High Performance Sourdough | Proof Bread

[@dannymatos9556]

You are my inspiration! I have been a professional baker/line cook for about 10 years, and am now a pastry chef at Disney. Your videos, and especially your knowledge help those long nights baking go by so quick! I'm working on my next step as well, my own sourdough bakery. It's all I've wanted my whole adult life, and you made me believe it's possible! Thank you!

[@lukasvymyslicky1646]

Good luck with your goals 🤞 Of course it’s possible!

[@Foodpermaculture]

Good luck

[@fordgt32192]

Next level production quality meets exceptional craftsmanship, passion, and wisdom. One of the best channels on KZbin if you ask me

[@skiesthelimit101]

As I’m just a home baker, making one boul at a time each week, watching you like I have for over a year has been a treat. I also get to stop in to your newest location and enjoy your magic. Thank you John .

[@miken1463]

This is the definition of mindful multitasking. Still can’t believe how fast you went from your garage to a huge facility.

[@SuperDavidEF]

I can't believe how quickly he's going from moving to a new huge facility to talking about adding another remote location with the equipment from the garage bakery!

[@DARKLYLIT]

@@SuperDavidEF I agree...it's kind of crazy but incredible. Just over a year ago they'd lost their core staff and were reassessing things. Now, they're opening a satellite bakery, have a warehouse and are hiring yet more people. And, let's not forget, John had never baked a thing 6 years ago. He's a badass!

[@diggysoze2897]

All thanks to the magic of vast sums of money!

[@Chris.4345]

@@diggysoze2897 This is not informative. Vast sums of money don’t just materialize (for people outside of Wall St. anyway.) Of course, staff and assets cost money. The “achievement” is accumulating and converting it in so short a time with a “simple” business.

[@diggysoze2897]

@@Chris.4345 he had vast sums of money before starting a bakery - he didn’t cut his teeth selling bread. He mentions it repeatedly in the early videos.

[@lic2kil007]

There is a rhythm and joy working with dough. If I still lived in AZ and lived an alt life I love to be apart of your organization. So glad your expanding.

[@AllanNygren]

Watching your video while my oven is preheating behind me. You inspired me first on my sourdough journey years ago. Was a backer of yours. Thanks for sharing and bringing life and learning to so many!

[@charlesmaguire8836]

YOU are an Exceptionally gifted baker instructor. Articulate, thorough, all business professional making it most enjoyable learning. I applaud you for sharing your knowledge, skills and team inclusion.

[@gerrywaite5736]

I was in your bakery yesterday morning (Thursday 01/27/23) around 9 am- driving down from Prescott and after picking up my first Bulk Order of Flour from Hayden Flour Mills. Your crew - Cashier and all of the line workers were most welcoming and seeming to enjoy doing what they were working on - Mainly Cutting and rolling Croissant dough. I saw your plans for the new location on Shea. I really enjoyed your Morning Bun and the croissant twist with rosemary (can't) remember the name. The Puff Pastry was incredible! I have watched your KZbin videos with great joy and as a breaker, I really appreciate the love and art you demonstrate in all the you have done. At 76 years and a Combat Veteran I am always pleased to see young entrepreneurs find success from working their passion, I am most happy for you and those like you being successful in doing what you love and bringing it to the public. Artisan, hand crafted food products are things of beauty and sharing them is an act of kindness not just good business!!! Thank you!! I also enjoyed a fabulous cup of coffee and when asked of its origins your cashier was most helpful in directing me to your neighbor to purchase a bag. The coffee was LAB NOTES BRAZIL DARK. I will look forward to visiting you again when I next pick up my orders from Hayden Flour Mills. Keep it up. I will continue follow your development and success.

[@Bruno_Andrade_Chorizo]

It's been a month that I'm watching every videos. I'm addicted. You're a good men Mr Proof. And BTW, I'm making my first sourdough bread today. Wish me luck!

[@nadinefrisch4342]

did you find his video on small batch sourdough.. Its my go-to my sourdough starter's name is "Roberta"

[@Bruno_Andrade_Chorizo]

@@nadinefrisch4342 yes, in fact it was my first video I saw from him and immediately fell in love with these videos/ Proof!

[@makk333]

Thank you for your videos through out the years! I am a young enthusiastic baker working for an artisan sourdough bakery in Amsterdam, NL and your videos have been a godsend for someone like myself. I routinely come back and watch certain videos you've made because it relates so much to what I do on a daily basis.

[@OCRay1]

That’s the most beautiful bakery kitchen I’ve ever seen.

[@yarnexpress]

Love your videos. I always learn something. I'm just a home baker. (I haven't bought more than 1 or 2 loaves of bread since 1987.) Must confess that for daily use bread I mainly use my Zo. My starter is about 15 yrs old & I use it in my zo for flavor. I try to do some long fermentation sour dough a couple times a month as recreation. One thing that has defeated me are burger/sandwich buns. Learned from Bobby Flay that burgers & sandwiches must have a good bread to filling ratio. My problem is that the rise on the buns is too much. So making a good burger on my rolls requires that I hollow out some of the center. Hate throwing good bread away. Never ever thought to weigh the bread down. Will be experimenting with this technique this week. Thanks!

[@jas57264]

I learn sooooo much from your videos. I worked in a small bakery when I was younger and loved EVERY minute of it. The aroma of fresh dough still brings back those precious memories.

[@tarajones-legros3661]

Great content. Pulled my 2nd ever sourdough loaf out of the oven this morning. Thanks for sharing your joy and inspiring me.

[@tylersharp2564]

This is my masterclass! I listen to everything you say and try to soak as much in as possible. I love sourdough, I love the process of sourdough. I am still very very new to it and have yet to get a consistent bake on my loaves, but I’m going to keep at it and keep listening. My goal is to open a little cottage bakery, but I’m a long way off from that right now. Just thank you so much for your knowledge and please keep filming these videos!

[@joraver]

Should I visit the States anytime soon you'll be high on the list of places I'd love to visit. Your business and bakers endeavours are genuinely inspiring. Thanks for finding the time to record and take us on your journey!

[@RanchExplorerHQ]

Thank you so much I enjoy listening to the process and dabbling in my own baking after your show, makes it fun and inspiring. Thank you Proof Bread. 🥖

[@traceyanderson7521]

Simply amazing! Soo much work! ♥️

[@klimenkor]

Impressive job! I cannot imagine how any grocery store that sells bread can compete with you guys. Your end results are so beautiful, I can smell it over the internet. I almost hear the sound of cutting through sourdough crust!

[@kenromero9236]

Love your content, delivery, audio and video quality! Thanks sharing so much.

[@kujo5674]

Love your channel. One question though, you have inspired me to watch other bakers on KZbin and when they are transferring baguettes to the board to go into the oven, they use a paddle to roll them from the cloth on to the board and then onto the oven board. It just looks easier. Just a thought. Keep being you, you are great.

[@playf1197]

This is amazing, I hope one day I will visit this place.

[@kbreitkreutz49]

Love this! Have you considered flipping boards to minimize the amount of times you have to grab the baguettes? I found that when you have softer dough, the boards help so you don’t damage them.

[@nadinefrisch4342]

I would make the trip from Michigan to AZ to hang out in this space all day.. eating sourdough pastries and drinking coffee and watching..

[@Nice1Earnest]

This video was the perfect length to hand mix my sourdough loaf for today!

[@sindeeesquibel5198]

Wow! You really know bread..l was just scoping for a simple yeast roll recipe and found your vlog. I will be watching the rest ...

[@katyyung6247]

Thank you so much for your videos! You are very inspiring!

[@FindingMeaning]

"I'm looking with my eyes"😂

[@ProofBread]

Not my finest line lol

[@cindysebryk6015]

I just love what you do. Thank you for sharing.

[@msdebbiep]

A beautiful educational and inspirational video

[@chrizgarner6953]

Soooo Good! Thank you Proof teammates ❤

[@AlexandraAndStuff]

It always makes me so happy to see a small local business thrive. I wonder what time of the night it was recorded.

[@ProofBread]

5am 😁

[@daveyjones9710]

Blessings! More please

[@threengcircus]

It's unfortunate that people's perception is that your product is 'the same' as the bulk manufactured products. Far from it. People who know and appreciate what you are doing generally don't have a problem with the perceived premium. You guys are A-1.

[@alexandrtcacenco8129]

This guy is living my dream.

[@SuperHellzHero]

Great content as always, I've been following since the garage days and its nice to see the evolution of Proof so far :D I have a question, I installed a similar wooden countertop in my kitchen and I was wondering what kind of treatment do you put in your to protect the wood from moisture and heat? I have tried a few different products but none seem to do the job :/

[@bulldaagg]

What you're doing is amazing

[@cherwebster202]

I enjoy your videos so much and have learned to make a loaf that makes me happy as a baker. What is the difference between the classic sourdough and the country sourdough? I am a home baker and would like to start doing some inclusions in my sourdough. Are your palmers made with croissant dough?

[@Romafood]

Great work

[@smolbunz]

All that equipment must be insanely expensive. 😵 especially that massive oven. The size of my closet.

[@michaelplotkin7383]

Thanks for the great video.

[@merrin5576]

I loved the garage

[@jilliem]

Do you have any merch that is screen printed locally?

[@BlueDirector]

I LIVE OFF THESE VIDEOS

[@DavidFlores]

I was just about to make some avocado proof toast!! 😁

[@noneyabeeswax3200]

Watch3d quite a few of your older videos I had no idea you had grown so massive,hard work and passion can take you far congrats sir and thanks for all the inspiration

[@micaiahwebb]

I’d love to see you guys use Einkorn. It’s difficult to find a good recipe for it!

[@breadfermented4107]

Love him!

[@kathyk479]

I've never eaten olive bread! I've never heard of it! I'm interested in this! Lol

[@rahmatmafakheri]

Until 06:50 you have your watch on your left hand. After that the watch is on your right hand. Taped in diffent days? :)

[@jamesrunge5659]

Your fantastic I wish you and your partner great success in your endeavors.

[@apollo5751]

Phd. Dough Handling. Bread Baking.

[@jekciso]

You have grown

[@alexpachecodemarinoslucas9476]

👏👏👏é e dar água na boca

[@lancegalura9003]

Can i join your team bro? I’m a baker and currently working here in kingdom of bahrain

[@josegomezgil1924]

14:53 Scalding?

[@thomasswanson9714]

Did you guys stop using Hayden Mills for Sourdough bread?

[@mr.Mikeyboy]

Can u make a satellite bakery in upstate ny???? I’ll quit tomorrow and join the team!

[@safffff1000]

Love seeing how you do this, but how can a small business give an employee a living wage to support a home and a family?

[@ProofBread]

Good question on the living wage. The way that a small business can accomplish this is to grow and take some of the return investing it back into higher wages. No business can start at this level, because the owners themselves often have to do much more than reasonable to afford their own pay, but each season and each year that the business advances it is very possible to advance employee compensation similarly. As an example this year in 2023 our team size has not changed much, but our employee labor budget has grown in line with our business growth, which has been a very strong number. We have more work to do, but we are steadily outpacing the industry around us though Proof is a small business especially when compared to food service chain businesses. This becomes a question of “where do you invest your profits?” If a small business is beholden to investors it will unfortunately struggle to do this, because the investors will want the profits. However, a small business that is free of such a shackle can strategically allocate the dollars coming in from growth into reinvesting in the business and into the people. Owners can eat well, but should eat last if the goal is to build something meaningful and lasting.

[@FamousAmos120]

My partner has worked in kitchens for decades, mostly around Boston. I love cooking/feeding people quality, delicious food and feel it's an important service to the community. With my health issues, I don't know if I'll ever be able to achieve what you've done, but I'm trying to learn as much as possible, regardless. I feel like we can do it if we get the right plan together. Wishing your business, employees, and family every success. ❤️🥐

[@caramia1042]

I'll take a tray ! Lol

[@daBEAR010203]

Are you willing to take an intern overseas?

[@יעקבכהן-כ8י]

A year passed, and you got rich with new machines

[@dylanmartin1761]

LIKE, COMMENT, AND SUBSCRIBE

[@bulldaagg]

stick with Globe, drop Uline

[@ssmartist4045]

I want to Wark here

[@avalon449]

IL Pane de Bibilo

[@Mohanadeva]

🌌🏄‍♂️

[@thesebarehandsmusic]

Hey, #Uline, fix his scale.

[@MladenMijatov]

Either country where this guy lives doesn't have HACCP or he just doesn't give a shit. Wearing jewelry while working with food is a huge issue.

[@ProofBread]

We have those standards and I should remove my ring while doing shoots. Please keep in mind that I am not on the production line daily anymore as we have around 30 employees to take care of as well as many big projects going on which take my day to day attention. We work on these videos regularly. The best part about baking is that the oven really does all the heavy lifting. Baking bread has been a cottage industry through this day because the final product is baked to over 100 degrees Celsius. While I understand your concern and will take greater care to remove my wedding band while shooting the occasional video, you should know that bread becomes safe to eat due to the baking process.

[@MladenMijatov]

@@ProofBread Thanks for replying and dispelling my fears. It's good to hear you actually care about your product. Do forgive my rudeness if I offended you. Am just a jaded guy who has seen far too many "street food" videos which gave me nightmares while others cheered "yummy". Also I do realize bread becomes safe after being baked however other tools and parts of the manufacturing process are not always exposed to heat I'd wager. But it's not all that important as you already mentioned you have those rules in place.

[@ssmartist4045]

I want to Wark here