- This topic has 113 replies, 31 voices, and was last updated 1 month, 1 week ago by
Gabrielle Herring.
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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.
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!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
Claire Parker
Baked 5 loaves today in my Ankarsrum using the new Modern formula. Used the roller, chunked autolyse into the Poolish, added the yeast then salt. Instructons to start at lowest speed then crank up to four really made the difference and I achieved a beautiful window pane in smooth lovely dough. Then I added the cooked oats and it seemed to lose all its tension. I’m not sure how long I let the mixer go but the dough didn’t change. From then on the stickiness was a big challenge. The dough seemed lively and proofed but working with it was difficult, especially in the first dividing and shaping. I had to use quite a bit of flour on the counter. The finished loaves are ok but not very high. I wonder if the struggle with working the dough deflated it too much.
I will make this again this week to complete my donation as well as test the formula again.Katherine Kehrli
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
Katherine Kehrli
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
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
Katherine Kehrli
Wooh Hooh – doing the Community Loaves Happy Dance! We’re onward and upward! And might I add, those are beautiful loaves!!!
Katherine
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