How to Make Jalapeno and Cheddar Sourdough | Full Tutorial
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- čas přidán 8. 07. 2024
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▼ ▽ TIMESTAMPS
00:00 - Introduction
00:23 - Autolyse
04:52 - Prepping the Inclusions
10:39 - Mixing
17:42 - Bulk Fermentation
18:20 - Fold #1
19:00 - Fold #2
20:03 - Shaping
27:24 - Baking
31:14 - Crumb Shot & Outro
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Thanks, always a great combo.
My favourite Thank you for this video!!!
I love your apron!
Love what you do, Matt! I am subscribed! I will follow!
This looks absolutely amazing! I hope you didn't get in too much trouble for the candle holder...
Appreciate the video!
perfect
Wow, that looks so good.
My arms would be dead after doing all that
Ok the bread looks wonderful but I think the real star of the show is the rainbow artwork on the fridge!
My 5 year old is def a better artist then me, I had to hang this one up! Thanks for watching and for taking the time out of your day to make such a lovely comment.
We are our own worst critics sometimes! The final bread was great! I feel blessed to watch 20+ years of experience and am appreciative that you take the time for all of us to film your process! So many of my questions on making sourdough on a large scale have been answered just from watching your videos. Thank you for the wisdom, hard work and dedication!
@@monicagarner8313 haha it's so true! Thanks and let me know if you have any topics or breads you would like to see covered on the channel.
jalapeno cheddies is one of the superior flavor combinations of all time. absolutely baking this bread this week. i lol'd at the very full mixer. also, i think 've seen you use a couple different shaping methods. any reason to use one over the other?
Matt how do you keep the cheddar from sticking to your stones and if not how do you clean it off? Beautiful bake 👍
thanks for the process and formula calculator.
I'm really liking the scales on your knife, looks custom. What knife is that?
The knife is Molybdenum Steel 63 Layers Bread Knife Stainless Steel Handle from Tsubaya Tokyo. Thanks for watching!
Would the time in the mixer be the same for a single loaf vs the 15-16 loaves you mixed in the video? Really appreciate the time and effort it takes to produce these videos - they are very helpful and inspiring too!
Hey Miriam yes it is similar. I just mixed fig and olive sourdough which was 16 in the spiral and 2 in the planetary smaller mixer a few hours ago. The mixing time is pretty similar but you have to adjust the mixer speeds a bit differently and take the dough off the hook a bit more.
Dear Matt , is so lucky to watch your video. This is my first learning to bale sourdough.Thank you for guiding.May i know what is the brand of the bread mixer on your counter top.A big thank you ❤
Thank you! Its a 15kg spiral mixer.
Thank you very much
Does RPM matter when buying a mixer? Everything that im reading says that with high hydration you want a higher rpm
@@Bikesjohn725 Yes I like it. You can use a slower speed for a longer mix also. The other thing to consider is your flour. I have a very strong wheat that needs a lot of water and mixing for this type of dough.
Hi Matthew, great videos! I’m wondering what kind of flour you are using for the jalapeño recipe? I just got a flour mill, and would like to use fresh milled flour. What wheat berries would work best, and do I need to make any changes in the hydration? Thanks so much.
Hey Patti this recipe will be on my site soon. In short I use rye, bread flour and WW flour. I mill the rye and WW myself.
Matthew, Thank you for your quick response. Looking forward to seeing the recipe on your website! Just received my shipment of rye and wheat grains today!
May I ask what is the mixer you use in this video?
Epic loaves!😃
Thanks buddy!
Dude, I'm about to pull the trigger on the SimplyOven, got your code working for the accessories. Question, if you have the time to anwser, what is the stand you set the simply on? Love the content!
Hey Jose! Congrats thats awesome you will love the oven. I got the stand at a local kitchen supply store and just used the recommended size they list on their site.
What kind of mixer is that?
cheddar jalapeño is one of my all time favorites. I'm pretty local, how can I buy some of bread?
Send me an email.
Is it ok to leave the cheese out for that long while it’s proofing?
I noticed you are using bassinage, does it actually make a difference compared to just adding the water during autolyse?
IMO for this type of bread yes.
What temps are you baking at ? What size baskets are those ?
Baskets hold a 900g loaf, temps are in the video!
Hi Matthew, do you have a recommendation for a good quality supermarket flour for sourdough in Canada? I'm based in Toronto and have been struggling with some of your recipes where my flour ends up looking like thick pancake batter, super runny. I'm familiar with the ADM bags at costco but am not baking so often to buy in such a huge quantity.. any help would be appreciated thanks! Big fan!
You can get organic bread flour at Grain Process (Scarborough). You could also try asking a local bakery. Try: Brodflour, Bakers Pantry, Chefs Warehouse
Hi Matthew, thank you for sharing your video, and all of them for that matter, , could you please share which mixer you have, I know you mentioned here but wanting to know exact model and the capacity that you got, if you have an affiliate link, happy to support ❤.
Hey thanks for your kind words I appreciate that the videos are sooo much work. I don't actually have one but I should for sure. Its a Sumix 15kg mixer.
MJD
@@matthewjamesduffy thank you so much ☺️, I bet it’s hard work, I’m just starting out, been selling to my local neighborhood since October, my simply bread should be coming soon , can’t wait 😆 kinda scared honestly, it’s like learning how to bake all over again since using my home oven and Dutch Oven . Much appreciated, I definitely will wait until you get an affiliate link , then order , much appreciated 🥹❤️
Hi Matt..got a question for you..idk how many customers you have but I’m looking for advice on my next step..I need a mixer like yours any advice? and I’m looking into the same oven u have…if I’m doing like 10-12 loafs a week some weeks less some more..would u say a countertop spiral mixer is good ? Or bigger? I am only keeping to small business no bakery or anything big..thanks you!
Hey Mike! I have a 15kg spiral and I make 900g loaves so I max out at 16 loaves. This is pretty good for what and if you are only doing 10-12 you are probably covered with that size BUT if you want to grow you could consider larger.
In general you can scale down to 10%. Meaning the min you can mix in a 15kg is 1.5kg. This depends hydration etc.
@@matthewjamesduffy thanks Matt I’m looking into spiral mixers for a bit now Looking forward to trying this bread out!
Where do you get those big proofing baskets?
TMB. I have a video on it.
Thank you brother, great videos
Hi Matthew,, thank you for your video. I'm very surprised that your mixer can handle large 15 loaves. Because it looks small.
Please give me information where can I get it. That's exactly what I need.
It's a 15kg mixer so depending on the size of your loaf you can make a lot. I make 900g loaves and can mix 16 at a time.
Please tell me brand name and where can I order. I will buy through you. I make 400g /loaf.
Do I need to stretch and fold even after using mixer ?
@@heathersheaven7933 depends how you mix it but I still like to
How long should I use mixer? For 1 to 2 loaf.
Do you always let the dough come up to room temperature out of the fridge before baking? TIA
No, I normally bake right out of the fridge.
@@matthewjamesduffy OK, thanks, so this time was a one-off with the fridge problem. BTW, when I pack my fridge really full, the top shelf freezes. Apparently the internal airflow gets blocked, so the fridge gets fooled and keeps chilling unnecessarily.
@@RobBanks81 pull the fridge out and dust off the back. Mine was doing the same and that fixed it.
What brand of mixer is on your back table?
Which one?
@@matthewjamesduffy sorry, the industrial mixer
@@SpintressStation Sunmix
Great tip for us at home baking scientists Matthew; 35% inclusions
Recently I tried your turmeric and cherries (I used mixed dry berries from bulk barn) and came out nice.. I am going to try this one too.. Any thoughts on over mixing? Until recently I was hand mixing, now got the same red mixer that you have. Last weekend I think I went over board and the dough didn't come out as usual. Wasn't sure if it's the mixing or I missed some other marks.
Happy to hear that it worked well for. you. You can over mix the dough for sure but I definitely do a pretty long mix for my breads. This bread can also be mixed by hand.
If you use 32-35% inclusions do you do 1/2 cheese and half jalapeños? TIA
Yes aprox half.
What’s the purpose of Water 2? Why add some water after levain and salt?
It's called bassinage. It is a way of developing gluten in a high-hydration formula.
Awesome! Thanks!
I wonder why bakeries dont bag sourdough for retardation process, and why you do it here? Is it because you're using a fridge instead of a chiller so there's more condensation?
There is nothing we don’t love about your bread
'promo sm'
Recipe should be called cheddar jalapeño with bread