Nice bread 👍 I still adjust the temperature during baking time because the crumb feels a little bit sticky. But the rest of the process is fine and the bread is good.
@jdd6009 ай бұрын
I've watched this several times for review. You make handling that sticky dough look so easy!
@matthewjamesduffy9 ай бұрын
With practice, anyone can do it!
@martinlegault2563 Жыл бұрын
You are my bread Yoda! Thank you so much for sharing your skills and knowledge 😊
@matthewjamesduffy Жыл бұрын
Cheers Martin, happy baking!
@sunajeong1014 Жыл бұрын
Thank you so much for sharing this recipe! I've made two loaves and they taste wonderful. The second batch is now in the oven.
@matthewjamesduffy Жыл бұрын
Perfect happy to hear that. I’ve got a few new recipes coming in Oct!
@falkokraft3 ай бұрын
Looks very professional. Thank you! One question: Can you say what’s the advantage of having the shaped doughs rest on the bench before putting them into the bannetons rather than moving them there right away after shaping?
@valoringikarlsson95282 жыл бұрын
Home bakery goals! 😍 Thanks for the tips!
@matthewjamesduffy2 жыл бұрын
Next up is to upgrade the work bench and the fridge! Happy you liked it 😊
@valoringikarlsson95282 жыл бұрын
@@matthewjamesduffy Awesome! Can't wait to follow along :)
@mariebelt8411Ай бұрын
this video is fantastic full of great tips well presented straight forward thank you for sharing your knowledge
@matthewjamesduffyАй бұрын
Thanks for watching! Happy to hear that.
@littlesuzie66722 жыл бұрын
Great video! Thank you! I have been making some sourdough lately using 20% dark rye and I wondered why my dough suddenly felt more sticky. Thank you for the explanation! I thought I must have done something wrong. PS your little ones are so adorable. I’m a mum of 5 little ones, we are very blessed.
@matthewjamesduffy2 жыл бұрын
Thanks for your kind words Suzanne. Dough made with rye will def be sticker! Rye has gliadin (helps rise but not strength) but not glutenin. It also has pentosans which can inhibit gluten formation. It’s pretty cool how must 20% of a flour can change the dough so much!
@littlesuzie66722 жыл бұрын
@@matthewjamesduffy wow! That’s really interesting to learn, thank you for explaining it! Keep up the great videos, I look forward to learning more from you.
@matthewjamesduffy2 жыл бұрын
@@littlesuzie6672 Happy to help ;0. Let me know if there are any specific topics you'd like to see covered. I am trying to plan the next few months of videos this weekend.
@littlesuzie66722 жыл бұрын
@@matthewjamesduffy thank you! I am new to sourdough making, only been 6 months but I have watched and learned and without wanting to sound boastful, I think I’m doing a “good” job so far. But! It’s interesting to me that since our weather has cooled down (I’m in Australia) my bread has been better. I am wondering what impact ambient temperature has on sourdough making? Warmer vs colder kitchen? That would be an interesting topic for you to explain. Thank you again, God bless
@alejandrogomez73782 жыл бұрын
Awesome as always chef! Looking forward to the next video!
@matthewjamesduffy2 жыл бұрын
Thank you Alejandro!
@RobBanks818 ай бұрын
Great video, thanks. I've been baking sourdough bread for 14 years, going to try your method of shaping.
@matthewjamesduffy8 ай бұрын
Thanks Rob, hope it works for yah!
@shermanmccormick9197 Жыл бұрын
Beautiful loaves!
@barrychambers40472 жыл бұрын
Nice to see a pro at work!
@TonyPisconti2 ай бұрын
Excellent
@matthewjamesduffy2 ай бұрын
Cheers Tony, thanks for watching!
@teslarex Жыл бұрын
Great video! You've got excellent technique.
@michelebevilacqua9482 жыл бұрын
Beautiful video thank you Chef
@matthewjamesduffy2 жыл бұрын
Hey Michele, glad you liked it!
@pattidunegan83957 ай бұрын
Great channel here. With regard to the Challengers, I was under the impression that heating them too hot can inhibit oven spring since the crust can set too quickly. Many are saying preheat to 475 and dropping to 435 once dough is in? What are your thoughts on the whole thing?
@mrgreenbudz37Ай бұрын
Hi Mat, I am a small micro baker and mix everything by hand. Are there really any changes to this recipe you would suggest if hand mixing?
@matthewjamesduffyАй бұрын
Great question. I would start with a slightly lower hydration the first mix to make sure your flour can handle it. I would also increase the folds right after mixing.
@mrgreenbudz37Ай бұрын
@@matthewjamesduffy Hi and good morning Mat and thanks for the reply. I will do a short autolyze and then proceed as usual on the coil folds and see how it goes.. I love your counter tops. I am currently baking about 8-10 loaves a week. Again thank you for the speedy reply. I will keep you posted.
@joefabbri64532 ай бұрын
You’re the best
@clonephone822 жыл бұрын
Hi, your videos are really amazing. You always talk about Excel but i never found anything. I try to follow the download link on the porridge video and did not find any link. Do you sell these excels? Andy if i would like to buy one why do I need to pay shipping costs?
@matthewjamesduffy2 жыл бұрын
I have been having trouble with some users downloading the oat porridge link, I am trying to get it fixed and I am not sure why it is happening. For this dough formula, you can find the link to the excel in the caption.
@smmachado92 Жыл бұрын
Hello Matthew! How you doing? I’ve came across with your content on instagram and now I’m a big fan of your videos here on youtube. Thanks for the great content! Let me ask you something: is the excel archive (1:10) on your blog a free thing? I mean, I just could not find the place to download it… thanks so much!
@matthewjamesduffy Жыл бұрын
Hey Samuel! I am in the process of updating my site/digital downloads. For now I have listed a few of my favourite formulas and will be adding more plus a few specialty packs. You can find whats available here: matthewjamesduffy.teachable.com/p/digitaldownloads
@smmachado92 Жыл бұрын
@@matthewjamesduffy thank you! I myself am a begginer in the subject and must say that I’m perhaps more curious than a student. I found your content truly didactic. Signed for your newsletter on last year’s christmas and got the recipe for your sourdough chocolate bread. Here in Brazil I don’t have access to some of the ingredients (specially the quality required), so I had to adapt it a little bit. It’s incredible though! Thank you very much!
@Irina-c8v4tАй бұрын
Hi! I am baking my bread on the stone at home. What would be the temperatures and timing for baking this sourdough bread on the stone?
@Beaver1_852 жыл бұрын
Loaves look great👍 What size is your mixer? 30l? Looks like you had it to capacity 😎
@matthewjamesduffy2 жыл бұрын
Thank you. It is a 15kg spiral.
@David-qs8kl2 жыл бұрын
How would you recommend mixing by hand for smaller batches? Would you add more stretch and folds during the bulk as well?
@matthewjamesduffy2 жыл бұрын
Similar process, and yes more folds and perhaps a bit less water. Check out this recipe, it should help matthewjamesduffy.com/beginner-sourdough-recipe/
@Bikesjohn7255 ай бұрын
Is there somewhere that you detail the time and speed you mix with your spiral mixer? Can you over mix?
@matthewjamesduffy5 ай бұрын
I have a few videos showing the full mixing process. You can overmix but with strong flour like mind and bassinage you can do a longer mix.
@jaydeepmahabaleshwarkar6997 Жыл бұрын
Hi Chef Mathew👋 can I make this in a loaf tin instead of a Dutch oven? If yes should I oil/spray the loaf tin or line it with parchment?
@matthewjamesduffy Жыл бұрын
Hey Jaydeep! Yes you can for sure use a loaf tin. If the tin is not no stick you def need to spray it. You can also line the bottom with parchment. Make sure to take them out of the tin right out of the oven or they will sweat and get soft.
@jaydeepmahabaleshwarkar6997 Жыл бұрын
@@matthewjamesduffy Okay I will try it out. I'm in India and I'm experimenting as the flour is slightly different aswell as the weather conditions. Will stay in touch. Thanks!
@barneybilello76062 ай бұрын
What did you to cover the mixer during the autolyse?
@matthewjamesduffy2 ай бұрын
I normally use a bag or towel.
@DavId-qz4ej2 жыл бұрын
Hey Mathew, thanks for the video. 2 questions I am curious about and apologies if you may have explained this in a different video. 1. Why do you bag the dough before cold proofing? I see many who just put it in the cold room without a cover or cover it with a kitchen towel. 2. Whats the theory behind taking out the dough 1 hour before the bake?
@matthewjamesduffy2 жыл бұрын
Hey Dav thanks for your comment. 1. If I don't cover the doughs they get a really bad skin on them. Some bakeries have dedicated bread fridges that have the right humidity to prevent the skin from forming. You can also use a shower cap. 2. I sometimes take the dough out before baking to give it a chance to continue to proof a bit. It gets a little bit more volume if it needs that extra proofing time. Lately now that it is getting warmer outside I have been baking most of my breads straight from the fridge.
@DavId-qz4ej2 жыл бұрын
@@matthewjamesduffy very helpful. Thank you.
@deelee520 Жыл бұрын
Hey man nice vid! Was just confused about the levain build as well A typical levain build for me at a ratio of 1:10:10 would take aprox 10 hours to be ready In your recipe for the x12 loaves, your levain build is close to a ratio of 1: 58 : 58 Could you clarify ? Thanks!
@matthewjamesduffy Жыл бұрын
Yes its a very low innoculation. It was summer and that was meant to be overnight (12-14 hours. Check this video: kzbin.info/www/bejne/fnLLhWB-a8Slq7s for more info on how I feed/maintain the starter it should help.
@ellenbristol78998 ай бұрын
Good morning chef, The last high hydration sourdough that I tried, I baked to 210 internal loaf temperature. When it cooled, it really settled down to about 1/2 height. It was 85% hydration, 2.1kg loaf. How can I prevent this from happening. I use KA Sir Lancelot.
@matthewjamesduffy8 ай бұрын
Not sure there’s a lot of factors! This video should help though.
@SilviaGarciaStupervitta Жыл бұрын
thank you here Silvia from Brasil, could you explain to me if your flour is very strong? we dont have very strong flour here maybe i could say its medium flour , then i guess the hidration of 84 water is not possible. Could you give me any idea about it.. or is not necessary a strong flour..?
@matthewjamesduffy Жыл бұрын
Yes my flour is very strong!
@rowancase96082 жыл бұрын
This looks too advanced for me, chef! I'm still a beginner baker and I'm struggling to build enough structure in my dough. My loaves are tasty, but pretty flat. Need to study up!
@clonephone822 жыл бұрын
Hi Matthew, how do you handle the water temperature? So i think you do not calculate an measure. But you always came to the best dough temperature. So if someone hasn't the practice you have how is the best way to handle that. Many thanks
@matthewjamesduffy2 жыл бұрын
I do a desired dough temp calculation. Most of the time I already know the range of 2-3 C to get my DDT. This is a great topic for a video on it's own.
@clonephone822 жыл бұрын
how do you take into account the autolysis in the calculation. because the water is adjusted to the room temperature over time. Can you give an example for a recipe? how you do it I always take the water 2-3 degrees warmer. many thanks
@matthewjamesduffy2 жыл бұрын
@@clonephone82 I just factor in if I’m going to be using a room temp or proofer proofing. So for my room temp I shoot 2 or so degree over the desired. I normally don’t autolyse for more than an hour so I don’t really have issues with this. I think this is a great video topic that I could try and cover.
@torruella162 жыл бұрын
Hi there, one question, when you took out of the mixer, it was at 28 degrees, isn’t that too high?
@matthewjamesduffy2 жыл бұрын
No that is my ideal temp for this dough at this time of year.
@CateRanda5 ай бұрын
What name did you give to this multi-grain sourdough loaf?
@trulymine9470 Жыл бұрын
Can you give the detailed recipe for one loaf only? Too confusing to calculate ourselves... thanks!
@matthewjamesduffy Жыл бұрын
There’s a recipe on my blog as well as an excel you can download to calculate any size of dough batch you’d like.
@cliffcox76436 ай бұрын
May I ask what knife you're using?
@matthewjamesduffy6 ай бұрын
It’s a Damascus steel bread knife from Tokyo
@barrychambers40472 жыл бұрын
I watched you build the leaven once again, and I can't believe you're only using 8g starter inoculation. That's only about 1.74%! I'm not sure if my starter could handle that? What was your room temperature may I ask?
@matthewjamesduffy2 жыл бұрын
Typically 18-19C. What do you mean by it would not handle that?
@michaelosborne3414 Жыл бұрын
You may have been duped by over enthusiastic sourdough snobs who make sourdough starter science far too complicated Barry. If you just have the scrapings left in your starter jar, and it's been in the fridge for a few weeks, you can add 100g flour and 100g water, mix with the scrapings and leave at room temp and you should still see double volume within 4-10hrs. Bakewithjack and CulinaryExploration youtube channels show how to use the scrapings method which doesn't create any discard, I use it and it works great right from the point that my starter was 7 days old. Let's keep things simple!
@ellenbristol78999 ай бұрын
I make a sourdough loaf w chopped pecans and dried cranberries. It has 70% hydration. If I increase the hydration to 80 or 85%, will it still work w these inclusions?
@matthewjamesduffy9 ай бұрын
Yes it should but I would recommened moving up slower start at 75%. The hydration really depends n the flour and it's ability to hold water. Not all flours are equal so just scale up slowly and you'll get better results/find your perfect spot.
@clonephone822 жыл бұрын
What is your bread flower? How much protein is in your flower?
@matthewjamesduffy2 жыл бұрын
I use bread flour with a protein of 12.4%
@TonyPisconti2 ай бұрын
I would love to see you use 100% Einkorn flour
@matthewjamesduffy2 ай бұрын
I will have a 100% Einkorn flour sourdough in my upcoming cookbook.
@carynhart25902 жыл бұрын
I am a bit confused about the levain that you show here and demo in your video. Here, you specify a levain to develop over 10 hours with the ratio of 1:1:1 and it doesn’t add up to the 140g that your recipe specifies (It adds up to 135) and your demo recipe which is 6 times the one written here has about 65 times the starter for the flour. I hope you can clarify or correct. Perhaps it is my mistake. Thank you!
@matthewjamesduffy2 жыл бұрын
Hey Caryn, I made a mistake in the written copy of the post. I was writing the recipe for 2 loaves as most people request smaller recipes than what I typically make. When writing it I based it on a 1:1:1 which will ripen in about 3:30 and can work very well for this same formula. In the video, however, I did an overnight levain and have now updated the written recipe to reflect that. Thanks for pointing that out.
@arnaldospicacciminervini5155 Жыл бұрын
Hello, there is a discrepancy as in the video description it says 140gr levain while in the autolyse you put just 8 grams over 459 of flower. Can you please explain? Thanks very instructive!
@sallyfijo4245 Жыл бұрын
The ferment was only water ,flour ,rye only
@skyboat3458 ай бұрын
One -hopefully not indiscrete- question. Do you have ADHD? I'm asking because I'm an apprentice baker and while I feel like I've got it, my ADHD really makes things incredibly more difficult, and hearing about your forgetfullness made me wonder. Thanks, awesome work as always!
@matthewjamesduffy8 ай бұрын
haha no I dont but I tend to multitask all the time and I def forget things from time to time.
@skyboat3458 ай бұрын
@@matthewjamesduffy Appreciate the reply!
@sallyfijo4245 Жыл бұрын
Sourdough fermented was no yeast
@matthewjamesduffy Жыл бұрын
Yes there’s no yeast in this.
@serkansahin192 жыл бұрын
why are you always in rush??
@matthewjamesduffy2 жыл бұрын
What do you mean in a rush?
@HauntedSheppardАй бұрын
I think it's left over from working en restaurants where this is just the way you are programmed at some point.