Sourdough Croissant Lamination Za'atar Pinwheels | Proof Bread

Re-visiting sourdough lamination for croissants after we've incorporated some new changes in our workflow. Today we're making a savory favorite: Za'atar Pinwheels.
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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 #bread #bakery

[@nerdcave0]

I don't think I've ever heard anyone pronounce za'atar and labne correctly, outside of Arabs - props to this guy! 😄 These look amazing though, it's insane how much work goes into this bakery operation.

[@tfitz44]

Absolutely love your videos. Sure wish we had that dough laminator when I was in Culinary school years ago. Sure would have made life easier. 😆 But seriously, watching your videos has motivated me to once again start making fresh, homemade breads and pastry’s. When I was in school, I really didn’t appreciate the three months spent in the bakery. I was more of a savory person, mainly because if something wasn’t right while it was cooking, as in seasonings, I knew how to adjust it. Where as at the bakery, if the dough wasn’t properly proofed, or it didn’t rise like it should have during baking, you basically would have to start over. But now, I have a much better appreciation for baking, due in part to your channel. Heck, I’ve even managed to keep my starter alive for over a year now!

[@Dexterity_Jones]

What a legendary bakery. I wish I could visit.

[@adamcain4603]

Bakers don't get enough credit for how hard they work, I used to work in a bagel store and I though mixing and baking just that was hard.

[@sithishellsing9432]

I hope that one day you can do what you are doing all around the world. I would love that!

[@Groet]

From a baker to another. A tip when doing a book fold: try out not making the fold in the center of the dough, instead just fold over 1/4 and 3/4th so the crease isn't in the center. I find it hides any imperfection in the lamination and decreases the need to cut away the edges that didn't get any butter.

[@jeromejohnson1954]

I don't think he enjoys any advise on the clinical level.

[@Russian5]

@@jeromejohnson1954 Based on what? Baking is continual learning, I'd imagine he knows that better than anyone and is open to hearing any suggestion - at worst, you verify you are using the best method you know of.

[@sama1732]

I can't tell you how happy I was to hear you pronounce Za'atar correctly. :)

[@laudya1]

Yes, me too. he does it exactly right....

[@davidlatif7829]

Excellent video. I being Lebanese myself have grown up eating Zaatar. I’ll definitely have to make these Sourdough Pinwheels. Thank you for sharing

[@asanganirosh2787]

What a delicious product called as a zaatar pinwheels.l think that product is the turning point of your proof production.good luck jonathan

[@kathrynmoll86]

Za'atar! It must be an amazing, exotic and savory bread! Thanks for sharing another treat!

[@carloalison]

I love Za’atar! It goes well with cheese and honey too! Thank you for sharing❤

[@laudya1]

delicious with tomatoes also...YUM

[@nadinefrisch4342]

I do enough your videos and I also use your ratios for 2 loaf sourdough.. never fails me. Thanks from Saginaw, Michigan

[@carloalison]

And thank you for sharing your process. It’s very insightful and inspiring. :)

[@aloysiusaagedebayutejap9957]

This is the first time I see bread as a work of art. I'm not a bread lover, but somehow all of your bread makes me want to eat it. It looks very beautiful and delicious even though it's only a picture that I see. This is where the art is, to make bread that tastes good and looks beautiful, you are the winner.

[@arancinisicily8001]

Absolutely love watching your videos!❤

[@christygaffney5814]

Looks absolutely delicious!

[@janej6253]

Fascinating!

[@tizhead]

can you stuff the center with humus? i wouldnt be able to eat that without a side of humus and olive oil for dipping. you guys should make georgian bread, make like a traditional one, a Za'atar w/ hummas version, and a spicy Shakshuka w/ harissa kind. that would be so awesome to get all 3. maybe some feta would go good in the last two

[@KHarvey]

Can’t wait to try 😃

[@carloalison]

Oh and Labneh is really good❤!

[@laudya1]

Labneh, with cucumbers! it's the ultimate!

[@mclark4314]

Have you considered making some sort of garlic and cheese twists? If you do I’ll be the first in line!!! Have to drive up from Tucson but I’ll do it. Better yet, start shipping down here😍😍😍😍😍

[@MadScientistSoap]

It's hard to imagine something better than cream cheese. Man, do those look good.

[@rich1184]

I want to try these

[@KLNYC]

i will stop by when im in LV

[@MikeR65]

Those pastries look amazing! I’d like to try them. What fat percentage is the butter you are using?

[@danielanovakova97]

Do you ever do whole wheat croissant? 🤔 Is it possible?

[@georghofmann1782]

your Mashine sounds like the bearings of the Roller or the Belt are worn out, just grease will dampn the noise for a while but not fix it, to much play so it shatters, so if posible replace the Bearings/Bushings

[@MasterBaker2020]

Sounds like a clogged scraper actually

[@georghofmann1782]

@@MasterBaker2020 could be, but thats the sound i hear almost every Day at work when i roll stuff into my Metalbandsaw, one of the Rollers squicks like that too in one direction. Because its worn out it basicly rolls up a fraction and falls down in high frequency wich makes that shattery squicky noise .. but also very true is, to judging that for 100% certain just from the Video is imposible ^^ .. both could be right or wrong

[@Rashadtellawi]

you are wonderful chef

[@diggysoze2897]

Meh

[@valsinutts]

Magic

[@Plarzay]

@20:00 thats some work smarter shit right there, the trick with the pin was great.

[@mitsler11]

So... how about a "bake book" for the people ??

[@thereseavelis1372]

Is that laminator from the garage? It makes the same sound!

[@davidhamm5626]

When I saw sourdough in the title, I stopped to look. I like the detail that you go into. i do some baking, and bring my starter out to feed it ever so often. I started mine about 15 years ago, from local yeast, on my front porch.I am wondering about "Harriet". How old is she, and is she local.?

[@johnsummers7389]

I would love to see a video of your biscuits!!! My sons and I love them to death and I can make a mean buttermilk biscuit but we saw yours and would love to see you make yours. Is it also sourdough?

[@chatsport1999]

If one was to start getting into baking bread , what advice would you give?

[@Alex-ck4in]

If you live in a cool climate, get a 20$ heating/proofing mat. Temperature variation plays a huge role in how your dough ferments. Cold room temp can more than double the required fermentation time, so knowing your proofing temp has been constant eliminates a huge variable if you want to identify mistakes made during the process

[@willfranklyn2]

Just read the name of this video out loud and my furniture started floating 😨

[@guytuvia822]

אין על זעתר ❤

[@celiaann1516]

What does hemlock taste like?

[@celiaann1516]

I made a mistake.

[@laudya1]

Hi John, try putting gloves on and spread it by hand, it's much easier.

[@celiaann1516]

What does sumac taste like

[@jaxthome3930]

Tart. Somewhat lemony.

[@laudya1]

@@jaxthome3930 Yes, if i'm out of lemons, i use sumac instead in a salad dressing.

[@ofizazs8960]

awesome as usual, and by the way you should say LABANE not labne

[@lesa8068]

Do they have hot cross buns in America? I think sourdough hot cross buns would be interesting.

[@ProofBread]

We make them around Easter each year 😊

[@moosibou]

You said 81 layers. I count 108. You started with 3, doubled it in the first half of the book, and doubled that with the second half of the book. That's 12. Second fold was a letter fold, so x3 = 36. Third fold was a letter, so again, x3 = 108. And that's not counting the scraps you added to the first book.

[@ThePro455]

I count 73. Not counting the scraps but accounting for the layers where dough meets dough without butter in between and fuses to become one layer. Can someone varify?

[@moosibou]

@@ThePro455 Yeah, that's what I came up with when I combined the dough-to-dough layers. I must be missing something in the process.

[@glosspodwanny]

why so much one time plastic packaging?

[@TheYoutubeUser69]

are you wearing the ffp2 masks to protect from flour or do you still have mask mandates? looks kinda neat in a bakery. and flour is not really meant for your lungs anyway^^

[@Matzes]

Bro its 2023

[@fher182]

It hurts to see this lamination! All the things he’s doing is making my eyes bleed. Let’s start by putting those 2 blocks of butter like that. The separation in the middle is going to be noticeable! How about sheeting the two butters to the actual size you need?!! Also So much trimming that is obviously avoidable. How about making a proper book where the dough is level to the butter that way you don’t have those crappy edges with no butter! That double fold is a joke! No wonder why those croissant come out looking like that !

[@Digitall3]

Importing butter.... hmmmmmmmmm

[@ProofBread]

Judge how you want. We buy more local food from our own community than nearly any business I know. If someone local would like to take the challenge of producing comparable butter I will be their best and growing customer. Until then we will gladly import grass fed New Zealand butter.

[@DantHimself]

@@ProofBread you have so many supporters that it feels pointless to give haters any time in the light

[@slofty]

JC... even too much is never enough for some people. I went to the Culinary Institute of America for B&P and I can tell you without doubt these people unflinchingly provide *FOR FREE* what cost me tens of thousands to get in short form without having to shuffle throughout bakeries and kitchens for a decade or more. Shame on you.