Brand New Classic Formula Now Available

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  • This topic has 47 replies, 22 voices, and was last updated 3 months ago by Katherine Kehrli.
Viewing 15 posts - 31 through 45 (of 49 total)
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  • #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!

    #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?

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