Pressing Butter Sheets

Подписаться 204 тыс.

Просмотров 19 тыс.

50% 1

LIKE, COMMENT, SUBSCRIBE, & SHARE
» Check out our website:
proofbread.com/?ref=video
» Shop our merch:
proofbread.com
» Shop WireMonkey lames:
wiremonkey.com/discount/C1Z5Y...
» Shop Valentich aprons:
www.valentichgoods.com/ (use code Proof15 for 15% off your purchase!)
» Subscribe for our latest videos: / @proofbread
» Follow us on social:
/ proofbread
/ proofartisanbread
/ proofbread
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

Хобби

Опубликовано:

13 июл 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 39

@science2726 6 месяцев назад

We always run the butter twice. Gets rid of the seams

@user-tm1ec2on6w 6 месяцев назад

You can buy 50# solid blocks of butter that you can cut into sheets. I cut them with a two-handled cheese knife that I lightly heat. Works quite well.

@joshuambean 6 месяцев назад

Seems like in the quantity of butter that you go through each week you could purchase it in a form that isn't individually wrapped small blocks. There's gotta be someone that sells larger sizes that would reduce the time needed to open all those packages. But I don't know. Just a thought.

@ajkohkoh3921 6 месяцев назад

A method Ive seen at other bakeries is they soften their butter and then put in and scrape it into a mold then refrigerate it till it's hardened again

@tearing2803 6 месяцев назад

I love that Sat Karam gets so much enjoyment out of baking that he does it on vacation!

@satkaramsingh20 6 месяцев назад

Yes, I am really passionate about baking. So, I had a great time, but also because I had the chance and privilege to visit friends in Amanda and Jon and to get to know their family. 🙏❤️

@tearing2803 6 месяцев назад

@@satkaramsingh20 Truly, your passion is inspiring to see.

@gregercarter1 6 месяцев назад

A great joy to experience your passions which in turn is feeding my passion! Bread Friends Forever - BFF!

@cuttwice3905 6 месяцев назад

Outsourcing is an excellent way to make executives more money and underpay the workers.

@santiagosolanonavarro7055 6 месяцев назад

He is the executive and the worker

@theclimbingchef 6 месяцев назад

Dip the blocks in hot water and they will slide out super quick and easy unless youre trying to avoid the moisture. When i whip butter for bread Butter, I'm doing 15# batches and it's quick

@shellyg5705 6 месяцев назад

That machine is awesome 😎

@allankaplan9461 5 месяцев назад

An additional variable is the surface area covered in the butter press. More surface area with other variables held constant should provide a more uniform final butter sheet. Perhaps you can have a hand held butter slicer made that will divide the blocks of butter into 4 equil pieces creating more surface area.

@TakeNoneForTheTeam 6 месяцев назад

If you ever wanted to learn about batching, I would encourage you to read about lean manufacturing. Batching is the most inefficient system of production. But best wishes regardless!

@jpwhitcomb 5 месяцев назад

There are some good videos on "one piece flow" for those that are interested.

@chefswole 5 месяцев назад

You r made time to respond to me previously and I really thank you for your time! Just wondering at what temp do you find optimal for laminating?

@Mgreen4Freezedriedcandy 3 месяца назад

Could you use the butter press to cut the butter using the cutter shape in the machine? That way you can arrange the butter afterwards in the layers you want

@Elenasda 6 месяцев назад

Hi! That’s perfect! Do you have a strategy of franchise in a future?

@davidwalters9462 6 месяцев назад

What brand of butter and what is the buttermilk content?

@scottbaumgart4986 5 месяцев назад

I have not gotten a chance to watch this particular video yet, but I know that you have been concerned with keeping the butter fat content as high as possible.Have you considered using fully clarified butter for your cold pressing process? If it is clarified properly,it should rate into the 90+%butter fat range;because you are removing the milk solids,and moisture...at least that was what I learned in culinary school.I think that you are doing great things,and am only trying to help you with any knowledge I may have gained...(also,you can season/herb the butter before clarifying,and get the flavors,but not the chunks,or extra moisture..you strain it out)

@bobfish3176 6 месяцев назад

I made croissants once.....once! They were great though.

@steveskouson9620 5 месяцев назад

Jon, would sour cream butter interest you? Been making my own, for quite a few decades now. Heavy cream, and buttermilk as a starter. (You can also make buttermilk from whole milk, just using some as a starter, too. steve

@CamilleCuisine 6 месяцев назад

I work in a bakery in the "croissant" team. We produce over 12000 units of croissants, pains au chocolat, chocolate brioche, cinnamon roll, etc. per week. We go through A LOT of butter, around 400-600 pounds per week. We buy 25kg blocks of butter, then put 2 at a time in our big kneader with some flour, to make beurre manié. We then portion the butter into 1kg or 1,5kg, depending on the products. And then we shape them by hand into a rectangle, storing them in parchemin paper in the fridge. It's quite the task!

@alinesanta8812 5 месяцев назад

How much flour did u put into the butter ?

@CamilleCuisine 5 месяцев назад

@@alinesanta8812 I think it's about 900g per 25kg

@brad5345 5 месяцев назад

Why no hair/beard nets worn?

@CoolCakesandCraftswithAmalia1 6 месяцев назад

Do the seams matter? What effect do they have?

@satkaramsingh20 6 месяцев назад

If the seams break during the stretching of the lamination process, you may end up with non-laminated areas in the final dough, which noone wants in a croissant product. 😅

@frootyalex 4 месяца назад

what is that machine called?

@maxi-g 6 месяцев назад

I would call your pizza a Pinsa!

@63pufferfish 6 месяцев назад

Or under cut the guy selling you butter sheets. 😂

@chrispbeats 6 месяцев назад

3:36 butter pressing ASMR 🤤

@richardbernard6845 6 месяцев назад

thumbs up+

@user-wn4rg5od7s 5 месяцев назад

이 동영상 봐도 천손족타르타르족신선 잡아먹힌것때문에요 안정이 안되는데요 부인과 행복하세요 감사합니다

@jaydudek 5 месяцев назад

This is off topic but I really hope someone could help. I'm looking at an abs deck oven for a new bakery startup. They are a 3rd of the price of competitors, is it to good to be true? I don't want to get scammed. I noticed that proof used abs ovens in the past . Are these guys legit?

@taylortisaac 6 месяцев назад

I’ve got only a few minutes left in the video and I still have no clue why this guy is squishing butter with an expensive machine other than croissants are involved.

@satkaramsingh20 6 месяцев назад

In order to make croissant dough, you need to laminate butter sheets and dough sheets. So, this process requires sheeted butter. Jon has had only one resource where he could buy high quality, high-fat content "European style" butter, which is suitable for croissant dough. But that one was relatively expensive. Since they need literally hundreds of butter sheets each month, squishing butter, which is of the required high standard quality, with a machine makes a lot of sense for them. The machine surely is expensive. But the savings by making their own butter sheets are immense, and the number they need is high. Plus they may use the machine for their English muffins as well. All that info was part of the actual video too. 😅

@steveskouson9620 5 месяцев назад

Once you taste Jon's croissants, you'll understand. steve