Brand New Classic Formula Now Available

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  • This topic has 39 replies, 18 voices, and was last updated 3 weeks, 4 days ago by Rebecca Tuck.
Viewing 15 posts - 16 through 30 (of 41 total)
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  • #6139
    Katherine Kehrli
    Keymaster

    Dana,

    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.

    Katherine

    #6138
    Katherine Kehrli
    Keymaster

    Dan,

    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.

    Katherine

    #6136
    Dana Burns
    Participant

    New Classic with cracksI 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.

     

    #6060
    Trisha Pearce
    Participant

    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

    #5726
    Jean Galton
    Participant

    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!

    #5721
    Katherine Kehrli
    Keymaster

    Gabrielle,

    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.

    #5661
    Gabrielle Herring
    Participant

    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.

    #5650
    Katherine Kehrli
    Keymaster

    Heather,

    This is a philosphical question. It is not generally recommended for the levain to be part of the autolyse process. And so I’d propose the following:  Shorten the autolyse to 1 hour, you get 90% of the benefit of the 2 hour autolyse and you reduce the degradation chance of the levain.

    How does that sound?

    In terms of why not mixing the autolyse with the levain… The addition of the levain begins a different bread stage, fermentation and some oxidation. Purists will suggest you want to focus the autolyse on simply activating the enzymes locked in the flour. Can you still make a delicious loaf of bread if you mix the levain in with the autolyse, yes. But that might not always be the case – it will depend on the formula – specifically hydration, types of flour, temperature. It is a bigger factor with whole grains. I leave it to you.

    #5644
    Heather Kapust
    Participant

    If my levain is ready, can I still mix it in during the autolyse stage?  With the previous formula, I was told it was ok to add at that stage – and it worked out well.  Is there any reason we should wait until the next mix stage to add levain?  I worry that it will lose some of its strength by waiting two more hours until the autolyse is complete.

    #5562
    Jordan Petram
    Participant

    Katherine,

    I do the Classic recipe each time.  The total weight for 6 loaves went from just over 5200g to 5868g on the new recipe.  I reviewed both before I started to get a handle on the changes.  My weighed dough in the past was always around 860g per loaf and today I was right at 960g per loaf even with the dough I lost along the way.  I was expecting 965g based on the recipe.

    Not an issue really, just need to be aware that the Ankarsrum can not handle 6 loaves of the Classic with the newest recipe.

    #5559
    Katherine Kehrli
    Keymaster

    Congratulations on the 5” loaves that is lovely to hear.

    Regarding the KitchenAid did you have a chance to watch the video on “Being Kind to Your KitchenAid”? It is one approach for modifying the batch size.

    #5558
    Katherine Kehrli
    Keymaster

    Jordan,

    I’m going to review. There were no measurement changes. Not intentionally. Unless you are doing the Classic. The 6 loaf a video is the Modern and the Classic has slightly different measurements but really close so I’m going to review.

    I think 5 is a better number for the Ank anyway. But I’ll review those numbers. Classic or Modern for you?

    #5555
    Jordan Petram
    Participant

    Hey Katherine,

    I did the 6 loaf batch in the Ankarsrum.  I did watch the video first, but the dough in the video was about the same amount as the old recipe which was considerably smaller.  I had already done three weeks of 6 loaf batches without issue until trying the new formula today. I think I’ll have to go down to just 5 loaf batches after this.

    #5552
    Emily Carpenter
    Participant

    Did anyone else have difficulty with the new recipe in their KA Artisan 5qt? I normally do half at a time which barely fits. Today I had to abandon that and I think I will have to do 1/3 in the future for a 4 loaf batch.

    On the other hand the larger loaf size and new recipe gave me some beautiful loaves today, towering at 5 inches which is a height I hadn’t reached before.

    #5535
    Jean Galton
    Participant

    I also tried to do the dough in my KA but ended up kneading by hand. As it’s quite a stiff dough…I’m also wondering if I can just add the porridge earlier to loosen things up? Thanks!

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