S1-C1: Lean wheat baseline (direct dough)
S1-C1 learning control: lean wheat bread made from flour, water, salt, and fresh yeast, without tangzhong, milk, butter, sugar, or sourdough.
- Time
- 8 h 35 min
- Yield
- 1 hearth loaf (~580–620 g)
Public library
Recipes
Finished home bread formulas: ingredients, steps, versions, and conclusions after baking.
S1: lean wheat track
The learning sequence from a white control loaf to sourdough, whole grain, and wheat-rye hearth bread.
S1-C5: one home-scale baguette on poolish
Fifth lean artisan wheat lesson: one large baguette-style loaf in a home oven — preshape, shaping, scoring, steam, and a thin crackly crust.
- Time
- 17 h 35 min
- Yield
- 1 large home baguette-batard (~620–650 g after baking)
S1-C7: batard on old dough
Seventh lean artisan wheat lesson: salted old dough, overall baker's percentages, batard shaping, scoring, steam, and flavor without new flour.
- Time
- 17 h 35 min
- Yield
- 1 hearth batard (~600–630 g after baking)
S2: soft wheat bread
A separate track for softness, scalded flour, milk ingredients, and freshness.
S2-C1: Tangzhong white bread
First soft-wheat lesson: white bread with tangzhong, milk, sugar, butter, cold fermentation, and freshness control.
- Time
- 24 h 32 min
- Yield
- 1 loaf (~700 g)
S2-C7: Soft pan loaf on sourdough opara
Seventh lesson of the soft wheat track: pan loaf on a sourdough opara, where the goal is softness and flavor without sharp acidity.
- Time
- 20 h
- Yield
- 1 pan loaf
S2-C8: potato soft pan loaf
Eighth lesson of the soft wheat track: potato mash as a source of softness, moisture, and clean slicing.
- Time
- 6 h 30 min
- Yield
- 1 pan loaf
S2-C11: cultured-milk soft pan loaf
S2-C11: cultured-milk soft pan loaf. The lesson tests cultured-milk liquid (kefir) in place of part of the water.
- Time
- 6 h 30 min
- Yield
- 1 pan loaf
S2-C13: soft pan loaf with boiling-water flour scald (yudane)
S2-C13: soft pan loaf with boiling-water flour scald (yudane). The lesson tests a 20% flour yudane.
- Time
- 7 h
- Yield
- 1 pan loaf
S2-C14: Soft pan loaf on old dough
Fourteenth lesson of the soft wheat track: old dough as a source of flavor and structure in a soft pan loaf.
- Time
- 20 h
- Yield
- 1 pan loaf
S2-C18: Comparative softness and freshness control
S2-C18: comparative softness and freshness control. The lesson checks a control tasting and a unified softness and freshness scale.
- Time
- 80 h
- Yield
- 1 pan loaf
S2 Advanced: softness and freshness lab
Advanced protocols for softness, storage, pan scaling, slice purpose, whole grain, and final tasting.
S2-A1: Softness baseline
S2-A1: softness baseline. Advanced lesson of the soft wheat track.
- Time
- 6 h 30 min
- Yield
- 1 pan loaf
R1: rye course
Learning sequence from a rye-wheat control through high rye flour, scalds, and sourdough.
R1-C1: Rye-wheat bread 60/40
The first rye-track lesson: a simple 60/40 rye-wheat control loaf on one rye starter, without malt, spices, or scald.
- Time
- 49 h 40 min
- Yield
- 1 pan loaf (~800–850 g)
R1-C2: Dark bread with 80% rye flour
Rye-track lesson on high-rye bread: dark bread with 80% rye flour, a scald, Brotgewürz, and three-stage rye sourdough refreshment.
- Time
- 58 h 55 min
- Yield
- 1 pan loaf (~900 g)
R1-C3: 100% rye-flour pan loaf (Vollkornbrot)
Third lesson of the rye-flour track: 100% rye-flour pan loaf Vollkornbrot-style on sourdough opara, without wheat flour, scald, or malt.
- Time
- 73 h 55 min
- Yield
- 1 pan loaf (~880–920 g)
R1-C4: rye with scald and red malt
Fourth lesson of the rye track: a rye-wheat 80/20 bread with a scald and red fermented malt on a sourdough opara, no spices apart from optional coriander.
- Time
- 73 h 25 min
- Yield
- 1 pan loaf (~950–1000 g)
R2: regional and scalded rye breads
Breads where rye acidity, scalds, malt, spices, and rest form a recognizable style.
R2-C1: Borodinsky Sourdough Bread
Advanced regional rye-track lesson: Borodinsky scalded rye on rye sourdough, red malt, coriander, caraway, and mandatory crumb maturation.
- Time
- 88 h 35 min
- Yield
- 1 pan loaf (~1 kg)