Thanks for showing ALL the steps... Loved your smile when you daughter dropped the eggs in... Trevor J Wilson makes a Champlain Sourdough... would like to see you make that with ALL the steps too... with steps on what to look for
@matthewjamesduffy
2 жыл бұрын
Thanks for your kind words Paul. I am not familiar with Trevor or what a Champlain sourdough is but I will look it up!
@vincenb7540
2 жыл бұрын
Great brioche!! How did you make your pasta madre? From your regular wheat sourdough starter? Thanks
@matthewjamesduffy
2 жыл бұрын
Thanks Vincen, I got the original from Andrea Tortora back in 2019. He was visiting from Italy and doing some panettone workshops with us at the College I teach at. You can convert your white starter to a stiff starter but it does take a few days to get the yeasts balanced properly. I plan on adding this info to my blog but first I need to finish writing the recipe section of my book!
@juanmarcosolivaresparra6014
2 жыл бұрын
Thank you for all these amazing vids, really helpful. Why this brioche doesn´t get a bulk fermentation before dividing and shaping? also is it like that with every brioche or enrinched dough? thank you
@Reinolds_Recipes
2 жыл бұрын
Wow looking good! Would love to see more from you ;) keep sharing please… I’m subscribed to your channel! 😋
@matthewjamesduffy
2 жыл бұрын
Cheers, thanks for your kind words!
@alle3333
2 жыл бұрын
Thank you for your sharing, it is awesome recipe. I m juz wonder in the final dough, 213g stiff dough, but ur video said 497g stiff starter, did i miss anything?
@matthewjamesduffy
2 жыл бұрын
I think its because I made a large batch in the video and the recipe is more for a home batch but im not sure what part in the video it says 497, can you clarify?
@alle3333
2 жыл бұрын
At 8.42/19.20
@franciscocampana7187
2 жыл бұрын
Very well done video. I have a question, given that the recipe is somewhat similar to panettone, why is panettone done in two doughs? How does this one compare in 1 dough only?
@matthewjamesduffy
2 жыл бұрын
I wouldn't say the recipe is similar to panettone % wise, just the starter is the same and the baking in molds. This brioche is 41.67% butter and 43.33% egg whereas panettone is higher 60-70 butter and 60-70 egg (even higher for some recipes). The % of prefermented dough in panettone is quite high as well whereas in the brioche it isn't. The final product is also different taste, texture etc.
@richardyang5743
Жыл бұрын
28C for on the Brod & Taylor, or some other temp like 79? Or do you use Fahrenheit?
@matthewjamesduffy
Жыл бұрын
I use Celsius.
@diodoubled
2 ай бұрын
I would love to see how is done the Levito Madre and is it possible to turn liquid starter for bread to Levito Madre to save some time?! 🙂
@matthewjamesduffy
2 ай бұрын
I have that in my course but have not added to Yt yet. You can use a liquid starter and I’m planning on making a video doing it with an apple in sept.
@diodoubled
2 ай бұрын
@@matthewjamesduffy Thank you!
@chefswole
9 ай бұрын
Chef I really want to make this, are you going to do a video on how to make a pasta madre from scratch?
@matthewjamesduffy
9 ай бұрын
Probably later this year but not sure. For now I’ve got the full method in my panettone course.
@gabrielasmyth7120
2 жыл бұрын
Can you share what pH Tester you are using? Thank you - Enjoy your day!
@matthewjamesduffy
2 жыл бұрын
For sure! There is a link in the description.
@gabrielasmyth7120
2 жыл бұрын
@@matthewjamesduffy Thank you!
@teretongoy6688
2 жыл бұрын
I keep searching for the almond glaze. I cant find it. Can we have your recipe for the almond glaze?
@matthewjamesduffy
2 жыл бұрын
Send me an email and ill send it. I have not had a chance to put this on the site yet as im trying really hard to finalize a manuscript for my first book.
@MrWolferino
Жыл бұрын
thanks for sharing. how long did you have the brioche in the oven?
@matthewjamesduffy
Жыл бұрын
About 45 min for the smaller ones
@chuyvian2493
Жыл бұрын
Eres muy bueno
@clonephone82
2 жыл бұрын
What's the difference when doing panettone?
@matthewjamesduffy
2 жыл бұрын
Panettone has a first and second dough. This is just the first dough. The two products are made with the same starter but very different end result.
@ellenbristol7899
10 ай бұрын
I may have missed it but do you make any sourdough danish?
@matthewjamesduffy
10 ай бұрын
Yes but I do not have a video for that yet. Maybe 2024!
@ellenbristol7899
10 ай бұрын
Look forward to it.
@Jackie_Panadera
Жыл бұрын
Matt your are amazing and beautiful ❤️
@irmetov
4 ай бұрын
What is the temperature at your proofer?
@matthewjamesduffy
4 ай бұрын
For final dough about 28°C.
@khaledmehd3518
5 ай бұрын
Since is a Brioche and not panettone why do you flip them?
@matthewjamesduffy
5 ай бұрын
They collapse just like a panettone does.
@adamzlublina4008
2 жыл бұрын
I Remember My Grand Mothers Placing The Dough In Between BED Comforters And Bed Sheets Have You Ever Tried?
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