- This topic has 118 replies, 32 voices, and was last updated 6 months, 3 weeks ago by Katherine Kehrli.
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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.
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.
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
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?
Sarah,
That is bizarre?
I just downloaded the recipe and scaled for 10, no issues, shouldn’t have any challenges with 3 I’m checking right now…. my download, about an hour ago is right on 2800 g for 3 loaves. I wonder what might have happened. We have been making fixes but not to the “original”.
I’m glad you caught it on your mix, and that you are making 3 loaves. Great! Sorry for the confusion. It does seem to be working. Please keep me posted.
Katherine
Hi, I’m a new member of the Community Loaves family and this was my first bake. Using the spreadsheet for 2 loaves Modern Formula I found an error. When you enter 2 loaves it actually gives you the Ingredients for 3. After going through all the steps I figured this out when dividing into 940g loaves. It was enough for 3 plus a little.
Tina,
I have to say that although I prefer the spritz, sprinkle and press method myself I do believe the rolling on the damp towel and then in a tray of oats creates a more polished loaf appearance. Thanks for reminding of this method. It is slightly more involved but it does indeed create a beautiful loaf!
Katherine
Trina,
Did you want the KitchenAid – Be Kind to Your Mixer video? You’ll find it under Baker Resources, Breaducation. That video is worth watching for the 4 and the 6 version for managing the mix.
Katherine
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