7 ай бұрын
Жыл бұрын
Жыл бұрын
Жыл бұрын
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@AceHBK972 7 күн бұрын
Made this and just ate some. Great recipe Matt!! This is perfect. I will definitely keep this recipe.
@matthewperry8579 6 күн бұрын
@@AceHBK972 Glad you enjoyed it!!! To my knowledge you are the first to make this recipe other than me!!!
@ShihabKhan-pb4kk 21 күн бұрын
Great review! Been eyeing the Boos butcher block, and this really helps with the decision.
@matthewperry8579 21 күн бұрын
I love my Boos, I think you’ll be happy!
@AceHBK972 Ай бұрын
Just starting to get into sourdough and cinn raisin is my fav. Will try this! Thank you so much.
@hanssanchez2533 Ай бұрын
What is it you are adding at the end
@matthewperry8579 Ай бұрын
@@hanssanchez2533 Balsamic glaze.
@fernandodelgado6022 Ай бұрын
That bread looks great, thanks for the delicious lunch idea
@matthewperry8579 Ай бұрын
You are so welcome!
@patrickb1303 Ай бұрын
That bread looks very nice Matthew Perry. Now you stay out of your hot tub and don’t do ketamine.
@matthewperry8579 Ай бұрын
Thank you!!! No ketamine, love the hot tub though!
@jennyalvarez9121 Ай бұрын
Looks great! Is there a recipe? 😊
@matthewperry8579 Ай бұрын
@@jennyalvarez9121 Not a recipe per se. Sauté pepper, onions and garlic in a little olive oil. Add Italian seasoning and basil. Add tomato sauce and paste. Add sugar. Brown ground sweet Italian sausage and add. Simmer. Serve over any pasta and top with Italian cheeses and a dollop of ricotta. Garnish with fresh basil. I don’t really measure for dishes like this. It’s kind of a feel thing.
@jennyalvarez9121 Ай бұрын
@@matthewperry8579 thank you! I’m going to make this for my family!
@andreialamaia Ай бұрын
❤❤❤❤
@dellcole9690 Ай бұрын
Now send me one😂
@kristinabaran8482 Ай бұрын
very nice done! Can I do only one loaf? Should I take everything in half?
@matthewperry8579 Ай бұрын
@@kristinabaran8482 Absolutely, just cut all the ingredients in half.
@ImSoDeadicated 2 ай бұрын
Great video, I bought some of those mats from your link, and will be conditioning my first boos block tonight. Thanks for the tips.
@kg5158 2 ай бұрын
So that’s feeding for a recipe, right? I say that because of the 100 grams of starter…
@matthewperry8579 Ай бұрын
@@kg5158 No, that is my daily maintenance feeding. When I bake I need about 1200 grams of starter.
@GENECARP 2 ай бұрын
Franklin always stops me Dead in my tracks…
@Sandra-hk8ks 2 ай бұрын
Beautiful but way to small i would have made 1 boul not 2.
@matthewperry8579 Ай бұрын
@@Sandra-hk8ks That’s the size loaf that my small bannetons make.
@abigailelizabeth4655 3 ай бұрын
Recipe?
@bertcabardo1289 3 ай бұрын
Hi. What was the room temperature when youl left the poolish for 14 hours? How about putting it in the fridge?
@matthewperry8579 3 ай бұрын
It was about 70°f. It won’t grow in the fridge.
@baileyboo9365 3 ай бұрын
Hi Matt, You're bread looks so delicious! Yum! Can this bread be made in a loaf pan like sandwich bread?
@matthewperry8579 3 ай бұрын
This isn’t the type of dough you normally put in a pan. But you could try and see what happens.
@baileyboo9365 3 ай бұрын
@@matthewperry8579 Thank you Matt! I might try that.
@jroliva1355 3 ай бұрын
THAT BREAD LOOKS EXQUISITE AND DELICIOUS.
@matthewperry8579 3 ай бұрын
Thank you!!!
@heatheryeoman 3 ай бұрын
Hey Matt!! I’m making sourdough dough for a client that usually buys my bread. I don’t usually give dough out and haven’t done “pizza” dough really either. I have dough that comprises of 2000g four. She is making 10 small pizzas. Should I just divide the balls before the last rise after the bulk fermentation? I was thinking of doing it similar to when I make bagels.
@matthewperry8579 3 ай бұрын
@@heatheryeoman I divide into balls after bulk fermentation then divide into balls and refrigerate till ready to use, ideally overnight.
@heatheryeoman 3 ай бұрын
@@matthewperry8579 thank you!! It’s been bulking since 0400 and refrigerate for 3 hours. I hope it’s ok. Will let you know
@volganashahbazi 4 ай бұрын
Is the water temperature 100-110 f hot, what I hear you say?
@matthewperry8579 4 ай бұрын
Yes, 100-110 °f.
@volganashahbazi 4 ай бұрын
@@matthewperry8579 Thank you so very much for replying. 🙏
@volganashahbazi 4 ай бұрын
Great recipe, I wonder if the dough as one loaf can have room to spring in a 4.5 quart round lodge dutch oven?
@matthewperry8579 4 ай бұрын
I think it’d be too big. You might be able to use a 7 quart. And you have to adjust the bake time. That would be a huge loaf!
@Loungelizardatwar 4 ай бұрын
Looks beautiful and I love this song. My mother used to play it a lot of the time when things were bad and it lifts the mood every time. Great job
@matthewperry8579 4 ай бұрын
Thank you! It really is an uplifting song!
@valentinabogdane5244 4 ай бұрын
КЛАСС!
@matthewperry8579 4 ай бұрын
Thank you!
@beatricemixco1808 4 ай бұрын
Perdón por mi ignorancia que salsa es esa
@matthewperry8579 4 ай бұрын
That is balsamic glaze. If you can’t buy it premade you can make it at home by simmering balsamic vinegar until it thickens.
@christinaw4335 4 ай бұрын
Very nice!
@matthewperry8579 4 ай бұрын
Thanks!
@kellyjackson4973 4 ай бұрын
I love the music reminds me of when I worked at Olive Garden
@Shutup271 4 ай бұрын
Its burnt
@matthewperry8579 4 ай бұрын
It’s not burnt. That’s the color it is supposed to be for a crunchy crust.
@Shutup271 4 ай бұрын
@@matthewperry8579 nah, its burnt.
@starthere13 4 ай бұрын
Looks Ike they turned out nicely!
@matthewperry8579 4 ай бұрын
Thank you!
@Im-one-of-a-kind 4 ай бұрын
The second time they cut the bread I thought the video was on repeat 😂😂😅😅
@matthewperry8579 4 ай бұрын
At least I’m consistent!🤣
@ARandomComment123 4 ай бұрын
Yo that came out great nice job
@matthewperry8579 4 ай бұрын
Thank you!!!
@Solonneysa 4 ай бұрын
Looks lovely! Thanks for sharing :)
@matthewperry8579 4 ай бұрын
Thank you!!!
@nannoazer109 5 ай бұрын
Are you in California , I would love to take sourdough class with you that look great
@matthewperry8579 4 ай бұрын
Sorry, no, I’m in NJ. Thank you though!
@PRONGLESYT 5 ай бұрын
love these videos wish i could recreate them but im on keto
@matthewperry8579 4 ай бұрын
Thank you!
@jacquelineamom9517 4 ай бұрын
I am on low carb so tried using keto flour. Not 100% identical but looks good with sourdough taste.
@PRONGLESYT 4 ай бұрын
thanks for the advice :)
@jubjubs1000 5 ай бұрын
so just right into the oven? dang ty
@mr.fancypants1524 5 ай бұрын
When a guy is doing fine detail incisions with a carpet blade...yeah. He's baking some serious sourdough.
@Fatatua 5 ай бұрын
Awesome beauties!!
@matthewperry8579 4 ай бұрын
Thank you!!
@3232ruger 5 ай бұрын
Great job!!!!
@matthewperry8579 4 ай бұрын
Thank you!!
@mommypapa9135 5 ай бұрын
Absolutely beautiful my man
@matthewperry8579 5 ай бұрын
Thank you kindly
@drmarsh4287 5 ай бұрын
Yes you can. 😂
@jlovaglio 5 ай бұрын
What size board did you get and can you tell me where to get that silicone mat?
@matthewperry8579 5 ай бұрын
I got the 24x18x2 1/2 maple block. The mat was made by Surpahs. I put an Amazon link to both in the description of the video.
@tonycasarrubia1394 5 ай бұрын
I had this Dutch Oven for a couple of years but stopped using when the rust was too difficult to clean. I tried following the instructions but finally bought a ceramic unit that is easier to use.
@matthewperry8579 5 ай бұрын
It does require the occasional seasoning. About once every six months to a year. But I’m a huge fan of cast iron and enjoy the process.
@matthewperry8579 5 ай бұрын
And by the way, I’ll give you five bucks for it if you still have it!!! LOL!!!😂
@chloecarr906 5 ай бұрын
Love how happy this guy is, not only about his bread but also his fans. You comment on everyones comments, bad or good. Its so lovely to see!
@matthewperry8579 5 ай бұрын
Thank you for the feed! I love just knowing people are watching!
@KiloFeenix 5 ай бұрын
That's pretty lame ...
@matthewperry8579 5 ай бұрын
Pun intended I hope…
@KiloFeenix 5 ай бұрын
@@matthewperry8579 😉
@MB-yf1dl 5 ай бұрын
How could lame possibly be the pun in relation to bread?
@matthewperry8579 5 ай бұрын
@@MB-yf1dl The knife used to score the bread is called a lame…
@MB-yf1dl 5 ай бұрын
@@matthewperry8579never knew that was even a thing. Thank you
@ShinyBubbbbles 5 ай бұрын
Those are beautiful!
@matthewperry8579 5 ай бұрын
Thank you!
@ChristianCanales-x6l 5 ай бұрын
Ive never seen someone use a razor to do that, thats awesome
@matthewperry8579 5 ай бұрын
Thanks.
@arlo6345 5 ай бұрын
Do you change to a new jar each time you feed your starter? I don’t bother!
@matthewperry8579 5 ай бұрын
No, I rinse the jar before putting the starter back in. I know it’s not necessary. But it’s nice having a clean jar to work with.
@j0r06 5 ай бұрын
Me gusta mucho tu técnica de armado y la explicas muy bien en tus videos!! Gracias por compartir 🙏💛
@matthewperry8579 5 ай бұрын
You’re welcome! Thanks for watching!!!
@caseywhispell1271 5 ай бұрын
Salt and pepper the tomatoes maybe even a little olive oil if you're gonna keep using that music 😂
@matthewperry8579 5 ай бұрын
I Did salt and pepper, but didn’t look good on camera so it got left on the editing room floor…
@caseywhispell1271 5 ай бұрын
@@matthewperry8579 fair enough
@demonicar 5 ай бұрын
The best tomato sandwich is very simple: the best possible tomato slices + miracle whip. This is the ONLY time I ever use miracle whip. Try it!
@matthewperry8579 5 ай бұрын
I’m a mayo guy. I eat those too.
@puma.5923 5 ай бұрын
🫶🏾🫶🏾🫶🏾💖💖💖💖💖💖💖💖💖💖💖🫶🏾🫶🏾🫶🏾🫶🏾🫶🏾🫶🏾🫶🏾🤓🥰