Sourdough Conchas Trial #2

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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

[@jmgmex2004]

Hello, as a Mexican, I am very happy that you have or want to incorporate into your menu an iconic product of Mexico, our famous and delicious conchas. Here they are prepared in various ways depending on the state where you live. I prepare them with semi-whole wheat sourdough 50% - 50% and the special ingredient, this one changed my recipe by incorporating it into the dough, CRUSHED cinnamon, NOT ground. You can see that cinnamon when you eat them, it is an explosion of flavor, it changes and enriches their flavor a lot. Congratulations on such a fabulous trajectory and growth. Greetings from CDMX.

[@BattlestarCanada]

Jon, Thank you for maintaining your staff. They may not opely appreciate it but not ending up with COPD will be a blessing beyond the knowledge of sourdough baking. Keep this business going... You have inspired me to change my thinking about a year ago, how I approach business. Your story of your child that has their struggles, to the loss of the home bakery, to the building of the multiple sites, aquisition under duress (distress?) of a friend's bakery operation... Your authenticity and integrity are your cornerstones. Don't allow the pursuit of success to sully that brother. To quote Red Green (Steve Smith): "Remember, I'm pullin' for ya, we're all in this together".

[@deannamorgan1685]

You do you…your concha’s I am sure are amazing. You have inspired me to make sourdough at home..6 or 7 loaves a week. Planning a trip to visit your locations..thank you for all you do!

[@cachi-7878]

To scale up your Conchas making, you could use either of these two methods: Skip the individual measuring. Chill your streusel. 1. Measure the entire streusel dough. Roll it out to dimensions you’ll determine such that you divide into the necessary number of squares weighing your desired target. You can use your bicicleta to achieve the grid division. 2. Use your laminator table to roll out the streusel dough to a precise thickness. Then divide to a grid using your bicicleta or a custom made “cookie cutter” to just press down to singulate each square. For either method above, ball up your divided streusel. Then press with a heavy weight disk to flatten to desired size.

[@AlanDayley]

Entrepreneurship and leadership lessons over bread dough. So great!

[@jas57264]

One of the BEST management theory videos I have seen on KZbin regarding your discussion of making the transition from "worker" to "manager". MANY people will learn a LOT if they pay attention to this entire presentation. When I made the transition I realized that the focus switches from "task" to "goal" orientation.

[@ValenciaPhotography]

Hi John. As a Mexican lady who loves baking, I was very curious about the outcome of the conchas. I admire you a lot for all the passion and work you put into whatever you do. But I have to admit that I smiled when I saw the conchas! But thank you for sharing your knowledge, your experience and your toughts.

[@andrewmapachito6499]

You could use butter in the concha topping (pasta de concha in México) but working with vegetable shortening is easier. Since butter has water, you have to keep it cold to prevent the concha topping from becoming hydrated. Any moisture will turn it into a cookie dough. Usually, concha topping is more like a crumbly sugar paste. And it won't melt during the bake. In fact, there are other Mexican pastries called borregos and caracoles that don't score the topping. Rolling it out thin enough, it will form a beautiful cracking while the dough rises and bakes. I can respect when you want to experiment on your own first. It does feel really rewarding when you solve that baking problem that's been bugging you 😁These tips are for any baker who feels ready to look to others for guidance 😅

[@kathrynmoll86]

As a professional bakery, one can understand why you want to perfect this recipe. As a carb lover, as long as they taste good, that’s all that matters to me! Kudos for you for ‘proofing’ your goods!

[@donnabeaulieu9414]

So inspirational, wonderful to witness hard work , dedication, knowledge, real experience in establishing a new growing business, great learning....keep doing an excellent job with integrity and honor, totally enjoy!

[@kennethkirnberger1784]

An idea for scaling the pressing of the topping: using your dough cutter/ rounder, you can place the rounded streusel topping on the flat side of the insert plastic plate with parchment on top and below for easy removal. Similar to how you would use it to flatten butter blocks. I’m sure it would take some tests to determine the depth setting on the rounder as well as how many can be fit on the plate.

[@rachelparker7714]

You can try a tortilla press with parchment for the topping of the concha’s, and instead of scoring it they make cutters for the shell

[@Andristouchofglam]

Conchas are my most popular item I made sourdough conchas The paste comes out different when you use butter I use butter So 1 kilo flour 500 granulated sugar 500 powdered sugar 800 grams butter a room temp I just take a plastic bag and put it on the counter put paste put another plastic on top and roll the paste out not too thin or thick and cut using a biscuit cutter about 3” big , spray the conchas with water and put paste on top press and then make the cut . Is the recipe I use and I’ve tried like 5 different paste recipes and they just melt on top after cooking Also don’t cut to deep just press down gently . Then bake when they rise 2.5 not double or triple .

[@Blanca.Elizabeth]

Exactly. Much easier to make them with veg shortening!

[@careyjohnson4143]

I roll my concha topping out between two liners (the sheeter makes quick work of this) and use a biscuit cutter (but there is a great rolling pin that cuts circles)

[@hanaparos131]

Loving this sourdough concha journey! Thank you for sharing. I was struck by a thought regarding your English muffin process. Why not use a sheet tray when the muffins come out of the oven to "flip" the entire tray, instead of individually turning each muffin, when you are ensuring even browning. Same idea when they finish their bake and you want to flip again to make sure they don't continue to toast on the bottoms. Sure, you may have an additional tray to wash, but perhaps worth it in time saved for individual flips?

[@annamustonen6805]

Clare saffits just visited bakery in Texas where they make conchas. They use tortillapress for topping.

[@joezaloga]

A commercial hamburger press comes to mind. Hope it helps

[@BrunoVanVaerenbergh]

a hamburger press could be a good way to make those discs

[@PeteyFF]

Totally unrelated to the conchas, but you're looking fit man! Whatever you're doing is working.

[@GetMeAReubenSandwich]

Just an idea that may work as a press for the concha's streusel topping..... What about using a small tortilla press lined with a square of parchment paper top and bottom? Of course you'd have to judge just how fiemly to press the concha topping to get the right size and thickness...

[@Foodiecentric]

Why are you hand scoring them instead of using a concha cutter?

[@Bigrignohio]

Pretty sure Industrial Maid units are used in the pottery shops at my local rec center.

[@rich1184]

Welcome to Boston! I was just in your bakery in Mesa a couple of weeks ago.

[@wilmahughes8436]

Try a tortilla press. Might work

[@maritzagonzalez5324]

100g azucar 100g manteca 110g harina

[@RufusManchego]

What oven gloves is Angelo using?!

[@elizabethheyenga9277]

Look at vanilla paste

[@jamienunn7452]

Clearly, this is a creative take on the dish.

[@josephinelindquist8796]

No, no it is not.

[@josephinelindquist8796]

I don't know what you are making but they are NOT Conchas. Why are you still using the English muffin dough to make this bread. This is an enriched dough recipe. If you are going to make conchas then make conchas in it's traditional manner. My sister and I have sourdough starters and we have made conchas using the authentic recipe modifying it only for the use of the starter. I wish I could attach a picture so you can see what it would look like even when using a starter. The topping is more of a cookie dough that forms around the bun giving it it's crispy texture. Just do the research and take the time to make the proper dough so you can get a better result. If I a home baker can do it then you a professional baker can.

[@ProofBread]

Question: do you even know the ingredients of our English muffin dough? They are not traditional. Our English muffins are a formula that is really nothing like what you might expect English muffins to be like. We call them this because after baking they should be eaten like an English muffin.

[@ProofBread]

My point being, before you judge, you should consider looking a little deeper. We have a dough here that works in both applications mostly because of how far our English muffins deviate from tradition. At the end of the project we will still have more work to do introducing our English muffins than these conchas. Remember, as a bakery with an all-sourdough lineup we are quite comfortable being in uncharted waters. The argument you make could be made of our entire viennoiserie program, but then again tens of thousands of our customers would disagree.

[@josephinelindquist8796]

You are on a public forum. If you don't want people "judging" you then don't make it public. People who watch will have varying opinions and you should always read them without attaching personal feelings. There are times when you could learn a lot from them if you open up your self to it. Yes you have a successful bakery and you've worked hard on your craft but so have other bakers, both professional and home bakers. You can take a recipe from other cultures and be inspired by it and create your own product but to disregard that completely and still call it a Concha when it is not is in my opinion disingenuous. I have made many bakes with recopies that were not my own and adapted them to use my starter. I try to make them as true to the cultural region as I could and if could not I do not offer them to people as what is traditionally known. I make changes and call it something else always noting that it was inspired by the original. Sourdough is a beautiful thing and I was introduced to it by my sister over five years ago and I've been using my original starter since then to make pancakes, waffles, English muffins, doughnuts, pizza, pretzels, baguettes, boules, brioche, concha's, dinner rolls, babka, croissants, and crackers just to name a few. Anything is possible with the starter. I try not to change too much to adapt it to my starter and it's worked out very well. So there you go.@@ProofBread

[@ProofBread]

I learn from bakers whenever possible, and quite often through comments. The point I am trying to make is that our dough has all the same types of ingredients yielding a comparable experience to what you would expect from a concha recipe. In my view bread and pastry formulas can be really simple. The same relatively small set of ingredients when coaxed ever so different can yield wonderfully different results. Basically, I’m just trying to say that your opinion is valid and you may not like how we have chosen to interpret this dough. For you perhaps all breads should have a novel mix, and you may not have an interest in seeking the root commonality between two products. Your values and interests likely vary a bit from ours. We have a great deal of thought behind the ideas and goals we choose to pursue. Perhaps what guides us is different than others. Certainly, there’s a lot to learn from different perspectives. But when it comes to this, I feel good about this one, and I would gladly present this to my friends, the owners of a panaderia as my own interpretation on a classic. This is how we do things. You won’t find much sourdough viennoiserie out in the world, and plenty a Frenchman would disapprove of our approach. I hope most bakers feel free to make what is true to them. It will be imperfect, perhaps quickly, irreverent or a whole host of other descriptors to someone else, and that’s fine. I just wish you’d try it first, because from your vantage point it’s pretty easy to misinterpret. You have to keep in mind, it is our role to consider how to best bake for a community of 5,000 customers every week, every day. A home baker makes decisions from a different lens. For us, every movement in the bakery coordinated across 50 individuals has to be intentional, like a symphony. We make decisions based on a very different set of variables at hand. We may share a love of sourdough and craft, but we face very different types of problem sets.

[@green7apocalyptica]

Dear ​@@josephinelindquist8796how can anyone read something without emotions if all of us are emotional creatures? and pls keep in mind that your first comment had a negative connotation cause the thing that pops up is 'NOT'

[@Andristouchofglam]

Your paste is too thick and dry

[@cachi-7878]

Conchas are made with lard, not butter.

[@franz009franz]

it doesn't matter 1 bit though. that was traditional cuz lard was cheaper and more availaible. butter just tastes better, and is vegetarian

[@beautyfox6683]

Well im not from any bakery, Im baking just for me. So im scaleing your receipe down. But i do bake with my sourdough Everyday, i love everything sourdough. So thanku for your wonderful videos. Im learning heaps.😊

[@joeb1den114]

I was locked up with Angelo for 4 years. We both had some pretty serious crimes.

[@elizabethheyenga9277]

I worked in public heath and your concerns are real. I have lung disease as an older person because of exposure to a heavy metal at work when I was 18, my first job. Now we call it COPD but that is just a symptom... I adore you and your wife. I believe in square english muffins and a loaf!

[@Cbbq]

Loved the video. As an amateur sourdough baker , your videos give me a reality check. Just tried bulk cold fermentation, I found the bread too sour for my taste, now thinking of a different process to make my ciabatta . I have in the past always done an overnight cold final retard proof giving me my 175 g lunch batards and I love the end result bread taste . Because of you, I have just tried adding whole rye to my mix… I like it. Thks… keep up the great work . Your comments about the usefulness of English muffin dough has me planning to do it soon.

[@cathyhenceroth4769]

Suggest rolling out by hand between parchment and cut out with a circular cutter, will result in consistent thickness, size and save time

[@RobDesjarlais]

Hey John, why not wrap the scale plate with some plastic wrap so you don't have to clean it after every different product?

[@usadaytrader]

I actually drove to Long Beach and got the Concha from Gustos. Its meh imo. I think your wasting your time, as i dont see the marketability of this item. You might wanna look at brioche or some asian mochi type bread. The latin bread just isnt that appetizing