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Morning Bake Routine with Amanda
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- Опубліковано 29 вер 2023
- Sourdough baking with Amanda.
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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
The very first video I watched was Amanda getting loafs ready to go into the oven in their original (garage) location. I love this one just as much 💕
Me too!
She taught me how to score years ago. Totally agree
Diddo!
I’m so honored!! Thank you all so much! 😢 You really know how to give that love. Right back at you!!
Great to see Amanda again. Certainly hasn’t lost her touch on scoring, amazing!
I think when it’s something you love, it shows. Happy to be back. Just dropped another video this week!
Amanda!!!! Woot woot!! Been missing you on this channel!! 👍
I’m back baby!! lol. Just dropped another video this week. ✌️
Amanda, thank you so much for this new episode. Great to hear how things are going there. Have a wonderful day.
Always a pleasure, Dee!
A retired 52 year old Irish man living in Sydney Australia following this beautiful story and the forever building of skills approach by you both. You inspired me to bake and take joy in feeding friends and family with warm wholesome bread.
Sending warm vibes all the way from the actual other side of the world.
Feeling it. 🥰🥰
I just love how Amanda calls the loaves BABIES，I guess every passionate baker consider their bread babies❤😊
Thank you for being my LIFE COACH in Bread Making, Work Priorities, and Living Better. You do touch lives around the world. Thank you for your personal sacrifices for us all. Respectfully!
Wow! What an honor. I appreciate your kind words! ❤️❤️❤️
I very much doubt i will ever visit your part of the world, but if I do, I will certainly come and visit you in Mesa.
I cannot tell you how much I admire both of you (and your team members) for what you have achieved.
Greetings from 🇨🇭
Greetings!! Maybe there will one day be an opportunity for us to visit you! I have a dream of visiting small bakeries around the world and sharing stories while baking and breaking bread. ❤️
I agree with many of the comments here that it was that first video of Amanda scoring bread that started me down this rabbit hole. I just received two packages of Proof flour blend from Hayden mills, soon start that first ever sourdough starter. Thanks for all the great info you two! I wish y'all were in the Dallas area, I would love to try this bread.
Wow! I love watching how you’ve developed processes that scale up the things I try to do in my own home kitchen with sourdough baking. You’re an inspiration.
I like to watch this while I do the job I don't like doing. I always wanted to bake.
Glad to be a little oasis for your soul.
Oh I can't agree more on that. Always set a timer. You never know what would happen in those two minutes. I have goldfishy memory😂
lol. Same.
Hi, Amanda! You and your team are doing great work! I wish to move to Arizona and join your team 😊. I am home bread baker 😅. Great job!!! Wish you all the best ❤
Thank you! Hope you can at least visit!! (Though, it’s best if you wait until winter).
The way Amanda explains the different loaves and scoring was SO helpful! Saving for future reference.
Happy to hear it! What helped you most?
😍Amanda
Amanda, your videos are always the best. I have learned so much from you. From scoring, shaping, and your intuition with baking in a organized fashion. You need to do more videos. If I wasn't a 64 year old boomer in Orlando, I would be there working for you for sure.
Age is nothing but a number. 😉😉 Hope you can come visit at least!
Also just posted another video to check out. 🥰
Yeah, you definitely should try to get a sheet metal fabricator in to make directional hoods for the fresh air returns to blow out (along the ceiling) instead of down.
That is what we thought we were requesting and instead got delivered another solution. But our entire project was pushed by 6 months so we just accepted our fate and dealt with it.
At the beginning of the video at 4:40 was I was surprised that you placed a laminated resource sheet over the oven side vents and wondered if that action would affect the evenness of the temperature inside the oven due disruption of design air flow. At around the 31:55 mark you are rearranging loaves and making a comment about uneven heating for reasons you don’t understand. Relocate she sheet and see what happens.
Very much enjoying your journey and excellent productions. Can’t wait to visit.
Good call. Didn’t even think about that, but we have since moved the sheet. 🙏
Thank you Amanda! So much of what you shared has helped. Especially about your scoring 😊 I do two small Farmers Market and really try to give our customers a pleasing look as well as yummy bread… ❤️
As much as we try not to be, we’re all superficial creatures at the end of the day, and it’s often outward beauty that draws us in to the details and substance.
Always great to see and learn from you
Yayyyy! Amanda is here again
🤗🤗 Loving the love. Just dropped another one!
Thank you Amanda for making a video again. I enjoy your work and listening to your thoughts and methods. In my dream life I would work for you. Maybe one day I can at least visit and purchase one of everything 😂 I would love just to apprentice and learn from you. I’ve been watching from the beginning and adore y’all’s content. I hope you and yours are all well.
Thank you for watching. 🥰 I hope your wish comes true!!
Been watching you guys right from the beginning of your journey and it is such a joy seeing the progress and your success. I love baking and as well as cooking. Blowing flour on your face with the make up air every time you load the oven is not fun. I suggest cap the end and just cut louvers at the front of it will take away the hustle of blowing flour on your face. Congratulations on you new place 🎉
Thank you! Definitely hope to get around to adjusting the air vent.
Yay, an Amanda video!
I live!
Hooray my favorite baker is back!!
Amanda wisdom bombs ❤
🥰🥰 This is the highest compliment. I remember one day in college thinking to myself, how do I wanna be when I grow up? And I decided on the word “wise”. Thanks for the validation. And don’t underestimate the power of manifestation. 👌
You guys should get an airflow deflector for the makeup air return. Maybe like 90 degrees?
Agreed. That’s what I had requested but not what was delivered. 🙄🙈
So great to have Amanda back doing a video! Yeah
Thanks! Happy to be back in the dough always. Catch the latest video about effective communication in the bakery where I also introduce our head baker and new manager!
this. a great video. on how to make great bread. in the morning for any chef or pastry chef to learn from this. video
Glad it was helpful! Were there any specifics that found particularly enlightening?
@20:18, why don’t you build a piece that goes on top of the makeup air exhaust so that you redirect the air towards the top and rear of the oven? I couldn’t put up with that, the way it is now.
Good idea
It’s a pain but we shall work on it eventually. Right now, we are prioritizing general infrastructure (both in building retail bakeries and financially). And then next year, hope to refine and play more.
I love your videos ! Good job proof bread ! :)
Thanks for watching!
Very informative
Happy to inform! Thanks for watching and commenting. ❤
Perhaps a pair of safety goggles for a short term fix to stop flour blowing into eyes
Probably not a bad idea but after years of spectacles, I’m too stubborn to put anything back on my face. 😂
great job, see you first time in new location !! bigger job now !! New Routine !! put the bread on the bottom shelve and start from there up, so the bread cools faster !! I guess, you got enough space between ! should be ok !!
Thanks! Feels good to bake here in front of the oven that feels like home to me. And thanks for the tip. Our cooking rack is also our display rack. We start early enough that the loaves on top and most visible are cooled by the time people are requesting them. ❤️
great
Thanks!
Hey guys, love all your content. Can I ask If you have any recommendations for books on Sourdough bread making?
Bread by Jeffrey Hammelman. Hands down.
Hmm i thought the purpose of the exhaust is to suck air out not blow air out? Why is it air blowing down the oven?
It is “make up air” to adjust the pressure difference caused by sucking the air out. It’s just poorly placed.
I have bing watched your videos keep up what your doing excited to see what your future plans will be y’all need a video of lol cast of characters like who is who fan for life
Thanks Gina!!! ❤
Amanda darling, its been a long time since ive seen you in a video. You are looking very svelte!!
Hahaha. Happy to be back. Thanks for the compliment. Just dropped another video this week!!
love to taste❤
Nice buns.
Thanks, they’re also made of sourdough. 😂
Thanks Amanda! Very helpful video but i have a question is your deck oven electric or gas? Thanks
This one is electric. Our pastry oven is gas.
how much do those gorgeous french loaves weight? Thanks
About 700g.
My friend Saul Goodman is a baker now
More power to Saul.
Noticing what looks like Apple Watches in some of the videos and wondering how they hold up for you as I am in a similar bakery setting.
Don’t love it for baking per se bc I’m often sticking my hands in the oven but it’s handy when I’m needing to set timers and don’t want to touch anything!
I enjoy watching these two go from the garage to the beautiful location, to now 2 locations ! Great job, you 2!
I'm a cottage baker so just do it on the side for a few friends, family and neighbors. I'm in a bunch of the sourdough groups on FB, and it surprised me when someone said they had reached out to Proof to see about volunteering, to be able to learn. They said they never heard back. In this video, at the end Amanda talks about it being hard in the bakery today because there is not as many staff. So wouldn't that be a good time to let volunteers come and learn? I don't know if this person was really serious, after all, it's just Facebook... But if someone wanted to come out and volunteer at Proof, would a position be made for them? How would someone apply for it? Just in case that person was really serious.. I could let them know if you give me some direction to point them in!
Thanks for watching and being a part of our journey. We have some operational challenges we’re working through and liability hurdles to overcome before we can allow volunteers back into our spaces. One of the major bummer things about taking things “professionally” is that you sort of lose a little bit of freedom that comes with doing things a little more unofficially out of your home. I know we have tons of people that want to learn and from the get go of this whole moving out adventure, it’s been our mission to reconnect in that way. But we’re still finding our feet since moving out of the garage. We have one more expansion planned which will hopefully stabilize our operations enough so that we can get back to teaching and mingling with the community in a more meaningful way.
Make up air should be on a separate switch. Turn off when loading ovens to keep from blowing flower everywhere
Yeah, would have been nice to configure it this way. The entire hood is on one switch at the moment.
"bread sexy" love it 🥖
What can I say? I’m obsessed. 💁🏻♀️
Can't you switch the make-up air on and off during the loading process?
Yes but it would be quite annoying. There are alternate ways of redirecting the air. It’s just lessons learned. 🤷🏻♀️
Hey, where I can purchase that “blade holder” from proof bread?
It's a UFO bread lame
Look up Wire Monkey. That's where Proof gets theirs from.
You can purchase from wire monkey here: wiremonkey.com/discount/C1Z5YP7FNQ03?rfsn=6686082.2ff698
Did they run out of the Poof branded ones?@@ProofBread
@@elliottmackay4650No. Those were a special order for us. Hoping to get some more soon.
How large are the sour dough loaves? They look huge! And they proof in the fridge for like 2 days?
Our sourdough loaves are about 750g. We mix and shape the day before and they rest overnight in the fridge.
Hi Amanda I am very impressed how you guys have developed,how is you daughter doing ??
With love ❤from New Zealand 🇳🇿
Hi Philip. Thank you and thanks for asking. Both of our daughters are doing well. They’re both as healthy as can be. Amara is basically a teen now. In fact, she’s working at the Mesa bakery all summer. And Keira is doing as well as she can. She is still a happy girl despite her troubles. She is now full time in a wheel chair and motivating her to challenge herself can be a bit of a chore but she loves swimming and is still so youthful at heart.
@@amandaabou-eid1873 🤗🙏🏼🤗
I know it is old fashioned, but there is a reason why bakers used to wear white shirt/pants and aprons. Black clothing and flour make a messy look.
Don’t mind the stamp of working hard. And I feel like white wears so quickly. Even if you bleach it, the pit stains persist. Happy to receive any tips on this. Lol
If I happen to be in the area, would you guys sell me a little bit of Harriet?
Years ago, a baker friend gave me a bit of his starter and it behaved a lot better than my own. That said, I have learned a LOT more about how to create and maintain a starter by doing it myself. Even if you were able to get some "Harriet", within a couple feedings, it would no longer be "Harriet". It would become whatever you fed it with, combined with how often you fed it, the water you had available to you (NOT chlorinated please!), temperature, humidity. In other words, I would highly encourage you to make your own starter. It only takes a couple of weeks to get it ready to bake with and you'll learn a lot as you continue to use it. Temperature(ideally 80F), Humidity( 70-80% max) and freshness of flour are the most important elements. Happy Baking!😁👍
@@DARKLYLIT I am aware of that and everything else you said, being a very experienced home baker myself. However, I want to have a piece of Harriet to compare it to my own starter. I also wasn't asking for advice or inviting conversation, I was asking Proof directly if they give pieces of Harriet away or if they sell it. So thanks I guess?
We sell starter in our Mesa bakery and are working on something shippable by 2024!
Darklylite Thank you for your input I’m not a really well experienced sourdough baker and it’s very 😊generous of you to share your knowledge with everyone You have a good heart and I appreciate your generosity ❤
16:12
I know they can have natural spots - but that many?
Maybe I’m not seeing what you’re seeing.
Like my adult 😂son .when your Bending check your butt
Always floured. 🙈
lots of talk no action
Don’t let the door hit you on the way out, rude person.