NEW MODERN FORMULA – SEPTEMBER 15TH

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Viewing 15 posts - 46 through 60 (of 123 total)
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  • #6498
    Katherine Kehrli
    Keymaster

      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

      #6496
      Sarah Stine
      Participant

        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.

         

        #5731
        Katherine Kehrli
        Keymaster

          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

          #5711
          Katherine Kehrli
          Keymaster

            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

            #5710
            Katherine Kehrli
            Keymaster

              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

              #5709
              Tina Ellis
              Participant

                I find rolling the loaves on a really wet kitchen towel, then rolling in the oats has been the best way for me to keep the oats from falling off. But, my dogs are super happy with this option. They love the toasted oats that fall off. 🙂

                #5708
                Katherine Kehrli
                Keymaster

                  Spot –

                  All videos can also be found on the Breaducation page under Baker Resources. That is our master library!

                  Katherine

                  #5703
                  Tina Ellis
                  Participant

                    I watched the mixer video before I started. I wanted to see how my mixer did with the 4 loaves with this new formula. My mixer could handle the older formula. I was curious to see how it would do with this much dough. It’s literally a handful too much dough. If I removed about a fist size ball, my mixer had no problems. I was curious if I could find a workaround and still do a 4-loaf batch. I will probably switch to doing a 6-loaf batch, but I need to buy 2 more pans first. I only have 4.

                    Thanks for the tips on the new formula. I especially like waiting to add the oatmeal until after the dough passes the windowpane test. I never had luck pulling a good windowpane when the oatmeals was mixed in, so a lot of my earlier loaves were by feel and look – and a lot of crossed fingers. 🙂

                    #5651
                    Katherine Kehrli
                    Keymaster

                      Terry,

                      Did you have a chance to watch this video – be kind to your KitchenAid? If you have a smaller 5 quart KitchenAid, mix two loaves at a time, but scale everything for four. The video will help. Even with a 6 quart KitchenAid – create a batch of 4-6 but mix as 3.

                      Video Here

                      Katherine

                      #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

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