Pressing Croissant Butter and Proofing Pastries | Proof Bread

[@Private_C123]

Just love to see that last dude smile while looking at the cinnamon rolls being lift off and started rotating. The passion he has for artisan baking is making me smile =)

[@hikkespett]

I truly enjoyed the last guys obvious love of the artisan prosess.

[@Plysomack]

Dylan is a natural in front of the camera. Solid!

[@nathana3170]

I love the passion of this bakery.

[@DARKLYLIT]

It's so amazing to think that you've only been at this for 5 years....and what an expansion! Really inspiring Jon and Amanda. Thank you! :)

[@MichaelRei99]

Working with sourdough on the small scale that I do makes me appreciate everything they do. Plus I’ve learned so much about the craft I am really thankful!!

[@ManuBaker]

Every video is a new TEDx talk about baking and fermetation. 👏👏

[@chrisbarr1359]

This channel is addictive! It is fascinating to see the many, many processes and steps required to make all your products. Very educational too.

[@ianlaker9161]

Great to see Maldon Sea Salt from Essex, here in the England! We're near Canterbury in Kent, about 80 miles to the south. I'm an enthusiastic sourdough bread baker and home brewer. Love your videos. Unfussy production and journalistic. Great stuff!

[@CaratsXO]

Found this video because I'm starting at a bakery in Brooklyn tomorrow and during the interview tour their proof box wasn't like a commercial bakery proofer with a bunch of temp controls and built in timers. I feel more confident now 🎉

[@thedivide3688]

This man is brilliant...if society had more people like him...we would be in a much better place.

[@SeeNyuOG]

Is everyone at that bakery so eloquent and charismatic? I wish I had people like this around me

[@roberthunt1540]

That's still a lot of work. I started out "bludgeoning" then I hired a couple of bakers who showed me how to use butter that was maybe 75 or 80 degrees, spread it on folded parchment, rolled the soft butter to a square and then into the fridge. But then, yeah, waiting for it get to the perfect temperature. Still a lot of work. Then I rigged an apartment fridge from Costco with a thermostat that keeps it at 62 degrees. Still paying someone for a couple hour's labor. Now I'm buying Beurremont butter sheets from France and thawing them in the small fridge. Labor is next to nothing for the butter. But man, the s*&t's expensive! And not very eco-friendly. Your using an old Dutchess machine is brilliant, and I might just look for one. Thanks for your videos!

[@christinewong8436]

Loved seeing Dylan as part of the video! Great commentary on the process and his love for it.

[@thejentzen]

Id love to see a time lapse of an entire work day

[@seanvo1772]

I'm learning how to bake bread and pastry. Watching your video makes me love baking.

[@grimscreamo1765]

Dear John. From a bakery in Netherlands a small tip. look into some high quality smearing oil for your oven wheeles. it needs to be heat resistant otherwise it will burn in the oven. it aint cheap but its a small invesment compared too having to buy new oven wheeles evrytime.

[@jeppechristensen3476]

Nice video! How much do you let the dough ferment before lamination? I'm struggling with my croissants degrading with very little rise, when using only sourdough.

[@plosr3834]

In France they call it "beurre de tourage". It's basically a butter with less water than a regular butter and most important,it comes already flat, at least you have zero working process on your butter. I suggest to look for something like that. Thanks a lot for the contents by the way.

[@snida316]

I bet those cinnamon buns are SO amazing. From one chef to another, great job as always, Jon

[@adelcorona7393]

We have totally same vision and our intention for making bread is so delicate i really like you!

[@juliekoichu421]

Thank you for your AMAZING videos!!!!! I'm in love.

[@bramone]

I wonder if I look the same when I put the bread in the oven like this smiley guy at the end. It's just a miracle, isn't it, how can you not smile at a miracle?

[@sigfreed11]

I have a true honest question. What’s the difference in health benefits between the true sourdough process and letting your instant yeast bread sit in the fridge for a few days? They both are effectively breading down the bread structures to make it more nutritional?

[@RichardTongeman]

Great opening shot

[@PhilKoenigBrooklyn]

You guys are having entirely too much fun

[@quichenovel]

thank you for the pointers, bread dad

[@YoureNowOnTV]

‘Bread dad’ 😁👍

[@japanadventurelife]

the dude smile is priceless

[@pault477]

Indeed - it is a several day process - not just the wee hours of the morning.

[@christygaffney5814]

when you lightly touched the chocolate croissant pan while it was in the speed rack and it toggled, I thought it was going to fall...whew!!!

[@HowToCuisine]

Now I really really want a croissant! 😱😂😂 Beautifully done! 😍👍

[@YoureNowOnTV]

Nice passion Dylan! Are there two people filming these videos? One person on camera and another to the side? ☺️👍

[@vincenb7540]

Great looking croissants! Do you use the same starter as for bread? If so, doesn't it make your pastries too sour? Thanks

[@quantum-entanglementinmagn6728]

Thank You for explain you position on the use and digestion of whole wheat vs. only unbleached white flour. It is true the whole wheat is mostl y digested in the gut causing many issue, vs. sour dough that does most ofthe digestion in the ferment process. I still will use organic unbleached white flour in m; bread with sour dough. Good job. Peace, Love. Lazaro

[@wilderdede]

I’ve watched French croissant ‘factories’ use large rectangular slabs of butter.

[@yuta8631]

Love your job, thank you for the videos!

[@matthewchamussy1895]

I recommend looking into a Rondo Press which is a rectangular hydraulic press which will make you perfectly rectangular butter slabs for your lamination butter.

[@CoryMacManusgolie]

Have you experience doing this?

[@matthewchamussy1895]

@@CoryMacManusgolie Yes sir. Email me if you want, or DM

[@CoryMacManusgolie]

@@matthewchamussy1895 sorry to do this here, but what's your email?

[@laramartin8651]

I would love to see these croix’s oven spring and result…

[@nasonh4324]

You had me at croissant dough spun around cinnamon and sugar ... take my money

[@iamafractal]

You do realize that good butter comes in sheet form already and also you can get the butter supplier to give you any shape you need.

[@Digitall3]

This bloke could talk competitively 😂

[@pault477]

Where did you get the case of sheet pan parchment paper.

[@peterwilson6200]

Dylan seems to have the baking bug. Good to watch.

[@BigCityBettas]

Hell yes! Proper croissants.👏

[@aviratausend]

why you dont buy a butter block extra for crossiants.. there is a video of Mr ramsay in a backery somewhere in france where he and the grand baker use that... ?

[@razvangstanica6678]

Ok the lamination is impressive and all but.. what happened with the end of that rolling pin?

[@elceeuk3887]

So interesting! Thank you.

[@dizzydean6835]

Looking great!

[@marciadonnelly4693]

OK now I want an R2D2. My arms are tired and my pin is my nemesis!

[@deebrake]

Great video as always, great job on both of your parts. Please let Dylan (hope I am spelling his name correctly that he did a great job explaining the steps he was doing. Every video is so enjoyable as we get to see all the new learning curves with your new bakery. Have a wonderful day everyone. deembrake

[@MadScientistSoap]

R2D2 is SO cool!

[@willgriff]

Better than most scripted television

[@anderekoek5013]

why not use the divider for the bread dough to press all the 5 blocks of butter at once? might even be the correct size straight away.

[@RichardTongeman]

I thought you already had a dough divider?

[@trathbone]

I really love your videos. I noticed that your assistant was trying to get past you, to your back, when you were talking to the camera. In a professional kitchen you should train employees to vocalize “ Behind you” or “hot behind you” before they walk behind you while you are busy at work. That clues you in that someone is going to pass you, to your back, in a complete blind spot. This informs that you are not to back up, and potentially hit them, until they pass you. This should become an automatic alert/response situation. Keeps those nasty, accidental, and often tragic too close for comfort encounters of the ‘effed up kind ’ - rare.

[@menace46]

can you not get the pastry butter sheets (Beurre de Tourage) we have in Europe? They're made specially for this purpose.

[@ProofBread]

In the US there is very limited selection of these types of wholesale products, and the quality of the butter is undesirable.

[@franz009franz]

rofl we have the same exact mixer in our kitchen that is next to the press xd

[@galenfrank-bishop1257]

If you ever start doing braided breads that divider will save you tones of time

[@reneclaude6711]

Très jolies chocolatines !!!

[@IFlyHeliz]

I am going to drive down from Utah just to get some of your yummies

[@Palido360]

15:24 heart attack

[@MiiLa1]

it feels like i really want to work in bakery section....

[@123waterjunkie123]

Butter this butter that.... BLAH BLAH WHAT ANOUT Harriet? How's Harriet

[@leexinze4774]

Why don’t you guys just get sheeted butter😳

[@mattmallecoccio8378]

Hulk smash puny butter

[@evrenbingol7785]

you do not even know howmuch I can relate to what you said about shattered butter. I wanna toss out 4500 gram dough into the trash. and punch myself. I even wanna sheet myself to end it. I hate it

[@pault477]

Poor butter being bludgeoned like that.

[@RestNPizza]

Love the videos but I wish he would do the work the entire time he's talking. Much of these videos are 85 percent watching him stand there and talk and 15 percent watching the process. Wish there was more of a balance.

[@easwarravisankar5356]

Thats not how you are supposed to be egg washing it mate.

[@easwarravisankar5356]

Never egg wash on the layers.

[@zaubergarden6900]

thanks you for not making the college who's handling the butter wear a mask. makes him not seem like a slave

[@aysedeniz1993]

Do it pleas ! You talking talking. ! To much .

[@alexalex1444]

you talk to much man .... make 50 50 ,,,less is more

[@marcooliveirinha5]

Waste off time, buy the butter not in blocks but already in sheets

[@ProofBread]

Incorrect. That limits your choice of butter to industrially produced lines of butter. No flavor nuance. Purely efficiency minded and furthermore the sheets of butter are triple the cost and arrive in a substandard form factor for lamination so same steps still need apply to some extent. We don’t have to rely on others to do everything. On that note if we find a smaller dairy to work with directly we will ask for butter not to come wrapped in brick form.

[@Plysomack]

@@ProofBread I appreciate that you aren't afraid to stand up for what you believe in.

[@marcooliveirinha5]

@@ProofBread incorrect! Maybe for you, is hard too get it in your country! Here in France is everywhere, plus you use blocks that is made in the same factory just different shape

[@marcooliveirinha5]

@@ProofBread but on cost have too agreed with you! Soo costs no flavor nuance!!

[@Plysomack]

@@marcooliveirinha5 So, you are trying to compare what's available to you in France to what's available to them in Arizona... Got it.