Bread 41 Bakery Tour | Visiting One of Dublin's Best Sourdough Bakery

[@elenalucebelo]

This video deserves millions of viewers!!! Bravo!

[@matthewjamesduffy]

Thanks Elena! This was soo much fun to make, ill have to go back when they open the new space.

[@salehehnouri9816]

such an amazing documentary, thank you chef Duffy.

[@bombthebush]

Awesome video. Love these longer ones keep em coming ;)

[@matthewjamesduffy]

Thanks! Will do!

[@barrychambers4047]

I couldn't put my finger on why I liked baking sourdough so much, but now I know!

[@phduffy]

Love this content

[@josegomezgil1924]

6:04 Any idea at what temperature is the levain kept in the fridge? Great documentary, thanks!

[@matthewjamesduffy]

That is a great question. They are using the fridge for milk and dairy so I would assume 3-4 °C.

[@dermotkavanagh7062]

Great video 👌

[@vaazig]

Interesting what he said about top and tail carrots. I cooked beautiful swordfish stakes this autumn and made a carrot top chimichurri that was just perfect for fish. The carrots got grilled with beets. It's such a shame that the carrot tops get wasted most of the time.

[@danucatur3697]

I want to be able to learn to make panettone. Please 🙏

[@andersonamericoleite8188]

I'm a Baker in Brazil

[@matthewjamesduffy]

Right on!