- This topic has 48 replies, 23 voices, and was last updated 2 years, 5 months ago by Perry Cooper.
-
Posts
-
Have you enabled editing at the top of the page?
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?
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
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
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?
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!
I made the new Classic formula, and it worked like a charm. Nice big loaves.However, even though my loaves all passed the poke test (the dent did not refill) before being put in the oven, , I have the cracks in my bread. I’ve heard the cracking indicates that my loaves are under proofed. Is it possible to pass the poke test and still be under proofed?
For your ref, even with the prior classic formula, my loaves cracked.
Recommendations are welcome.
I’m loving the brand new classic formula. I got the Anks mixer a month or so ago and the formula + Anks have made the mixing simple and the loaves have risen higher than ever before . Levain starts before I go to bed and I set out all the ingredients for the morning. then beginning around 530 am… start to finished product I am DONE before noon and I spend much less time working with the dough since the Anks does all the heavy lifting. A year ago when I began it was trying to do slap and fold the first few times. then switched to my OLD KA which would mean dividing the dough so as not to overwork the old machine. I never got 4-5 inch loaves and it turned into an all day affair. Mostly due to the mixing extravaganza. The new formula is so much better and easier to handle. thanks for the changes
So I did the Classic again yesterday. I did same day levain, kneaded by hand (I have a small, ancient KA) then split the dough in half to mix in the porridge in the KA. Kneaded it a bit by hand again, threw it in a Tupperware and into the fridge to do the bulk rise. Came back a few hours later and finished the baking. It worked great, loaves look lovely and doing the bulk rise in the fridge really frees up the day. I finished baking at 9:30 but I loved having the afternoon available to do other things!
- You must be logged in to reply to this topic.
