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.
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!
@@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.
@@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.
@@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
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.
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?
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!
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
@@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!
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.
@@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.
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?
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!
Yes its a very low innoculation. It was summer and that was meant to be overnight (12-14 hours. Check this video: th-cam.com/video/HAhT-H6_ruY/w-d-xo.html for more info on how I feed/maintain the starter it should help.
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?
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.
Similar process, and yes more folds and perhaps a bit less water. Check out this recipe, it should help matthewjamesduffy.com/beginner-sourdough-recipe/
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.
@@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!
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..?
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.
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?
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.
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
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.
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
@@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.
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?
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!
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?
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.
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!
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!
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.
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!
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!
OMG those kids are gorgeous! And love the bread dough video too lol!
Thanks for watching!
I've watched this several times for review. You make handling that sticky dough look so easy!
With practice, anyone can do it!
You are my bread Yoda! Thank you so much for sharing your skills and knowledge 😊
Cheers Martin, happy baking!
Nice to see a pro at work!
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.
Perfect happy to hear that. I’ve got a few new recipes coming in Oct!
I first saw you with Juniper on BT and have followed you ever since and now I make my own sour dough!😊
Happy to hear that ♥
Awesome as always chef! Looking forward to the next video!
Thank you Alejandro!
Home bakery goals! 😍 Thanks for the tips!
Next up is to upgrade the work bench and the fridge! Happy you liked it 😊
@@matthewjamesduffy Awesome! Can't wait to follow along :)
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.
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!
@@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.
@@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.
@@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
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.
Great video! You've got excellent technique.
Great video, thanks. I've been baking sourdough bread for 14 years, going to try your method of shaping.
Thanks Rob, hope it works for yah!
Beautiful loaves!
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?
Beautiful video thank you Chef
Hey Michele, glad you liked it!
this video is fantastic full of great tips well presented straight forward thank you for sharing your knowledge
Thanks for watching! Happy to hear that.
Excellent
Cheers Tony, thanks for watching!
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!
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
@@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!
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?
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.
@@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.
Loaves look great👍
What size is your mixer? 30l? Looks like you had it to capacity 😎
Thank you. It is a 15kg spiral.
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?
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?
Can you bake them on a baking tray? Without those containers?
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!
Yes its a very low innoculation. It was summer and that was meant to be overnight (12-14 hours. Check this video: th-cam.com/video/HAhT-H6_ruY/w-d-xo.html for more info on how I feed/maintain the starter it should help.
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?
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.
How would you recommend mixing by hand for smaller batches? Would you add more stretch and folds during the bulk as well?
Similar process, and yes more folds and perhaps a bit less water. Check out this recipe, it should help matthewjamesduffy.com/beginner-sourdough-recipe/
Is there somewhere that you detail the time and speed you mix with your spiral mixer? Can you over mix?
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.
You’re the best
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?
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.
@@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!
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..?
Yes my flour is very strong!
What did you to cover the mixer during the autolyse?
I normally use a bag or towel.
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.
Not sure there’s a lot of factors! This video should help though.
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?
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.
@@matthewjamesduffy very helpful. Thank you.
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
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.
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
@@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.
Hi there, one question, when you took out of the mixer, it was at 28 degrees, isn’t that too high?
No that is my ideal temp for this dough at this time of year.
What name did you give to this multi-grain sourdough loaf?
Can you give the detailed recipe for one loaf only? Too confusing to calculate ourselves... thanks!
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.
May I ask what knife you're using?
It’s a Damascus steel bread knife from Tokyo
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?
Typically 18-19C. What do you mean by it would not handle that?
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!
What is your bread flower? How much protein is in your flower?
I use bread flour with a protein of 12.4%
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?
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.
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!
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!
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.
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!
I would love to see you use 100% Einkorn flour
I will have a 100% Einkorn flour sourdough in my upcoming cookbook.
The ferment was only water ,flour ,rye only
why are you always in rush??
What do you mean in a rush?
I think it's left over from working en restaurants where this is just the way you are programmed at some point.
i don't get that impression whatsoever lol
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!
haha no I dont but I tend to multitask all the time and I def forget things from time to time.
@@matthewjamesduffy Appreciate the reply!
Sourdough fermented was no yeast
Yes there’s no yeast in this.