Brand New Classic Formula Now Available

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Viewing 15 posts - 1 through 15 (of 41 total)
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  • #6652
    Rebecca Tuck
    Participant

    Katherine,

    It’s great that you are getting a Kenwood to try out. It’s a relatively inexpensive option that will do four loaves at a time. I could pick the loaner up in the early afternoon Friday, if that’s okay. What is the address?

    Thanks again, Rebecca

     

     

     

     

    #6637
    Katherine Kehrli
    Keymaster

    Rebecca,

    I just ordered a Kenwood for the test kitchen. I’ll keep you posted! Can you come by Friday for the loaner?

    Katherine

    #6629
    Rebecca Tuck
    Participant

    Katherine,

    Thanks so much for your email! I read somewhere that the newer Kenwoods are not as good as they used to be; I don’t know if that’s true, but it did handle previous iterations of the recipe without complaint.

    I would love to take up your offer of a loan of the Ankarstrom, as I’ve been thinking of taking the plunge and this would give me a great opportunity to try it out first. I so wish I could do the hands-on session with you Friday, but unfortunately amcommitted all morning to zoom meetings with my other volunteer work. I’ll keep an eye out in case you offer this opportunity again.

    When would be a good time for me to borrow the Ankarstrom? Thank you again for this kind offer (and for everything you do)!

    Rebecca

    #6618
    Katherine Kehrli
    Keymaster

    Rebecca,

    I’m so, so sorry to hear. I’ve a couple thoughts. First, I have a loaner machine for you. A KitchenAide or an Ankarsrum whichever you prefer. I am hosting a Bake with Me session on Friday and we can work the dough through together. I love Kenwoods but haven’t tested this machine out in ages. I think we will get one here to put through its paces.  There are a few adaptations that  may need to be put in place to prevent machine burn out. One of them is adding the porridge a little earlier. We will be discussing on the baker debrief Tuesday and during the hands on Friday. I hope you can join in on either session. And, please come borrow a machine.

    Katherine

    #6619
    Katherine Kehrli
    Keymaster

    Rebecca,

    I’m so, so sorry to hear. I’ve a couple thoughts. First, I have a loaner machine for you. A KitchenAide or an Ankarsrum whichever you prefer. I am hosting a Bake with Me session on Friday and we can work the dough through together. I love Kenwoods but haven’t tested this machine out in ages. I think we will get one here to put through its paces.  There are a few adaptations that  may need to be put in place to prevent machine burn out. One of them is adding the porridge a little earlier. We will be discussing on the baker debrief Tuesday and during the hands on Friday. I hope you can join in on either session. And, please come borrow a machine.

    Katherine

    #6603
    Rebecca Tuck
    Participant

    My eight month old Kenwood died yesterday while struggling with the new classic formula. It used to handle four loaves of the old classic formula without a whimper, but could not cope with the heaviness of this mix, even though I repeatedly gave it two-minute rests.The problem started when I first started the mix, so it’s not a length of time issue.

    I ended up throwing out the dough, as it was too difficult to to knead it by hand.  I used the same day levain method…could that have been the problem? Any ideas of what I should try when I get a new mixer?

    #6514
    Margaret Flaherty
    Participant

    Have you enabled editing at the top of the page?

    #6510
    Susan Sweitzer
    Participant

    When I try to save the new Classic recipe to my computer, it says it is locked and I can’t.  Also can’t change the loaf number in the “scalable” version.  Is there a work around or a password to save it?

    #6404
    Katherine Kehrli
    Keymaster

    Don,

    Good question. It is a little difficult to know for certain, but generally speaking if you are confident on your bulk ferment then it is mostly likely your proofing. I recently completed several rounds of testing with the Purist. I found myself up late, 11:30 pm, 3 hours into the proof and I knew they needed more time but I was tired! So I went as long as I could, meaning as long as I could keep myself awake, then popped them in the oven. Of course, I got a little spliting on the sides. They were in the zone. But if I had given them another 30 minutes I bet the splitting would be non-existent!. Test this out yourself. If you have a multiple loaf batch. Bake one “early” or when you normally would and then bake the next one 20 to 30 minutes later. It is a great science experiment in your kitchen.

    Katherine

    #6399
    Don Krafft
    Participant

    I’m using the purist formula and I’m also having issues with the loaves cracking.  You mention that the loaves are underproofed … which proofing is too short, the bulk proof or the shaped-loaves proof.

    Thanks,

    Don Krafft

    #6367
    Katherine Kehrli
    Keymaster

    Marcella,

    We’re getting a PDF put together to make it easier. Ultimately we want to be able to present a very easy streamlined version that is exactly what you need. The challenge is time and people. I’m going to ask Julia Baker who is helping me create multiple versions to reach out to you. You are not the only one! I’m hoping that during the first quarter of 2022 we’ll have a much more dynamic and easy process.

    Katherine

    #6356
    Marcella Peek
    Participant

    Hi.  Maybe it’s just me but the many pages of instructions are very hard for me to follow.  I’ve been trying to cut and paste from the excel document to get just the parts of the recipe I need (as in I don’t need three mixing instructions, but just one) Is there an easier way?  Are you all just really good at skipping all the tips, tricks, videos and other things that you may not need and still somehow not lose your place? Can you tell me how you manage to do that because, man it’s not working for me

    Is there an editable doc anywhere for people who just want a very streamlined version?

    #6235
    Nancy Goodenough
    Participant

    I use a regional formula being in Hailey, Idaho.  Can I use the Brand New classic formula just using the Hillside Grain flour.  Or should I stick to the original formula created specifically for Hillside Grain flour.  I am confused.  I am not having good luck with the New Classic Formula, it takes longer, like an hour to get through all the mixing.  I need to let my 5 qt. KA cool down quite often, I am only doing a 2 loaf recipe at a time.  Thank you for any tips or tricks!

    #6141
    Katherine Kehrli
    Keymaster

    Yep – a bulk in the refrigerator, or a cold retard, is always an option, buys you time!

    Katherine

    #6140
    Katherine Kehrli
    Keymaster

    Trisha –

    Yeah, so happy you’re happy! I only wish I had got around to it sooner!

    Katherine

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