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Baking worksheet

S2-C13: soft pan loaf with boiling-water flour scald (yudane)

The working sheet checks the soft pan loaf with a boiling-water flour scald.

Full recipe

Technical summary

Course code
S2-C13 — soft pan loaf with boiling-water flour scald (yudane)
Hypothesis
A boiling-water scald of part of the flour holds water and gives softness without cooking a tangzhong.
Main variable
boiling-water scald of 20% of the flour
Formula
white bread flour 400 g, water 300 g, sugar 24 g, butter 24 g, salt 8 g, fresh yeast 6 g
Bake
moderate bake to 94–96 °C internal
Success criterion
The scald gave a moist, tender crumb that stays fresh longer.

S2-C13: 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: 40 min

    Mix 80 g of flour with 80 g of boiling water from the total formula, stir without dry lumps, and cool to a warm state.

    Step ingredients

    White bread flour
    80 g
    Water
    80 g (boiling)
    Target
    Boiling-water scald uniform, cooled, and ready for mixing.
    Check
    Do not start mixing until the scald has cooled to a warm state; a hot mass overheats the yeast.
    Evidence
    Kitchen temperature, scald temperature before mixing.
  2. Timer to next step: 20 min

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

    Step ingredients

    Boiling-water scald (yudane)
    160 g
    White bread flour
    320 g
    Water
    220 g
    Sugar
    24 g
    Butter
    24 g
    Salt
    8 g
    Fresh yeast
    6 g
    Target
    Dough gathered, holds shape and not overheated; dough temperature after mixing 26–28 °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.