RU EN
☰

Baking worksheet

S2-C14: Soft pan loaf on old dough

The working sheet checks old dough in a soft pan loaf.

Full recipe

Technical summary

Course code
S2-C14 — soft pan loaf on old dough
Hypothesis
Old dough with 25% flour will give flavor and strength if water and salt are recalculated without double counting.
Main variable
old dough as a salted preferment
Formula
total recipe contains 400 g flour, 270 g water, 8 g salt, and 6.2 g yeast, including 100 g flour, 65 g water, 2 g salt, and 0.2 g yeast inside the old dough; the final mix takes 167.2 g old dough, 300 g flour, 205 g water, 6 g salt, 6 g yeast, 20 g sugar, and 20 g oil
Bake
moderate bake to 94–96 °C internal
Success criterion
Soft crumb with deeper flavor and no oversalting.

S2-C14: working sheet

Schedule mode

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

Enter the start time; the sheet will recalculate all steps. Record only deviations and conclusions in step comments.

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

  1. Timer to next step: 10 min Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.

    Mix old dough: flour, water, salt, and a small share of yeast.

    Step ingredients

    Strong white bread flour
    100 g
    Water
    65 g
    Salt
    2 g
    Fresh yeast
    0.2 g
    Target
    Preferment assembled without dry flour.
    Check
    Record temperature and start time.
    Evidence
    Mass and state of the preferment.
  2. Timer to next step: 11 h 50 min

    Hold the old dough in the refrigerator until the next day.

    Step ingredients

    Old dough
    all of it
    Target
    Preferment mature, not sharp.
    Check
    Do not use a sharply acidic or collapsed mass without a note.
    Evidence
    Smell, rise, surface.
  3. Timer to next step: 20 min Base: 25.5 °C. Baseline is 23 °C. Dough readiness still decides the bake.

    Combine the preferment with the final ingredients and mix to a soft dough.

    Step ingredients

    Old dough
    167.2 g
    Strong white bread flour
    300 g
    Water
    205 g
    Sugar
    20 g
    Vegetable oil
    20 g
    Salt
    6 g
    Fresh yeast
    6 g
    Target
    Dough gathered and not overheated; dough temperature after mixing 25–26 °C.
    Check
    The preferment should be distributed evenly.
    Evidence
    Dough temperature and smoothness.
  4. Timer to next step: 2 h 40 min Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.

    Carry on until noticeable rise, gas, and a lively surface.

    Step ingredients

    Dough after mixing
    all of it
    Target
    Dough has risen and holds shape.
    Check
    The preferment accelerates fermentation; do not wait for mechanical doubling.
    Evidence
    Rise, smell, temperature.
  5. Timer to next step: 20 min

    Shape a log and place in the pan.

    Step ingredients

    Dough after fermentation
    all of it
    Target
    Piece even, seam closed.
    Check
    Too tight a shape tears the soft crumb.
  6. Timer to next step: 2 h Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake. in parallel with the previous step — watch both

    Proof to puffiness and slow finger-poke return.

    Step ingredients

    Piece in the pan
    1 piece
    Target
    Piece is ready for the oven.
    Check
    Check height and surface stability.
    Evidence
    Height, poke test.
  7. Parallel with previous step
    Timer to next step: 30 min in parallel with the previous step — watch both

    Heat oven to 190 °C (10 °C higher to preheat the ceramic Emile Henry pan).

    Step ingredients

    New ingredients
    none added
    Target
    Oven stabilized.
    Check
    Do not load a soft piece into a cold oven.
    Evidence
    Oven mode.
  8. 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, crust even.
    Check
    Check doneness with a probe.
    Evidence
    Center temperature, color.
  9. Timer to next step: 2 h

    Cool completely and assess flavor, acidity, softness, and freshness.

    Step ingredients

    Finished loaf
    1 loaf
    Target
    Crumb stable after cooling.
    Check
    An early slice will distort the conclusion.
    Evidence
    Slice photo, tasting.

Journal export

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