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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
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 .
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.
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.
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.
@Tina Ellis, yes, the time in the loaf pans.
Sarah,
Great – we will talk more tomorrow. The math seems to work for the 2 loaf batch – if you divide 1928 by 2 = 964 g per loaf. Although you typically won’t get an exact division. There are always grams left in the bowl. So loafs average between 930 – 950 or so.
Did that not happen for you?
Katherine
Yes Katherine I will be there Tuesday!
@Katherine: I was following this thread and wanted to clarify to make sure I’m understanding your terms.
When you say “The bulging and cracking is a sign of under proofing” you’re talking about the time in the loaf pans, correct? I wasn’t sure if you meant the 20-minute rest period during the pre-shape or actual time in the pans to rise before baking.
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