WE RISE AS THE DOUGH RISES

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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 #asmr

[@PolarWolarBear]

At my bakery, the opening manager comes in at 3am to start the mills and build a fire in the oven. Because of daylight savings, they had to be there at 2am as it became 3am today

[@malizia5995]

Forni POLIN Verona / Forni MORETTI, The TOP👍👍👍

[@nikkirein7378]

Any chance we can get just a live 24/7 feed from the bakery? I love watching these so much!!

[@seb-57]

Bravo, team Proof. Such a treat to see this young, dedicated and professional team at work producing artisan baked goods.

[@TerryM-eu5ou]

Not an easy occupation…I made a loaf yesterday…however, the end results are amazing..👍🙂 God Bless You..nice work..

[@nates7968]

dang, so many sheeters. all of your employees know how to relax sheeted dough before cutting. so taasty

[@fbkintanar]

I live in the Philippines, where labor costs are a lot lower. A loaf of sourdough here costs about $3, with recent inflation it went up from $2.20. That is quite a difference from Arizona at $10. I wish I could find sourdough croissants and pastries.

[@rossm6607]

Are they allowed to talk to each other during the shift?

[@mayra_m767]

So... how about a cookbook?!?! That includes tips using fresh milled flour for sourdough.. cause that would be amazing. If i could travel to your bakery i would! Weekly!

[@CraigMansfield]

I like how you use your brains and machinery. Your bread looks lovely 👍👍

[@michasosnowski5918]

You hava great team and great product. You have grown massively since your garage. It is pleasure to watch always. I put sordough on hold for a bit becouse my iron levels are too high and sordough helps with absorption, so I can watch at least :) I am experimenting with raisin yeast now.

[@familiewisse832]

I likecit more when there is xomebody talking us trou😊

[@kathrynmoll86]

There is no ‘i’ in team. Well done!

[@elceeuk3887]

Respect!!! 👏

[@stitchlightly5995]

I think maybe some captions of what they are making would be nice but other than that I enjoy the hum of the bakery noises.

[@faibani4801]

Cool Video Thanks for that.

[@JeanCharlesVersini]

J'ai une question , qui est la suivante : Pour 1kl de farine vous mesurez combien d'eau , et de levain ? Merci au plaisir de vous lire ?

[@smedoz]

Toughen job, great skill and dedication, but bakers always looks miserable.

[@Bruno_Andrade_Chorizo]

Magnifique!

[@hu_b]

I'm curious why most bakeries don't seem concerned with raw flour coming in contact with the baked products, even though it can be contaminated with salmonella or E. coli? For instance in this video it looks like the oven loader belt is used for raw dough and baked bread.

[@MichaelRei99]

The bread is coming out of the oven at 212 degrees. It isn’t an issue.

[@hu_b]

@@MichaelRei99 the comment is about potential contamination after the baked goods come out of the oven like when they are in contact with the same surface the dough was on.

[@5skdm]

Bread that comes out of the oven at like 95-105 degrees C so I think the bacteria that are present in the raw flour coming into contact with the baked bread would get fried anyways

[@TamrenStarshadow]

What's that tray of brown stuff that they cut into strips and roll into the croissants at 11:30?

[@94bv]

half baked cookie dough

[@emmyrollins9384]

Frangipane

[@MichaelRei99]

I don’t know if it’s just me but it looks like a lot of sloppy work with the pastries.

[@ianlaker9161]

It's certainly just you with the sloppy work with the spelling. The PASTRIES look fine to me.

[@michasosnowski5918]

Looks great to me. Maybe its just you :)

[@fistsup5700]

how is your pastry shaping skill?

[@MichaelRei99]

@@ianlaker9161they aren’t yours no reason to get butt hurt over it junior.

[@MichaelRei99]

@@michasosnowski5918I guess you have never worked in a bakery. My comment was actually for someone who knows what they are talking about so that leaves you out.

[@klimenkor]

I can watch it like mediation

[@MrBallsout96]

Hard work it pays off ever since the garage❤