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Matthew James Duffy
  • About
    • Bio
    • Contact
    • Press
    • Testimonials
  • Recipes
    • Heritage Grain Baking
    • Leftover Sourdough
    • Pizza
    • Served with Sourdough
    • Sourdough
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    • Yeasted Doughs
  • Guides
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    • Amazon Storefront
    • Downloadable
    • Sourdough Merch
  • Online Learning
    • Webinar Replays
    • On Demand Courses
    • One-On-One Mentorship
    • Simplifying Pizza
  • Free Resources
    • Sourdough Discard Ebook
    • Oat Porridge Excel
Archives
  • November 2022
  • February 2022
  • January 2022
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  • December 2020
  • November 2020
  • October 2020
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  • August 2020
Categories
  • Bread Alert
  • Guides
  • Heritage Grain Baking
  • Leftover Bread
  • Pizza
  • Recipes
  • Served with Sourdough
  • Sourdough
  • Sourdough Discard
  • Yeasted Doughs
Matthew James Duffy
Matthew James Duffy
  • About
    • Bio
    • Contact
    • Press
    • Testimonials
  • Recipes
    • Heritage Grain Baking
    • Leftover Sourdough
    • Pizza
    • Served with Sourdough
    • Sourdough
    • Sourdough Discard
    • Yeasted Doughs
  • Guides
  • Shop
    • Amazon Storefront
    • Downloadable
    • Sourdough Merch
  • Online Learning
    • Webinar Replays
    • On Demand Courses
    • One-On-One Mentorship
    • Simplifying Pizza
  • Free Resources
    • Sourdough Discard Ebook
    • Oat Porridge Excel
Sourdough bread by Matthew James Duffy

about
About
Hi I'm Matt, a trained chef, baker and sourdough enthusiast with over 15 years of industry experience. I'm here to share tips, tricks and some of my favourite recipes to help you become a better cook and baker in your home kitchen!
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@matthewjamesduffy
Making 100% rye sourdough bread @centennialcollege after being stuck home sick it feels good to be baking again!
Me vs sourdough!
Currently thinking l of happier days like braiding this challah with Juniper.
I’ve been working on launching a panettone mini course and (this video is a little BTS) to help get you started on your panettone journey. Whiles it is full of info I’m calling it a mini course as this bread takes years and years of practice and dedication to learn.
Chocottone!
Shaping a chocolate sourdough batard.
Making chocottone with Juniper.
Score and bake 50% whole wheat sourdough bread.
Stretch and folding 100% spelt sourdough with maple and flax. A very extensible dough made with 100% spelt, some flax seed and sweetened with a Touch of maple.
Score and bake on this chocolate sourdough with white chocolate, cranberries and roasted walnuts.
Shaping a 5 grain cracked grain sourdough.
A little behind the scenes of our bake for the @theroyalfair 100th anniversary gala dinner serving 1000 guests.
Matthew James Duffy
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