NEW MODERN FORMULA – SEPTEMBER 15TH

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  • This topic has 113 replies, 31 voices, and was last updated 1 month, 1 week ago by Gabrielle Herring.
Viewing 15 posts - 46 through 60 (of 114 total)
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  • #5645
    Terry Jones
    Participant

    Today was my first try at the new formula. It was a struggle for my mixer. With the previous formula, I mixed everything by hand, then split the dough into two parts for the kneading process. It worked remarkably well. This one not so much. Anticipating the problem, I cut the recipe into 3 loaves, but my mixer overheated as it tried to tackle all that dough as I mixed the autolyse into the levain.  I think my mixer will only accommodate 2 loaves at a time. Is there a way to bake 4 loaves by splitting up the dough into two parts? If so, at what point do you do that? What if I hand mixed the autolysed flour, levain, yeast and salt by hand, then split the dough in half to knead by machine? I could then add the oatmeal half at a time into the dough. However, by the time I do all that, I really am right back to the previous recipe…Advice?

    #5591
    Katherine Kehrli
    Keymaster

    This is a great question. Technically longer is worse for autolyse. After about 2 hours of autolysing the flour starts to break down, you get starch degradation. This is straight from cereal scientist Ross Andrews Oregon State University. So we don’t recommend the longer autolyse, but if time gets the better of you don’t through away the autolyse, use it.

     

    #5590
    Gabrielle Herring
    Participant

    Just asking also curious would it be possible to do the autolyse the night before? So it might have a possible 8-10 hours of hydrating?

    #5577
    Katherine Kehrli
    Keymaster

    Tina –

    If you watch the new “Be Kind To Your KitchenAid” videos I think you’ll find that we are in complete agreement. My machine is 575 watts too. Four loaves is a push and three loaves is ideal. I don’t hold out any of the oil or honey, nor do I have problems with climbing the hook as long as I don’t over stuff the bowl – which seems to be the case with 4 loaves.

    If you measure a batch of 6, making the autolyse, the preferment and the porridge for 6 but mix it all together as two halves – 3 loaves each. You can actually have a very productive baking day and end up with 6 loaves.  I talk through those steps in the video. You will need 6 pans!

    Thank you for baking with us. We’re really getting the hang of this!

    #5576
    Katherine Kehrli
    Keymaster

    Hazel –

    So great to hear. And you are correct the staggered bulk is not really making a difference, although it can if temperatures in your kitchen are toasty enough. But in general combining the two halves together restores the timeline.

    We’re definitely on the rise!

    K.

    #5572
    Hazel Judelman
    Participant

    Hi Katherine,

    Thanks for the new video, it is very helpful.

    It seems that having the first half fermenting for the extra 20 minutes doesnt matter to the end product, so that answers that concern.

    Hazel

    #5566
    Tina Ellis
    Participant

    I made a batch of 4 loaves using the new formula in a 6qt, 575 watt KA mixer. After reading experiences from other bakers, I made a few changes to the mixing process that seemed to help and I wanted to share

    I added about 30g of olive oil to the oatmeal, reserving the remaining 50g and honey to add later.

    I found my mixer struggled when I started with all the poolish and autolyse for a full batch. I ended up scooping out about 2 handfuls and continued mixing on the lowest setting. No dough creeping – yay! I increased the speed to 2, and added back in golf ball sizes pieces of the dough on the higher setting. I ended up repeating this process when I added in the yeast and salt. (Scoop out about 2 handfuls, add yeast, mix on lowest setting until mostly incorporated, increase speed to 2 and add back in small pieces of the remaining dough. Repeat with salt addition.)

    As soon as the salt was incorporated, I drizzled in a little of the remaining oil. I notice the dough immediately dropped off the hook and began to form a cohesive ball in the bowl. The mixer also had a much easier time kneading the dough. Each time the dough started to creep, I drizzled in a little more oil until if fell off and let it run. I did a few windowplane tests to see how the dough was coming along. When I ran out of oil, I started to drizzle in the honey. By the time I was done adding both and they were fully incorporated, the gluten had developed to form a windowpane.

    I added the porridge in small handfuls using the lowest setting. The dough still crept, but not as much as before. I found I could add in a handful, mix about 15 seconds, pull the dough down, and add more porridge. It took about 4 minutes to get all the porridge dumped in, but much less creep and everything was mixed in evenly.

    I proceeded with the rest of the steps. They baked up beautifully. I think dropping the formula to a 3-loaf batch would work best, but it was useful to know that 4 loaves can be done if I use the oil and honey to help with the mixing stage instead of waiting to the end to add them in with the porridge.

    #5564
    Tami Neilson
    Participant

    Thank you! We are motivated to improve our technique. We will try kneading longer!

    #5561
    Katherine Kehrli
    Keymaster

    Tami,

    Based on your response I’m going to suggest knead longer. You really can’t go wrong by adding extra time and it might make the difference.That, and when shaping, create as taught a skin as you roll as possible.

    There are many more opportunities to bake and donate. You’ve got this!

    #5560
    Katherine Kehrli
    Keymaster

    Tami,

    Based on your response I’m going to suggest knead longer. You really can’t go wrong by adding extra time and it might make the difference.That, and when shaping, create as taught a skin as you roll as possible.

    There are many more opportunities to bake and donate. You’ve got this!

    #5551
    Tami Neilson
    Participant

    Thanks, Katherine! We are using the Modern. We don’t seem to be overproofing…I tried all four loaves 5 minutes apart in terms of when I stuck them in the oven, and they all came out the same. They certainly aren’t very tall when we put them in the oven…Yes, I’ve watched the video, and ours does seem as elastic as in the video, so I keep thinking we’ve kneaded enough.

    #5550
    Katherine Kehrli
    Keymaster

    Tami,

    Have you watched the video with the Ank? My first suggestion is that you are not kneading long enough. But it is also possible you are not shaping the loaves as tightly. How does your dough consistency match the video?

    Are you using the Modern or Classic? Could they be over proofed?

    K.

    #5549
    Katherine Kehrli
    Keymaster

    In general you should not let the loaves cool in the pan. Original baking instructions suggested that but it is better to take them from the pan right away…and if they need a little more heat to golden up you can place them straight on the oven rack without being in the pan.

    #5543
    Tami Neilson
    Participant

    So…our loaves are consistently squatty and wrinkly. 🙂 I feel like we are kneading plenty long in our Ank…help! But perhaps our results still indicate we aren’t kneading long enough at about 25 minutes total. Please advise.

    #5468
    Katherine Kehrli
    Keymaster

    Totally want to know that and will figure out why this isn’t showing for you.

    Katherine

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