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High Performance Sourdough | Proof Bread

As our bakery has grown over the years, there’s always the underlying truth that every part of the team matters.


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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.

#sourdoughbread #artisanbread #bakerylife

Gonna Bake some pastries this morning I grabbed the wrong Rack without looking that's our sandwich Rack it's one of those mornings just 30 Minutes ago everything seemed Smoother than smooth and yet We're gonna have an odd one mainly due To the fact that we are a group of People that work together in a tight Team whether there's one of us in a Garage four of us in a garage or 25 of Us in a production Bakery a team only Functions when it's complete but when it Comes to work that's dependent on human Hands there's only so much that you can Do in in absence you've got to move People around and you've got to get Stuff done Pot open So these are our pastries for the front Of house today Meanwhile we already have pastries that Were baked just a little while ago Loaded up for Market So amongst these I've got some danishes And they don't get fully baked on this First run of the oven and oddly I Decided to leave one tray of them behind Fortunately I just loaded the oven so Not a whole lot of risk here had this Happen just like five minutes later and If I opened up this oven five minutes in Then the result would be All of the pastries collapsing it takes

A certain type of person to work in this Kind of an industry there's just a Million variables these days it's more About dealing with the circumstances as They arise and just making the best Decision that we can so I'm going to Bake the baguettes it's a very soft Today I'm gonna have to be very careful With them Because with how soft this dough is Today I could really damage it so the Timer here is for the danishes to pull Out the par baked danishes which will Then get filled then put back in the Oven to finish and set the curd I'm Looking with my eyes and checking the Color from here and I see pastries that Are still pretty white so let's see what We can get done in Set a timer for two minutes try to get a Few more baguettes gently placed in that Two minutes just bouncing between the Ovens so we're currently looking to Continue to build our team it's exciting Times for us we're finally going to Empty the garage we designed our Satellite Bakery to accommodate that Equipment it will be open within the Next few months so as a result we're Looking for more team members so now I Have to time this correctly I've got These baguettes up here I really don't Want to exceed this point in the belt Because otherwise they will literally

Fall out of the oven since I have the Other oven going these can rest here for A moment before loading so I can score Them There's my timer okay Immediately I'm comforted just by the Color of the pastry and now I'm just Going to pull out the the trays of Danishes and throw them here on the Table where they're going to get filled So they have a lighter golden brown The rest of these Needs to bake the rest of the way so I'm Now moving my oven to a manual mode so The next step with these danishes will Be to remove the ramekins fill the Danishes then put them back in the oven And let them bake until the lemon curd Sets at 160 degrees that will ensure That both products the the danishes Themselves and the lemon curd end at the Right time for both halves at the very Least here I can step over and bake some Baguettes these are not refrigerated at The moment they're definitely of an Ambient quality and so it makes scoring Them a bit more challenging Foreign I'll move over there next That uh little indicator was my one Minute warning On the other pastry oven So I've essentially got less than a Minute now to get these guys

Started [Music] Looks like I got this pretty spot on I'm Happy with the color of these pastries Foreign Nice golden brown color great expansion With all the different varieties I have The Punisher a lot here So quite happy with this bake I have one More round of pastry to bake so I'll get That one going It's our braids before they actually get Baked we then cut them up to size One of the reasons I love that product Is in theory I can cut it to any size I Want at the end and so like let's say You're having a big event That we're making some sort of uh Pastries for we could cut it really Small you could have more like uh taster Pieces I could have easily fit all these Pastries on the previous round of baking But I chose to split them up because we Have the time As far as when the store opens And that allowed a few of them to give a Little bit more time in the proofer There's actually product here on the Sheet tray If I pull one of these up you can see There's a piece of parchment and then The palmiers which they're like a crispy Croissant cookie and so they're going to

Bake like the danishes for about eight Minutes then this will get pulled off And then they'll get to finish but the Weight of this tray keeps them flat And makes them expand outward Foreign Set a timer for eight minutes just Checking out these baguettes as they go But I'm maintaining that pastry bake and Doing the first two here as inclusion Bins so we're scaling out Less than a full Bin's worth this is our Base country sourdough And I could reinvent the wheel with a Slightly Different formula of flour water and Salt For the Olive bread or for the multigrain or I Can find a master recipe that can serve Three or four purposes all in itself so I know that this recipe is solid enough That if I add the olives in it fold them In do the rest of the process the same That I'm going to get a really beautiful Bread Same with the seeded multigrain doesn't Always work you can't have one dough for Everything you may want to make But you don't have to have a Different formula base formula for every Single bread that you make That's my one minute timer on the oven

So I got to be conscious of that I can probably scale one Bin's worth and Then move over there This is now straight country sourdough So it's going to be a full Bin's worth The Terra function on this scale doesn't Work so every time you want to tear it You gotta turn it off and turn it on Wait 10 seconds Such as life It breaks a lot And we're not really Experts at fixing that That function The scale itself is expensive and so It's better to just deal with that minor Inconvenience than to replace a 400 scale all the time Now my timer's off Foreign To pop these back in and let them Finish out 10 more minutes Should bring everything to completion Then I'll have all the pastries for the Day ready for their finishing process Whether it be filling the danishes Putting the icing on the morning buns Finishing uh with powdered sugar cutting To size you know whatever each pastry Needs but they'll all be fully baked and Ready to go with the exception of these Guys that still need a few minutes in The oven to set the Curt

So now I can kind of settle into this Work for 10 minutes or so While the oven does its thing [Music] [Music] [Music] Thank you So I need 1200 grams of olives on top of This sourdough I've got awesome olives so I'm going to Throw them all on top And they're currently almost all intact Meaning they haven't really been crushed In any way But we're gonna balance it out a little So before I go and fold them in I'm just gonna smash about half of them And that way they'll be like a Difference in texture in the final bread Some parts of each piece will have you Know a whole big chunk of Olive and then Others will have these smaller More manageable bits I'm going to spread These inclusions on the top portion of The stove And do any final adjustments that I want To the olives themselves so I'm smashing A few more and I currently have a nice Combination of smashed and whole olives And I can start the actual process of Incorporating the inclusions the first Bit is just uh sort of like a cap might Need a rug I'm pushing the inclusions Into the dough

Creating little pockets with my fingers As I go with something like olives There's also a moisture component that Olives uh are juicy and so That's something that you gotta Factor When designing a formula it needs to be A dough that can take a little bit more Water but only to a certain degree each Dough only wants a certain amount of Water and there there is kind of a Finite point at which it becomes more Soupy and more unmanageable you can't Shape it into a nice loaf of bread this First Part of the folding in should be done Thoroughly to the point that when you Run your hand over the top you're kind Of getting a minimal amount you're not Pulling inclusions there rather staying In the dough now I can move on to phase Two which is essentially like a Lamination We've taken and borrowed from like the Croissant making techniques here where We're going to fold this dough In half So now think about that I've got Basically a sandwich I've got dough Inclusions dough Now if I do this again I meaning fold it In half once again I've just doubled my layers I've got Dough inclusions dough inclusions dough And so this particular dough is going to

Get folded Another two times through the stretch And fold process each time we're going To expand the amount of layers and so by The End by the time we go to shape the Bread It's great because the olives have been Evenly distributed through the dough But they aren't of the dough that's sort Of an important note in the early days Of proof we did inclusion breads Differently and So we would like to say throw all the Ingredients in a bowl and mix them up That's a different process altogether Because the dough that you're forming Includes those extras And so then the dough itself is Influenced more heavily by the extras That you're putting in so consider Something like cheddar that shreds in The mixer it becomes like one with the Dough and impacts the quality in this Case negatively whereas when you fold The inclusions and you've already got Your Dough made you've already got your Gluten developed it's already a Beautiful Sourdough and now you're just basically Layering in the extras which become Combined but they're kind of sitting Atop of already formed dough and within Already formed dough as opposed to Becoming the dough itself it's an

Important clarification So I did a quick Hand rinse and now I'm moving on to A completely different bread this is our Seeded multigrain so this is a 12 grain Mix that we're putting in it's got all Kinds of things from wheat berries to Rye berries to Mill it to all I mean There's 12 grains in here uh And so we've hydrated them overnight So the grains have have already softened This is important for a number of Reasons uh Mostly digestive by soaking the grains You're making them easier to digest in The final product so we give them a nice Extended soak and then do the same Process of folding them into the bread Now each inclusion is going to have some Nuance to it with grain mixes I'm mostly Concerned about them clumping together Because this grain mix would have a Tendency of like Uh clumping you know kind of like a Snowball throughout the entire stretch And fold process of which we're just Doing this first Part this first round of folding we have To be careful to spread these grains out Evenly and make sure to address any Clumping that might be happening so at The final dough Has evenly distributed multigrain and What ends up happening is as I'm folding

Into these Pockets grains fall into the Divots and then Clump in there and so You just got to be a little bit Cognizant of what's happening with each Dough As you do this And as I create more layers and thin out The grain mix between more and more Layers of dough Those Pockets tend to reveal themselves By sort of beginning to rip the top Layer of dough So where I have too much grain mix It will start to impact my dough As I fold it and then I can address the Grain mix but so far I'm getting nice Clean Folds Foreign whether we like it or not we are Still in the same Marketplace as the Giants as the multi-billion dollar Companies and so of course we make a Premium product we make it in a premium Way and so we charge more than say for You know the most basic uh Industrialized bread with that said when The floor of your industry is set by Multi-billion Dollar companies You have to be competitive and to be Competitive you have to achieve a Certain amount of scale and to achieve a Certain amount of scale with an artisan Process you have to have a certain Amount of hands and a certain amount of Teamwork and collaboration

Foreign [Music] As Leaders we're also doing other things We also have other responsibilities and So we also have to weigh whether the Responsibilities that are on our given Plate for that day can be put aside can Be passed to the next day and these are All elements that impact progress that Impact the speed of progress this is the Type of high performance that is at Times necessary to achieve a goal but Those challenges are you know what it's All about in my mind

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