NEW MODERN FORMULA – SEPTEMBER 15TH

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  • This topic has 122 replies, 33 voices, and was last updated 3 months ago by Katherine Kehrli.
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  • #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

                      #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

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