NEW MODERN FORMULA – SEPTEMBER 15TH

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  • This topic has 102 replies, 30 voices, and was last updated 2 months ago by Katherine Kehrli.
Viewing 15 posts - 1 through 15 (of 103 total)
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  • #7215
    Katherine Kehrli
    Keymaster

    Kim,

    We’ve not found that we need to score the loaves. Splitting has most commonly been a symptom of under proofing. Yes, the pressure finds the weakest areas and “splits”. A little longer proof should take care of the split.

    Katherine

    #7176
    Kim Jamison
    Participant

    I just switched from the modern formula to the classic formula. I really like using sourdough if I can, that’s what starting me baking bread in the first place.  I didn’t have any issues with side cracks with the modern formula I do with the classic.
    Just wondering, when I was making full on sourdough boules, I scored them, now in a loaf pan they split like they want to do that anyway. I’m not doing that until try it for one I’m keeping, but would it help?

    #6872
    Gabrielle Herring
    Participant

    I was able to save all the dough! Yea! But we are still without power and likely to be out for another 24 hours. I thought of idea, I have a propane grill I have lots of propane. I made the pull apart dinner rolls I got 30 in my first batch and 32 with the second batch. I was able to keep the grill at a constant *375 and they went for about 23 minutes. They are slightly crunchy on the bottom but I didn’t throw out any dough! I’m glad I am a problem solver!

    #6853
    Gabrielle Herring
    Participant

    Thank you I’ll reshape the proofed ones and put the bulk in all in refrigerator our power might out on Whidbey for longer but we have a generator just nor enough juice to turn the oven on. I might experiment with my gas grill. If not I bake tomorrow

    #6852
    Katherine Kehrli
    Keymaster

    Yes put them all in the refrigerator. Bulk will be fine for sure, well as long as power is restored within an hour or two. Regarding those that are already proofing, those are a little dicey. But the Modern is more forgiving. If the loaves “over proof” then simply dump them out on your work bench, oats and all. Reshape them and let them proof again. I demonstrated this Friday with our bakers. Loaves turn out quite well.

    #6850
    Gabrielle Herring
    Participant

    Help! Power went out! I should have known better! I’ve 2 proofing and another 2 in bulk ferment can I put it all in the refrigerator and hope it works out? I’ll Ha e to try again tomorrow I hope powers back on by tomorrow too!

    #6841
    Robin Donohue
    Participant

    I always bake mine at 350 degrees in the convection oven.  They are consistently ready after 35 minutes.  I don’t rotate them and though I can sometimes spot a slight variation in color between loaves, I don’t think anyone would notice.

    #6811
    Rosario Carroll
    Participant

    I miss typed my email Tina:  rcarroll6342@gmail.com  : )

    #6756
    Rosario Carroll
    Participant

    Yes I’ve been baking since April in a convectio oven without any troubles

    Best wishes

    rcarroll6342@fmail.comThis evening loaves

    #6735
    Tina Ellis
    Participant

    Anyone out there using their convection oven for baking loaves? I’m curious about their experiences. I may try mine next time just to see what, if any, difference it makes. I’m hoping it might avoid having to rotate and trade my loaves mid-bake.

    #6724
    Katherine Kehrli
    Keymaster

    The videos have the details. 375 for the bake but only about 20-25 minutes.

    katherine

    #6719
    Gabrielle Herring
    Participant

    On the dinner rolls is it all same same ? *425 then down to *375 and 40 minute bake time?

    #6716
    Gabrielle Herring
    Participant

    Thank you it’s been a long time coming lots of R&D figuring out the new formula. Here is a picture the back right has the small bulge.

    #6713
    Katherine Kehrli
    Keymaster

    Gabrielle,

    Those are great numbers. It is a journey. Weird pockets are not so weird, ambient temperature is an interesting dimension. Would love to see the finished loaves, include a picture in your next post? 🙂

    Katherine

    #6712
    Gabrielle Herring
    Participant

    Woot Woot! Success at last! 2 batches of 2 loaves modern formula. 3 really gorgeous loaves and 1 slightly bulged. Both batches proofed at 62 and 64 minutes. No over proofed loaves. Both batches where each partner loaves weighed exactly the same 927 and 927 first batch second batch 924 and 925. The first batched proofed together had the slight bulged one, there was less than 5 minutes between making the loaves before proofing. I’ve decided I have weird pockets of different temperatures on my counter. 🙄 and will adjust next bake. I’m on track for 20 more loaves and I hope some rolls .

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