S2-A1: Softness baseline
S2-A1: softness baseline. Advanced lesson of the soft wheat track.
Recipe
Current recipe
For baking now: the final working formula, ingredients, steps, and baking worksheet.
Baking worksheet
S2-A: softness baseline scale
S2-A1 sets the baseline control bake and a unified scale for the whole S2-A block. The simplest formula: 400 g flour, 65% water, 5% sugar, 5% oil, 2% salt, 1.5% yeast; no special techniques, a baseline for comparison.
- Lesson question
- What softness and freshness do you get with a bare formula and no special techniques, and how to use this point as a baseline for lessons S2-A2..A10.
- Main variable
- Baseline formula: 400 g white flour, 260 g water (65%), 20 g sugar (5%), 20 g vegetable oil (5%), 8 g salt (2%), 6 g fresh yeast (1.5%). Bake repeated twice to verify reproducibility.
- Why this way
- Without a baseline point, the softness scale in later S2-A lessons loses meaning: "softer" means softer than what exactly? This lesson creates a stable reference point.
- Expected flavor
- A simple wheat bread with a light sweetness, crumb moderately soft (softness 3 on the 1–5 scale), slice of normal freshness at 24 hours; baseline flavor without special features.
- Learning format
- Daily baseline sheet: mix, bulk fermentation, shape, final proof, bake to 94–96 °C. Repeat the same bake a few days later; compare the two results and confirm reproducibility.
Theory
- The baseline method is used in commercial R&D bakery: one reference against which all changes are tested.
- Scales for the S2-A series: softness 1–5 (1 hard, 5 cottony), freshness 0/24/48/72 h, oven spring (% of pan height), volume (cm³ of a slice).
- Baseline reproducibility means two repeats with softness ±0.5 and the same slice height ±5%; otherwise the scale does not work.
- The base formula is deliberately simple: water without milk, sugar without honey, vegetable oil without butter; fewer variables = a cleaner baseline.
- Any future bake S2-A2..A10 is compared with this baseline on the same scales; "better/worse" only makes sense relative to the baseline.
- If the kitchen changes (new flour, new oven, new season), the baseline must be rebaked; the old reference point is no longer reliable.
Checkpoints
- Mix, fermentation, final proof, bake — all by the sheet, without deviations.
- Record: dough temperature, time of each step, internal temperature at removal, slice height.
- Assess softness 1–5 on bake day and at 24 hours.
- Repeat the bake in 2–3 days; compare the two scores.
- If the difference is more than ±0.5 softness, bake a third time and analyze what differed.
Sensory
- Crust
- color, thickness, crunch, score opening, bitterness, toastiness
- Crumb
- moisture, elasticity, gumminess, chew, pore size and distribution
- Aroma
- separate crust and crumb aroma: floury, yeasty, milky, rye, malty, spicy
- Flavor
- sweetness, salt, acidity, flouriness, depth, aftertaste
- Score
- 0–10 plus one decision: repeat, increase fermentation, change flour, change bake, or close the lesson
What comes next
- If the two bakes match on the scale, the baseline is stable; you can move to S2-A2 and beyond.
- If the gap is more than ±0.5, technique in mixing or fermentation is unstable; repeat a third time with identical control.
- The baseline must be rebaked every season (every 3 months) or when the flour changes.
S2-A1 does not add a random new flavor; it turns S2 into a lab protocol.
The lesson’s main hypothesis: A single assessment protocol will show the difference between tangzhong, potato, soaker, dairy-fermented liquid, and yudane.
What We Study
- measurement of softness
- comparison of storage and slice condition
- sensory conclusion without random adjustments
- How to record the result so the next repeat changes one variable.
- How to tell a formula error from a process error.
Why This Lesson Is Here
S2-A is used after the main S2, once baseline softness mechanisms are already familiar.
Theory
Advanced S2 lessons test not only the formula but the measurement of the result: softness, moisture, freshness, toast, storage, and repeatability.
| Mechanism | Practical takeaway |
|---|---|
| Main variable | softness baseline scale |
| Fermentation | Judge readiness by dough state, not by the timer |
| Bake | Check doneness by temperature and crust state |
| Cooling | Assess the crumb after stabilization |
How This Would Be Taught in a Strong School
| Class block | What the student does | What is assessed |
|---|---|---|
| Formula | Recalculates grams and percentages | No double counting |
| Mix | Records temperature and development | Dough not overheated |
| Fermentation | Decides by state | No blind clock-watching |
| Shape | Repeats the shape without random flour | Geometry and seam are clear |
| Bake | Uses a probe thermometer | No underbake or overdrying |
| Sensory | Separates flavor, softness, and defects | Conclusion leads to the next version |
S2-A1 Lab Protocol
| Control point | What to record | Why |
|---|---|---|
| Before mix | mass of flour, water, sugar, oil; kitchen temperature (°C) and flour temperature | record starting conditions as the reference point |
| After mix (DDT) | dough temperature (°C), mix time (min), smoothness rating 1–5 | tie softness to gluten development quality |
| After fermentation | rise factor (x), smell (sweet/alcoholic/neutral), pH (if available) | separate maturity from clock minutes |
| Before bake | piece height in the pan (mm), poke test (fast/slow return) | catch the moment of oven readiness |
| After cooling (0 h) | fresh-loaf mass (g), slice thickness (mm), softness 1–5, crumb moisture 1–5 | baseline scale for comparison with A2–A9 |
| At 24 h | mass (loss % from 0 h), softness 1–5, slice flexibility | first freshness control point |
Advanced Technological Map
A pan loaf serves as the experiment base. The main task is a unified assessment protocol.
Formula
| Ingredient | Grams | % to flour |
|---|---|---|
| Strong white bread flour | 400 g | 100 |
| Water | 260 g | 65 |
| Sugar | 20 g | 5 |
| Vegetable oil | 20 g | 5 |
| Salt | 8 g | 2 |
| Fresh yeast | 6 g | 1.5 |
Schedule
The exact schedule is set by the working sheet. What matters is not absolute time but the alignment of three things: dough state, temperature, and the step goal. If the dough runs faster or slower, change the wait time, not the formula.
Practical Technique
Bake a control loaf, record state, slice after cooling, and compare on a pre-defined scale.
Diagnosing Errors
| Symptom | Cause for the control scale | What to check |
|---|---|---|
| Softness 1–5 scale gives different scores in two repeats | scoring is subjective, no calibration | set reference samples (1 = sponge, 5 = fresh loaf) and calibrate against them |
| Loaf mass varies widely between repeats | different dough moisture or DDT | weigh preferment/dough at each step, hold DDT 25–26 °C |
| At 24 h softness is already “3”, though fresh was “5” | open storage or hot room | wrap in a towel/bag, hold at 22 °C |
| The control loaf is too sweet or fatty for a baseline | shifted toward an enriched formula | return to 5%/5% sugar/oil, do not raise without a separate version |
| Dome cracked, shape uneven | overproof or weak seam | poke test should be slow, not instant; seam tucked under |
How to Assess the Result
| What to assess | Good sign |
|---|---|
| Shape | matches the lesson goal |
| Crust | does not become bitter or interfere with softness |
| Crumb | stable after cooling |
| Flavor | linked to the main variable |
| Repeatability | clear what to change next time |
Grading Rubric
| Competency | 0 points | 1 point | 2 points |
|---|---|---|---|
| Baseline formula | sugar/oil shifted from 5%/5% | grams as in the formula, no deviations | all 6 ingredients are kept and recorded |
| Softness scale | scoring “by eye” without references | softness recorded 1–5 | physical references 1 and 5 set for calibration |
| 0 h point | scored on hot crumb | scored after full cooling | mass, thickness, softness, moisture — all 4 parameters |
| 24 h point | not recorded | mass and softness recorded | slice flexibility and packaging description added |
| Repeatability | one run | two bakes with the same formula | softness difference between repeats no more than 1 point |
| Readiness for A2–A9 | result not recorded | baseline report exists | A1 confirmed as the S2-A series control sample |
Control Questions
- Is the formula unshifted: sugar 5%, oil 5%, salt 2%, yeast 1.5%, hydration 65%?
- Is a 1–5 softness scale set with two physical references (1 = sponge, 5 = fresh loaf)?
- Is the 0 h point recorded after full cooling (at least 2 h), not on hot crumb?
- Is the fresh-loaf mass recorded in grams for calculating mass loss in A2?
- Are storage temperature and packaging fixed (room at 22 °C, paper bag)?
- Were two consecutive bakes done on the same formula, with softness differing by no more than 1 point?
- Is the baseline report saved as the “S2-A control sample” for comparison with lessons A2–A9?
Lesson Conclusion
The lesson is closed if the softness baseline scale gives a measurable conclusion; comparing softness mechanisms begins in the next lessons.
Theory Sources
- King Arthur Baking: tangzhong and bread softness — source for proportions, technique, or lesson diagnostics.
- King Arthur Baking: potato bread — source for proportions, technique, or lesson diagnostics.
- King Arthur Baking: storing yeast bread — source for proportions, technique, or lesson diagnostics.
Ingredients
| Component | Grams | Baker's % |
|---|---|---|
| Strong white bread flour | 400 g | 100% |
| Water | 260 g | 65% |
| Sugar | 20 g | 5% |
| Vegetable oil | 20 g | 5% |
| Salt | 8 g | 2% |
| Fresh yeast | 6 g | 1.5% |
Ingredient details
Strong white bread flour
- Author's brand
- MukaMuka 13.5% protein (mukamuka.ru)
- Alternatives
- Aleyna Vivapol 12-13%, King Arthur Bread Flour 12.7%
Water
- Author's brand
- Tap water through Barrier Iron x2 filter
- Alternatives
- any filtered or bottled drinking water
Sugar
- Author's brand
- White sugar, no specific brand
- Alternatives
- any white sugar; for brown — Mistral demerara
Salt
- Author's brand
- Pink Himalayan salt
- Alternatives
- sea or table salt (avoid iodized)
Fresh yeast
- Author's brand
- Lux (Voronezh) fresh or Ayrek (homemade)
- Alternatives
- any fresh yeast in 100 g pack
Conditions and equipment
Conditions
- Status
- S2-A1: published learning lesson
- Learning block
- S2-A: softness and freshness lab
- Constraint
- do not change the baseline formula without a separate version
- Lesson-closure state
- The lesson is closed if the baseline bake has been repeated twice with the same result, and the sheet records assessment points for future comparisons.
Equipment
- Pan
- Emile Henry Petit Moule Cake 1.1 L (ceramic, 22×9,5×6,5 cm) or a similar-volume metal 9×5 inch pan
- Mixing
- planetary mixer with a hook, or hand mixing with recorded time and temperature
- Bake
- home oven, probe thermometer, cooling rack
Nutrition: how to eat this bread
Bread nutrition facts
Per 100 g of bread
268 kcal
protein 7.8 g · fat 4.2 g · carbs 48.9 g
Per slice (50 g)
134 kcal
protein 3.9 g · fat 2.1 g · carbs 24.5 g
Automatic calculation from USDA + Skurikhin database for the baked loaf after evaporation. Numbers are approximate: 1) the database covers ingredients, not finished dough; 2) bake water loss is assumed at 10% — actual loss depends on crust, time, and pan. Add 5–10% in calorie trackers if needed.
Bread is a source of starch and energy. Its nutrition depends on flour, fermentation, salt, enrichment, serving size, and the rest of the plate.
- Digestion
- More whole grain, fibre, and fermentation usually mean longer satiety. White flour eaten alone is generally digested faster.
- Helpful or harmful
- Bread is not poison or medicine by itself. Overall diet matters; current guidance prioritizes whole grains, vegetables, fruits, and pulses.
- Amount
- For most learning tastings, 1–2 slices, about 30–80 g, is enough depending on loaf density.
- Best pairings
- Pair with protein, vegetables, and moderate fat; avoid making it a large standalone portion with sweet drinks or sweet spreads.
How to eat
- Taste the bread plain for learning, then eat it as part of a balanced plate.
- Slice dense rye thinner; with soft white bread, make sure softness does not automatically increase the serving.
Limits
- Wheat and rye breads contain gluten.
- For medical conditions, adjust bread type and serving size with a clinician or dietitian.
Instructions
-
Setup
Weigh ingredients, prepare the pan and the working sheet.
-
Mix
Combine ingredients until cohesive, then mix to a smooth soft dough.
-
Bulk fermentation
Leave the dough to noticeable rise and gas saturation. Judge by state, not only by minutes.
-
Shape
Gently degas, shape a tight log, and place in a greased pan.
-
Final proof
Proof to puffiness and slow finger-poke return.
-
Bake
Bake by the working-sheet regime to the target internal temperature.
-
Cool and assess
Cool completely, slice, and record the conclusion by the lesson's main variable.
For readers who want to understand why the formula changed.
S2-A1 hypothesis
A single assessment protocol will show the difference between tangzhong, potato, soaker, dairy-fermented liquid, and yudane.
Iteration analysis
01 One variable matters more than a beautiful formula
- Observation
- Without a single protocol, softness is easy to assess subjectively.
- Hypothesis
- A single assessment protocol will show the difference between tangzhong, potato, soaker, dairy-fermented liquid, and yudane.
- Decision and why
- Build the lesson as a control lab sheet.
- Conclusion
- a measurable conclusion on softness, freshness, and repeatability
02 The working sheet must match the formula
- Observation
- Ingredients, stages, and schedule are written so that the working sheet matches the formula.
- Hypothesis
- If the formula and the sheet diverge, the tasting conclusion loses meaning.
- Decision and why
- Added formula math, schedule with relative times, and comments at each step.
- Conclusion
- The formula, working sheet, and tasting conclusion must stay linked by the lesson's single variable.
Version history
- v1.0May 24, 2026in development
- Problem
- S2-A needs a lesson: the softness baseline scale.
- Change
- Created the S2-A1 lesson: softness baseline scale.
Questions
Why does S2-A1 sit in this place in the course?
S2-A is used after the main S2, once baseline softness mechanisms are already familiar.
Can several parameters be changed at once?
No. The lesson is built around one variable; other changes belong in a separate version.
What counts as the main result?
Rate the crumb on a 5-point scale right after cooling, at 24 h, and at 72 h: elasticity, moisture, aroma. If two consecutive bakes produce the same score, the scale is working. This baseline is needed for the next lessons with tangzhong and fermented dairy liquid.