NEW MODERN FORMULA – SEPTEMBER 15TH

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Viewing 15 posts - 31 through 45 (of 123 total)
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  • #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.

                      #6631
                      Katherine Kehrli
                      Keymaster

                        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

                        #6568
                        Gabrielle Herring
                        Participant

                          Yes Katherine I will be there Tuesday!

                          #6552
                          Tina Ellis
                          Participant

                            @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.

                            #6547
                            Sarah Stine
                            Participant

                              Katherine,  yes I will be there.  Thanks for your help.  I’m attaching a photo of the formula I am working from.  Perhaps the two loaf calculations are scaling up to three? See you on Tuesday.

                              Two loaf formula

                              #6545
                              Katherine Kehrli
                              Keymaster

                                Gabrielle and Sarah,

                                Can you join me on the baker debrief this week? It is Tuesday, 11:30 – 12:30, the zoom link is on the event calendar. I’m confident the formula works and scales. Just did a 10 loaf batch yesterday. The bulging and cracking is a sign of under proofing.  You may be having challenges with your mixing. The Modern is the most reliable of all our formulas so I’m confident we can figure this out.

                                A zoom call on Tuesday will help. You can also come “bake with me” on Friday November 12th. This is a limited hands on session for 6 people. Link for that is also on the event calendar.

                                We will get this dialed in!

                                Katherine

                                 

                                #6511
                                Gabrielle Herring
                                Participant

                                  Sarah Stone and Katherine, this might be why I’m having so much trouble with the new modern formula. The bread cracks on one side and then bulges out as if there is too much dough in the pan. But when I divided the total grams in the recipe by 3 there wouldn’t be enough dough for three loaves. I’ve tried everything shorter timing on every step. I have 2 USA 10*5 loaf pans I will experiment on my next bake. Any tips from others if they are having the same issue?

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