NEW MODERN FORMULA – SEPTEMBER 15TH

Home Forums Baker Forums Our Formulas The Modern NEW MODERN FORMULA – SEPTEMBER 15TH

  • This topic has 113 replies, 31 voices, and was last updated 1 month, 1 week ago by Gabrielle Herring.
Viewing 15 posts - 16 through 30 (of 114 total)
  • Author
    Posts
  • #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 .

    #6685
    Katherine Kehrli
    Keymaster

    Gabrielle,

    Thank you for attending the Baker Debrief. I love your commitment to the perfect loaf. I’ve had success with the Modern at all DDT’s so I’m not going to say there is an optimal temp. The Modern is very forgiving, although it doesn’t want to be cool. So keeping things in the 70-80 zone would be great. And I think from our conversations that reviewing  your shaping practices could be beneficial. A little splitting is OK. You are on the right track with the whole process although your autolyse challenge still stumps me a bit.

    Not sure if you have the time or proximity to attend the “Bake With Me Session” but that might provide some additional insight. Others have found their groove following the sessions.

    The quest is what makes this so fun and engaging. Thank you for your dedication.

    #6678
    Gabrielle Herring
    Participant

    Sorry Katherine that I had to leave the after bake session this morning. I had to run my hubby infor blood work for his clinical trial. Anyway I was wondering if there was a specific dough temperature that I should be aiming for? I baked 4 loaves on Monday I had no bulging but some cracking on all four and 1 from each batch of two was over proofed but not the one it baked with. I went with 75 minutes for one bake and 70 minutes for the second. I’m using all USA pans. I’m baking four more tomorrow because I’m going to get the right! I think I will try proofing at 68 to 67 minutes. I do the look and see method as well as the poke test. I keep my house at 70* right now. Thank you for any help with this.

    #6634
    Sarah Stine
    Participant

    Katherine,  I agree that it should work if you are just going by the numbers,  however we need to factor in the volume of the rise. I’m guessing that is where my issue is.  Talk to you tomorrow.

    #6632
    Katherine Kehrli
    Keymaster

    @Tina Ellis, yes, the time in the loaf pans.

Viewing 15 posts - 16 through 30 (of 114 total)
  • You must be logged in to reply to this topic.