NEW MODERN FORMULA – SEPTEMBER 15TH

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  • This topic has 75 replies, 27 voices, and was last updated 1 week ago by Katherine Kehrli.
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  • #5731
    Katherine Kehrli
    Keymaster

    Tina,

    I have to say that although I prefer the spritz, sprinkle and press method myself I do believe the rolling on the damp towel and then in a tray of oats creates a more polished loaf appearance. Thanks for reminding of this method. It is slightly  more involved but it does indeed create a beautiful loaf!

    Katherine

    #5711
    Katherine Kehrli
    Keymaster

    Trina,

    Did you want the KitchenAid – Be Kind to Your Mixer video? You’ll find it under Baker Resources, Breaducation. That video is worth watching for the 4 and the 6 version for managing the mix.

    Katherine

    #5710
    Katherine Kehrli
    Keymaster

    Trina,

    Did you want the KitchenAid – Be Kind to Your Mixer video? You’ll find it under Baker Resources, Breaducation. That video is worth watching for the 4 and the 6 version for managing the mix.

    Katherine

    #5709
    Tina Ellis
    Participant

    I find rolling the loaves on a really wet kitchen towel, then rolling in the oats has been the best way for me to keep the oats from falling off. But, my dogs are super happy with this option. They love the toasted oats that fall off. 🙂

    #5708
    Katherine Kehrli
    Keymaster

    Spot –

    All videos can also be found on the Breaducation page under Baker Resources. That is our master library!

    Katherine

    #5703
    Tina Ellis
    Participant

    I watched the mixer video before I started. I wanted to see how my mixer did with the 4 loaves with this new formula. My mixer could handle the older formula. I was curious to see how it would do with this much dough. It’s literally a handful too much dough. If I removed about a fist size ball, my mixer had no problems. I was curious if I could find a workaround and still do a 4-loaf batch. I will probably switch to doing a 6-loaf batch, but I need to buy 2 more pans first. I only have 4.

    Thanks for the tips on the new formula. I especially like waiting to add the oatmeal until after the dough passes the windowpane test. I never had luck pulling a good windowpane when the oatmeals was mixed in, so a lot of my earlier loaves were by feel and look – and a lot of crossed fingers. 🙂

    #5651
    Katherine Kehrli
    Keymaster

    Terry,

    Did you have a chance to watch this video – be kind to your KitchenAid? If you have a smaller 5 quart KitchenAid, mix two loaves at a time, but scale everything for four. The video will help. Even with a 6 quart KitchenAid – create a batch of 4-6 but mix as 3.

    Video Here

    Katherine

    #5645
    Terry Jones
    Participant

    Today was my first try at the new formula. It was a struggle for my mixer. With the previous formula, I mixed everything by hand, then split the dough into two parts for the kneading process. It worked remarkably well. This one not so much. Anticipating the problem, I cut the recipe into 3 loaves, but my mixer overheated as it tried to tackle all that dough as I mixed the autolyse into the levain.  I think my mixer will only accommodate 2 loaves at a time. Is there a way to bake 4 loaves by splitting up the dough into two parts? If so, at what point do you do that? What if I hand mixed the autolysed flour, levain, yeast and salt by hand, then split the dough in half to knead by machine? I could then add the oatmeal half at a time into the dough. However, by the time I do all that, I really am right back to the previous recipe…Advice?

    #5591
    Katherine Kehrli
    Keymaster

    This is a great question. Technically longer is worse for autolyse. After about 2 hours of autolysing the flour starts to break down, you get starch degradation. This is straight from cereal scientist Ross Andrews Oregon State University. So we don’t recommend the longer autolyse, but if time gets the better of you don’t through away the autolyse, use it.

     

    #5590
    Gabrielle Herring
    Participant

    Just asking also curious would it be possible to do the autolyse the night before? So it might have a possible 8-10 hours of hydrating?

    #5577
    Katherine Kehrli
    Keymaster

    Tina –

    If you watch the new “Be Kind To Your KitchenAid” videos I think you’ll find that we are in complete agreement. My machine is 575 watts too. Four loaves is a push and three loaves is ideal. I don’t hold out any of the oil or honey, nor do I have problems with climbing the hook as long as I don’t over stuff the bowl – which seems to be the case with 4 loaves.

    If you measure a batch of 6, making the autolyse, the preferment and the porridge for 6 but mix it all together as two halves – 3 loaves each. You can actually have a very productive baking day and end up with 6 loaves.  I talk through those steps in the video. You will need 6 pans!

    Thank you for baking with us. We’re really getting the hang of this!

    #5576
    Katherine Kehrli
    Keymaster

    Hazel –

    So great to hear. And you are correct the staggered bulk is not really making a difference, although it can if temperatures in your kitchen are toasty enough. But in general combining the two halves together restores the timeline.

    We’re definitely on the rise!

    K.

    #5572
    Hazel Judelman
    Participant

    Hi Katherine,

    Thanks for the new video, it is very helpful.

    It seems that having the first half fermenting for the extra 20 minutes doesnt matter to the end product, so that answers that concern.

    Hazel

    #5566
    Tina Ellis
    Participant

    I made a batch of 4 loaves using the new formula in a 6qt, 575 watt KA mixer. After reading experiences from other bakers, I made a few changes to the mixing process that seemed to help and I wanted to share

    I added about 30g of olive oil to the oatmeal, reserving the remaining 50g and honey to add later.

    I found my mixer struggled when I started with all the poolish and autolyse for a full batch. I ended up scooping out about 2 handfuls and continued mixing on the lowest setting. No dough creeping – yay! I increased the speed to 2, and added back in golf ball sizes pieces of the dough on the higher setting. I ended up repeating this process when I added in the yeast and salt. (Scoop out about 2 handfuls, add yeast, mix on lowest setting until mostly incorporated, increase speed to 2 and add back in small pieces of the remaining dough. Repeat with salt addition.)

    As soon as the salt was incorporated, I drizzled in a little of the remaining oil. I notice the dough immediately dropped off the hook and began to form a cohesive ball in the bowl. The mixer also had a much easier time kneading the dough. Each time the dough started to creep, I drizzled in a little more oil until if fell off and let it run. I did a few windowplane tests to see how the dough was coming along. When I ran out of oil, I started to drizzle in the honey. By the time I was done adding both and they were fully incorporated, the gluten had developed to form a windowpane.

    I added the porridge in small handfuls using the lowest setting. The dough still crept, but not as much as before. I found I could add in a handful, mix about 15 seconds, pull the dough down, and add more porridge. It took about 4 minutes to get all the porridge dumped in, but much less creep and everything was mixed in evenly.

    I proceeded with the rest of the steps. They baked up beautifully. I think dropping the formula to a 3-loaf batch would work best, but it was useful to know that 4 loaves can be done if I use the oil and honey to help with the mixing stage instead of waiting to the end to add them in with the porridge.

    #5564
    Tami Neilson
    Participant

    Thank you! We are motivated to improve our technique. We will try kneading longer!

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