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Baking worksheet

S2-C7: Soft pan loaf on sourdough opara

The working sheet checks a soft loaf on sourdough opara with overnight maturation.

Full recipe

Technical summary

Course code
S2-C7 — soft pan loaf on a sourdough opara without sour flavor
Hypothesis
20% prefermented flour in a young sourdough opara will give flavor and softness without sharp acidity, while a small dose of yeast keeps the schedule.
Main variable
a young sourdough opara at 100% hydration plus a small backup yeast dose
Formula
total recipe contains 400 g flour and 250 g effective water (162 g free + 88 g from 100 g milk), including 80 g flour and 80 g water inside the opara; the final mix takes 160 g opara, 320 g flour, 82 g water, 100 g milk, 26 g sugar, 22 g oil, 8 g salt, and 4.5 g yeast
Bake
moderate bake to 94–96 °C internal
Success criterion
Soft crumb with a clean sourdough aroma without sharp acidity.

S2-C7: 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

    Mix 20 g mature 100% mother starter, 70 g flour, and 70 g water for a 100% hydration opara. Separately feed the mother starter and set aside for future use.

    Step ingredients

    Mother starter 100% hydration
    20 g
    Strong white bread flour
    70 g
    Water
    70 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

    Leave to peak or a slight start of collapse.

    Step ingredients

    Sourdough opara 100% hydration
    all of it
    Target
    Preferment is mature but 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.

    Warm the milk to about 30 °C. Combine the preferment with flour, water, milk, and the final ingredients; mix to a soft dough.

    Step ingredients

    Sourdough opara 100% hydration
    160 g
    Strong white bread flour
    320 g
    Water
    82 g
    Milk
    100 g
    Sugar
    26 g
    Vegetable oil
    22 g
    Salt
    8 g
    Fresh yeast
    4.5 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.