I've been a baker in the industry for 15 years now.
I've had people ask me how to make my baked goods. So I thought I'd do this channel to show you how to make them along with a few tips and tricks.
Looking to open up my own Café one of these days. Putting everything from Etsy into a savings account to put towards a food truck or shop, check out the link below. One day this page could turn into a stream from a food truck.
If you're interested in a jar for your own sourdough, visit here www.etsy.com/shop/PerfectlyProofed
If you're someone who wants to invest in opening a shop/looking for a baker to run one, Shoot me an email, let's chat?
540 would be correct. Ironically, I find it should be closer to 650 as every single person scoops flour differently. For a double, i use 1300 grams. If you use 540 grams your dough will be sticky
👎👎👎Absolute unnecessary vulgarity after just 45 seconds 👎👎👎 If like me, you detest filthy language, but want a great vid to learn how to EASILY make homemade sourdough, you’ll want to forget this fool and check out this sweet young lady instead on Survival HT 👍👍👍 “Easiest Sourdough Starter! No Measuring! ! No Discards!” 👍👍👍
Thank you so much for saying that. After rewatching the video there's a handful of things I'd like to fix but for the most part its all there. Maybe I should reshoot this video...
Mr. Cellophane. That's one of the best songs from "Chicago"!!🤡 poor guy. Roxy put him through it Anyhow, I used to bake. But now, I teach Art in school. This made me smile 😅 Enjoying your channel!
I agree I think its the best song from Chicago as well! Well, now instead of making art, you teach art, which is pretty dope. Keep on smiling! I hope you enjoy the channel.
If you'd like to support "the cause" (me opening up a food truck) I have a PDF available for download on Etsy for a buck. These sales go straight into a high yield savings for a truck. Etsy.... perfectlyproofed.etsy.com Below is the Recipe for you as well, don't forget to check out the full video it helps a lot, enjoy. Shortbread Ingredients: - Butter 1 LB - Sugar 1 C - Salt 1 teaspoon - Flour 20 ounces Instructions: 1. Cream room temp butter with sugar and salt. Let run for about 2-3 minutes on low speed, then scrape the bowl and continue to beat sugar and butter until sugar has been broken down. 2. Add flour and mix on low until it starts to come together. Then scrape the bowl and mix on low until dough forms. 3. Press into pan, dock with fork and bake at 350 for 12-20 minutes until golden brown. Notes: - You can make this at any size you’d like. The biggest I’ve made is a times 6. - If you’re using this for a crumb on top of berry bars, etc. Let this chill overnight in your fridge. - If wrapped airtight, this will last in your fridge for about a week before it starts to oxidize and turn gray. It will last a few months in the freezer if wrapped airtight as well, the longest I’ve left it in the freezer is 3 months and it was fine.
🤣 I was kind of embarrassed to put this up, but I just watched Chicago for the first time a few months ago, and that song has been stuck in my head. So as soon as I said it wrong 🤦♂️
Ingredients: - 1 tablespoon of yeast - 1/4 cup sugar - 4 1/4 cups bread flour (divided) - 1 tablespoon salt - 1 1/2 cups lukewarm water - 2 tablespoons room temp butter Instructions: 1. In a mixing bowl, combine the yeast, water, and a pinch of sugar. Give it a quick stir, let the mixture sit for 10 to 15 minutes, or until the yeast has bloomed. 2. Add 1 1/2 cups of the bread flour to the mixture to create a sponge. Mix with a spatula just until the flour is wet. 3. Let your sponge rest for about 20-30 minutes or until it bubbles. 4. In another bowl combine flour, sugar, salt and butter. 5. Once the sponge has bubbled, add the rest of your ingredients and mix until the dough comes together. 6. Let dough rest. 7. Mix on medium speed for 5 minutes or until elastic. 8. Proof until doubled in size. 9. Form into size of loaf pan. Spray pan, and top of loaf cover and proof. Roughly an hour and a half. 10. Brush with egg wash, bake for 10 minutes at 450. 11. Reduce heat to 350 and bake for another 20 to 25 minutes. 12. Let it sit in pan for a few minutes once its done. Flip it out and brush with butter.
Ingredients: - 1 tablespoon of yeast - 1/4 cup sugar - 4 1/4 cups bread flour (divided) - 1 tablespoon salt - 1 1/2 cups lukewarm water - 2 tablespoons room temp butter Instructions: 1. In a mixing bowl, combine the yeast, water, and a pinch of sugar. Give it a quick stir, let the mixture sit for 10 to 15 minutes, or until the yeast has bloomed. 2. Add 1 1/2 cups of the bread flour to the mixture to create a sponge. Mix with a spatula just until the flour is wet. 3. Let your sponge rest for about 20-30 minutes or until it bubbles. 4. In another bowl combine flour, sugar, salt and butter. 5. Once the sponge has bubbled, add the rest of your ingredients and mix until the dough comes together. 6. Let dough rest. 7. Mix on medium speed for 5 minutes or until elastic. 8. Proof until doubled in size. 9. Form into size of loaf pan. Spray pan, and top of loaf cover and proof. Roughly an hour and a half. 10. Brush with egg wash, bake for 10 minutes at 450. 11. Reduce heat to 350 and bake for another 20 to 25 minutes. 12. Let it sit in pan for a few minutes once its done. Flip it out and brush with butter.
@@judibarth7999screenshot the comment with the link then hold your finger on the screenshot… a menu should pop up and say “open in youtube” Also you can open the google app and use the lens icon in the search bar to open the screenshot and search text to copy the link - or when the text highlights it should actually have a clickable link.
