Machine Rolled vs. Hand Rolled Dough | Proof Bread
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- Опубликовано: 7 май 2020
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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.
we have EXACTLY the same dough divider in our bakery in Belgium! Cost around 7000 euro the trick to get perfect balls every time is not flouring or flouring very little before putting it in and letting the bar rock up and down in your hand as you're rolling the balls. We usually use it to make Pistole or round sandwitches (kind of like brioche dough with a lot of butter and sugar). LOVE your videos even though you guys do things very differently sometimes I respect the time, effort and care you guys put in to your products
This channel rules. Keep it up! I like the mix of business talk and actual breadmaking.
I used to run these "Fortuna" machines including the fully automatic ones. You can adjust the machine press height to help get better rolls.
That's just what I wanted to say: play with pressure point and you will get better rolls.
And as others have written here before: the level of flour on top differs also from dough to dough. And finding the balance between right pressure point and flour level can be challenging... :)
Yep, really easy to operate and get better rolls.
I’m so addicted to his voice!!! Can hear him for hours, but with learning and understanding what he has to say!!!
Love your videos - you have no idea just how helpful you've been to my small little operation here in Costa Rica. When you want to get out of the dry heat and come to the wet heat of the jungle, I'd love to host you and learn from you in person 🤘
I’m loving watching him work
Not only do I love your video I love your attitude and your outlook on your craft and equipment. Keep it up
Always very insightful. I think your comment about knowing the underlying process applies across all industries! Stay awesome man!
i love this channel already so much i cant wait for all the content to come!
Yeah this is a great and very promising channel already! You can tell he speaks with so much passion and love, it's infectious and hard not to be engaged! I can't remember him mentioning his name though... Would make it even more engaging if he did I think.
John I think
I love you videos keep it up ! Can’t wait to see more and more !
This is such a great channel!
My Father had a teacake/roll divider, but it only pressed and divided as it was hand operated. The rolling was all done by hand and I must have rolled 1,000s using 2 hands. A nice techniqe once mastered.
Really enjoying the channel. In England this machine is called a bun divider moulder, or BDM for short. Takes me back my time working in a supermarket bakery, a million miles from the bread I'm making at home now! Keep up the good work.
The Amish Market in our town has this machine in their bakery. We love watching the workers make rolls from the very beginning.
I have a bakery in kellerberrin , western australia and I love your videos, you are using the bun divider incorrectly, firstly you must let your dough rest longer, secondly you have to spread the dough evenly all over the divider plate right out to the very outside edge of the last row of circles, the machine is designed to press the dough flat and even but not to spread it out and finally there is a adjustment knob on top of the machine with numbers on it, I would say that your machine would take a maximum dough piece of about 4 kg or 8 lbs in your measure, if you want a 100gram roll piece then you have to wind the adjustment knob up quite high, then the machine will roll them all perfectly round without tearing the dough, which happens in your video, and it takes about the count of 23 as in 1,2, 3..........to make the best rolls , keep up the good work.
Can you make a video demonstration of what you described? It will sure help a lot of us here. Thank you
Great content!! thanks for sharing
Nice rounder. I've used one that you manually assert press weight with a dial and I use oil on the top of the first press of the day to combat it sticking to the rounder.
Tip. Don't flour the dough before putting into the dough rounder. It will stick and round up tighter
U look so wonderful..and a very busy individual with gift and talent in regards to BREAD..😋love it
Amazing channel!!
I used to use a bdm like that now use electronic one press button you need to tighten it to get proper mould
Ok now I really gotta go to bed!
Great video
I would so love one of the machines
after you press the dough, try spraying a light coating oil on top of the dough instead of flour. And also, i find that its all about timing to get the dough pieces perfectly rounded, for our machine, its 6-7 seconds.
I love your show but sadly nobody taught you how to use the semi automatic bun divider properly . If you do it right ,every bun turns out perfectly . Most of the dealer of these divider don’t know what and how to do it . The secret is timing and one flip from table to plate . Absolutely no flour is needed unless your dough has more than 75% hydration
Heinz Hubbert I do 80% hydration and use absolutely zero flour. The bread turns out amazing... I always wonder why use flour at all except for the very end, to make it pretty.
you are right ! I used this machine for 7 years and you almost dont need flour to divide your buns !!! I only had a spray of water to wet the bottom and very few flour sometimes on the top and the bun are perfectly rond no need to shape them again ! the goal is the douch stick the bottom a litle but not too much . in our bakery we could mae 4000 buns an hour . when you have the perfect technics it is so fun to work !
@@yannhelias This makes me want to buy a spray bottle -- it would make the job even easier! I love working with dough. And of course eating it after!
Hi I just got one of these machines. I have a pretty sticky sweet brioche dough that I want to be rolled into buns. I tried it, and it just totally ripped the dough to a wet shredder mess. Any tips?
@@jennaleighmusic if you have a soft brioche dough ,it’s because of a high fat content . Here you have to make an exception with a dust of flour . Do you have the same brand of divider? Or the same style of a divider but different brand ? They come in many shapes and dividers between 12 and 36 dough pieces as an average .
It is called a semi automatic bun divider and it can produce up to 7500 pieces per hour . By using your power as a pressure meter .
Try dusting your dough on top and see if that helps . If still breaks dough surface try dusting under niece the brioch dough as well.
Usually count slow to 4 or 5 while rounding is happening . You may have to loosen pressure a bit while counting. After the count lift lever up .
One step a lot of people do not understand is the adjustment for night . It’s usually a single pin sticking out in front of you with groves or numbers on . That needs to be adjusted big enough , so that a dough ball can form in the cavity that you created ( that is different with every manufacturer in the market) . Be careful not to over flour the dough rather dust the dough surface . Use only enough flour that can be used to keep the surface smooth . You have chosen one of the most difficult doughs for this Machine but it should work if done properly .
Now in Asia the follow the same method instead with flour ,with vegetable oil in order to keep it from sticking and ripping
Good luck I hope I could help
One thing about dough dividers, roller is about volume, accuracy of dough potions a technique of profits hand worked is not same potions, more so you save on labour.
I put thin PE plastic on top of the dough on the first press to make it spread easily. I am not using flour in dividing process because it makes non smooth surface for dough spreading. I am using margarine/ oil on the plastic side only.
Is that a fermenting beer? right in the corner haha.. I recently started to make bread and this channel helps a lot with the learning process.. Thanks for the great videos!!
I can feel this channel is going to hit big. God speed. :)
The reason you didn't get perfect rolls was because you floured the top before rounding.
And held the rounder too long. Only needs 5-7 seconds tops.
I know you mentioned less machinery, what do you think about ovens? I'm trying to start baking semi-professionally and my domestic oven is not so good especially since I don't use the dutch oven technique, the steam is quite irregular.
Do you have any recommendation between electric vs. gas.
Also, do bread ovens have convection as my girlfriend like to do some pastry as well.
Lastly, do you think I can get started and bake with a cheaper oven without steam injection or should i just pay the extra few hundred dollars for a steam injector.
Thanks for sharing your opinion and great videos about your process! The video quality is not bad at all, maybe get a microphone but I can usually hear clear enough.
Really efficiency
Usually people in YT won'
t look a video longer than 5min not sure if that's why you switched to a shorter video, or is just because of the topic you've selected. Anyways, I think I can speak for a lot of people that I can listen to you for hours! thank you for sharing your knowledge!
Awesome....
I wanted to visit this place before. But now I feel That I need to visit if only to show 'em how to use that rounder.
love it. L O V E I T!
I like the way this guy thinks! He knows what's up. Which apron is that though??
I'm from Phoenix and wondering if you have any thoughts on the ardent mills bleached flour available at costcos. Is that something for buying and maybe comparable to higher quality flours like king arthur?
Well said
You need to Spray a little mineral divider oil ontop to get a better results.
Hey hey. I saw that movie today.becouse like you. If i am not in the bakery i relaxing with new input. Anyway. That type of press you are using..i used my hole 17 years baker life. But it looks öike that is not perfect round becouse the mashine is maybe to high. I roll it maybe 10 to 15 seconds and its done. You can see the edges are not under the dough. So you have to rotate it loger or adjust the height of the dough chamber. Should be a wheel on top. But still. Like youre chanel and what you are doing. Back to basics and bery good explanation dor none bakers. .thumb up
man still hasn't blinked
3:25
@@slyfondle1885 LOL. good spot
R2D2! Awesome! It does Magic!Ill barter a designer purse for that!?
A machine I know all too well. I figured some doughs need more or less flour for the machine to be able to round properly.
If you use less flour, it will allow the rolling plate to have more friction on the dough, thus making rounder balls.
But what do they look like baked?? Great video
Adam Joyce stay tuned
Please keep making videos
You can also try to not flour the top. Try to put a little bit of oil oil on top and then roll.
"Wait for it.." :)
I worked with them for a short period of time, and i think you need to adjust him beter ad the top. Then you dont need to roll them that much when you are done
Can I give a helpful tip that I finds works the tray that you put your dough on give it a light spray of water on the tray
Is it all the exact same weight?
So true
Same i called it R2d2 the first time i saw it
$800! Damn, you scored.
What temperature do you keep your proofing refrigerator at?
He has other videos that go into that subject. It all depends on what he is making and where it is in the baking prep cycle.
What the use of this machine if u rolling it again.
What you have to say applies to a lot of fields other than baking bread rolls.
I want this machine can you send me link for this product how to buy .....plsss
You need a sourdough bread cookbook, I’d buy it just to get a good sandwich loaf recipe
How many pounds of dough for a press?
yeah and if he would understand the machine, he would know that they dont come out perfect because he used flour to dust the dough before putting it in this way it just drags the dough pieces around with forming the ball because the flour prevents that it sticks to itself
been using one of these before star wars came out
Did they look the same? Perhaps the inspiration went the other way around!
We still own a roll machine,named Fortuna ,from Western Germany*
He is great! Very educational and entertaining. I wish he had a clean apron though... His apron looks too dirty against all the white goodness he is working with.
You are wrong about the StarWars thing. These dough dividers and their utensils are all copies of an original design by Fortuna which goes back to the 1920s. Fortuna received a patent on the design for their Rundwirkmaschine (rounding machine) in 1927. The design was so successful that it is still in use to this day and when the patent ran out, everybody else copied it nearly unmodified. No StarWars influence there. Although, it is possible that one of the designers at George Lucas' studio was inspired by a Fortuna dough divider.
www.fortuna-bakery.com/en/company/history/
Ewww, flies in the bakery 1:00. 🤢 yuck.
I’m not a restaurateur, but I was wondering about the cleanliness/hygiene of this place.
You must be fun at parties.