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 - 76 through 90 (of 103 total)
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  • #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

    #5242
    Spot Stephenson
    Participant

    Video Bug: The link for Stretch & Fold video (Cell A137) takes one instead to another Autolyse video. 🙁

    PS: I too was unable to open videos on an iPad. On my Windows PC, I first had to click on Editing Mode on the top line to get out of a View Only mode. [I don’t recall exactly what it said, because after I clicked it, that disappeared…] I’m guessing the same may be happening on the iPad, but I don’t see how to toggle out of a View-only mode.

    #5241
    Jeanne Conley
    Participant

    I was able to get the document, but none of the links work (I have a Mac).  Also, I reviewed the 33 minute video, it talks about adding levain – is that the same thing as preferment?  Another question – I watched the 33 minute video before the new recipe came out.  Is it still accurate?  For example, during the autolyse, the video says to wait 30 minutes to an hour, but the new instructions say maximum benefit is at 2 hours.   (I’m hoping one of the links shows how to do the do the whole recipe with a Kitchen Aid, but if not, the instructions look pretty helpful.)

    Two other questions:  1.  should we be checking the temperature of the water when we add it?  2. What do we do differently if we’re using active dry yeast instead of instant yeast?

    I’m looking forward to doing my first practice loaves next week.

    Thanks so much.

    Jeanne

     

     

    #5240
    Katherine Kehrli
    Keymaster

    @Valerie Stein – you are welcome. We’re elevating our efforts as we pull into the home stretch!

     

    #5238
    Valerie Stein
    Participant

    Katherine, this forum thread is accessible now from the website, in the FAQ section. It wasn’t when the email with changes first came out, so thank you for everything you’re doing to connect us all with information in such a timely fashion.  Just finishing up my second ever ANK batch. Couldn’t be more impressed with this machine! It’s amazing.

    #5210
    Pamela Kaser
    Participant

    I love the new format. All of the videos demonstrating the various steps are informative, easy to hear and the video is pretty good too. I did not have any troubles opening the files from the links in the scaleable version except for two.  The video link for “stretch and fold” opened the “Autolyse” video instead.

    The links for all of the recommended reading would not open. There are spaces in the hyperlinks which need to be removed. Once those spaces are removed they will open just fine.

    This is truly a labor of love. Well done!

    #5195
    Hazel Judelman
    Participant

    Hi,

    Now we add the oat mixture after slap and folding? That is a big change from the old way.

    Do we really  just mix it in and leave it to ferment?

    Hazel

    #5188
    Donna Bunten
    Participant

    P.S. My tops are still “wrinkly” even though I only proofed for 30 minutes, plus the oven pre-heat time. Will keep experimenting!

    #5182
    Donna Bunten
    Participant

    I baked 4 really pretty loaves with the new formula this morning. I used the new amounts, but charged ahead and missed the changes to the mixing; i.e., adding the oatmeal after the slap & fold (I mix by hand). My dough is usually still pretty tacky during the slap & fold and I never get a good window pane, but I just sense when the dough is done (and my arms are done). Oh well, looking forward to using the new method next time.

    FYI, I couldn’t access the video links through the pdf, but I could through the spreadsheet (I use a MacBook Air). The additional videos on shaping and proofing are really helpful. I was never sure what I was trying to accomplish with the pre-shaping step–this helped. And even though I didn’t watch until after the bake, I really liked the hand mixing video.

    Regarding baking more loaves: I bake 4 loaves in a standard-sized oven, rotating 180 degrees and front to back halfway through the bake. My oven is also a convection oven, although I don’t use it much. I was wondering about baking 3 loaves per rack using convection. Does anyone have any advice/experience using convection heating? Would the loaves not brown as well?

    Plus, since I’m mixing by hand, I’m not sure I could handle the dough for 6 loaves at one time. I may just have to bake more often. Now that gardening season is done and the weather is turning, my thoughts are likewise turning to indoor activities.

    Thanks for the new materials, Katherine!

    #5179
    Katherine Kehrli
    Keymaster

    Couple things on oats:

    First – “oats fall” – it is part of the process.

    Second – to thump or not to thump – you don’t always have to thump it is simpliy a technique. If you know your loaves are done just set them to cool.

    Another thought – when adhering your oats, do make sure to give them a little pat/press on top of the loaf to help them adhere. That said, I always have stray oatmeal from the unmolding process, tipped out gently or completely inverted. One thing that helps, a friendly lab. Thankful for my dog at the end of bake to help clean up the oats that end up on the floor. 🙂 Happy baking everyone!

     

    #5178
    Katherine Kehrli
    Keymaster

    Valerie,

    Working on making sure everyone has access. Thank you for alerting me!

    Katherine

    #5177
    Katherine Kehrli
    Keymaster

    Nina, did you get this to work? I’ve not been able to replicate the issue. Let me know. I’ll email you the recipe if necessary.

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