First Sourdough Bake at Our New Location | Proof Bread
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- Опубліковано 28 лип 2023
- Testing the oven at our 2nd location: 3110 E Shea Blvd, Phoenix, AZ 85028
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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 - Навчання та стиль
I can’t believe its almost 2 years since you moved into the new bakery! Watching your journey has been so satisfying . Thank you for letting us come along!!
Man, you guys have grown so much the past couple of years. Gotta wonder where Proof would be right now if that troublesome neighbor didn't kickstart the journey. Congratulations on your success thus far. The sky's the limit for Proof.
Congratulations from a small size to a bigger one. WOW!
Congratulations on all your success. Been watching off and on since the early garage days.
I remember your concern when moving from the garage. It was before you planned. I could see that little bit of anxiety. You pushed through it and did what you had to do and now you’ve got a second facility. Congratulations!! You are living PROOF that if you stay focused on the goal, and flexible in the journey, anything and everything is possible. I look forward to visiting your bakery the next time I’m in your area. Enjoy the journey!
Gorgeous bread! I'm going to try and copy your scoring. I make sourdough every day and recently started milling my own wheat. I am obsessed 😊
As a subscriber from Indonesia, a country who mostly doesnt speak English. I can fully understand every single word you're saying. Your articulations, words choosing, easy to understand by non-english speaking viewers. Thanks buddy
Great looking loaves!
Glad you’re moving closer to the west valley 😊
I lived at 62nd and Shea for many years, back when there was still lots of open desert.
Growth and consistency are key. The rest will follow! Killin' it!
Don’t blink because you’ll miss the opening of a new Proof facility! 😂 I hadn’t received much feed in YT from Jon’s videos and I now realize he’s got more spaces in such a short time. Nice!
Congratulations! I love that your company is thriving.
Congratulazioni, Bello....
No idea how you get your loaves to look so incredible. I’ve been trying to get mine better every week. We’re currently building out a bakery and watching you has been very inspirint
I'm happy to see that Proof Bread can evolve!
Congrats!
Congratulations! ❤
Absolutely brilliant I’ve followed your progress well done
That last loaf that got pushed in the corner of the oven and forgot about has me laughing so hard. Been there 🤣🤣
Congratulations on the opening!
Interesting video; thank you for sharing!
you are so inspiring!!!!! ❤
Congratulations jonathan & Amanda greetings from srilanka
Great to see the business grow! Still want to remind you on the promise you made when you raised funds online (and I pitched in as well). You mentioned you will put the names of the people that donated on the wall. I understand this is not vital to your business but maybe mentioning it in the video as a sign you still remember it would be a nice easy gesture.
Last night I saw a Martha Stewart episode where she had a guy that brought a yeast idea from Italy. He uses a purple cabbage that has a naturally occuring blue yeast growth to ferment a yeast with water and flour. Another idea he uses is using old bread that does not sell and making bread crumbs for use like you use your rice flour.
Missing your content.
Reeely Nice Bread Man.
Jon, would you have a use for another
pallet jack?
steve
Rotary 3 phase converter 2500, probably cheaper than complete rework
About those lame @12:40 , do you always use a brand new razor blade? Scoring is the one thing that I've been struggling with, but I haven't got new razor blades in a while :|
As a baker myself , you can score a 100 loaves or more with 1 double sided blade, personally I prefer to use the blade " naked"......
Do you mail your bread !?
another new location?
16:18 how thick are the plywood sheets?
6mm
@@WootTootZootin Arizona? No it's 1/4".
Can you tell me about gluten celiac disease and sour drough bread. .???
Bread that undergoes extended fermentation reduces complex starches and allow some with celiac sensitivity the ability to consume that type of bread.
@@cogfux thank you! So the longer the bread rises and the longer the the sour dough is allowed to ferment. The more a person with celiac can tolerate eating sourdough bread!
Why is the slicing tool called a "long?"
It's called a "lame" but pronounced "lahm"
90% This guy yapping
10% Bread baking
putting the air intake and exhaust next to each other seems a little odd to do
It’s make up air. This is the way many hoods are designed as the intake air “makes up” for the air expelled keeping the air balance of the building. That intake air is supposed to be sucked up by the hood leaving the same amount of air in the room. However, the placement is not great for a baker trying to work right by the oven. I will definitely learn from this and improve upon it both for this facility and any future projects.
@@ProofBread that wasn't really criticism, I really never saw it like this before. Hey, if it works, it works 🙂
I understand. Didn’t take it as criticism. It’s a weird thing if you haven’t seen it. The bigger deck oven technically doesn’t need a hood at all, but try telling the city or health department that, lol.
@@ProofBread anyway, it's good to see you guys flourishing!!!
Man who doesn't understand amps, volts & watts rewires oven. What can go wrong!
literally cannot watch the video because of that panel 😭
What panel?
@@ProofBreadI think they're referring to the side oven panel that was removed and reset. The bottom left corner of the panel wasn't set properly and some folks have a type of OCD where they are affected by things like that which are out of place. It's likely not a big deal to anyone else.
Ah, I understand.