NEW MODERN FORMULA – SEPTEMBER 15TH

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

  • This topic has 113 replies, 31 voices, and was last updated 1 month, 1 week ago by Gabrielle Herring.
Viewing 15 posts - 76 through 90 (of 114 total)
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  • #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

     

    #5247
    Katherine Kehrli
    Keymaster

    Jeanne,

    So many good questions. So if you watched the video before the new formula many things have changed so you want to take the time and review the new Modern formula and watch those videos. Even if you are doing the Classic formula watching the Modern videos will give you some support. There is a completely new version that is a full mix with the Kitchenaid.

    And I’ll be putting that version on the Classic formula later this week. Posting by October 1st. I tried to explain in the email I sent but I don’t think I did a very good job explaining.  Please defer to the new formula – Modern – as a more effective resource, even for the Classic. But also have the confidence to go with your own experience.

    And regarding the Autolyse – 30 minutes minimum, 2 hours maximum.

     

    #5245
    Rosario Carroll
    Participant

    Just tried the new Modern updated formula, my best batch so far!!  What a great feeling of accomplishment, finally! 🙂

    I had no problem downloading info from my PC.
    Thank you Katherine for all you do!!  You are amazing!!!
    PS: how can I post in Instagram under Community Loaves page?  Maybe it’s a question for my kids!! Best Modern Batch Ever!!🙃

    #5244
    Spot Stephenson
    Participant

    Re; my comment about the missing Stretch & Fold video in the Modern Formula spreadsheet: I went ahead and did the recommended reading about Bulk Fermentation, and that blog included a helpful stretch&fold video, so that’s a workaround. Here’s the blog link: https://www.kingarthurbaking.com/blog/2019/07/22/bread-dough-bulk-fermentation

    #5243
    Patti Catalano
    Participant

    I traditionally use the Classic Method but decided to do a batch of classic and a batch of Modern today because I wanted to experience the new format and see the more definitive information on using my Ankarsrum.  I haven’t finished baking yet but was able to download the files on my iPad and was able to connect to the links by pressing my finger on the link a little longer which pulled up the file it would go to, generally YouTube.  I really liked the more detailed information which I put into action on both the Classic and Modern mixing.  One clarification I would need is packaging.  At one point the directions say to let the loaves cool for 24 hours before packaging.  Another point the directions say to let the loaves cool and package the following morning after the bake.  If we’re baking on Saturday and turning in on Sunday, what is best?  Thanks!

    Patti Catalano, Sammamish

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