fbpx
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
Archives
  • November 2022
  • February 2022
  • January 2022
  • September 2021
  • August 2021
  • July 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • 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

Browsing Tag

whole grain baking

1 post
GGuides
Fresh Flour milled on the komo classic
Read More
  • 6 minute read

Milling Your Own Fresh Flour: A Simple How-to Guide.

  • September 25, 2020
Why use fresh flour? I was first introduced to fresh flour when I was living in Copenhagen. I…
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!
Read Matt's Bio

Subscribe

Join our baking community to stay up to date on new content.

@matthewjamesduffy
Candied chestnut sourdough dough dump 🌰
Behind the scenes time-lapse from todays Bake 310 artisan bread online class. Did you know in addition to our in person courses, we have a fully online baking and pastry arts program @centennialcollege and I love doing live demos when possible from the baking studio when I can. The students requested a panettone demo so we mixed and shaped during our class.
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.
Matthew James Duffy
Contact Matt

Designed & Developed by Code Supply Co.
Privacy & Cookie Policy