Brand New Classic Formula Now Available

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  • #11845
    Perry Cooper
    Participant

    I’m still struggling getting mine to come out as nice and billowy as the pictures. I’ve tried changing rise times but went too far and they collapsed and when I stop before that they still only get to be about 3 1/2″ high. I’ve never had rises go way over the top of the pans like the pictures. My loaves seem to be kinda sad. Pretty bad for someone who’s done 100 of these. I can’t seem to figure it out.

    #9983
    Katherine Kehrli
    Keymaster

    Love this dialogue about the Ank. Want to provide some assurance that four loaves is terrific in and of itself! The Classic formula is a little larger than the Modern. The maximum, I’ve been able to mix is 5. For the Modern formula I can actually mix 6 but it is as others have described, a gentle and slow “feeding of the oatmeal” into the mix. Otherwise oatmeal everywhere.

    Just because we can mix 5-6 loaves doesn’t mean it is a good idea, and if you want to “bulk” in the ank you really should stick with 3-4 because there isn’t enough room to grow 1.5 – 2x. And as you are discovering, while mixing in the ANK is a dream, getting the dough out of the bowl is somewhat less dreamy. I end up hugging the bowl with my left arm tipping it down and reaching up and around with my right scraping into an open bin. It takes some strength and I wish I had another couple of inches of height to contribute to the equation.

    Think about this – if you aspire to 6 loaves. You could just mix your loaves in two waves of 3 and then incorporate that dough in the same container for the bulk. The mix will be separated by 30 minutes but that is fine. If you can bake six loaves at a time, I would consider this. It will stretch your process a little longer but it will be far easier on machine and body to eject three loaves from the ANK. Just a thought.

    #9965
    Grace Seidel
    Participant

    Robin, I’m with you. My loaves are about 940 grams. I got an Ank, but still struggling making even four  loaves in it. I hoped it would be much than the Kitchenaid. At least the Ank can handle four loaves, while the Kitchenaid motor was having nothing to do with it.

    I have no idea how anyone can make six in it! The dough is so tough and strong. I keep thinking I’m doing something wrong, but I don’t think so. The loaves usually come out quite nicely. Occasionally I keep one for a test or make two, then give one away and share the other between my boyfriend and his mom. I honestly like the splitting on the side, but no matter what I do I can’ t make it stop. -Grace

    #9689
    Robin Donohue
    Participant

    I bulk ferment in the Ank bowl to save a step. But I only make four loaves at a time.  I can’t imagine how you can fit 50% more in your machine without dough flying all around your kitchen and the Ank walking off the counter!    I envy you!

    I follow the Classic recipe to the T and try not to wash much down the sink, but my loaves are 940 tops so the height suffers.  I use a Roulpat and less than a tablespoon of  flour when pre-shaping and forming loaves. Maybe that’s why my loaves weigh a little less?

    #9634
    Joanne Lentz
    Participant

    Hi Jordan – I am also using new Classic (sometimes with the same day levain) and the loaves usually 975-985 grams @.  The six loaves in the Ank are working, but I really have to add the oats slowly and mash them into the dough before turning it on low (so they don’t fly off the edge).   Adding the oats slowly and getting them mixed in can take 4-5 minutes (but I’m so happy to get six loaves done in one batch!!).

    QUESTION to anyone doing 5 or 6 loaves — is there an EASY way to get the dough out of an Ank??   I find the bowl so heavy and awkward to move as I’m trying to get the dough out for bulk ferment.  Suggestions??

    Joanne

    #9633
    Joanne Lentz
    Participant

    Hi Jordan – I am also using new Classic (sometimes with the same day levain) and the loaves usually 975-985 grams @.  The six loaves in the Ank are working, but I really have to add the oats slowly and mash them into the dough before turning it on low (so they don’t fly off the edge).   Adding the oats slowly and getting them mixed in can take 4-5 minutes (but I’m so happy to get six loaves done in one batch!!).

    QUESTION to anyone doing 5 or 6 loaves — is there an EASY way to get the dough out of an Ank??   I find the bowl so heavy and awkward to move as I’m trying to get it out for bulk ferment.  Suggestions??

    Joanne

    #9403
    Hazel Judelman
    Participant

    Thanks Katherine, it does help.

    I used a little less water for the Autolyse, and added it (warm) to my yeast before making my autolyse balls. Not all of it was wet and active when I added it to the dough, but the test loaf I kept for myself is still delicious.

     

    Hazel

    #9354
    Katherine Kehrli
    Keymaster

    Hazel,

    I’m borrowing the following directly from Modernist Bread, volume 3, page 10:

    The basic types of commercial yeast are fresh, active dry, and instant.

    Fresh yeast comes in a block form and is partially hydrated. It lasts only 2-3 weeks after opening and must be kept refrigerated. It does not stand up well to time and requires more care and attention than dry forms of yeast.

    Active dry yeast is commonly available in most grocery stores for home use. Proofing will take longer when using active dry yeast. It has, ironically, the lowest amount of active yeast (by weight) of either fresh or dry varieties. Thus, more of it must be added to a recipe than other types of yeast; it also needs to be activated in warm water (or other liquid) before it is mixed into a dough. (Note from Katherine – some brands do not require “activation” any longer, and are still called active dry yeast.)

    Instant yeast is our preferred version of commercial yeast; (Note from Katherine – mine too. Learned long from Jeffrey Hamelman you can store it in the freezer, lasts indefinitely.) it is more active because it has more living cells by weight than active dry yeast does. It gets its name because it is instantly ready to use and doesn’t require activation in a warm liquid as active dry yeast does.

    We sell the instant yeast to all our bakers at “cost”. It’s a good deal, and you get 1 lb. Which is quite a bit to go through, but you can store it in the freezer, which is where mine is right now! 

    Hope that helps Hazel!

    Bake On!

    Katherine

    #9353
    Hazel Judelman
    Participant

    If We use active, not instant yeast in the Classic formula, should any modifications be made, or do they act the same?

    Hazel

    #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?

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