- This topic has 118 replies, 32 voices, and was last updated 4 months ago by
Katherine Kehrli.
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Posts
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Tami Neilson
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.
Katherine Kehrli
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.
Katherine Kehrli
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.
Tami Neilson
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.
Katherine Kehrli
Totally want to know that and will figure out why this isn’t showing for you.
Katherine
Katherine Kehrli
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.
Jennifer Taylor
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!Jennifer Grambihler
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?
Katherine Kehrli
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!
Katherine Kehrli
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!
Hazel Judelman
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
Katherine Kehrli
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
Christopher James
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.
Claire Parker
Thanks, Katherine. I’ll follow your suggestions and watch the Ank mixing video. And then add my experience…
Katherine Kehrli
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
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