How to Make Multigrain Sourdough | Sourdough Masterclass

▼ ▽FREE MULTIGRAIN SOURDOUGH DOUGH CALCULATOR
matthewjamesduffy.teachable.com/p/my-downloadable-478630
▼ ▽LEARN SOURDOUGH ONLINE COURSE
matthewjamesduffy.teachable.com
▼ ▽HOW TO USE A BANNETON | WHAT IS A BANNETON?
• How to Use a Banneton ...
▼ ▽ OFFICIAL WEBSITE WITH MORE TIPS, RECIPES AND GUIDES
matthewjamesduffy.com/
▼ ▽ TIMESTAMPS
00:00 - Introduction
00:18 - Build the Levain
01:39 - Make the Multigrain Soaker
04:56 - Autolyse
06:00 - First Fold
06:33 - Mixing Multigrain Sourdough
12:34 - Folding
13:52 - Pre-Shaping
15:50 - Final Shaping
20:40 - Score and Bake
24:17 - Crumb Shot & Outro
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▼▽ MY GEAR
BEGINNER SOURDOUGH KIT - geni.us/16Wwx
SOURDOUGH PROOFER - geni.us/J8V2
SOURDOUGH HOME - geni.us/VvON
THE BEST BREAD PAN - geni.us/OQUcJ
THE BEST SOURDOUGH SCALE - geni.us/9m7DoH
CAMBRO DOUGH TUB - geni.us/tfDafN3
SOURDOUGH SPATULA - geni.us/FtvOfJR
BOWL SCRAPER - geni.us/Ybll
GLOBE PLANETARY MIXER - geni.us/TwILAq
THE BEST THERMOMETER - geni.us/cZg7y,
BANNETONS - geni.us/HlsSKz, geni.us/iIVj7l
COOLING RACK - geni.us/B2gy
GIANT TIMER - geni.us/XuzV Dutch oven geni.us/PtlQ
▼▽ FILMED WITH
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Osmo Pocket 2 - geni.us/XOKQ
DJI Mic - geni.us/pz2i5mZ
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[@szk45]

That was amazing ! Seems easy… you are so organized!

[@mywanderlustcamino]

Hi Matthew, I found your channel via Breakfast Television segment you did. I have to say as someone who is new to Sourdough bread making your videos are the best and the easiest to understand. Thank you for taking the time to make them.

[@matthewjamesduffy]

Thanks for taking the time out of your day to leave this comment. Making these videos is a LOT of work and I had underestimated how time-consuming they can be. Very happy to hear you are finding value and they are helping you. I am on a bit of a pause from these videos as I finalize my first book manuscript but will be creating new videos in May.

[@mayankverma9500]

Absolutely loved the video chef. The crust color on the multigrain sourdough is absolutely exquisite! It's beautifully golden.

[@matthewjamesduffy]

Hey buddy thanks for your kind words 🙏

[@mayankverma9500]

@@matthewjamesduffy My pleasure chef 👍🏻🥰

[@ThunderRoadJohnsCreek]

Chef does it again!

[@deebrake]

Thank you very much for doing such an informative episode. Really appreciate your hard work. Have a great day.

[@matthewjamesduffy]

Thank you 🎉

[@julianschanz6546]

Thanks so much. Great video and super informative!

[@matthewjamesduffy]

Glad it was helpful!

[@Patexweise]

Great video! Thank you for sharing your experience :)

[@matthewjamesduffy]

Thanks for watching 👍

[@BakeAcrossEurope]

Looks delicious! I love bread that has a little extra texture and chew from added grains and seeds.

[@matthewjamesduffy]

Thank you. It's a def fave around here and I haven't made it in a while but it's on this week's bake list.

[@zephaniahpierre7588]

Absolutely beautiful

[@phduffy]

Loving this video

[@jklphoto]

Another awesome full-length video. TY Professor! Can you share which spiral mixer you are using? I sold my Globe SP8.

[@matthewjamesduffy]

Thank you! It is a Sunmix 15kg spiral mixer.

[@jeremykelley4990]

Awesome video. So informative!!! Really appreciate it. Someday I hope you do a pasta madre video. That thing is kicking my butt!

[@matthewjamesduffy]

Ahh I’d like to but not sure I have time before the holidays. If you dm me on Ig I’ll send you a special promo for my panettone course though.

[@ivse9696]

Wonderful and perfect looking bread 👍👍👍

[@richardmcooper]

As usual with your demonstrations, it was very informative and inspiring. The only thing that it missed was the Juniper touch (although I see that she sort of made an appearance at 18 minutes)..

[@matthewjamesduffy]

Hah! Thanks Richard glad you enjoyed it and i'll let her know that her presence is requested for future recipes 😁

[@sundaybaking]

They look amazing! 🤤🤤🤤

[@barrychambers4047]

Does the boiling water, whole grain soaker work a little bit like a Tangzhong method? Really nicely done, by the way! We liked your little rabbit puppeteer! Thank you Mathew!

[@matthewjamesduffy]

Thanks Barry. Its a little different its more just to soften the grains so they mix in well/are soft to eat.

[@jean-sebastienbaril9227]

Very nice, I love it! If we don’t have a mill, can we use a food processor?

[@matthewjamesduffy]

Yes you can. You can pulse it in smaller batches. You can also buy a multigrain mix which is cracked already.

[@simonrecovery8682]

Curious to know the brand and size of your spiral mixer. About how many kgs of dough does it hold? Cheers for your work.

[@matthewjamesduffy]

Sunmix spiral 15kg mixer.

[@simonrecovery8682]

awesome. Thanks@@matthewjamesduffy

[@kennethduffy1421]

Love your camera person

[@mr.Mikeyboy]

Awsome video looks great! What brand of spiral mixer do you use ?

[@matthewjamesduffy]

Thanks! It's from Sunmix.

[@sandraloder8077]

Little girls love their daddies!

[@jklphoto]

Forgot to ask how you like your Pico Plus? Thinking about getting one.

[@matthewjamesduffy]

I really like it but I actually just swapped to a Simply Bread oven and LOVE it. I have a video coming out about that.

[@lindagordon2955]

My question is, why add boiling water to the multi grans? Doesn't that destroy the nutrients in the grains? Can you soak the grains in warm water for a longer time, and then the nutrients will be preserved?

[@lindagordon2955]

Beautiful bread, btw!!!!!

[@matthewjamesduffy]

I don't think it destroys the nutrients. The bread is going to be baked in a 500°F oven anyways so wouldn't that also destroy them? Afterwords the grains are fermented in the dough and fermentation can actually enhance the bioavailability of nutrients by breaking down complex molecules. You can soak the grains if you'd like but I prefer to use boiling water to soften and cook them. Keep in mind, I am not a nutritionist or health expert.

[@fglend73]

What kind of oven do you use?

[@StantonCole]

Do you wash the liners for your baskets after each bake?

[@matthewjamesduffy]

No these liners don't come out of the banettone they are stiched in. I have a video on how I use and maintain my banettone on my page.

[@Bikesjohn725]

What size table is the pico plus on?

[@matthewjamesduffy]

Not sure id have to check but its the recommended stand size from their site.

[@joshuamccarvell6427]

😍

[@goattactics]

Do you have a brand of razor blades that you prefer?

[@matthewjamesduffy]

I just use a cheap one from TMB baking supplies.

[@century1981]

Can I increase the starter amount if I wanted to do a 6hr Levain? Instead of 10-12hrs.

[@matthewjamesduffy]

Yes for sure!

[@century1981]

@@matthewjamesduffy You posted it at 8% in your levain recipe, what percentage do you recommend for a 6hr levain? Thanks !

[@matthewjamesduffy]

@@century1981I would do: 125-150 levain 200 flour 200 water 28C Start there

[@matthewjamesduffy]

@@century1981download the except and try about 50% my last response was in G but the % is easier on the excel.

[@century1981]

@@matthewjamesduffy Awesome! Will do

[@jeffweiss2131]

What type of oven is this?

[@matthewjamesduffy]

Its a Pico Plus

[@hidayasilahelhak6863]

❤❤