NEW MODERN FORMULA – SEPTEMBER 15TH

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.

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.

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!

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.

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.

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

Katherine

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!