Baking worksheet
Soft pan loaf with boiling-water flour scald (yudane)
The working sheet checks the soft pan loaf with a boiling-water flour scald.
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Ingredients
Change any amount — the rest rescale by the bread’s formula.
| Component | Grams | Baker's % |
|---|---|---|
| White bread flour | g | 100% |
| Water | g | 75% |
| Sugar | g | 6% |
| Butter | g | 6% |
| Salt | g | 2% |
| Fresh yeast | g | 1.5% |
Technical summary
- Formula
- white bread flour 400 g, water 300 g, sugar 24 g, butter 24 g, salt 8 g, fresh yeast 6 g
- Scald
- 80 g flour + 80 g boiling water (1:1), cooled to 30–40 °C before mixing
- Bake
- moderate bake to 94–96 °C internal
Working sheet: soft pan loaf with a boiling-water scald
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Enter the start time; the sheet will recalculate all stages.
Parallel steps: this step runs alongside the previous one. Watch both timers.
- Timer to next step: 40 min
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.
Step ingredients
- White bread flour
- 80 g
- Water
- 80 g (boiling)
- Target
- Boiling-water scald uniform, cooled, and ready for mixing.
- Check
- Do not start mixing until the scald has cooled to a warm state; a hot mass overheats the yeast.
- Evidence
- Kitchen temperature, scald temperature before mixing.
- Timer to next step: 20 min
Combine ingredients to cohesion, then mix to a smooth soft dough.
Step ingredients
- Boiling-water scald (yudane)
- 160 g
- White bread flour
- 320 g
- Water
- 220 g
- Sugar
- 24 g
- Butter
- 24 g
- Salt
- 8 g
- Fresh yeast
- 6 g
- Target
- Dough gathered, holds shape and not overheated; dough temperature after mixing 26–28 °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: 1.25 °C. Baseline is 23 °C. Dough readiness still decides the bake. in parallel with the previous step — watch both
Proof covered — under plastic or in a bag, so the surface does not dry out — until fully ready: the piece rises to the rim of the pan or 1–1.5 cm above it and roughly doubles. The sign decides, not the timer.
Step ingredients
- Piece in the pan
- 1 piece
- Target
- The dome has risen to the rim of the pan or slightly above; a finger mark returns slowly and not completely; the piece neither trembles nor wrinkles.
- Check
- Under-proofed dough gains the rest of its volume in the oven and tears the crust away from the crumb — that is what happened in the bake on 22.07.2026. Do not load until the sign is there.
- 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 30 more minutes; the ceramic Emile Henry heats slower than metal — if the center has not reached target, add 5–10 minutes by probe).
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.
Parallel steps: this step runs alongside the previous one. Watch both timers.
- Timer to next step: 15 min
Mix 80 g of flour with 80 g of boiling water from the total formula, stir without dry lumps.
Step ingredients
- White bread flour
- 80 g
- Water
- 80 g (boiling)
- Target
- Boiling-water scald uniform, without dry lumps.
- Check
- Pour the boiling water in all at once and stir actively for 30 seconds — lumps will not dissolve later.
- Evidence
- Kitchen temperature.
- Timer to next step: 10 h 15 min
Let the scald cool for 20–30 minutes to warm, cover with plastic touching the surface, and put it in the refrigerator until morning. Overnight the starch swells fully and binds the most water — exactly the rest yudane needs. This is all the evening work.
Step ingredients
- Boiling-water scald (yudane)
- all of it
- Target
- In the morning the scald is firm, uniform, with no dried-out skin.
- Check
- Plastic touching the surface keeps the scald from drying out overnight.
- Evidence
- Look of the scald in the morning.
- Timer to next step: 40 min
Take the scald out of the refrigerator, knead it or spread it in a thin layer, and warm it to 30–40 °C before mixing.
Step ingredients
- Boiling-water scald (yudane)
- all of it
- Target
- Scald warmed to 30–40 °C, pliable.
- Check
- A hot scald overheats the yeast, one straight from the fridge chills the dough; 30–40 °C is the target.
- Evidence
- Scald temperature before mixing.
- Timer to next step: 20 min
Combine ingredients to cohesion, then mix to a smooth soft dough.
Step ingredients
- Boiling-water scald (yudane)
- 160 g
- White bread flour
- 320 g
- Water
- 220 g
- Sugar
- 24 g
- Butter
- 24 g
- Salt
- 8 g
- Fresh yeast
- 6 g
- Target
- Dough gathered, holds shape and not overheated; dough temperature after mixing 26–28 °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: 1.25 °C. Baseline is 23 °C. Dough readiness still decides the bake. in parallel with the previous step — watch both
Proof covered — under plastic or in a bag, so the surface does not dry out — until fully ready: the piece rises to the rim of the pan or 1–1.5 cm above it and roughly doubles. The sign decides, not the timer.
Step ingredients
- Piece in the pan
- 1 piece
- Target
- The dome has risen to the rim of the pan or slightly above; a finger mark returns slowly and not completely; the piece neither trembles nor wrinkles.
- Check
- Under-proofed dough gains the rest of its volume in the oven and tears the crust away from the crumb — that is what happened in the bake on 22.07.2026. Do not load until the sign is there.
- 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 30 more minutes; the ceramic Emile Henry heats slower than metal — if the center has not reached target, add 5–10 minutes by probe).
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.