My go to is 70% but I’m working up to 80%. Love your videos! Thank you.
@matthewjamesduffy
2 жыл бұрын
Thank you Katherine. It really takes the right flour to use high hydration. I think if you slowly scale up a bit you will find the perfect hydration for your flour.
@kphawaii999
2 жыл бұрын
@@matthewjamesduffy Thank you. I use All Trumps which is 14.7%.
@matthewjamesduffy
2 жыл бұрын
@@kphawaii999 that’s really strong! It should be able to take a lot of water. I use a bread flour that is 12.4%
@justine_snacks
2 жыл бұрын
This was so informative and SO helpful - will def be using these
@kathykathrynm9375
2 жыл бұрын
I love the information about adding water in two stages. Thanks.
@barrychambers4047
2 жыл бұрын
Lot of good information there! My go to sourdough is a 56% freshly milled hard winter red, and hard winter white whole wheat, with 4% dark rye, and 40% bread flour. I use 82% hydration. Inoculation is 15% leaven, fed with 1/3 whole wheat, 1/3 dark rye, 1/3 all purpose flour @ 100% hydration. My starter's name is Puddintain, ask me again I'll tell you the same!
@matthewjamesduffy
2 жыл бұрын
That sounds like a great loaf Barry!
@Cristiano7007
2 жыл бұрын
thanks for your tips, I use them myself. I am still learning with every bread.
@rambo3064
Жыл бұрын
Hi Matthew, great ad important tips. Thanks man👍🙏
@bombthebush
2 жыл бұрын
Great tips! #1 is so important and often missed!
@matthewjamesduffy
2 жыл бұрын
Thank you chef!
@mikaelhm
2 жыл бұрын
@@matthewjamesduffy I would love to learn more about how to get to know my flours profiles, in terms of hydration. Tips like The Bread Codes: kzitem.info/news/bejne/1Geds5Ogs5uJln4
@letsdoyoga5137
2 жыл бұрын
I like your approach and the way you deliver information! I am kneading by hand and find it tough to find the sweet spot to stop kneading. I usually do the window pane test but had mixed results with that. Any additional pointers from your end on when to stop kneading?
@matthewjamesduffy
2 жыл бұрын
Lately I have been machine mixing and I go to an improved mix development. Sort of window with slight tearing in the corners. Then I develop more in folding and fermentation. I will try and show some more of the mixing process for this style of mixer.
@silvermoon3486
7 ай бұрын
Thank you 😊 ❤👍🏼
@sinsamutrattanamanoch8824
6 ай бұрын
Thank you :)
@tofazzalk1620
Жыл бұрын
Very good
@brendapeter446
Жыл бұрын
When you autolyse did you only use part of the water & are you adding the rest in as it's mixing? GREAT video!
@matthewjamesduffy
Жыл бұрын
Yes. It’s called bassinage. Most of my recipes are broken into “water 1” and “water 2”. Water 1 is the autolyse then water 2 after. Really helps develop a strong dough strength.
@brendapeter446
Жыл бұрын
@@matthewjamesduffy Super!! Your video is one of the best. I have already learned so much about fresh-milled flour from you in a short amount of time. God bless!
@FarlzBarkley
Жыл бұрын
I usually am working with 72%-78% hydration, unless I’m making focaccia, then usually 85%. I do want to push up to 85% or greater batards, but depending on my day I can end up not being able to build the dough strength as I’d like to for such a high hydration dough. I only make a few loaves every week or two for family and friends. I’m bulking some low hydration bagel dough now, based on your recipe 😉, and wondered if you have general tips for lower hydration doughs, for buns of various kinds, bagels, enriched doughs, etc. I usually see high hydration tips, but think that new bakers could benefit from hearing about the versatility with lower hydration and how that prepares one to have a more keen eye and, if it doesn’t sound too corny, a more attentive relationship with their dough.
@lindawilson3071
Жыл бұрын
I love you I want to marry you although I’ll be 80 this year haha I always wanted my husband to bake😊 did you give the temperature is ideal for your dough ?
@rhey81
Жыл бұрын
Chef school Matt Duffy, to mess with Ben's oven..
@sarahs7751
Жыл бұрын
Maybe this is why following a recipe on KZitem for bolillo rolls mine was so much wetter than the lady on KZitem.
@lolajacomino6574
7 ай бұрын
Too complicated for me 😂 I just need to follow a recipe. Your video is for knowledgeable people 👍
@matthewjamesduffy
7 ай бұрын
There are lots of beginner focused videos and recipes on here + my site.
@lolajacomino6574
7 ай бұрын
@@matthewjamesduffy thank you Matthew 👍
@왕찐따-s3d
2 жыл бұрын
선생님! 한글자막보게해주세요! ㅜㅜ!
@CateRanda
3 ай бұрын
In this video you call your dough a typical 20 % recipe, what does that mean? What's 20%?
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