Chef and bread fanatic Matthew James Duffy exploded on the sourdough scene with over 400K social media followers. After over fifteen years of international industry experience, from specialty bakeries to Michelin-starred restaurants, Matthew is following his baking passion as a baking professor at Centennial College with online courses and consulting.
Sourdough has taken Matthew to Freiburg, to work alongside a German master baker at Bäckerei Pfeifle and to King Arthur Flour to work with bread master Jeffrey Hamelman. San Francisco’s San Francisco Baking Institute and Chicago’s French Pastry School also made the list. Special mention goes to a recent experience attending the Coupe du Monde De La Boulangerie in Paris, France.
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Yum
I’ve been trying a similar recipe with cocoa and i find the dough to be very elastic. Not sure why? I’m using 4% cocoa and it completely changes the extensibility of the dough at 70% hydration. Is it the alkalinity of the cocoa? Do you do anything to compensate for this?
You have to use Dutch process cocoa powder.
boules at last! how did you cook the cornmeal?
❤️🤍💙..... great video
Anyone has the measurements for one or two loaves to try out?
You can download the Excel in the description and change the quantity to anything you'd like.
Amazing! Do you add the inclusions during stretch and folds or during lamination?
I usually add them at the end of mixing in the mixer.
Hello! Just wondering if I could pick your brain ..I’m trying to get like a small in house biz started and I think what you got going on is something I could do do u have a email I could send you questions? Just didn’t know if you check your KZread comments a lot
Yeah for sure you can email me via my website.
@@matthewjamesduffy ok great thank you very much
Woah😮❤❤
Loving your content! What’s your water % for these doughs?
Thanks! This one is lower. Its about 70% water 1 with the autolyse and 10% water 2 added after the levain and salt in the final mix.
süper süper el alışkanlığı ve hamuru katlama mükemmelliği 🌟🌠👌👍👏👏👏👏👏👏🍀🌼🌾🍃🌿
Back in the day, I made buns in a muffin top pan.
I had so much fun watching this video! I love it!!
Nice video by I like crust on my bread
I made these buns today and it was very fluffy and incredibly delicious🤤 Definitely will make again for the weekend. Thank you for the recipe .
Wonderful video! When you say that you use 14 inch batard basket for a 900 gr loaf, do you mean 900 gr final weight? or 900 gr flour weight? Thanks!
900g final dough weight
Love ur vid man keep it up
he just said peach prosciutto pizza 😩 these people need an italian near to them when theyre making it so they can put you to pizza heretic prison
beta selling alpha. but i still buy it.
I see what you did there.😂
What's the purpose of using both milk and milk powder?
recipe pls❤
What’s the hydration and starter percentage?
Can you sell loaves? I'd like some shipped out to West Texas, please?
Hah I wish I could ship to yah!
That’s some art right there! Each move you do seems planned and concise, great job!
@@AliciasAdventurousAppetites 🙏🙏🙏
Yum!! Please send me over a slice or too!!!!! Or at least the recipe!!!! That looks amazingly delicious!!! Thanks for sharing your talented recipes with us!!!!
Does it come with the beautiful artwork on the front??
Unfortunately not but I could maybe get one commissioned for you 😂
Do you cook your bread right from the fridge or let them rest at room temperature for a bit?
Yup right from the fridge
Yuck
So glad you enjoy this recipe, thank you.
I bet you still manage to f*ck up store bought bread
can I use AP flour instead of bread flour?
@@lucaashman4546 yes
Thank you so much for sharing this. It looks amazing.
Olive Bread Recipe
The hear are beautiful! Not all hero’s wear capes ❤
That looked amazing. Do you mind sharing how you made the chocolate paste you added to the dough?
@@aaronpiegari5315 I mix cocoa powder with milk or water 2:1 liquid to powder. I sent the recipe out with my newsletter this morning.
I’ve been baking for almost a year now and I’ve gotten to the point where I’m going to try and branch into other breads, I’ve only been focusing on sourdough, baguettes, and bagels but I’m excited to try out other breads (though I’m trying to find that English muffin recipe 👀)
@@hectorm1284 going out with my newsletter this AM!
Recipe please
Increíble 🫢 Woow
Can we have the recipe please??? This is amazing!
@@ScarlettOHarley210 I sent this one out with my weekly newsletter.
Fabulous!
Ooh recipe please! Did you make a paste on the stovetop with your Cocoa powder and sugar? I did that my last loaf and was pleased with the results. I think my dough was still under hydrated though.
@@journeytotexashillcountry2740 this recipe went out with my weekly newsletter.
@@matthewjamesduffy I see, thank you
Such a cutie!!! Recipe please?
This one’s heading out w my weekly newsletter Friday.
How about some English Crumpets. The nation's favourite breakfast/lunch/supper snack❤
@@matthewjamesduffyyassss!
Hi..how many gram this dough?..I'm Johnny from indonesia..
Hey Johnny! They are 400g
@@matthewjamesduffy thank's,Brother..
Smoked gouda and dill sounds delicious.
No amounts for final steps? WTH?
All the amounts are listed in the recipe.
Where would I find the recipe?
@@lawrenceworthen4971it’s linked in the description
@@matthewjamesduffy oh thank you, thank you, thank you! I was about to go into sourdough panic!
masterful
Smooth criminal
What are you cooking these loaves in? I'd love to see the results in your Allegro oven!
Oh I did these in the deck oven. Just shot a video a few days ago with a pizza in the Allegro though!
Can this be done with a normal starter, or will only rye do? I love rye, but wouldn't make it often enough to justify its own starter. Ty. Beautiful bread, appreciate how you share so much information.
You might be ok to do it but I would use a rye starter. In the course I teach how to convert to a rye starter and you can do it in 1 day. Simply feed rye for 1-2 feeds and you are good.
@@matthewjamesduffy thanks so much!
Can you please do a series on gluten free breads?
I don’t really make any.
where’s Louis at his brick of bread could never lol
Inclusions going in after S&F/CF?
Hydration %?