All right, that's real talk! A real tutorial, I should say. I'm amazed that your baking temperatures are so high. Is it because of the fairly large loaves and the heavy Challenger dutch ovens?
Hey Barry, I bake my bread really dark. With higher hydration bread i find they benefit from a fast and hotter bake. You can bake them lower if you want for sure it just takes a big longer.
Matthew, I am glad I found your site. I learn so much and enjoying your videos. This is amazing recipe and I want to try it. But I don’t see your excell. I hope you post it soon. Good baking!
Hey Lidia, thanks for your kind words. I made a small mistake to the excel and am going to try and fix it tonight. I will add it to the caption for this video hopefully today or tomorrow!
You sure are creative i followed you awhile back when you only had less than 10-100 views . I hope one day I can make sourdough soon ; Don't forget me when you have millions of views stay blessed and Jesus loves you.
Thank you for your kind words and continued support! We are just getting started I have so many great recipes to share. I will plan to do some more beginner videos but you can also find some guides on my site.
I have tried a few porridge recipes over the years and couldn’t quite get them the way I wanted. But finally your video came into my life and I am changed forever. Your mastery, your precision, your wisdom. So deeply grateful for you. Not only is this particular porridge recipe amazing, but your expertise and tips have taken my sourdough knowledge to a whole other level. I made 6 loaves for a get together and everyone was floored at how delicious the loaves were. Thank you thank you thank you for what you do. Many many Blessings to you
Oats 6.4% 0.027 kg Water 19.1% 0.082 kg butter 2.5% 0.011 kg Honey 7.0% 0.030 kg This is for 1 X 1Kg loaf of bread. I usually make more than I need because the yield varies from grain to grain and depends on how much water you cook out of your porridge (I cook it as dry as possible).
Thanks for your comment. The porridge will soften and weaken the gluten network so to hold it properly I like to give it a strong mix before adding. As far as over mixing goes, with this high of hydration and strong flour this dough can really handle a long strong mix.
Hi, I’ve baked my bread for years and I get my flour directly from the mill. My sadness is that this is just not possible to do for one person! Although I share my breads with neighbours, there’s only so much bread anyone can have/eat… so as I’ve only cone access your channel this morning, do you have any similar recipes for a tiny (compared to yours 😂) batch? Loved watching this
Hey Kostana, all the recipes on my blog are for 2 loaves. This is also scalable using the dough calculator found in the captions. You can make the bread any size any amount you'd like with that.
I tried to click on the link for the calculation excel spreadsheet, and it took me to your website, but there did not appear to be access to the Excel spreadsheet. Any chance this could be fixed?
Hey Sue, I made a small mistake in excel and im fixing it up. Ill try and add it to the caption later today and at worst for the weekend. The honey is 7% to the total oats but don't worry about the math just let me fix my excel for you 😂
@@matthewjamesduffy Thank you! I'm a baker so that perfectly answers my question. I frequently make porridge bread but haven't added the carmelized honey. Will be trying it soon :)
Literally just took some of these out of my oven now I altered the hydration as I’m not so confident with high hydration. I also altered the levain to my usual percentages and I was sceptical if it would work They are the best loaves I’ve ever made thank you so much the crumb is so lovely Thank you so much for your hard work in the excel that must have taken a while All the best from England !
You should check out the beginner recipe on my site. It breaks down the process and is a great place to start. I want to make the recipe for a starter on this channel when I have time.
Hello. Can you clarify which one is correct? You mentioned in the video that the recipe make 12 loaves at about 900g each, but in the excel spread sheet you have 16 units at 875g each.
Hey Matthew this looks like amazing bread but I don't have a mixer. Do you think I could increase the water in the porridge so that's it's easier to incorporate?
You could try, but I would not make the porridge looser as it will really weaken your dough. You can laminate it in place of the last fold just breaking the pieces as small as you can.
Hi Matthew. A great loaf!! Just trying your recipe. I must be thick but I can't find the amount of honey on the spreadsheet...? Keep up the great work. Cheers from across the pond.
@@matthewjamesduffy Thanks Matthew. Doing one loaf which I guessed at 50 g which am sure was too much. Will follow sheet for next one . Cheers, great channel👍👍👍
Hi Matthew. I have just downloaded the sheet again and I am afraid it is still not showing. I have only altered the Loaf quantity to one loaf. I have also done a search in Excel with the word 'honey' and it shows zero. Can you give me a Baker's %? Cheers
Can anyone give me the recipe amounts to make 2 loaves? I do not have excel so I can not use the calculator for this recipe. I would really appreciate it!
I would love to hear about different sweet and savory combinations. I just made a loaf (10% whole wheat, 5% rye) with Gouda olive lemongrass and black pepper. Flavors were subtle but there. Inspired by one of your videos.
This porridge recipe is a game changer! I have never seen it before and it tastes great! I wonder why none of my cooking books (and I have many) has this simple but delicious oat porridge. 🤷
Hi chef, can you pls share the oat porridge recipe. I can't see from the excel sheet. If i cook 200gm oat , water 600gm, how much butter & honey should i add? Many thanks chef
@@matthewjamesduffy please..i would like to use 500 gr o flour but i want to be safe so could you calculate the igredients the percentage of water levain for me?Would it be O.k if i use 500 gr of total flour 400 gr of total water and 70 gr of levain?And for the porridge 150 gr of oats and 450gr of water?
@@aretimavropoulou2638 Check out the dough calculator in the description it will help you scale to any size. You can also check out this video for a detailed explanation on bakers' percentage, th-cam.com/video/CnjL40UwCVE/w-d-xo.html
All right, that's real talk! A real tutorial, I should say. I'm amazed that your baking temperatures are so high. Is it because of the fairly large loaves and the heavy Challenger dutch ovens?
Hey Barry, I bake my bread really dark. With higher hydration bread i find they benefit from a fast and hotter bake. You can bake them lower if you want for sure it just takes a big longer.
Tried the Exel link - but the site does not show anything…
email me and ill send it to you. Im going to change it to woo commerce from sumo when I get home.
Matthew, I am glad I found your site. I learn so much and enjoying your videos. This is amazing recipe and I want to try it. But I don’t see your excell. I hope you post it soon. Good baking!
Hey Lidia, thanks for your kind words. I made a small mistake to the excel and am going to try and fix it tonight. I will add it to the caption for this video hopefully today or tomorrow!
Hey LIdia, I just added the link for the excel. You can change the YELLOW tabs. I suggest making a duplicate so you can play around with it.
So much to learn in your content.
You deserve maximum respect.
From a humble french cook. Cheerz 🤘
Awesome happy to have you here!
You sure are creative i followed you awhile back when you only had less than 10-100 views . I hope one day I can make sourdough soon ; Don't forget me when you have millions of views stay blessed and Jesus loves you.
Thank you for your kind words and continued support! We are just getting started I have so many great recipes to share. I will plan to do some more beginner videos but you can also find some guides on my site.
Hi Matt, I'm making this now but I dont see how much honey you use? Can you clarify please? Thank you!
Yes I updated the excel to include the honey, you can download it in the description.
Love the tip about adding salt to the porridge
Just a little bit helps it taste better.
Hi @Matthew James Duffy excellent video can you tell me the percentage of butter pls.
Right now it is at 3% to total flour weight and I cook the oats 3:1 water to oats.
Thank you
I have tried a few porridge recipes over the years and couldn’t quite get them the way I wanted. But finally your video came into my life and I am changed forever. Your mastery, your precision, your wisdom. So deeply grateful for you. Not only is this particular porridge recipe amazing, but your expertise and tips have taken my sourdough knowledge to a whole other level.
I made 6 loaves for a get together and everyone was floored at how delicious the loaves were.
Thank you thank you thank you for what you do.
Many many Blessings to you
awesome.
Thanks buddy!
Great Recipe. I'd like to know how much butter and honey for the Porridge.
Oats 6.4% 0.027 kg
Water 19.1% 0.082 kg
butter 2.5% 0.011 kg
Honey 7.0% 0.030 kg
This is for 1 X 1Kg loaf of bread. I usually make more than I need because the yield varies from grain to grain and depends on how much water you cook out of your porridge (I cook it as dry as possible).
Thanks a lot
@@matthewjamesduffy thanks
That was a fantastic bake, now I’m doing the math to pare it down for a pair of loaves, looking forward to a new taste, thanks Matthew!
Thank you! Grab the excel and let it do the math for you. There’s a link in the description.
What i am wondering is the porridge is added after the gluten development is already finished. Is this not dangerous to over kneeding the dough?
Thanks for your comment. The porridge will soften and weaken the gluten network so to hold it properly I like to give it a strong mix before adding. As far as over mixing goes, with this high of hydration and strong flour this dough can really handle a long strong mix.
This looks like an amazing bread, can't wait for the excel so I can try to make it at home. Great video as well, very easy to follow.
I’m having some issues w the upload but try it and see if you can download it. If not email me and I’ll send it to you.
Hi, i didn't found the link to the Excel?
I just added it 🙂. There was a mistake I caught in the original file and I wanted to fix it before putting it.
Really great and inspirational video! I’ll definitely try out the addition of the oats👌thanks!
Thank you Marianne. You can really make any combo once you get the porridge down!
Home baker for family, friends & neighbors. I enjoy you videos and learn something each time.
Thank you BBB happy you are learning each time ;☺
Hi, I’ve baked my bread for years and I get my flour directly from the mill. My sadness is that this is just not possible to do for one person! Although I share my breads with neighbours, there’s only so much bread anyone can have/eat… so as I’ve only cone access your channel this morning, do you have any similar recipes for a tiny (compared to yours 😂) batch?
Loved watching this
Hey Kostana, all the recipes on my blog are for 2 loaves. This is also scalable using the dough calculator found in the captions. You can make the bread any size any amount you'd like with that.
OMG, I love oats! Thanks for sharing.
Thanks Dee. Once you get the base formula down you can really make endless bread combos ;0
Caramelized honey, toasted oats and browned butter😲! I'm definitely giving this a try!
Happy to hear that, thanks for your comment.
I tried to click on the link for the calculation excel spreadsheet, and it took me to your website, but there did not appear to be access to the Excel spreadsheet. Any chance this could be fixed?
Hey Scott, I'm doing my best to fix this today!
@@matthewjamesduffy I noticed the excel file is still not available on the website and I would love to convert this recipe!
@@cheryljowers5899 I can't figure it out on the site. Send me an email and ill mail it to you. matthewjamesduffy@gmail.com
Looks and sounds amazing! Love the venting tip for the porridge. What % of honey do you use? Thank you
Hey Sue, I made a small mistake in excel and im fixing it up. Ill try and add it to the caption later today and at worst for the weekend. The honey is 7% to the total oats but don't worry about the math just let me fix my excel for you 😂
@@matthewjamesduffy Thank you! I'm a baker so that perfectly answers my question. I frequently make porridge bread but haven't added the carmelized honey. Will be trying it soon :)
@@matthewjamesduffy please post the excel!
@@Jetlag1DP posted ;0
Yes please do
Hello! How much butter and honey do you use for this recipe?
You can download the recipe it’s in the description.
@@matthewjamesduffy Gracias! i love your channel
Literally just took some of these out of my oven now
I altered the hydration as I’m not so confident with high hydration.
I also altered the levain to my usual percentages and I was sceptical if it would work
They are the best loaves I’ve ever made thank you so much the crumb is so lovely
Thank you so much for your hard work in the excel that must have taken a while
All the best from England !
Hello from Canada! I'd be interested to know the levain amount you used and the hydration level. How many loaves did you make?
Looks & sounds delicious but this was waaayy over my head. 😵💫
You should check out the beginner recipe on my site. It breaks down the process and is a great place to start. I want to make the recipe for a starter on this channel when I have time.
Please Fix the excel 🙏 and stay Safe Chef!!
I’m stuck I can’t figure it out sadly. I’m going to change the way it’s hosted. In the meantime send me an email and I’ll send it to you.
What's your room temperature? Around 28?
My room temp is normally around 19-21C
Hello. Can you clarify which one is correct? You mentioned in the video that the recipe make 12 loaves at about 900g each, but in the excel spread sheet you have 16 units at 875g each.
They are both correct. You can change the excel to any number of loaves you want.
Hey Matthew this looks like amazing bread but I don't have a mixer. Do you think I could increase the water in the porridge so that's it's easier to incorporate?
You could try, but I would not make the porridge looser as it will really weaken your dough. You can laminate it in place of the last fold just breaking the pieces as small as you can.
@@matthewjamesduffy thanks I'll do that instead
Hi Matthew. A great loaf!! Just trying your recipe. I must be thick but I can't find the amount of honey on the spreadsheet...?
Keep up the great work.
Cheers from across the pond.
I updated the excel w honey recently it should be in the porridge part.
@@matthewjamesduffy Thanks Matthew. Doing one loaf which I guessed at 50 g which am sure was too much. Will follow sheet for next one . Cheers, great channel👍👍👍
Hi Matthew. I have just downloaded the sheet again and I am afraid it is still not showing. I have only altered the Loaf quantity to one loaf. I have also done a search in Excel with the word 'honey' and it shows zero. Can you give me a Baker's %? Cheers
Email me I’ll send you the updated one
Can anyone give me the recipe amounts to make 2 loaves? I do not have excel so I can not use the calculator for this recipe. I would really appreciate it!
Thanks so much for you effort! It is appreciated@@user-pz9px9zj6h
Great tutorial. Like the pace of the video to.
What size sunmix do you have?
Thank you! I am using a 15kg Sunmix.
What is the temperature setting in the simply bread oven? Is it the same?
Not quite but I have two videos on the channel showing how I use it. I put it to full blast then drop it after firing.
Looks like a fabulous recipe. How much honey did you use?
Thanks! The excel should have the honey in the porridge section of the recipe.
I can't wait to try this!
Thanks sooooo much!!!!!
The bread sounds amazing! Downloaded the excel sheet and do not see the honey on it. What % of honey do you use. Thank you
Oh I thought I had updated it. I use about 5-10%. I will update the excel later today.
@@matthewjamesduffy Thank you!
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.
I would love to hear about different sweet and savory combinations. I just made a loaf (10% whole wheat, 5% rye) with Gouda olive lemongrass and black pepper. Flavors were subtle but there. Inspired by one of your videos.
OH yeah good idea. That combo sounds great!
GREAT VIDEO CHEF!!!!
I had got your document for this, but is it possible to downsize to 2 loaves? Will it effect the end result.
You can make whatever suits you best. It will not effect the result.
Would you please show the boule shaping?
Yes I have that in a few videos. I don’t make boules very often but I can do it in a future video.
@@matthewjamesduffy thank you!
This porridge recipe is a game changer! I have never seen it before and it tastes great! I wonder why none of my cooking books (and I have many) has this simple but delicious oat porridge. 🤷
Hi chef, can you pls share the oat porridge recipe. I can't see from the excel sheet. If i cook 200gm oat , water 600gm, how much butter & honey should i add? Many thanks chef
Most of it’s in the excel for the honey it’s not thay exact just find what you like to taste.
@@matthewjamesduffy ok, thanks chef
You can see the ingredients top right for the porridge@@pohchoonyap7059
@@matthewjamesduffy oh!! Thanks so much chef 🙂
I tried to get the spreadsheet download as its free but not paying $20 delivery, can you help please
Check again, should be fixed now.
Would love the percentages of the recipe in the description
It’s all in the excel 😀
Are we ever going to get that excel?
Yes, but please be patient. I have two kids and finding time to fix it is difficult.
@@matthewjamesduffy Understood, tried using the sign up link and just get a blank screen after hitting continue. No followup email etc.
@@Jetlag1DP email me ill send it to you, im going ot update it tonight to woo commerce from sumo as I am having too many issues w them.
Can’t wait to try this!
I love this bread!!❤
Happy to hear that 😄
@@matthewjamesduffy please..i would like to use 500 gr o flour but i want to be safe so could you calculate the igredients the percentage of water levain for me?Would it be O.k if i use 500 gr of total flour 400 gr of total water and 70 gr of levain?And for the porridge 150 gr of oats and 450gr of water?
@@aretimavropoulou2638 Check out the dough calculator in the description it will help you scale to any size. You can also check out this video for a detailed explanation on bakers' percentage, th-cam.com/video/CnjL40UwCVE/w-d-xo.html
@@matthewjamesduffy thank you!!
Really appreciate your video. Thank you. What size mixer is that please?
Thanks for watching! It is a Sunmix spiral 15kg mixer.
@@matthewjamesduffy thank you. I have the 10kg so will scale your recipe down.
@@alisonholmes2409 yes this was 10.8kg a little much for the 10!