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Baking worksheet

S1-C1: Lean wheat baseline (direct dough)

The sheet is built on facts from S1-C1 #2 on 29 Apr, but now corrects the target bulk endpoint: stop closer to +60–80% rather than dragging to +100%, and record the dough state. Historical times are kept in the research block below, while the working steps read as windows by dough state.

Full recipe
When to bake~7 h to bake

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Quick estimate for the current time; set an exact start in the calendar below.

Technical summary

Course code
S1-C1 — entry control for the lean artisan wheat track
Lesson theory
direct dough, baker's percentages, dough temperature, bulk fermentation, final proof, and basic flavor diagnosis without a preferment
Process theory
in a direct dough every process starts at once: hydration, gluten, yeast, enzymes, gas, and the future crust; that is why S1-C1 is needed as a clean control line
Formula
400 g flour, 260 g water, 8 g salt, 3 g fresh yeast; dough about 671 g
Repeat conclusion
S1-C1 #2 confirmed the working technology of the baseline direct dough but did not improve flavor compared to the first version
Control schedule
mix, rest, bulk fermentation, shape, final proof, bake, and cool should all be tied to dough state, not the clock alone
Temperature control
target dough temperature after mixing 24–25 °C, upper limit 26 °C; doneness checked with a probe
Weight-loss control
weighing the loaf before and after baking is useful for comparing crust, moisture, and repeatability
Tasting
flavor is the same as S1-C1 #1; the score remains 2/10
Sensory
S1-C1 is a 2/10 baseline: record crust aroma, crumb aroma, salt, rubberiness, coarseness, and aftertaste separately
Mixing
Kenwood KVC85.004SI: water + yeast 1 min, flour 1–2 min on Min, 15 min rest, then salt and speed 1 for 4–5 min
Dough temperature
target 24–25 °C, upper limit 26 °C
Bulk fermentation
no mandatory folds; end by sample jar +60–80%, dough rounded, small bubbles on the sides
Final proof
linen-lined basket; 90–140 min at about 23 °C; do not use Haier 35 °C
Bake
230 °C with steam at loading and 2–3 min later, then 210 °C dry after 8 min to 96–98 °C internal

S1-C1: working sheet for the next control repeat

Schedule mode

Pick a starting style. The schedule and timers will update.

Enter the time of the 'Mix start' step; setup will recalculate 15 minutes earlier.

Parallel steps: this step runs alongside the previous one. Watch both timers.

  1. Timer to next step: 15 min

    Prepare scale, probe thermometer, linen-lined basket, narrow jar with mark, and water at 18–21 °C.

    Step ingredients

    New ingredients
    none added; only prepare and weigh ingredients
    Target
    All ingredients weighed separately; kitchen, flour, and water temperatures recorded.
    Check
    Do not change the formula when the kitchen is around 23 °C.
    Evidence
    Kitchen, flour, and water temperatures.
  2. Timer to next step: 4 min

    Combine all water and yeast, stir 1 minute. Add all flour and mix 1–2 minutes on Min until hydrated.

    Step ingredients

    Water
    260 g
    Fresh yeast
    3 g
    Strong white bread flour
    400 g
    Target
    Flour fully hydrated; do not expect smoothness yet.
    Check
    Do not add salt yet.
    Evidence
    Start time, mix duration, dough state.
  3. Timer to next step: 15 min

    Cover the bowl and leave the dough for 15 minutes. Add nothing.

    Step ingredients

    Dough without salt
    all of it
    Target
    Flour absorbs water; the next mixing step should go smoother.
    Check
    Do not shorten the rest without a reason.
    Evidence
    Actual rest duration.
  4. Timer to next step: 6 min

    Add all salt and mix on speed 1 for about 4–5 minutes. Check every minute.

    Step ingredients

    Salt
    8 g
    Dough after rest
    all of it
    Target
    Smooth extensible dough; temperature not above 26 °C.
    Check
    If the dough spreads, do not add flour; record the fact.
    Evidence
    Dough temperature, dough state.
  5. Timer to next step: 4 min Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.

    Take a dough photo, separate 20–25 g into a narrow jar, and mark the starting level.

    Step ingredients

    Dough
    about 671 g total; after the sample the main batch is around 646–651 g
    Target
    Control sample pressed to the bottom of the jar; main dough covered.
    Check
    Record sample mass if separated.
  6. Timer to next step: 1 h 30 min Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.

    Do not develop the dough with folds: Kenwood already did the main mixing. Keep covered and watch rise, rounding, and bubbles.

    Step ingredients

    Main dough
    all of it after the sample was separated
    Target
    Dough holds gas, gradually rounds, and does not spread into a flowing mass.
    Check
    If the dough is weak, record it as a signal to adjust Kenwood mix duration on the next repeat.
    Evidence
    Surface state, sample-jar growth.
  7. Timer to next step: 10 min Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.

    Check the control sample and the main dough. This is not a required doneness point.

    Step ingredients

    Main dough
    all of it
    Control sample
    20–25 g in the jar
    Target
    Assess dynamics, but do not end bulk fermentation by time alone.
    Check
    Real doneness comes later: jar +60–80%, dough rounded, holds gas, small bubbles on the sides.
    Evidence
    Growth in percent.
  8. Timer to next step: 30 min Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.

    End bulk when the control sample has risen 60–80% and the main dough is rounded and holds gas. The historical 11:34 endpoint was an upper bound near +100%, not a new target.

    Step ingredients

    Main dough
    all of it
    Control sample
    used only to assess growth
    Target
    Doneness by state, not by schedule.
    Check
    If signs are absent, check every 15–20 minutes.
    Evidence
    Bulk-end time, sample growth.
  9. Timer to next step: 10 min Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.

    Gently gather the dough into a short oval or ball, seam down. Cover and rest 10–15 minutes.

    Step ingredients

    Dough after bulk fermentation
    all of the main batch
    Bench flour
    minimal, only to prevent sticking
    Target
    Dough gathered without squeezing out all the gas.
    Check
    Use minimal flour, only if the dough really sticks to the bench.
    Evidence
    Time and state after rest.
  10. Timer to next step: 10 min

    Shape a batard: rectangle, top third to center, side edges in, tight roll, pinch the seam closed. Place in the basket seam up.

    Step ingredients

    Rested piece
    1 piece
    Linen-lined basket
    1 piece
    Target
    Smooth taut surface, no rough degassing.
    Check
    Linen-lined basket; smooth side to the cloth.
  11. Timer to next step: 1 h in parallel with the previous step — watch both

    Set 230 °C, top-bottom heat, no fan. Heat stones 45–60 min after temperature is reached.

    Step ingredients

    New ingredients
    none added
    Stones
    heated in the oven
    Target
    Stones heated through to the loading window.
    Check
    Do not wait until the end of proofing to start preheat.
    Evidence
    Oven-on time.
  12. Parallel with previous step
    Timer to next step: 10 min in parallel with the previous step — watch both

    Check the proof: the piece feels lighter, the poke test returns slowly and does not collapse. Weigh the piece before the oven.

    Step ingredients

    Piece in the basket
    1 piece
    New ingredients
    none added
    Target
    Loadable piece that is still convex after turning out.
    Check
    After turning out, do not wait on the bench: score and load immediately.
    Evidence
    Piece mass, description of the poke test.
  13. Timer to next step: 25 min

    Turn out of the basket, score 5–8 mm at 30–45°, and load. 230 °C with steam at loading and again 2–3 minutes later; after 8 minutes drop to 210 °C and bake dry.

    Step ingredients

    Proofed piece
    1 piece
    Water for steam
    for steam, not part of the formula
    Target
    96–98 °C internal.
    Check
    Check with the probe from minute 25.
    Evidence
    Loading time, internal temperature, crust photo.
  14. Timer to next step: 1 h

    Cool on a rack at least 1 hour, then slice.

    Step ingredients

    Finished loaf
    1 loaf after baking
    New ingredients
    none added
    Target
    Tasting after cooling.
    Check
    Record weight loss: piece mass minus finished loaf mass.
    Evidence
    Mass, tasting note.

Journal export

After the bake, copy this text and send it to me so I can update the journal and conclusions.