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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.
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.
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.
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.
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.
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!
Well, just tried the new “Classic” recipe in the Ankarsrum. I was doing the 6 loaf batch which was possible with the older version of the recipe, but not so much with the new recipe. I found the extra 600g (5868g) of dough is simply too much for the 5kg mixer. I ended up dumping it out and then finishing the porridge mix in in two batches. Ll set now, but a lot of work.
Has anyone tried the dough hook for the final mixing?
~ Jordan ~
Catherine, I’m using the new Classic formula. Previously I was able to do a 4 loaf batch in my KA Pro 5; I think was because the porridge was added earlier and the looser, wetter dough was easier on my mixer. But with the new formula with the kneading mainly done pre-porridge, my mixer can’t handle such a big batch of stiff dough. I gave it some rests but it shut down. I know now (!) that you recommend doing the mix in two batches on a KA. But is it possible/advisable to add my porridge earlier and do the kneading then in one 4-loaf batch? Hope this makes sense.
Just trying to understand the differences between the new and the old formulas… So, no more slap and fold?
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