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Baking worksheet

S2-C18: Comparative softness and freshness control

The working sheet checks the comparative softness and freshness control.

Full recipe

Technical summary

Course code
S2-C18 — comparative softness and freshness control
Hypothesis
A single control formula will allow comparing the S2 conclusions on softness, freshness, toast, and slicing.
Main variable
control tasting and a unified softness and freshness scale
Formula
strong white bread flour 400 g, water 250 g, sugar 24 g, vegetable oil 24 g, salt 8 g, fresh yeast 6 g
Bake
moderate bake to 94–96 °C internal
Success criterion
The control loaf sets the baseline scale point for all variations.

S2-C18: 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

    Weigh ingredients, prepare the pan and the 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 checks.
    Evidence
    Kitchen temperature.
  2. Timer to next step: 20 min

    Combine ingredients until cohesive, then mix to a smooth soft dough.

    Step ingredients

    Strong white bread flour
    400 g
    Water
    250 g
    Sugar
    24 g
    Vegetable oil
    24 g
    Salt
    8 g
    Fresh yeast
    6 g
    Target
    Dough gathered, holds shape, not overheated; dough temperature after mixing 25–26 °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 to noticeable rise and gas saturation. Judge by state, not only by minutes.

    Step ingredients

    Dough after mixing
    all of it
    Target
    Dough has risen about 1.5–1.8x and become lighter.
    Check
    Overproofed soft dough holds shape and dome less well.
    Evidence
    Level photo, temperature, smell.
  4. Timer to next step: 20 min

    Gently degas, shape a tight log, and place in a greased pan.

    Step ingredients

    Dough after fermentation
    all of it
    Target
    Piece is even, seam closed, height distributed across the pan.
    Check
    A weak seam gives side pockets 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 to puffiness and slow finger-poke return.

    Step ingredients

    Piece in the pan
    1 piece
    Target
    Piece is ready for the oven but does not jiggle or wrinkle.
    Check
    Make the final call by height and 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

    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
    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 during cooling.
    Check
    Check doneness with a probe, not only by crust color.
    Evidence
    Internal temperature, color, mass after baking.
  8. Timer to next step: 75 h 30 min

    Cool the bread, cut equal slices, code the samples, and compare a fresh slice, a 24-hour slice, and a 72-hour slice against selected S2 samples.

    Step ingredients

    Finished loaf
    1 loaf
    Target
    The unified scale shows which S2 technology best holds softness and freshness.
    Check
    Do not compare hot bread with bread after storage: sample age must match.
    Evidence
    Sample codes, scores after cooling, at 24 h and 72 h, softness scale, decision on the best formula.

Journal export

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