NEW MODERN FORMULA – SEPTEMBER 15TH

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  • This topic has 102 replies, 30 voices, and was last updated 1 week, 5 days ago by Katherine Kehrli.
Viewing 15 posts - 46 through 60 (of 103 total)
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  • #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

    #5467
    Katherine Kehrli
    Keymaster

    Two Jennifer’s – Taylor & Grambilher – lovely to see this post. You are right, the loaf weight can exceed 930. But it really isn’t extra. If you are making 6 loaves you should divide your dough by 6 and not have any extra. Don’t do it by weight. I set a goal of 910 – 930g per loaf as an “average” because often people don’t scrape completely, different things happen but sounds like you’ve got a full complement of dough. Divide the bulk, by the number of loaves you wish to make and you are good. Or keep some rolls. Your choice.

    #5464
    Jennifer Taylor
    Participant

    Hi Jennifer,

    Yes, same thing over here. Six loaves, new Modern Formula in my Ank.  I’ve done it only once but my loaves were nice and big too. I just incorporated all the dough. The average  size of 4 loaves was 950 to 955. The other 2 loaves were smaller (about 930).
    I admit that I added extra flour in the bowl and on the board because without it,  the dough was too sticky to work with.  I kept one of the smaller loaves and it is sooooo good!
    Thanks Katherine and everyone who contributed to the new formula and terrific instructions. Outstanding work!

     

    #5462
    Jennifer Grambihler
    Participant

    Loving the new Modern Formula and getting great results/loaves!

    Been making a 6 loaf batch in my ankarsrum and consistently get more dough than the average loaf weight.  All my loaves have been 930g but still have about 120g of dough left which I have been using to make rolls with. So it is a win 🙂 But if I incorporated that dough into the loaves my loaf size would be 950g – Anybody else have larger loaves or extra dough?

    #5457
    Katherine Kehrli
    Keymaster

    Hazel – these are great questions. I created a second video for managing the mix in a KitchenAid just a couple days ago and it removes the “creep” and still allows you to get to four loaves. Check it out. Be Kind To Your Machine

    Also, you are correct, no oil is needed for the bulk fermentation stage. Thank you!

    #5456
    Katherine Kehrli
    Keymaster

    Hazel – these are great questions. I created a second video for managing the mix in a KitchenAid just a couple days ago and it removes the “creep” and still allows you to get to four loaves. Check it out. Be Kind To Your Machine

    Also, you are correct, no oil is needed for the bulk fermentation stage. Thank you!

    #5448
    Hazel Judelman
    Participant

    I did 2 loaves today with the new modern formula and a stand mixer.

    They turned out well, but I think I concluded that preparing 4 loaves by hand (the old way) is more efficient. I spent lots of time dealing with dough hook creep and waiting for the mixer to cool because it gets warm after several minutes and hand slap and fold is good exercise.

    One question, is it not necessary to oil the bowl for bulk fermentation, as were on the previous instructions?

    Hazel

    #5425
    Katherine Kehrli
    Keymaster

    Thanks Christopher!

    It’s a labor of love! There is no levain in the formula because it is the Modern, commercial yeast version. But tomorrow, by EOD, the new Classic formula will be posted.

    Katherine

    #5424
    Christopher James
    Participant

    Kudos to the new formula. I baked today. Perfect results. No cracking of the crust. Nice lift and great color.

    The Excel sheet mentions yeast, but doesn’t talk about amounts. I didn’t add any since the levain alone would be fine, but that is question going forward. In my boules, which I make using FWSY (Forkish), I do add 2 grams of yeast.

    #5329
    Claire Parker
    Participant

    Thanks, Katherine. I’ll follow your suggestions and watch the Ank mixing video. And then add my experience…

    #5327
    Katherine Kehrli
    Keymaster

    Claire,

    Seems like you followed the instructions to a tee – except, you only mix the oats until they are incorporated fully. Should only take 2-3 minutes with the ANK. Once incorporated evenly, stop mixing. It sounds like you actually achieved something quite rare – over mixing. hee hee.

    Please watch the video on mixing with the ANK it should help!

    Katherine

    #5324
    Claire Parker
    Participant

    Baked 5 loaves today in my Ankarsrum using the new Modern formula. Used the roller, chunked autolyse into the Poolish, added the yeast then salt. Instructons to start at lowest speed then crank up to four really made the difference and I achieved a beautiful window pane in smooth lovely dough. Then I added the cooked oats and it seemed to lose all its tension. I’m not sure how long I let the mixer go but the dough didn’t change. From then on the stickiness was a big challenge. The dough seemed lively and proofed but working with it was difficult, especially in the first dividing and shaping. I had to use quite a bit of flour on the counter. The finished loaves are ok but not very high. I wonder if the struggle with working the dough deflated it too much.
    I will make this again this week to complete my donation as well as test the formula again.

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