Brand New Classic Formula Now Available

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Viewing 11 posts - 31 through 41 (of 41 total)
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  • #5534
    Katherine Kehrli
    Keymaster

    Jordan – you can do it.

    watch the video.

    what size batch did you do?

    do not use the dough hook.

    more later

    #5530
    Jordan Petram
    Participant

    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 ~

    #5523
    Dan Maize
    Participant

    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.

    #5518
    Masha Shtern
    Participant

    Just trying to understand the differences between the new and the old formulas… So, no more slap and fold?

    #5480
    Katherine Kehrli
    Keymaster

    Margaret,

    Great question. Yes the loaf size is a little larger, it is actually back to its original intent. The hydration has been decreasing and the loaf size too, but if you went back to our origins 4/2020 you would find that it isn’t that different. Regarding the 8 1/2 “ pan. That has never been the size. That you’ve made it work is certainly fine. You might end up making some rolls with extra dough or you can standardize to the 9 x 5 size. I’m all for making use of what we’ve got, but it is also nice to build a consistent loaf for our food bank families. I’ll leave it to you and thank you for all the great bread baking you are doing!

    #5479
    Katherine Kehrli
    Keymaster

    Margaret,

    Great question. Yes the loaf size is a little larger, it is actually back to its original intent. The hydration has been decreasing and the loaf size too, but if you went back to our origins 4/2020 you would find that it isn’t that different. Regarding the 8 1/2 “ pan. That has never been the size. That you’ve made it work is certainly fine. You might end up making some rolls with extra dough or you can standardize to the 9 x 5 size. I’m all for making use of what we’ve got, but it is also nice to build a consistent loaf for our food bank families. I’ll leave it to you and thank you for all the great bread baking you are doing!

    #5475
    Margaret Flaherty
    Participant

    The size of each of the loaves has increased by approximately 100 grams.  I’ve been using my 8 1/2″ USA pans for the whole time as that is what I own and they have worked fine with the old formulas.  Do I need to buy new pans now?

    #5472
    Katherine Kehrli
    Keymaster

    PDF edits are being made tonight to restore links that should be working. Stay tuned and thank you for letting us know!

    Katherine

    #5471
    Katherine Kehrli
    Keymaster

    Oh – this is such a great question. Jodie, you can still do a same day levain. Triple or quadruple the amount of starter in the morning and your levain will be ready in 4-6 hours. You can use all the levain in the formula, you don’t have to weigh out slightly less to account for the extra starter, does that make sense?

    Katherine

    #5470
    Jodie Siew
    Participant

    In the last version of the classic, there was an option to make the levain in the morning for baking later that same day. In glancing through the new classic formula, I did not see that option. Do you now recommend only using the overnight levain? Thanks!

    #5459
    Katherine Kehrli
    Keymaster

    Greetings one and all. Please download the newly formatted and revised Classic Formula. Please use this forum to keep me updated on how it is working in your kitchens! Thank you for all your patience. It has been quite an effort to capture all of these videos but I’m hearing that they are doing the trick. Looking forward to our growing donations!

Viewing 11 posts - 31 through 41 (of 41 total)
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