This brings back many wonderful memories. I remember my teacher. I started with croissants, then baguettes, then napoleon. I loved every minute of it. It was in the early 80's, so mixers didn't have protective covering, and bowls were fixed. My day started at 4:30am, and was split into two 4-hour segments. Evening shift was for preparing the dough. Morning was for shaping and proofing and baking. I still remember the 4:30am coffee taste, using the sheeter to fold in the butter for croissant, mid-morning for backing napoleon stripes, and decorating cakes... So much fun.
I'm curious the process you use to keep "Harriet" always active... I imagine it's feeding it daily, but to see Proof's process (who, what where is responsible etc., ) about it would be an interesting video too! I love following your journey.
Being stewards of Harriet is a daily task. One of the utmost importance. And the responsibility is often shared. ❤ But this is a great idea for a video!
You guys consistently blow my mind with how badass you've become. To think Jon and Amanda hadn't baked a thing just 7 years ago....YIKES! Now you've got badass Dave leading the charge as well. The Systems you've been implementing and the QUALITY of what you're able to produce.....it's so inspiring. Just AMAZING everyone!😁👌💥
Thank you! It’s been a long and windy road. But I heard someone say the other day that “passion is a result of mastery” and that’s definitely been true. The more and more we drive forward, the more and more we fall in love with what we make and do. (Except bookkeeping, I could do without that 😂)
Can I know the name and size (in gallons/litres) of the white containers used to mix and fold the dough and inclusions before and during bulk fermentation and how many loafs can be made from one? I see these being widely used in multiple micro bakery videos including your own and found them to be convenient for starting my own home bakery.
We’ve always just used municipal tap water. At Mesa we have an in line carbon filtration for the whole building, but we didn’t in the garage nor that’s we set one up at Shea. It could be sub optimal, but in terms of sourdough fermentation this doesn’t seem to prevent us from achieving great results on difficult to leaven items like sourdough croissants.
@@ProofBread Interesting. I guess it depends on your particular starter and water supply. I experimented with a sample of my starter one time, tap water versus boiled tap water. Straight out of the faucet water killed my starter.
@@robindevellen7038 I gotcha. I respect and enjoy the passion John puts into his creations. Proof is known for their consistent, quality products and services. The love put into the baked goods is truly one of a kind, inspirational even. This is the 'cream of the crop' when it comes to bread, anywhere. Proof Bakery is that place.
Long time fan girl here ❤this video was so good! Thank you for bringing us in ever so gracefully :)
such a wonderful young lady. hardworking, enjoying the craft and willing to learn. incredible.
Maddie is a boss. 💪
This brings back many wonderful memories. I remember my teacher. I started with croissants, then baguettes, then napoleon. I loved every minute of it. It was in the early 80's, so mixers didn't have protective covering, and bowls were fixed. My day started at 4:30am, and was split into two 4-hour segments. Evening shift was for preparing the dough. Morning was for shaping and proofing and baking. I still remember the 4:30am coffee taste, using the sheeter to fold in the butter for croissant, mid-morning for backing napoleon stripes, and decorating cakes... So much fun.
It’s hard work but it’s peaceful. We talk often about how meditative it can be.
Outstanding job Maddy. We left handers are awesome.
I'm curious the process you use to keep "Harriet" always active... I imagine it's feeding it daily, but to see Proof's process (who, what where is responsible etc., ) about it would be an interesting video too! I love following your journey.
Daily use
Being stewards of Harriet is a daily task. One of the utmost importance. And the responsibility is often shared. ❤ But this is a great idea for a video!
You guys consistently blow my mind with how badass you've become. To think Jon and Amanda hadn't baked a thing just 7 years ago....YIKES! Now you've got badass Dave leading the charge as well. The Systems you've been implementing and the QUALITY of what you're able to produce.....it's so inspiring. Just AMAZING everyone!😁👌💥
Thank you! It’s been a long and windy road. But I heard someone say the other day that “passion is a result of mastery” and that’s definitely been true. The more and more we drive forward, the more and more we fall in love with what we make and do. (Except bookkeeping, I could do without that 😂)
What is the size of the large mixer? Love your videos!
Can I know the name and size (in gallons/litres) of the white containers used to mix and fold the dough and inclusions before and during bulk fermentation and how many loafs can be made from one?
I see these being widely used in multiple micro bakery videos including your own and found them to be convenient for starting my own home bakery.
www.webstaurantstore.com/choice-20-x-15-x-7-white-polypropylene-bus-tub-with-cover/176BT7LWHKT.html
Oh my gosh, I want him to train me to do EVERYthing.
Dave is all skill and chill. 👌
Is Proof's water source chlorinated? If yes does it affect the starter?
ask the same for how your coffee is made - free, tap, water while eating out?
@@jacobblanchet6137they’re talking about the chlorine kills yeast.
We’ve always just used municipal tap water. At Mesa we have an in line carbon filtration for the whole building, but we didn’t in the garage nor that’s we set one up at Shea. It could be sub optimal, but in terms of sourdough fermentation this doesn’t seem to prevent us from achieving great results on difficult to leaven items like sourdough croissants.
@@ProofBread Interesting. I guess it depends on your particular starter and water supply. I experimented with a sample of my starter one time, tap water versus boiled tap water. Straight out of the faucet water killed my starter.
@@robindevellen7038 I gotcha. I respect and enjoy the passion John puts into his creations. Proof is known for their consistent, quality products and services.
The love put into the baked goods is truly one of a kind, inspirational even.
This is the 'cream of the crop' when it comes to bread, anywhere. Proof Bakery is that place.
Dave is much nicer than the other guy. It's a totally different style. Love this.
It takes a village…
💥💥🍻🐿️🍔
We love your videos, but can you PEASE stop with the annoying repetitive piano notes?