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Baking worksheet

S2-C11: cultured-milk soft pan loaf

The working sheet checks the cultured-milk soft pan loaf.

Full recipe

Technical summary

Course code
S2-C11 — cultured-milk soft pan loaf
Hypothesis
Cultured-milk liquid gives softness, light acidity, and crust color, if the dough is not overheated.
Main variable
cultured-milk liquid in place of part of the water
Formula
white bread flour 400 g, kefir or buttermilk 260 g, water 50 g, sugar 24 g, vegetable oil 20 g, salt 8 g, fresh yeast 6 g
Bake
moderate bake to 94–96 °C internal
Success criterion
Cultured-milk crumb is soft, with a balanced lactic tang.

S2-C11: working sheet

Schedule mode

Pick a starting style. The schedule and timers will update.

Enter the start time; the sheet will recalculate all stages. In each step's comment, write only deviations and conclusions.

Parallel steps: this step runs alongside the previous one. Watch both timers.

  1. Timer to next step: 10 min

    Weigh ingredients, prepare the pan and working sheet.

    Step ingredients

    New ingredients
    none added
    Target
    All ingredients weighed, pan prepared, lesson variable recorded.
    Check
    Do not start mixing until it is clear what exactly the lesson is testing.
    Evidence
    Kitchen temperature.
  2. Timer to next step: 20 min

    Combine ingredients to cohesion, then mix to a smooth soft dough.

    Step ingredients

    White bread flour
    400 g
    Kefir or buttermilk-style cultured milk
    260 g
    Water
    50 g
    Sugar
    24 g
    Vegetable oil
    20 g
    Salt
    8 g
    Fresh yeast
    6 g
    Target
    Dough gathered, holds shape and not overheated; dough temperature after mixing 24–26 °C.
    Check
    Do not fix stickiness with random flour: first assess temperature and dough development.
    Evidence
    Dough temperature, smoothness, extensibility.
  3. Timer to next step: 1 h 30 min Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.

    Leave the dough until visibly risen and gas-filled. Watch state, not just minutes.

    Step ingredients

    Dough after mixing
    all of it
    Target
    Dough has grown about 1.5–1.8 times and feels lighter.
    Check
    An overfermented soft dough holds shape and dome less well.
    Evidence
    Temperature, smell.
  4. Timer to next step: 20 min

    Gently degas, shape a tight roll, and place into a greased pan.

    Step ingredients

    Dough after bulk
    all of it
    Target
    Even piece, sealed seam, height distributed across the pan.
    Check
    A weak seam gives side voids or a collapsed dome.
  5. Timer to next step: 1 h 30 min Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake. in parallel with the previous step — watch both

    Proof until puffy with a slow returning finger mark.

    Step ingredients

    Piece in the pan
    1 piece
    Target
    Piece ready for the oven but not trembling or wrinkled.
    Check
    Make the final decision by height and the poke test.
    Evidence
    Height, poke test.
  6. Parallel with previous step
    Timer to next step: 30 min in parallel with the previous step — watch both

    Preheat oven to 190 °C (10 °C higher to compensate for the ceramic Emile Henry pan thermal inertia).

    Step ingredients

    New ingredients
    none added
    Target
    Oven stabilized.
    Check
    An underheated oven changes rise, color, and bottom moisture.
    Evidence
    Mode and preheat time.
  7. Timer to next step: 40 min

    Bake the first 10 minutes at 190 °C, then reduce to 180 °C and continue to 94–96 °C internal (about 35–40 more minutes; the ceramic Emile Henry heats slower than metal, total bake +5–10 minutes).

    Step ingredients

    Proofed piece
    1 piece
    Target
    Bread baked through, shape holds, crumb stabilizes on cooling.
    Check
    Check doneness with a probe, not just by crust color.
    Evidence
    Internal temperature, color, mass after baking.
  8. Timer to next step: 2 h

    Cool completely, then evaluate crumb, crust, and flavor; record a conclusion for the next repeat.

    Step ingredients

    Finished loaf
    1 loaf
    Target
    Crumb slices without crushing and does not feel raw because of an early cut.
    Check
    A soft loaf cannot be honestly evaluated hot.
    Evidence
    Tasting note.

Journal export

After the bake, copy this text and send it to me so I can update the journal and conclusions.