Bread: Theory, Recipes, and Practice

R1-C3: 100% rye-flour pan loaf (Vollkornbrot)

Dmitry Platonov — Mon, 25 May 2026 00:00:00 GMT

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.

Hypothesis

If the sourdough opara gives enough acidity and the crumb is held for 12+ hours after baking, a 100% rye-flour pan loaf will turn out dense but not gummy, with clean rye acidity.

Ingredients

Whole rye flour — 500 g (record the brand and milling before baking)
Water — 400 g
Salt — 10 g

Formula (baker's %)

Hydration 80.0%, Salt 2.00%, Total flour 500 g.

Steps

Refreshment 1: Take the rye-flour starter out of the refrigerator. Mix 5 g starter inoculum, 10 g water, and 10 g whole rye flour. Base ratio for long fridge storage: 1:2:2. Hold at ~24 °C.
Refreshment 2: When the first stage gives confident rise, bubbles, and a clean smell, do refreshment 2 at 1:3:3. If the starter is not ready, hold to a clear peak and record the delay.
Refreshment 3: When refreshment 2 gives a confident peak, do the final refreshment 20+85+85. If refreshment 2 shifted, shift this step as well.
Sourdough opara: Before building the opara, separately set aside 15–20 g of mature starter into a clean jar and put it in the refrigerator — this is the mother-starter reserve for future bakes. The rest goes into the opara. Mix 200 g whole rye flour, 200 g water, and 20 g active starter from refreshment 3. Cover and hold at 24–27 °C to a dome and a milky-sour smell.
Mix: Put all the opara (about 420 g) into the Kenwood bowl, add 200 g water and 10 g salt, stir. Add 300 g whole rye flour. Mix with K-beater on Min for 1–2 minutes only to full homogeneity, not the hook and not to a windowpane.
Transfer to the pan: Grease the pan, transfer the dough, smooth with a wet spoon or wet fingers.
Proof: Proof at 24–28 °C to 1.5–1.8x rise. For 100% rye flour the rise is usually slower than in 60/40.

FAQ

Why is 100% rye flour the densest crumb in the course?: 100% rye flour has no gluten network like the one wheat dough uses to hold large pores. Structure is held by starch, pentosans, and acidity; the result is a dense fine-pored crumb, and that is normal for Vollkornbrot, not a defect.
Why are 12 hours of rest mandatory?: Right out of the oven the rye crumb is still unstable: the hot starch gel and bound water must redistribute. A slice at 1–2 hours will show stickiness that disappears in 12 hours.
Can it be baked as a hearth loaf, without a pan?: Pure 100% rye-flour dough holds a hearth shape poorly without rye sifted flour or a grain base. For the control lesson it is simpler to use a pan and not mix variables.
Why such a large opara (40% prefermented flour)?: In 100% rye-flour bread the opara acidity makes the crumb edible: without it rye-flour enzymes destroy the starch and the bread turns gummy. 40% is the lower working bound for home Vollkornbrot.

Version 1.0 (2026-05-25). Full page: https://platonovlab.com/en/recipes/rye-r1-c3-vollkornbrot/

R1-C4: rye with scald and red malt

Dmitry Platonov — Mon, 25 May 2026 00:00:00 GMT

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.

Hypothesis

If a scald with red malt provides sweetness, and a sourdough opara provides acidity, a rye-wheat 80/20 will get a characteristic scald profile without molasses and sugar.

Ingredients

Whole-grain rye flour — 400 g (record the brand and grind before baking)
First-grade wheat flour — 100 g (MukaMuka first-grade wheat)
Water — 380 g (Tap water through Barrier Iron x2 filter)
Salt — 9 g (Pink Himalayan salt)
Red fermented rye malt — 15 g (Garnets red rye (fermented))
Ground coriander — 4 g (Whole coriander seeds, freshly ground in a coffee grinder)

Formula (baker's %)

Hydration 76.0%, Salt 1.80%, Total flour 500 g.

Steps

Refreshment 1: Take the rye starter out of the fridge. Mix 5 g of starter (inoculum), 10 g of water, and 10 g of whole-grain rye flour. Base ratio for long cold storage: 1:2:2. Hold at about 24 °C.
Refreshment 2: When the first stage has given confident rise, bubbles, and a clean smell, do the second refreshment at 1:3:3. If the starter is not ready, wait for a clear peak.
Refreshment 3: When refreshment 2 has given a confident peak, do the final refreshment at 20+85+85. If refreshment 2 has shifted, shift this step too.
Scald: In a thermos or a jar with a tight lid, combine 100 g of whole-grain rye flour and 15 g of red fermented rye malt. Pour in 150 g of boiling water, stir quickly with no dry lumps, close tightly, and hold for 1 hour. Then let it cool until the morning mix: in a closed thermos the scald lands right at 35–40 °C by morning; if it cooled in a jar on the counter and got colder, gently reheat it to 35–40 °C in a water bath before mixing.
Sourdough opara: Before building the opara, set aside 15–20 g of mature starter into a clean jar and put it in the fridge — this is the reserve mother starter for future bakes. The remainder goes into the opara. Mix 100 g of whole-grain rye flour, 100 g of water, and 20 g of active starter from refreshment 3. Cover and hold at 24–27 °C until domed with a lactic smell.
Mix: Into the Kenwood bowl put all of the opara (about 220 g), all of the cooled scald (about 265 g), 130 g of water, 9 g of salt, and 4 g of coriander. Stir to uniform, then add 200 g of whole-grain rye flour and 100 g of first-grade wheat flour. Mix with the K-beater on Min for 1–2 minutes to full uniform.
Transfer into the pan: Grease the pan, transfer the dough, and level the top with a wet spoon or wet fingers.

FAQ

Why a scald in R1-C4 if there is none in R1-C1, R1-C2, and R1-C3?: The scald saccharifies part of the rye flour and brings out the sweetness; together with red malt it creates a recognizable scald rye profile. R1-C4 tests exactly how the scald works before adding molasses, sugar, and caraway in R2-C1 (Borodinsky).
Can I hold the scald at 65 °C for 3 hours as in Borodinsky?: Yes, but that is already R2-C1 technology: at 65 °C amylase is active and the scald saccharifies more. R1-C4 is simpler without thermostatting: boiling water in a thermos for 1 hour gives less sweetness but a more reproducible result for home conditions.
Can it be made without coriander?: Yes, coriander is optional. Without it the bread loses one flavor note, but the pair 'scald + malt + opara' remains the main lesson topic.
Why only 20% wheat flour?: 20% of wheat flour gives a minimal wheat scaffold and slightly lightens the crumb, but does not turn the bread into a 60/40 rye-wheat. This lets you compare R1-C4 with R1-C3 (100% rye) and see what is changed by the scald and what by the wheat flour.

Version 1.0 (2026-05-26). Full page: https://platonovlab.com/en/recipes/rye-r1-c4-scald-malt/

S2-A1: Softness baseline

Dmitry Platonov — Sun, 24 May 2026 00:00:00 GMT

S2-A1: Softness baseline

S2-A1: softness baseline. Advanced lesson of the soft wheat track.

Hypothesis

A single assessment protocol will show the difference between tangzhong, potato, soaker, dairy-fermented liquid, and yudane.

Ingredients

Strong white bread flour — 400 g (MukaMuka 13.5% protein (mukamuka.ru))
Water — 260 g (Tap water through Barrier Iron x2 filter)
Sugar — 20 g (White sugar, no specific brand)
Vegetable oil — 20 g
Salt — 8 g (Pink Himalayan salt)
Fresh yeast — 6 g (Lux (Voronezh) fresh or Ayrek (homemade))

Formula (baker's %)

Hydration 65.0%, Salt 2.00%, Total flour 400 g.

Steps

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.
Oven preheat: Heat oven to 190 °C (10 °C higher to preheat the ceramic Emile Henry pan).
Bake: Bake the first 10 minutes at 190 °C, then reduce to 180 °C and continue to 94–96 °C internal (about 30 more minutes; the ceramic Emile Henry heats slower than metal — if the center has not reached target, add 5–10 minutes by probe).

FAQ

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.

Version 1.0 (2026-05-24). Full page: https://platonovlab.com/en/recipes/soft-wheat-s2-a1-softness-methods/

S2-C11: cultured-milk soft pan loaf

Dmitry Platonov — Sun, 24 May 2026 00:00:00 GMT

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.

Hypothesis

Cultured-milk liquid gives softness, light acidity, and crust color, if the dough is not overheated.

Ingredients

White bread flour — 400 g (MukaMuka 13.5% protein (mukamuka.ru))
Kefir or buttermilk-style cultured milk — 260 g (Kefir 3.2% (Prostokvashino or Domik v Derevne))
Water — 50 g (Tap water through Barrier Iron x2 filter)
Sugar — 24 g (White granulated sugar, no specific brand)
Vegetable oil — 20 g (Refined sunflower oil, no specific brand)
Salt — 8 g (Pink Himalayan salt)
Fresh yeast — 6 g (Lux (Voronezh) fresh or Ayrek (homemade))

Formula (baker's %)

Hydration 69.5%, Salt 2.00%, Total flour 400 g.

Steps

Setup: Weigh ingredients, prepare the pan and working sheet.
Mix: Combine ingredients to cohesion, then mix to a smooth soft dough.
Bulk fermentation: Leave the dough until visibly risen and gas-filled. Watch state, not just minutes.
Shape: Gently degas, shape a tight roll, and place into a greased pan.
Final proof: Proof until puffy with a slow returning finger mark.
Oven preheat: Preheat oven to 190 °C (10 °C higher to compensate for the ceramic Emile Henry pan thermal inertia).
Bake: Bake the first 10 minutes at 190 °C, then reduce to 180 °C and continue to 94–96 °C internal (about 30 more minutes; the ceramic Emile Henry heats slower than metal — if the center has not reached target, add 5–10 minutes by probe).

FAQ

Why is S2-C11 placed here in the course?: The lesson sits after earlier soft loaves to isolate the variable: cultured-milk liquid in place of part of the water.
Can multiple parameters be changed at once?: No. The lesson is built around a single variable; other changes go into a separate version.
What counts as the main result?: Compare the crumb with the water-based S2-A1 baseline: record whether a soft lactic tang has appeared without sharpness, and whether the slice has become more tender in structure. If the tang is too pronounced, reduce the kefir share and compensate with water. If the crumb is dense, extend the final proof by 10–15 minutes, judging by puffiness and a slow finger mark.

Version 1.0 (2026-05-26). Full page: https://platonovlab.com/en/recipes/soft-wheat-s2-c11-kefir/

S2-C13: soft pan loaf with boiling-water flour scald (yudane)

Dmitry Platonov — Sun, 24 May 2026 00:00:00 GMT

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.

Hypothesis

A boiling-water scald of part of the flour holds water and gives softness without cooking a tangzhong.

Ingredients

White bread flour — 400 g (MukaMuka 13.5% protein (mukamuka.ru))
Water — 300 g (Tap water through Barrier Iron x2 filter)
Sugar — 24 g (White granulated sugar, no specific brand)
Butter — 24 g (Vologodskoe 82.5% (VkusVill))
Salt — 8 g (Pink Himalayan salt)
Fresh yeast — 6 g (Lux (Voronezh) fresh or Ayrek (homemade))

Formula (baker's %)

Hydration 75.0%, Salt 2.00%, Total flour 400 g.

Steps

Setup: Mix 80 g of flour with 80 g of boiling water from the total formula, stir without dry lumps, and cool to a warm state.
Mix: Combine ingredients to cohesion, then mix to a smooth soft dough.
Bulk fermentation: Leave the dough until visibly risen and gas-filled. Watch state, not just minutes.
Shape: Gently degas, shape a tight roll, and place into a greased pan.
Final proof: Proof until puffy with a slow returning finger mark.
Oven preheat: Preheat oven to 190 °C (10 °C higher to compensate for the ceramic Emile Henry pan thermal inertia).
Bake: Bake the first 10 minutes at 190 °C, then reduce to 180 °C and continue to 94–96 °C internal (about 30 more minutes; the ceramic Emile Henry heats slower than metal — if the center has not reached target, add 5–10 minutes by probe).

FAQ

Why is S2-C13 placed here in the course?: The lesson sits after earlier soft loaves to isolate the variable: a 20% boiling-water flour scald (yudane).
Can multiple parameters be changed at once?: No. The lesson is built around a single variable; other changes go into a separate version.
What counts as the main result?: Compare the crumb with the S2-A1 baseline at 24 and 72 hours: with a scald, a slice should stay moist and elastic for longer. If a slice has become gummy, the scald was not fully cooled before mixing. If there is no difference from the baseline, raise the share of scalded flour to 25–30% or raise the scald temperature.

Version 1.0 (2026-05-26). Full page: https://platonovlab.com/en/recipes/soft-wheat-s2-c13-boiling-scald/

S2-C14: Soft pan loaf on old dough

Dmitry Platonov — Sun, 24 May 2026 00:00:00 GMT

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.

Hypothesis

Old dough with 25% flour will give flavor and strength if water and salt are recalculated without double counting.

Ingredients

Strong white bread flour — 400 g (MukaMuka 13.5% protein (mukamuka.ru))
Water — 270 g (Tap water through Barrier Iron x2 filter)
Sugar — 20 g (White sugar, no specific brand)
Vegetable oil — 20 g
Salt — 8 g (Pink Himalayan salt)
Fresh yeast — 6.2 g (Lux (Voronezh) fresh or Ayrek (homemade))

Formula (baker's %)

Hydration 67.5%, Salt 2.00%, Total flour 400 g.

Steps

Old dough: Mix old dough: flour, water, salt, and a small share of yeast.
Maturation: Hold the old dough in the refrigerator until the next day.
Mix: Combine the preferment with the final ingredients and mix to a soft dough.
Bulk fermentation: Carry on until noticeable rise, gas, and a lively surface.
Shape: Shape a log and place in the pan.
Final proof: Proof to puffiness and slow finger-poke return.
Oven preheat: Heat oven to 190 °C (10 °C higher to preheat the ceramic Emile Henry pan).

FAQ

Why does S2-C14 sit in this place in the course?: After the boiling-water yudane it is logical to test a fermented component without sourdough acidity.
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?: Compare the aromatic profile with the S2-A1 baseline: record whether depth and a slight maturity appeared in the flavor. Check that the final dough is not oversalted (the old dough already contains 2 g of salt). If flavor did not deepen, raise the old dough share to 200 g or extend its refrigerator hold to 18 hours.

Version 1.0 (2026-05-24). Full page: https://platonovlab.com/en/recipes/soft-wheat-s2-c14-old-dough/

S2-C18: Comparative softness and freshness control

Dmitry Platonov — Sun, 24 May 2026 00:00:00 GMT

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.

Hypothesis

A single control formula will allow comparing the S2 conclusions on softness, freshness, toast, and slicing.

Ingredients

Strong white bread flour — 400 g
Water — 250 g
Sugar — 24 g
Vegetable oil — 24 g
Salt — 8 g
Fresh yeast — 6 g

Formula (baker's %)

Hydration 62.5%, Salt 2.00%, Total flour 400 g.

Steps

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.
Oven preheat: Heat oven to 190 °C (10 °C higher to preheat the ceramic Emile Henry pan).
Bake: Bake the first 10 minutes at 190 °C, then reduce to 180 °C and continue to 94–96 °C internal (about 30 more minutes; the ceramic Emile Henry heats slower than metal — if the center has not reached target, add 5–10 minutes by probe).

FAQ

Why does S2-C18 sit in this place in the course?: The lesson sits after the previous soft breads to isolate the variable: control tasting and a unified softness and freshness scale.
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?: Bake the control loaf twice with a one-week interval under the same conditions: both times the crumb at 24 hours should give one point on the softness scale. If there is a gap, find the source (water temperature, proof time) and remove it. This baseline is needed for an honest comparison of all S2-C versions.

Version 1.0 (2026-05-24). Full page: https://platonovlab.com/en/recipes/soft-wheat-s2-c18-softness-control/

S2-C7: Soft pan loaf on sourdough opara

Dmitry Platonov — Sun, 24 May 2026 00:00:00 GMT

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.

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.

Ingredients

Strong white bread flour — 400 g (MukaMuka 13.5% protein (mukamuka.ru))
Water — 162 g (Tap water through Barrier Iron x2 filter)
Milk — 100 g (Lebedyan 3.2%)
Sugar — 26 g (White sugar, no specific brand)
Vegetable oil — 22 g
Salt — 8 g (Pink Himalayan salt)
Fresh yeast — 4.5 g (Lux (Voronezh) fresh or Ayrek (homemade))

Formula (baker's %)

Hydration 62.5%, Salt 2.00%, Total flour 400 g.

Steps

Sourdough opara 100% hydration: 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.
Maturation: Leave to peak or a slight start of collapse.
Mix: Warm the milk to about 30 °C. Combine the preferment with flour, water, milk, and the final ingredients; mix to a soft dough.
Bulk fermentation: Carry on until noticeable rise, gas, and a lively surface.
Shape: Shape a log and place in the pan.
Final proof: Proof to puffiness and slow finger-poke return.
Oven preheat: Heat oven to 190 °C (10 °C higher to preheat the ceramic Emile Henry pan).

FAQ

Why does S2-C7 sit in this place in the course?: After the dairy-free loaf it is logical to check whether a soft pan loaf can be sourdough-based but not sour.
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?: Smell the opara before mixing: the smell should be yogurt-like, without a sharp vinegar note. After baking, assess the crumb aroma at 4 and 24 hours: a clean sourdough profile without harsh acidity. If sharp acidity appeared, shorten the opara time by 1–2 hours in the next repeat.

Version 1.1 (2026-05-26). Full page: https://platonovlab.com/en/recipes/soft-wheat-s2-c7-sourdough-pan/

S2-C8: potato soft pan loaf

Dmitry Platonov — Sun, 24 May 2026 00:00:00 GMT

S2-C8: potato soft pan loaf

Eighth lesson of the soft wheat track: potato mash as a source of softness, moisture, and clean slicing.

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.

Ingredients

White bread flour — 400 g (MukaMuka 13.5% protein (mukamuka.ru))
Water — 195 g (Tap water through Barrier Iron x2 filter)
Potato mash — 100 g (Home-made plain mash without milk or butter from Gala or Nevsky potatoes)
Egg — 57 g (Chicken egg, 55–60 g without shell)
Sugar — 28 g (White granulated sugar, no specific brand)
Butter — 32 g (Vologodskoe 82.5% (VkusVill))
Salt — 8 g (Pink Himalayan salt)
Fresh yeast — 6 g (Lux (Voronezh) fresh or Ayrek (homemade))

Formula (baker's %)

Hydration 67.5%, Salt 2.00%, Total flour 400 g.

Steps

Setup: Weigh ingredients, prepare the pan and working sheet.
Mix: Combine ingredients to cohesion, then mix to a smooth soft dough.
Bulk fermentation: Leave the dough until visibly risen and gas-filled. Watch state, not just minutes.
Shape: Gently degas, shape a tight roll, and place into a greased pan.
Final proof: Proof until puffy with a slow returning finger mark.
Oven preheat: Preheat oven to 190 °C (10 °C higher to compensate for the ceramic Emile Henry pan thermal inertia).
Bake: Bake the first 10 minutes at 190 °C, then reduce to 180 °C and continue to 94–96 °C internal (about 30 more minutes; the ceramic Emile Henry heats slower than metal — if the center has not reached target, add 5–10 minutes by probe).

FAQ

Why is S2-C8 placed here in the course?: After the sourdough pan loaf, a neutral softness mechanism through starch is needed.
Can multiple parameters be changed at once?: No. The lesson is built around a single variable; other changes go into a separate version.
What counts as the main result?: Slice the loaf into thin pieces (5–7 mm): they should not tear and should not stick to the knife. Compare softness at 24 and 72 hours against the S2-A1 baseline scale. If a slice sticks, lengthen cooling before slicing or reduce the share of mash. If it is dry, add 10 g of water or extend mash cooling.

Version 1.0 (2026-05-26). Full page: https://platonovlab.com/en/recipes/soft-wheat-s2-c8-potato/

S1-C7: batard on old dough

Dmitry Platonov — Sat, 23 May 2026 00:00:00 GMT

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.

Hypothesis

old dough differs from poolish and biga in being a piece of fully built dough with salt; the easiest error is double salt

Ingredients

MukaMuka 13.5% flour — 400 g (MukaMuka 13.5% protein (mukamuka.ru))
Water — 272 g (Tap water through Barrier Iron x2 filter)
Salt — 8 g (Pink Himalayan salt)
Fresh yeast — 2.5 g (Lux (Voronezh) fresh or Ayrek (homemade))

Formula (baker's %)

Hydration 68.0%, Salt 2.00%, Total flour 400 g.

Steps

Old dough: Mix 120 g flour, 78 g water, 2.4 g salt, and 0.3 g fresh yeast into a small dense dough with no dry flour. Cover and leave at room temperature.
Old-dough maturation: Leave the old dough until morning. By the final mix it should become porous, plastic, with a bread smell and no sharp alcohol note.
Initial final mix: Tear the old dough into pieces. In the Kenwood bowl combine the old dough, 280 g of flour, and 174 g of water on Min until no dry flour remains.
Hydration rest: Cover the bowl and leave the dough for 20 minutes.
Salt, yeast, and final mix: Dissolve 2.2 g of fresh yeast in 20 g of water, add to the dough, and mix in for 30–60 seconds. Add 5.6 g of salt and mix on Kenwood Min/1 for about 4–5 minutes.
Bulk fermentation start: Transfer the dough to a lightly oiled container, round with a scraper, and cover.
Fold 1: Make a gentle fold in the container without squeezing out gas.

FAQ

Why is S1-C7 not focaccia?: Research showed that focaccia introduces oil and a sheet pan, which moves S1 away from the lean track. After poolish and biga, it is more logical to close out one more classic yeasted preferment — old dough.
How does old dough differ from biga and poolish?: It is a piece of already-mixed dough: it contains flour, water, salt, and yeast. So the main error is forgetting the salt inside the old dough and adding the full 8 g of salt a second time.
Can I use a piece of yesterday's dough?: Yes, that is the historical logic of pate fermentee, but for a teaching repeat it is better to mix a separate old dough with known mass, salt, and water.
What counts as success?: Even batard, opened score, clean mature aroma, a deeper flavor without a sharp alcohol note and without oversalting.

Version 1.0 (2026-05-26). Full page: https://platonovlab.com/en/recipes/lean-wheat-s1-c7/

S1-C5: one home-scale baguette on poolish

Dmitry Platonov — Tue, 19 May 2026 00:00:00 GMT

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.

Hypothesis

the baguette system: an elongated shape changes the crust-to-crumb ratio, tension holds the gas, the final proof leaves a strength reserve, and scoring and steam control opening

Ingredients

MukaMuka 13.5% flour — 400 g (MukaMuka 13.5% protein (mukamuka.ru))
Water — 280 g (Tap water through Barrier Iron x2 filter)
Salt — 8 g (Pink Himalayan salt)
Fresh yeast — 3 g (Lux (Voronezh) fresh or Ayrek (homemade))

Formula (baker's %)

Hydration 70.0%, Salt 2.00%, Total flour 400 g.

Steps

Poolish: Mix 200 g flour, 200 g water, and 0.5 g fresh yeast to a uniform mass with no dry flour. Cover and leave at room temperature.
Poolish maturation: Leave the poolish until morning. By the final mix it should be bubbly, slightly domed, or just starting to collapse.
Final mix start: In the Kenwood bowl combine the entire poolish, 200 g of flour, and 60 g of the final water on Min until no dry flour remains.
Short rest: Cover the bowl and leave the dough for 20 minutes.
Salt, yeast, and final mix: Crumble 2.5 g of fresh yeast into 20 g of the final water, stir to a slurry, and add to the dough. Mix 30–60 seconds on Min to distribute, then add 8 g of salt and mix on Kenwood Min/1 for about 4–5 minutes.
Bulk fermentation start: Transfer the dough to a lightly oiled container, round with a scraper, and cover.
Fold 1: Make one gentle fold in the container: pull the edge of the dough to the center without squeezing out gas.

FAQ

Why a poolish again, if it was already in S1-C2?: In S1-C2 the poolish was the main flavor lever. In S1-C5 it becomes a stable base for baguette technique: shaping, scoring, steam, and crust.
Why one piece and not three mini-baguettes?: It is more convenient for home repeats and does not require dividing the dough. Be honest about format: 691 g of raw dough gives a large home baguette-batard, not a classic thin bakery baguette.
Why is old dough not part of this lesson?: S1-C5 must leave baguette technique as the new variable: shape, scoring, and steam. Old dough is moved into S1-C7 as a separate lesson on old dough, salt in the preferment, and overall baker's percentages.
How many scores should I make?: For one large piece, 4–5 overlapping scores are enough. Direction matters more than count: scores run almost along the axis, slightly angled, and overlap.
What counts as success?: Even shape, opened scores, a thin crackly crust, a stronger crust aroma, and a crumb without rawness. A perfectly open crumb in the first lesson is not required.

Version 1.8 (2026-05-26). Full page: https://platonovlab.com/en/recipes/lean-wheat-s1-c5/

S1-C1: Lean wheat baseline (direct dough)

Dmitry Platonov — Mon, 27 Apr 2026 00:00:00 GMT

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.

Hypothesis

direct dough, baker's percentages, dough temperature, bulk fermentation, final proof, and basic flavor diagnosis without a preferment

Ingredients

Strong white bread flour — 400 g (MukaMuka 13.5% protein)
Water — 260 g (Tap water through Barrier Iron x2 filter)
Salt — 8 g (Pink Himalayan salt)
Fresh yeast — 3 g (Lux (Voronezh) fresh or Ayrek (homemade))

Formula (baker's %)

Hydration 65.0%, Salt 2.00%, Total flour 400 g.

Steps

Setup: Prepare scale, probe thermometer, linen-lined basket, narrow jar with mark, and water at 18–21 °C.
Mix start: Combine all water and yeast, stir 1 minute. Add all flour and mix 1–2 minutes on Min until hydrated.
Rest: Cover the bowl and leave the dough for 15 minutes. Add nothing.
Salt and final mix: Add all salt and mix on speed 1 for about 4–5 minutes. Check every minute.
Bulk fermentation start: Take a dough photo, separate 20–25 g into a narrow jar, and mark the starting level.
Bulk fermentation observation: Do not develop the dough with folds: Kenwood already did the main mixing. Keep covered and watch rise, rounding, and bubbles.
First bulk-fermentation check: Check the control sample and the main dough. This is not a required doneness point.

FAQ

Why is the recipe not improved with additions after the 2/10 score?: S1-C1 is required as a clean learning formula. Flavor through fermentation is studied in S1-C2, while softness, milk, sugar, butter, and tangzhong are moved into a separate soft wheat track S2.
Why not just wait exactly until the scheduled time?: Dough and kitchen temperature change fermentation speed. Time is a frame, but the decision is made by the jar, dough shape, bubbles, and the poke test.

Version 1.16 (2026-05-25). Full page: https://platonovlab.com/en/recipes/lean-wheat-s1-c1/

R1-C1: Rye-wheat bread 60/40

Dmitry Platonov — Mon, 27 Apr 2026 00:00:00 GMT

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.

Hypothesis

rye acidity, pentosans, sticky dough, pan proofing, and 12–24 h crumb rest

Ingredients

Active rye starter, 100% hydration — 170 g
Rye flour in final dough — 215 g
Wheat flour in final dough — 200 g (MukaMuka 13.5% protein (mukamuka.ru))
Water in final dough — 305 g (Tap water through Barrier Iron x2 filter)
Salt — 10 g (Pink Himalayan salt)

Formula (baker's %)

Hydration 78.0%, Salt 2.00%, Total flour 500 g.

Steps

Refresh 1: Record the actual first refresh time and starter state after it. Base long-fridge schedule: 1:2:2.
Refresh 2: Refresh at 1:3:3 only when the first stage shows clear rise, bubbles, and clean aroma. If growth is weak, wait for a clear peak and record the delay.
Refresh 3: Final refresh at 20+85+85 after refresh 2 gives a clear peak. If refresh 2 shifts, shift this step too.
Mix: After keeping starter reserve, mix 170 g starter, 305 g water, 10 g salt, 215 g rye flour, and 200 g wheat flour with Kenwood KVC85.004SI and K-beater on Min for 2–3 min only to homogeneity; do not use the hook.
Load pan: Grease the pan, load the dough, smooth with a wet spoon.
Proof: Proof at 24–28 °C until about 1.6–1.8x.
Oven 250 °C + steam: Load the pan on the rack. Add steam at the start. Bake 10 min at 250 °C.

FAQ

Why is this the next control loaf?: It removes malt, spices, and scald, making starter activity, acidity, proofing, and crumb easier to diagnose.
What if the crumb is gummy?: First diagnose starter activity, proofing, and internal temperature instead of automatically adding flour.
What if the flavor is bland?: Check starter maturity and post-bake bread maturation time.

Version 1.17 (2026-05-25). Full page: https://platonovlab.com/en/recipes/rye-60-40/

S2-C1: Tangzhong white bread

Dmitry Platonov — Thu, 23 Apr 2026 00:00:00 GMT

S2-C1: Tangzhong white bread

First soft-wheat lesson: white bread with tangzhong, milk, sugar, butter, cold fermentation, and freshness control.

Hypothesis

tangzhong, starch gelatinization around 65 °C, water retention, softness, sugar, milk, butter, and crust browning

Ingredients

Strong white bread flour — 433 g (MukaMuka 13.5% protein (mukamuka.ru))
Water — 260 g (Tap water through Barrier Iron x2 filter)
Milk — 53 g (Lebedyan 3.2%)
Fresh yeast — 5 g (Lux (Voronezh) fresh or Ayrek (homemade))
Sugar — 20 g (White sugar, no specific brand)
Butter — 20 g (Vologodskoye 82.5% (VkusVill))
Salt — 9 g (Pink Himalayan salt)

Formula (baker's %)

Hydration 70.8%, Salt 2.08%, Total flour 433 g.

Steps

Tangzhong: Cook 33 g flour with 167 g water to a thick paste, cool, and refrigerate.
Mix: Mix tangzhong, flour, water, milk with yeast, and sugar; add salt after initial mixing and butter at the end.
Bulk: Bulk 1.5–2 h at 22.7–23.2 °C; no mandatory folds, observe dough state.
Preshape: Transfer dough with a scraper from the container onto a lightly floured bench. Fold edges toward the center from four sides, flip seam-side down, tighten the surface with palms. Do not force out gas. Full procedure: see “Shaping the Batard” in the lesson.
Bench rest 10 min: Cover dough with contact film or an inverted bowl. Do not use a towel. 10 minutes lets gluten relax. If the kitchen is warmer than 25 °C, shorten to 7 minutes.
Final shape: Flip seam-up, stretch into a rectangle ≈25×20 cm. Fold top → center, bottom → over. Rotate 90°, roll from the near edge pressing each turn with the heel of the palm. Seal the seam. Flip seam-down, roll under palms 2-3 times. Into banneton seam-UP or pan seam-DOWN. Cover with a dome.
Cold fermentation: Refrigerate 9–12 h (until pre-bake).

FAQ

Why is the bake time shorter than 38–40 minutes?: On 23 Apr the loaf reached 95.2 °C at 31 min 20 sec. One more clean bake should confirm whether the note should be changed.
Why are the center pores smaller than near the crust?: That gradient can happen in hearth bread: outer layers heat earlier, while the center expands less. In the photo it does not look like a defect.
The loaf deflated a bit after scoring — is that normal?: It signals the cold retard was at the upper end of the window (10+ hours at 70.8% hydration with tangzhong). The dough is at peak; the lame breaks surface tension and gas escapes. The oven spring recovers it, and the finished loaf is fine. If it repeats — shorten retard to 9 hours or try a sharper lame.

Version 3.5 (2026-05-27). Full page: https://platonovlab.com/en/recipes/white-tangzhong/

R1-C2: Dark bread with 80% rye flour

Dmitry Platonov — Thu, 16 Apr 2026 00:00:00 GMT

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.

Hypothesis

rye acidity, pentosan gel, dense crumb, scald, and 12–24 h crumb rest

Ingredients

Whole rye flour — 419 g (MukaMuka whole rye (mukamuka.ru))
Wheat flour — 105 g (MukaMuka 13.5% protein (mukamuka.ru))
Water — 418 g (Tap water through Barrier Iron x2 filter)
Refreshed rye starter — 70 g
Fermented red rye malt — 15 g (Garnetz red rye malt (fermented))
Salt — 11 g (Pink Himalayan salt)
Ground coriander — 3 g (Loose spices, freshly ground)
Ground caraway — 2 g (Loose spices, freshly ground)

Formula (baker's %)

Hydration 81.0%, Salt 1.97%, Total flour 559 g.

Steps

Refreshment 1: 10 g starter + 20 g water + 20 g whole rye flour.
Refreshment 2: Use 8 g from refreshment 1 with 24 g water and 24 g rye flour.
Final refreshment: Use 10 g from the previous refreshment with 40 g water and 40 g rye flour.
Sourdough and scald: Build the sourdough for 4 h at room temperature; in parallel, scald the rye flour with spices in boiling water and let it cool to room temperature.
Cold rest of sourdough and scald: Refrigerate both sourdough and scald for 12 hours. No need to warm them up in the morning — cold sourdough and scald go straight into the final mix.
Final dough and proof: Mix with Kenwood KVC85.004SI and K-beater on Min for 1–2 min to homogeneity; do not knead like wheat dough. Proof in two stages.
Bake: Bake stepwise: 250 °C 10 min with steam, 200 °C 25 min, 170 °C 35 min, 130 °C 15 min. Target 98 °C internal.

FAQ

Why not add another 50–70 g water?: With the current optional 50 g water, hydration is already around 80%, the upper normal range for a loaf with 80% rye flour.
Should this bread rise strongly in the oven?: A pan loaf with a high rye share usually has less oven spring than wheat bread. The key signs are proper proof before baking, no gumminess, and 98–99 °C internal temperature.

Version 3.9 (2026-06-01). Full page: https://platonovlab.com/en/recipes/dark-rye-80/

R2-C1: Borodinsky Sourdough Bread

Dmitry Platonov — Wed, 08 Apr 2026 00:00:00 GMT

R2-C1: Borodinsky Sourdough Bread

Advanced regional rye-track lesson: Borodinsky scalded rye on rye sourdough, red malt, coriander, caraway, and mandatory crumb maturation.

Hypothesis

scald, rye malt, coriander, caraway, sourdough acidity, sugar/molasses sweetness, and 24–48 h crumb rest

Ingredients

Sauerteig preferment — 175 g
Brühstück scald — 490 g
Whole-grain rye flour in final dough — 275 g
First-grade wheat flour — 75 g (MukaMuka first-grade wheat)
Water in final dough — 100 g (Tap water through Barrier Iron x2 filter)
Salt — 10 g (Pink Himalayan salt)
Sugar — 38 g (White sugar, no specific brand)
Molasses or honey — 25 g

Formula (baker's %)

Hydration 93.3%, Salt 1.82%, Total flour 549.5 g.

Steps

Refreshment 1 · 1:2:2: Mix 10 g refrigerated starter, 20 g water, and 20 g whole-grain rye flour. Hold about 12 h at around 23 °C.
Refreshment 2 · 1:3:3: Use 8 g from refreshment 1, add 24 g water and 24 g rye flour. Hold 8–10 h during the day.
Refreshment 3 · 1:4:4: Use 10 g from refreshment 2, add 40 g water and 40 g rye flour. Use by peak or recent-peak signs on the morning of 7 May.
Brühstück scald: Mix the dry scald ingredients, pour in 325 g boiling water, stir quickly, cover, and hold 3 h at 65 °C.
Sauerteig preferment: Mix 25 g active starter, 75 g rye flour, and 75 g water. Hold 4 h at about 23 °C until risen and clean lactic-sour, then refrigerate until Friday morning.
Warm scald and Sauerteig: Take all scald and all Sauerteig from the refrigerator. If very cold, warm at 30 °C without fan for 1 h to 1 h 20 min.
Mix: Mix all Sauerteig, all scald, flour, salt, sugar, molasses/honey, and water. Add water gradually, starting with 100 g. Use Kenwood KVC85.004SI with K-beater on Min 1–2 min; scrape and add 30–60 sec on Min if needed.

FAQ

Why not change sweetness now?: The previous tasting was mixed with wet-crumb and plastic-storage effects. First repeat with normal storage, then change sugar or molasses separately.
Can I skip white malt?: Yes, but the scald will be less sweet and less saccharified. Record it as a deviation.
Why not leave the scald on the counter overnight after 65 °C?: After saccharification it is wet, sweet, and close to neutral; refrigeration lowers the risk of ropy crumb defects.

Version 3.8 (2026-05-20). Full page: https://platonovlab.com/en/recipes/borodinsky/