With Matt "Sourdough" Duffy

In this virtual bake-along class, join baking professor and chef Matthew James Duffy as he guides you through the process of making a variety of sourdough and yeasted breads, pizzas, and flatbreads. Over the course of two days, you'll learn how to make:

• Focaccia
• Neapolitan-style pizza
• Roman-style pan pizza
• Pita bread
• Wood-fired Red Fife Lavash

Each recipe will be made with sourdough, except for the pita bread which will be made with yeast. Chef Duffy will provide step-by-step instructions and tips for each recipe, and you'll have the opportunity to bake along with him in real-time. By the end of the course, you'll have a repertoire of delicious breads and pizzas to impress your family and friends with.

By the end of this class, you will understand how to mix these live-fired products by hand and by machine, you will work with sourdough variations, handle high-hydration and very low hydration doughs, work with hand pulled and pinned doughs and discuss a variety of toppings.

July 9 & July 10, 2023

  Via Zoom Webinar

Baking Professor, Chef and bread fanatic Matthew James Duffy exploded on the sourdough scene with over 400K social media followers.  After fifteen years of international industry experience, from specialty bakeries to Michelin-starred restaurants, Matthew is following his baking passion as a baking professor at Centennial College with online courses and consulting.

Sourdough has taken Matthew to Freiburg, to work alongside a German master baker at Bäckerei Pfeifle and to King Arthur Flour to work with bread master Jeffrey Hamelman.  San Francisco’s San Francisco Baking Institute and Chicago’s French Pastry School also made the list.  Special mention goes to a recent experience attending the Coupe du Monde De La Boulangerie in Paris, France.

Career Highlights:

• Working alongside Chef Daniel Boulud at Café Boulud NYC and the Sous chef opening Café Boulud Toronto
• Langdon Hall, Relais & Châteaux
• Michael Stadlander of Eigensinn Farm
• Neil Baxter of Rundles Restaurant
• Edward Tuson formerly of Sooke Harbour House, British Columbia
• Il Canto in Siena, Italy
• Ichiban Ueno Osaka, Japan
• Restaurant Noma Copenhagen, Denmark
• El Bohio Madrid, Spain
• Comerç 24 Barcelona, Spain.
• Represented Canada twice at the world Slow Food Conference in Turin, Italy.
• MAD Food camp in Copenhagen, Cook it Raw in Charleston
• The World Pizza and Bread Expo In Las Vegas

Educational Highlights:

• University of Guelph in Hotel and Food Administration
• Stratford Chefs School
• Red Seal Certified Chef