- This topic has 125 replies, 35 voices, and was last updated 10 months, 1 week ago by Joanna Olmstead.
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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.
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!
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
P.S. My tops are still “wrinkly” even though I only proofed for 30 minutes, plus the oven pre-heat time. Will keep experimenting!
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!
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!
Valerie,
Working on making sure everyone has access. Thank you for alerting me!
Katherine
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.
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.
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
Thanks, Jennifer! I don’t lose as many oats after the loaves have cooled in the pan, which I usually do before removing them, but I like the sideways approach. I’ll try that next time (tomorrow!).
Also, thanks again for the 6-loaf suggestions, Karen – guess I need to get more pans. 😉
Happy baking indeed.
Valerie
Hi Valerie,
I dont know if this will help but when I remove loaves from the pan, i tip the pan sideways and jiggle it so the loaf comes out on the counter, laying on its side. Â I don’t have to handle it much. Â I lose a little bit of oats, but not too much. Â Thumping the bottom is easy because the loaf is laying on its side. Â Then I lift up the ends of the loaf, using mits, and put it right side up on a cooling rack.
I like the way you put it – by doing 6 loaves at a time, we can do more at a time, rather than just more in more sessions.
Happy Baking,
Jennifer
The six loaf input is very helpful, since I just got my Ank, and I’ve been pondering how to make more at a time, instead of just more in more sessions. I am wondering how you thump the bottom without losing oats off the top… I find that handling the loaf with an oven mitt pulls them off. I’ve learned my pans and timing so that I can trust that they’re done, but the new formula may change that.
*By the way, I just realized that this Forum does not show up from the “Forums ” page on the dashboard –Â I accessed through the link in the email. Thought you might like to know that.
That’s really helpful Karen. Thank you!  I’ll try that tomorrow. Yay!
In reply to Jennifer’s question about fitting 6 loaves into a standard oven – I set the shelves so that I can put three on each shelf, and then I switch them around (top to bottom) at the midpoint in the baking. It works well for me. I find that the bottoms of the ones that are on the bottom shelf first get browner and sometimes the ones that are on the bottom shelf second need a little longer in the oven than the first set. My loaves get plenty of thumping on their bottoms!
Happy baking! Karen
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