NEW MODERN FORMULA – SEPTEMBER 15TH

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

  • This topic has 122 replies, 33 voices, and was last updated 3 months ago by Katherine Kehrli.
Viewing 15 posts - 16 through 30 (of 123 total)
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  • #9183
    Katherine Kehrli
    Keymaster

      Gabrielle – there is a pound of flour in every loaf. That is the best way to think about it. Although we use 50/50 so a 5 lb bag of Whole Grain + a 5 lb bag of High Extraction flour should get you 10 loaves.

      Hope that helps.

      Katherine

      #9182
      Gabrielle Herring
      Participant

        I should know this but my brain has been over loaded of late with husbands medical stuff. Approximately how many loaves does a 5 lb bag of flour make? 8-10?

        #8856
        Gabrielle Herring
        Participant

          Thank you very much! Katherine.

          #8853
          Katherine Kehrli
          Keymaster

            Gabrielle,

            The bread hands of the label point towards the top or the twist tie end. There is a packaging video you can watch it here:
            https://communityloaves.org/2021/09/step-9-cool-package/

            Not long from now, we won’t have any labels to worry about.

            Katherine

            #8852
            Gabrielle Herring
            Participant

              Hi there everyone,

              I need a visual of how to put the labels on. I was gently chided that I’m doing it wrong. I put the facing the tie end in the back middle of the loaf.

              #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.

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