Sourdough Croissant Training | Proof Bread
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- Опубликовано: 4 ноя 2021
- Dylan, Drew, Emerald and Amanda work on different steps in the croissant process.
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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.
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I Love how transparent this video is and how they are very open to the common mistakes even experienced bakers deal with (discussing the fractured butter ect). It’s so refreshing to know that even professional bakeries deal with those same issues on some days.
What a nice teacher showing the newbie the way.
Love seeing how much this channel has grown and all the new faces in the Proof family. From hard times, moving the bakery and not being able to have all the staff in at work due to the struggle of the pandemic, to the new bakery and expanding the family, Pluss the consistency in content...I'm so very happy for all of you!
Love watching people learn the art of Croissant making! I appreciate the skill needed!
Always a wonderful evening watching the Proof family at work. Thank you everyone.
Dylan seems like an awesome teacher. Love it
Bear claw is made usually with danish dough.
What an excellent teacher, I loved this
If there’s ever a chance for me to be in the States, I’d love to apprentice at Proof.
😍 love a selfless environment where everyone is so giving and always ready to share so that everyone grows
I have my own small bakery right now and its inside a Dutch flour Mill. The videos are the best for "copying" learning adjusting and everything. Im going to try and experiment with croissants next.
This is great! 😊😊😊
I just want you guys to know that I love your channel. I love food in general and how certain foods are made. I really appreciate your explanations and the passion you put into making everything that you guys make. One of my dreams is to have some (food truck, restaurant, etc.) to share my love for food with others. Your channel continues to inspire me.
Where are you located?
@@MERCNRY I'm from Texas.
@@martinflores1370 I am in Virginia. I bake as a hobby and have started slow by getting back into baking by making the birthday cakes for our group of friends. I then added homemade sourdough english muffins after growing a rye starter. I also make sourdough baguettes for our group potlucks. Start baking and cooking for friends and you will grow into what you are meant to do.
@@MERCNRY Thank you for the advice. I usually get into making or baking some things and then I fall out of it.
I miss baking and playing with dough. This video makes me want to volunteer at a local bakery, but I'm scared to ask...:(
Never be ashamed of admitting to tasting. That “snacking” has another name… quality control. Lol!
It´s very nice to see this work. But could you show us the ready baked product. Good wishes and Greetings from Germany.
To not show the finished product?! Devastated- crushed- betrayed! I need a hero!
Can you do a short video on banneton maintenance please
I'm working as an apprentice at a bakery in Germany, so seeing people use the same tools we do but calling them by their English names and speaking in English is a real uncanny experience for me.
What was the woman doing with the bannetons in the background, seasoning new ones or just cleaning them?
I would love to see how the scraps from various dough are handled.
They twist long scraps at each other creating some rope looking dough then they bake it and add sugar if i wasn't mistaking
There’s some videos on f this from when they were in the garage!
Well it obviosly can be done..wish there was a good recipe for home hobby people.
😍
Can I apprentice here please? I'm fascinated with fermentation and have been making my own sourdough products for a while now (pizza, pasta, tortillas... etc but not real bread). I would be so grateful if I could learn from this place.
How thick is the dough for the pains au chocolate? For the almond croissants?
Hi! Question. Does anyone know what kind of "varnish" that wooden table has? I have one but the dough sticks a lot to it and is difficult to clean. Thankssss
Si fuese en español estaría super interesada, lamentó no dominar el idioma inglés....
Is the best to say to listen 👂. Is possible for the recipe.Because everyone does a little differently and I want to see what the product is defined.
Who is doing the filming
👍👍👍👍👍👍👍
That guide looks like a quilters tool
Those pain au chocolat! Fuck how much do those weight? Like 700grams 😂
Talking about Bear Claws is now taking you into Donut Shop work with Friers. You don't Fry your goods at Proof. I'm surprised to hear you say that you don't know what a Bear Claw is.
oh come on, show the finished product!
How do you guys make a profit with so much mucking around with product , just get the product made, you still don't know sizes of product to get what you need??
I would love to stand around like you guys in my bakery!!
He's asian right?