- This topic has 115 replies, 31 voices, and was last updated 1 week, 5 days ago by Katherine Kehrli.
September 18, 2021 at 2:32 pm #5244Spot StephensonParticipant
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-fermentationSeptember 18, 2021 at 2:24 pm #5243Patti CatalanoParticipant
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, SammamishSeptember 18, 2021 at 2:16 pm #5242Spot StephensonParticipant
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.September 18, 2021 at 2:11 pm #5241Jeanne ConleyParticipant
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.
JeanneSeptember 18, 2021 at 1:29 pm #5240Katherine KehrliKeymaster
@Valerie Stein – you are welcome. We’re elevating our efforts as we pull into the home stretch!September 18, 2021 at 12:53 pm #5238Valerie SteinParticipant
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.September 17, 2021 at 5:06 pm #5210Pamela KaserParticipant
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!September 17, 2021 at 3:42 pm #5195Hazel JudelmanParticipant
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?
HazelSeptember 17, 2021 at 1:51 pm #5188Donna BuntenParticipant
P.S. My tops are still “wrinkly” even though I only proofed for 30 minutes, plus the oven pre-heat time. Will keep experimenting!September 17, 2021 at 1:34 pm #5182Donna BuntenParticipant
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!September 17, 2021 at 12:31 pm #5179Katherine KehrliKeymaster
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!September 17, 2021 at 12:27 pm #5178Katherine KehrliKeymaster
Working on making sure everyone has access. Thank you for alerting me!
KatherineSeptember 17, 2021 at 12:25 pm #5177Katherine KehrliKeymaster
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.September 17, 2021 at 12:24 pm #5176Katherine KehrliKeymaster
Each oven is a little different. I found that my loaves baked better 4 across then staggering them 2 up and 2 down. You will need to play with this to see what works best in your oven. Be sure to check on them 20-25 minutes into the bake so you can make any necessary adjustments.September 17, 2021 at 10:10 am #5155Greg GlocknerParticipant
It works fine on an iPad, which is great for me since that’s what I use while baking.
But the file size is huge! I was able to get it 15x smaller (!) by compressing the pictures. Here is a link to my edited version: https://1drv.ms/x/s!ApDhmJwuQsKd5mIBEyulcb6JQJFI
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