- This topic has 125 replies, 35 voices, and was last updated 10 months, 1 week ago by Joanna Olmstead.
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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.
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
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
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.
Can you also post steps 1-4 here? Your most recent 3 emails all had the same link. Step 5
daphneBulk Ferment – Stretch & Fold – https://youtu.be/D3QxQt06buQ
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.
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!!
🙃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
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
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.
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
@Valerie Stein – you are welcome. We’re elevating our efforts as we pull into the home stretch!
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