NEW MODERN FORMULA – SEPTEMBER 15TH

Home Forums Baker Forums Our Formulas The Modern NEW MODERN FORMULA – SEPTEMBER 15TH

  • This topic has 102 replies, 30 voices, and was last updated 1 week, 5 days ago by Katherine Kehrli.
Viewing 15 posts - 61 through 75 (of 103 total)
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  • #5321
    Katherine Kehrli
    Keymaster

    Claudia, so impressed with your loaves!

    Grateful that the new formula is hitting a high note!

    Thank you for your continued dedication to our bread giving mission!

    Katherine

    #5320
    Katherine Kehrli
    Keymaster

    Claudia, so impressed with your loaves!

    Grateful that the new formula is hitting a high note!

    Thank you for your continued dedication to our bread giving mission!

    Katherine

    #5315
    Claudia Groom
    Participant

    I learned to bake bread through community loaves. I’ve donated 7 times, and today I baked the most beautiful loaves to date. I admit that I’m pretty pleased with myself, but mostly I’m in awe of the process of bread making. With practice it’s getting easier, and my loaves are evolving. I tried a couple of new techniques after reading Katherine’s New Modern formula step by step tutorial. Katherine explained that our hands and fingers are sensitive to the feel of the yeast and salt being absorbed, and to the tightness that comes when adding salt. I was curious about this, so I combined my autolyse and poolish in a new way, twisting off chunks of autolyse  into the poolish, working in the yeast, then the salt, stretching and folding until I had a consistently dense mass, all evenly combined.  Then I combined the oatmeal mix and did maybe 30 minutes of slap and fold until I achieved the windowpane test. Taking more time to combine individual ingredients made me more aware of the changes happening in the dough. I could feel the grains of yeast and salt disappear.

    The new loaf shaping technique is a game changer.  My loaves are round and smooth on the top. Degassing is genius, and so is rolling the dough from the top down, pressing forward against the surface of the countertop to create strength in the dough where it’s needed most: the top.

    I baked my loaves for 48 minutes. 8 minutes more than usual. They’re a nice rich amber brown all over.

    4 loaves cooling on my rack, sitting tall. I’ll package them up tomorrow.
    I love how they turned out.

    Claudia- Rainier Beach

    #5283
    Katherine Kehrli
    Keymaster

    Wooh Hooh – doing the Community Loaves Happy Dance! We’re onward and upward!  And might I add, those are beautiful loaves!!!

    Katherine

    #5282
    Kay-Ellen Tomlinson
    Participant

    I made 4 loaves today using the new Modern and they came out really well.  I did them the same way I did before, following the whole process to bulk, in two batches then mixing together for the bulk ferment.  The loaves came out great.  I think this formula and method was actually easier to for my smaller Kitchen Aid to handle.  It didn’t seem to heat up as much and really did a good job of mixing in everything.  Here is the proof!

    #5281
    Katherine Kehrli
    Keymaster

    Kathleen,

    That is music to my ears! Well done. Looks like you are using the Ank! Nice.

    Katherine

    #5275
    Kathleen Florio
    Participant

    “Wow!” That was my husband’s reaction when he walked into the kitchen today and saw my first batch of loaves using the New Modern Formula. The formula and the informative videos resulted in loaves that looked noticeably better than my previous attempts–and I’ve been at this for nearly a year!

    Thanks for the terrific support for us bakers. Much appreciated!

    #5264
    Katherine Kehrli
    Keymaster

    Anne and Matt – OK that sounds entirely possible. The dough is stiffer, but you can see that didn’t have an issue with the KitchenAid, and it is only a 6 quart. But that is not to say it doesn’t get hot.

    I recommend the following: One, be sure not to go above speed 2. And keep it on 1 as much as possible. Be sure to chunk up your autolyse so that some of that work is done. Do stop periodically to give it a break. And certainly you could incorporate the porridge early in the game. We all know that works.

    In addition you can take a note from one of our dear bakers, Kimbra Ong, who gave her KitchenAid a little cooling.

    Administering First Aide

     

    #5263
    Ann Daaga
    Participant

    I have a 6 qt kitchen aid, and was making 4 loaves. My machine really struggled too ( never did with old formula). I tried dividing the dough when my machine overheated several times, but it still struggled and overheated. If the oatmeal mixture were added during the main mixing time rather than adding at the end do you think that that would loosen the dough enough that the mixer would handle it better?
    Otherwise the enddought was very nice and loaves looked good.

    Ann Daaga

    #5261
    Katherine Kehrli
    Keymaster

    Matt,

    Than something is wrong. This Modern formula has been tested on countless loaves and machines. It should not have struggled with the quanity. How many loaves did you do? Also, you are the first following countless folks who’ve had their best results ever. I’m thinking something happened.

    Katherine

    #5260
    Matt Nadler
    Participant

    My Viking 7 quart mixer really struggled with this recipe.  I was unable to mix the entire batch at one time.  I’ve always been able to mix it all with the Classic recipe.  Even after very carefully weighing each and every ingredient, the dough was very thick and heavy, causing the mixer to shut down numerous times.  The loaves came out short and squatty.

    I’ve been baking with the Classic recipe for over a year.  I’m going back to that next time.

    #5251
    Daphne Tang
    Participant

    Can you also post steps 1-4 here? Your most recent 3 emails all had the same link.  Step 5
    daphne

    #5250
    Katherine Kehrli
    Keymaster
    #5249
    Katherine Kehrli
    Keymaster
    #5248
    Katherine Kehrli
    Keymaster

    Bulk Ferment – Stretch & Fold – https://youtu.be/D3QxQt06buQ

     

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