Baking worksheet
S2-C8: potato soft pan loaf
The working sheet checks potato mash as a source of softness.
Technical summary
- Course code
- S2-C8 — potato soft pan loaf
- Hypothesis
- Potato mash at about 25% of the flour should give a moist, soft slice without stickiness, if the mash water is counted and total water is not pushed too high.
- Main variable
- potato mash as a starchy component
- Formula
- white bread flour 400 g, water 195 g, potato mash 100 g, egg 50 g, sugar 28 g, butter 32 g, salt 8 g, fresh yeast 6 g
- Bake
- moderate bake to 94–96 °C internal
- Success criterion
- Crumb moist and soft, slices thin without sticking.
S2-C8: working sheet
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.
- 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.
- Timer to next step: 20 min
Combine ingredients to cohesion, then mix to a smooth soft dough.
Step ingredients
- White bread flour
- 400 g
- Water
- 195 g
- Potato mash
- 100 g
- Egg
- 50 g
- Sugar
- 28 g
- Butter
- 32 g
- Salt
- 8 g
- Fresh yeast
- 6 g
- Target
- Dough gathered, holds shape and 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.
- 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.
- 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.
- 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.
- Parallel with previous stepTimer 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.
- 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.
- 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.
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.
- 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.
- Timer to next step: 20 min
Combine ingredients to cohesion, then mix to a smooth soft dough.
Step ingredients
- White bread flour
- 400 g
- Water
- 195 g
- Potato mash
- 100 g
- Egg
- 50 g
- Sugar
- 28 g
- Butter
- 32 g
- Salt
- 8 g
- Fresh yeast
- 6 g
- Target
- Dough gathered, holds shape and 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.
- 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.
- 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.
- 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.
- Parallel with previous stepTimer 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.
- 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.
- 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.