Tagged: #Classic Formula
- This topic has 47 replies, 22 voices, and was last updated 1 month, 4 weeks ago by Katherine Kehrli.
November 5, 2021 at 10:14 am #6510Susan SweitzerParticipant
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?November 1, 2021 at 1:44 pm #6404Katherine KehrliKeymaster
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.
KatherineNovember 1, 2021 at 12:22 pm #6399Don KrafftParticipant
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.
Don KrafftOctober 31, 2021 at 9:14 pm #6367Katherine KehrliKeymaster
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.
KatherineOctober 30, 2021 at 3:20 pm #6356Marcella PeekParticipant
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?October 24, 2021 at 3:30 pm #6235Nancy GoodenoughParticipant
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!October 16, 2021 at 1:27 pm #6141Katherine KehrliKeymaster
Yep – a bulk in the refrigerator, or a cold retard, is always an option, buys you time!
KatherineOctober 16, 2021 at 1:25 pm #6140Katherine KehrliKeymaster
Yeah, so happy you’re happy! I only wish I had got around to it sooner!
KatherineOctober 16, 2021 at 1:24 pm #6139Katherine KehrliKeymaster
Those loaves are beautiful and yes, underproofed. So the dent not refilling is one part of the poke test. It is also the feel of the pressure/push back against your finger as you press down. You want a jet puff marshmallowy (not roasted marshmallow) kind of feel and development. This takes some experimentation to get dialed in. But you could have gone another 5-15 minutes on the proof, perhaps. The heat of your house will be a variable too.
The loaves do look really great and I understand your desire to perfect. You’re clearly on your way! Keep me posted.
KatherineOctober 16, 2021 at 1:19 pm #6138Katherine KehrliKeymaster
Sorry to hear about the KA. Yes, I do recommend dividing it in two and I can’t believe you were able to get 4 loaves in your 5 quart. That is impressive. The loaf size is larger and the process recommended is different…but the short answer is yes. You can mix in the porridge, earlier if you want. You may have to mix longer to achieve that gluten development. You still looking to get a really great windowpane. And the dough amount is larger overall, so you still may not be able to get all 4 loaves in.
KatherineOctober 16, 2021 at 1:00 pm #6136Dana BurnsParticipant
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.October 15, 2021 at 8:50 am #6060Trisha PearceParticipant
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 changesOctober 10, 2021 at 8:19 am #5726Jean GaltonParticipant
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!October 10, 2021 at 7:44 am #5721Katherine KehrliKeymaster
Yes you can go a little longer if you wish. The idea is managing the activity of the starter. You want the starter to be “active” when you use it. By 12 hours it can be pretty spent. But you can try a few things to mitigate this. You can use a little less starter to account for a longer time line, say cut it back by 20% to get you an additional couple of hours – say to 14.
Or if you’re early to rise, like me, the same day may be your preferred. Give the reduced, longer time a try. Tell me about your experience.October 7, 2021 at 7:35 pm #5661Gabrielle HerringParticipant
Can the levain go longer than 12 hours to preferment? Or would it be better to get up early and do the same day levain and bake? I’m an early to bed early to rise girl.
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