- This topic has 118 replies, 32 voices, and was last updated 6 months, 2 weeks ago by Katherine Kehrli.
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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.
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
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?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!
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
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.
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!
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.
I miss typed my email Tina: rcarroll6342@gmail.com : )
Yes I’ve been baking since April in a convectio oven without any troubles
Best wishes
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.
The videos have the details. 375 for the bake but only about 20-25 minutes.
katherine
On the dinner rolls is it all same same ? *425 then down to *375 and 40 minute bake time?
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
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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
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