Bread
HTML-код
- Опубликовано: 28 сен 2024
- These pastries offer all that delicious ooey-gooey softness and flavor you expect from a cinnamon roll but done the sourdough way.
LIKE, COMMENT, SUBSCRIBE, & SHARE
» Check out our website:
proofbread.com...
» Shop our merch:
proofbread.com
» Shop WireMonkey lames:
wiremonkey.com...
» Shop Valentich aprons:
www.valentichg... (use code Proof15 for 15% off your purchase!)
» Subscribe for our latest videos: / @proofbread
» Follow us on social:
/ proofbread
/ proofartisanbread
/ proofbread
Proof Bread
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 team of passionate bakers working in a historic building in downtown Mesa that has been converted into a retail bakery.
Everything we bake is long-fermented with our sourdough starter ‘Harriet’. Each product is artisan, crafted by hand, from the best local ingredients, with no shortcuts.
We bake in line with 13,000 years of human history, avoiding artificial processes and unnecessary ingredients. Honoring tradition and serving better bread for our community.
#sourdough #bakery #arizona
![State of Play | September 24, 2024 [ENGLISH]](http://i.ytimg.com/vi/fVs0suPHAX8/mqdefault.jpg)
You’re my favorite bakery I’ve never been to. That’s saying something
❤
Crack up!! Same.. Inspiring though
As a baker myself some days are long, labour intensive, stressful and tiring. I come to your channel and it reignites my passion if I’m ever in a lull with my job. Thank you.
Just one person's opinion, I think I would use a slightly different flavor profile for the cinnamon filling than the original morning bun. Maybe add a bit of orange zest??
Thank you so much for your video. You have inspired this home cook
Morning buns vs cinnamon rolls is something that got my attention recently. I love the coverage on this channel.
If I am understanding correctly riser is to high, a millimeter too high to fit onto speed rack. You can easily shave that off via various power tools. From table saw to belt sander. Just a thought. All the best PROOFers. ❤️
Where I work we use those risers when making corn bread. I think the ones we use are not as tall and fit speed rack and the baking racks.
Proof Bread has saved my life or at least my sanity. My starter is about 20 yrs old but I've mainly used it for no knead bread or as a flavoring. I'm 75 yrs old and caring for my husband who has dementia. My time is not my own. You've taught me how I can suspend a bread making process or, more rarely, how to speed it up. Thanks to you I have both a creative outlet and delicious bread. I can now take a favorite yeasted recipe & fearlessly convert it to sourdough--baked my favorite hot cross buns recently & they were the best ever. Thank you!
Wow. Could you please enlighten us with some tips. I haven’t watched all their videos.
@@lml7first tip, watch more of their videos.
I love sourdough cinnamon buns! ❤
Morning buns are so good! I had them at a bakery in Texas.
Thanks so much for sharing your thoughtful process. Your videos are all gems
Use 2 hand one for the bag. One to squeeze a little for the product
I make mine with tangzhong! Super fluffy and they stay fluffy for 5 days
Yes next level softness that stays!!❤
Sourdough cinnamon rolls are my absolutely favorite way to eat sourdough and/or cinnamon rolls. I make them all the time, but I am constantly testing out new recipes. Hello from Vancouver, Canada.
Oh my, drool. Thank you for sharing this.
Why not use a 2" riser (aka sheet pan extender)? You can get them in fiberglass or metal. Would that be too short for what you're trying to do? They even make them divided into 24 sections just for cinnamon rolls.
Agreed, that’s what I used.
I used pan extenders all the time, and they fit in my speed racks. Yours looks taller. Might want to check online and see if you can get shorter ones.
I’ve binged watched your channel for days now and I have to say “what an incredible journey”.
Any plans for shipping in the future? A few tips I can give you for your cinnamon rolls…add in boiled russet potatoes and potato water in your recipe and drizzle your icing
(I prefer a cream cheese icing) while your buns are still hot. Just a couple minutes out of the oven you can add the icing which turns into a beautiful glaze and the cream cheese cuts down on the sweetness.
Best of luck to you.
Thank you for another great video of trial and error!!
I love your show!
Magical. Thanks for sharing.
Is it possible to flip that riser upside down, so the metal brackets are on the bottom, and file the top down? I guess that doesn't really help for multiple risers, but it'll at least fit that one.
I think an opposing pattern with the frosting would be more interesting 🤷♀
You would need the 18-tray speed rack.
This is the real magic ❤
I am watching your video here and love what I am seeing you do.... every time. I do have a question to ask in regards to your starter. What is that piece of equipment that you have that you keep your starter in? I am curious to know.
Add a sugar glazed before frosting
I’ve been following since the garage and I love your new location!
I have a tip, add some cinnamon to your dough. Ups the flavor
Cinnamon will prevent the dough from rising properly. I’m assuming you’ve never made sourdough anything.
@@MichaelRei99 actually, that’s the only bread and bread products I bake…and I’ve added cinnamon to the dough and my dough rose perfectly. I actually bake bread for a living.
Those look wonderful can you please send me a tray of them to Southern Utah
I still want that hat!!
A table saw would fix that riser in 15 seconds!
What’s the ABC ingredient?
Central Milling's Artisan Bakers Craft flour
Jon, do you have any left?
If so, save me a couple.
How much too high are
those sheet pan risers?
My brother has a table saw,
and since the risers are
fiberglass and aluminum,
he can cut them down.
Let me know if you want
us to do that.
steve
If you are looking for genuine improvement, consider framing the question in a manner that asks what they would offer in terms of advice on how the cinnamon roll call be improved rather than "what do you think?" People are conditioned to give you positive feedback on your accomplishment rather than offer constructive criticism. It needs to be framed in such a way that you expect criticism. Even then, it will be hard to get from employees or customers - especially if it's to your face and it's _you,_ not an employee, doing the asking.
This is really solid advice. Thank you..
If I were to retard these in the fridge overnight to bake the next day, would I still proof countertop for 4 hours? Or bring that time down?
You mention in this video to cut this recipe in half to make 12 rolls but, I don’t see the recipe here. Is it posted?
What type of flour?
I think you need to lower the liquid
What does milk powder do for the dough ?
Go for broke! Add flavor to the dough portion with vanilla, orange zest or a combo with cinnamon added. Admit it, we only want the filling for the most part! I would also look into cream cheese frosting as well with orange zest or cinnamon would be a winning combo too! Adding toasted pecans with a cinnamon/orange vanilla filling would be another idea to take these to "the next level!!" I think more trials and sampling are a must!!! Enjoy!
18:22 Gotta be honest. Those rolls look awful.
Interesting.
I think the frosting is too thick, but it’s hard to judge the scale on a video. More like an avalanche than frost. ☺ A smaller gauge piping bag end would make it more decorative and attractive to consume.
Definitely have an option to buy the frosting separately. We love to bake the cinnamon roll a bit and apply our frosting after!
????
What’s in the icing? I think a cream cheese frosting is the best for cinnamon rolls
love your Videos. That none of your Employes run up to you and slapt that Piping bag out of your hand baffles me :P.
that way makes it Like Supper hard to get a good amount of Pressure , its just take a Different Hold on the Bag and it will be waaaaay more easy.
For me as a German Baker personly they are way too Huge Becase i Like when People can buy several Items to try and Enjoy for Breakfast or Coffee break instead of Eating one Huge Cinnamon roll or Danish and you are Full.
Thank for Sharing this with us tho
I thought I had the best sourdough cinnamon bun recipe…..
Really interesting and I want to start making cinnamon buns on sourdough and had a couple of experiments. However my family is kind of sketchy about the slightly tangier taste. My experimentation that was a success, was taking the starter I am going to use for it ( all white strong 1.5.5) and give it a different feeding, by feeding it a little honey (not artificial) and making it slightly drier. like a 1 part starter, 5 parts flour and 4 part water. The taste is ofc being a litle bit sweeter, but both the smell and taste is more like the fresh factory made yeast. It is apparently because the honey boost the wild yeast and is in itself somewhat antibacterial. after the first honey feeding is where I like it, because after the second honey feeding the tanginess is almost not noticeable anymore, and after the 4-5 it starts loosing power, because the bacteria is almost gone and only wild yeast left that is not in itself strong enough, and the bacteria not feasting on and weakening the gluten also makes the bread a bit harder to digest. But this is something you might look at for sweet sourdough recipes.
This is really interesting, since my sons do not like the tangy taste either. So I usually use a stiff starter or less fermentation time to lessen the tanginess. I haven't heard about this method. I've been wanting to try a sourdough brioche cinnamon roll.
There is such s thing as artificial honey???
@@leahswholesomebakesLook up pasta madre.
Use a full cake frame instead of that POS. Problem solved
Try inverting the sheet pan and see if the riser will sit nicely over the taper of the sheet pan.
🙌☀️ you’re the sunshine in my life 🧡 baba nam kevalam 💫🌞🙏🏼🌈🤍😃
Omg. I’ve been killing myself trying to make sourdough cinnamon rolls!
hey! how are you? everything ok??
Hi Proof! Would love to see an update video on this
Feed your starter with 25% sugar and 50% water 40% seed and overnight ferment. Use that starter in your dough and it'll blastoff. You'll need much less dough per roll aka lighter roll aka better cogs
Such uncanny timing - I was already planning on trying this for the first time with my starter this weekend. My yeasted recipe comes out well so I'm definitely looking forward to it. I'll have to try the Proof version as well!
They look way overbaked.
Just made dough using a quarter scale version of the recipe you gave! Looks pretty good, we'll see what happens. Did i see you baked it at ~400 F? Can you share your Cream cheese frosting recipe? *sideways eyes emoji*
Thanks for letting us in on your journey mate! ...what ratio cinnamon/butter/sugar do you use for the spread? Cheers, N
Great video once again!!!!👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
I’d eat them without frosting as well
Before watching figured it would be a brioche make these at work when i have the time usually tin them though 3 scrolls a tin
I suggest cutting the riser as well. Looking at the corner bracket it appears that more material on the bottom is available to cut off on a table saw and then a little sanding. Always appreciate your PROOF videos!
the video quality is absolutely insane.
I just made some sourdough cinnamon buns! Love your content, I'll get down to AZ soon for some pastry and golf.
The icing is way to much, it would make the cinnamon bun to sweet, plus you can’t see the top of the bun at all. I would rather taste more bun than icing. They were really nice when they came out of the oven.
The discussion of the sheet pan extender not fitting the speed rack was really funny!
I'd get really chubby working in this bakery!
How long did that take from beginning to end? My proof time seem a lot longer than yours
You don’t give the recipe?
Look like industrial made cinnamon bun to me. Rolling the cinnamon bun with a spread of the cinnamon filling is a convenient way to make them, but It does not give me any craving or a feeling of great craftsmanship. But I guess it's a US thing?
Yes, that’s how I make cinnamon rolls at home in U.S. It seems he made dough too wet.
It’s probably an accessibility thing too, it’s how it’s sold in the supermarket so it’s what people expect to see.
Care to share the method that you recommend?
@@luke9822 yes, here:
ruclips.net/video/I6qcTo1PJ0g/видео.html and also ruclips.net/video/Q4CEQK8pwRo/видео.html
Also you could make it like a cardamom bun: ruclips.net/video/DweodehttFc/видео.html
Great vide but the music is unnecesary, its not your format on that point I think people are done with the obnoxious music over cooking videos. Look at how popular the ASMR cooking genre is people apreciate the sounds which are natural in the environment.
I thought the music added a nice touch, though it could be lower in volume.
C’mon! There’s like 5% of music of the entire video and it was done in good taste too.