English Muffins - A Sourdough Staple
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- Опубликовано: 29 фев 2024
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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 
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I like these old school videos. It reminds me of when you were back in your garage baking. It is also good to remind people that non mass produced baked goods aren’t perfectly shaped every time and we wouldn’t want them to be!!
Amazing progress you have made in three years. Just watched your original English muffin video. Similar technique, newer rolling pin 🙂Thank you for mentioning oven temp/steam and time frame!
When I saw your video about Garlic Knots, and heard you use English Muffin dough to do it with, I was like, "Oh man, I love English Muffins!" Sure enough this is the video I've been waiting for! 🎉
Very practical small breads. I always make about 25 pieces of 80g each. After baking and cooling, I cut them into halves and freeze them whole again. That way I can always take 2-3 out of the freezer and bake the halves in the toaster for a quick breakfast...
This is great. So cool to see the process of doing these in large quantities.
You make it all look so simple.
Ok... what did he did before the bakery.. he must have been a teacher because the way he explains evererhing is so thorough. Manejo a little long video sometimes.. but really great.
with sheeted pizza dough, relaxing the dough by pulling it up off the table before cutting will help it keep its shape. your dough may be too thick and heavy for giving it a quick pop off the table, but it's an idea.
Exactly, Works with every rolled out dough.
doing that releases all the build up tention and prevents schrinking after being cut
I thought of another T-shirt, bread, flour, water, salt and Harriet
Give a try to English Muffins trays by Rack Master, huge time savers, beautiful Muffins, bake 25 Muffins at a time per tray, come out top-bottom perfectly baked,. Off the shelf these are round, I'm sure they could do squares.
I make soft crust hoagie rolls at home that are good enough to start a sandwich shop with. I’ve been trying to get them to have a smooth crust, but that goal seems elusive. The crust is smooth when it comes out of the oven, but it gets little wrinkles (not cracks) as it cools on the counter. The thing that’s frustrating is that ONE time, I got a smooth crust. I still don’t know what happened. I use 312 grams of All Trumps flour, 188 grams of milk (60% hydration) plus 28 grams of butter, in addition to yeast, salt and 1 TBSP of sugar. I bake at 360 degree for 18 minutes. Do you have any tips for getting the crust on my bread to stay smooth instead of contracting and wrinkling? Any advice would be greatly appreciated.
In my (humble) experience, when bread cools too quickly, or the crust is too dry, it cracks... If it's going to be a soft and fluffy bread crust, you could put some steam at the end (just some water at the bottom if you have a regular oven). If the crust should be crusty and crunchy, maybe try just opening the oven and letting them relax inside the open oven a few minutes. (Not a professional, just saying from experience) hope it helps
@@Lettuce-and-Tomatoes nice! 😄 let us know if it worked!
Ah, sorry, I saw the edit now. Got those wrinkles also a few times, but have to say, I don't really know what could be causing them... My instinct would be to bake them a little bit more next time, maybe for 2-5 minutes on lower temp, just to let the crust set a little bit more, but that could also affect the final moistness (if that's a word).
@@Lettuce-and-Tomatoes sure, I have a craving for those once in a while, I'll try your recipe next time! For myself and my family, I don't mind wrinkles, it sounds like it is a delicious roll.
Hi! Whats the hydration of the dough? Looks under 70%
You ain’t seen nothin till your down on a muffin then you’re sure to be a-changing your ways.
Is my screen at a bad resolution or does it look like there's something on a section of the dough?
Are there baking for Ukraine t-shirts?
Just use the sheeter 🤷🏻♂️
Is there a new editor? Previous videos didn't have the annoying and unnecessary millisecond cuts. Most videos were basically left raw. Go back please.
Zoomer editing
Yes, I wrote the same on another recent video! Leave them as is as much as possible, it's a niche which isn't really filled by many RUclipsrs, as everybody are micro cutting and have been for way too long already. But mostly, it'll be much easier to watch!
I love your videos, always been, but recently the cut editing makes watching them unpleasant. Please stop cut editing, it's annoying.
Tottaly agree! Why are they doing it??
Because there in a live bakery and he's the big boss I'm sure it's just to keep business stuff private
100% agree!
@@averymorgan7784 nah hes never done this on previous videos, its because he has a new videography team and the team has successful experience on other kinds of channels and not the usually oldschool and slow proof videos
The way of the world now. Everything is Max Headroom style.