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.
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.
This is a great recipe for a bread I have always wanted to make. My first attempt with sourdough and it succeeded very well. I did have a problem with the bread being a little "wet" in the center after baking and in general the dough felt a tad damp than other breads I have made in the past. Any thoughts as to ways I can get a slightly less "damp" loaf?
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!
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)..
Mixing. I have a cuisine art food processor with a dough blade. I've used it several times and it seems to mix well. However it makes the dough warm. I've tried mixing in pulses and it helps but the dough is still warm. Thoughts?
@@matthewjamesduffy Those are interesting thoughts. I will give them a try. I want to the above mulitgrain recipe and, with a levaine and several mixes I'm not sure if I can chill each element before mixing. Regardless, I'll try it on my next bake, which will be a simpler recipe. Thanks, again.
Hi amazing video 👏 one question: what is the brand and model of the mill you use? How fine do you cut the seeds through it? Thanks and please continue with such amazing videos 😊
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?
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.
Chef does it again!
Absolutely loved the video chef. The crust color on the multigrain sourdough is absolutely exquisite! It's beautifully golden.
Hey buddy thanks for your kind words 🙏
@@matthewjamesduffy My pleasure chef 👍🏻🥰
Absolutely beautiful
Thank you very much for doing such an informative episode. Really appreciate your hard work. Have a great day.
Thank you 🎉
Loving this video
Wonderful and perfect looking bread 👍👍👍
They look amazing! 🤤🤤🤤
Looks delicious! I love bread that has a little extra texture and chew from added grains and seeds.
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.
That was amazing ! Seems easy… you are so organized!
Another awesome full-length video. TY Professor! Can you share which spiral mixer you are using? I sold my Globe SP8.
Thank you! It is a Sunmix 15kg spiral mixer.
Thanks so much. Great video and super informative!
Glad it was helpful!
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.
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.
Great video! Thank you for sharing your experience :)
Thanks for watching 👍
Awesome video. So informative!!! Really appreciate it. Someday I hope you do a pasta madre video. That thing is kicking my butt!
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.
Curious to know the brand and size of your spiral mixer. About how many kgs of dough does it hold? Cheers for your work.
Sunmix spiral 15kg mixer.
awesome. Thanks@@matthewjamesduffy
Very nice, I love it! If we don’t have a mill, can we use a food processor?
Yes you can. You can pulse it in smaller batches. You can also buy a multigrain mix which is cracked already.
Awsome video looks great! What brand of spiral mixer do you use ?
Thanks! It's from Sunmix.
This is a great recipe for a bread I have always wanted to make. My first attempt with sourdough and it succeeded very well. I did have a problem with the bread being a little "wet" in the center after baking and in general the dough felt a tad damp than other breads I have made in the past. Any thoughts as to ways I can get a slightly less "damp" loaf?
Hey thanks so much for watching. You could try decreasing the hydration a bit. Different flours will absorb water differently.
Love your camera person
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!
Thanks Barry. Its a little different its more just to soften the grains so they mix in well/are soft to eat.
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)..
Hah! Thanks Richard glad you enjoyed it and i'll let her know that her presence is requested for future recipes 😁
Mixing. I have a cuisine art food processor with a dough blade. I've used it several times and it seems to mix well. However it makes the dough warm. I've tried mixing in pulses and it helps but the dough is still warm. Thoughts?
How warm does it get? Have you tried using ice water or chilling the flour and levain before mixing?
@@matthewjamesduffy Those are interesting thoughts. I will give them a try. I want to the above mulitgrain recipe and, with a levaine and several mixes I'm not sure if I can chill each element before mixing. Regardless, I'll try it on my next bake, which will be a simpler recipe. Thanks, again.
Do you wash the liners for your baskets after each bake?
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.
Forgot to ask how you like your Pico Plus? Thinking about getting one.
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.
Hi amazing video 👏 one question: what is the brand and model of the mill you use? How fine do you cut the seeds through it? Thanks and please continue with such amazing videos 😊
Thanks for watching. I have a Mockmill 200. I don't mill the seeds they just go into the soaker whole. I try not to put anything oily in the mill.
What kind of oven do you use?
Do you have a brand of razor blades that you prefer?
I just use a cheap one from TMB baking supplies.
What size table is the pico plus on?
Not sure id have to check but its the recommended stand size from their site.
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?
Beautiful bread, btw!!!!!
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.
Can I increase the starter amount if I wanted to do a 6hr Levain? Instead of 10-12hrs.
Yes for sure!
@@matthewjamesduffy You posted it at 8% in your levain recipe, what percentage do you recommend for a 6hr levain? Thanks !
@@century1981I would do:
125-150 levain
200 flour
200 water
28C
Start there
@@century1981download the except and try about 50% my last response was in G but the % is easier on the excel.
@@matthewjamesduffy Awesome! Will do
What type of oven is this?
Its a Pico Plus
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