Baking worksheet
Potato soft pan loaf
The working sheet checks potato mash as a source of softness.
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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 | 48.75% |
| Potato mash | g | 25% |
| Egg | g | 12.5% |
| Sugar | g | 7% |
| Butter | g | 8% |
| Salt | g | 2% |
| Fresh yeast | g | 1.5% |
Technical summary
- Formula
- white bread flour 480 g, water 234 g, potato mash 120 g, egg 60 g (1 egg), sugar 33.6 g, butter 38.4 g, salt 9.6 g, fresh yeast 7.2 g
- Mash
- 120 g plain boiled-potato mash (no salt, butter, or milk), cooled to room temperature; ~90 g water + ~30 g solids
- Bake
- moderate bake to 94–96 °C internal
S2-C8: working sheet
Pick a starting style. The schedule and timers will update.
Enter the start time; the sheet will recalculate all stages. In each step's comment, write only deviations and conclusions.
Parallel steps: this step runs alongside the previous one. Watch both timers.
- Timer to next step: 10 min
Weigh ingredients, prepare the pan and working sheet.
Step ingredients
- New ingredients
- none added
- Target
- All ingredients weighed, pan prepared, lesson variable recorded.
- Check
- Do not start mixing until it is clear what exactly the lesson is testing.
- Evidence
- Kitchen temperature.
- Timer to next step: 20 min
Combine ingredients to cohesion, then mix to a smooth soft dough.
Step ingredients
- White bread flour
- 480 g
- Water
- 234 g
- Potato mash
- 120 g
- Egg
- 60 g (1 egg)
- Sugar
- 33.6 g
- Butter
- 38.4 g
- Salt
- 9.6 g
- Fresh yeast
- 7.2 g
- Target
- Dough gathered, holds shape and not overheated; dough temperature after mixing 25–26 °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 until puffy with a slow returning finger mark. Target: to the rim of the pan or 1–1.5 cm above it.
Step ingredients
- Piece in the pan
- 1 piece
- Target
- Piece ready for the oven but not trembling or wrinkled.
- Check
- Make the final decision by height and the poke test.
- 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. In each step's comment, write only deviations and conclusions.
- Timer to next step: 10 min
Weigh ingredients, prepare the pan and working sheet.
Step ingredients
- New ingredients
- none added
- Target
- All ingredients weighed, pan prepared, lesson variable recorded.
- Check
- Cool the potato mash to room temperature — cold mash slows the yeast.
- Evidence
- Kitchen temperature.
- Timer to next step: 20 min
Combine ingredients to cohesion, then mix to a smooth soft dough.
Step ingredients
- White bread flour
- 480 g
- Water
- 234 g
- Potato mash
- 120 g
- Egg
- 60 g (1 egg)
- Sugar
- 33.6 g
- Butter
- 38.4 g
- Salt
- 9.6 g
- Fresh yeast
- 7.2 g
- Target
- Dough gathered, holds shape and not overheated; dough temperature after mixing 25–26 °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.
Give the dough a short warm fermentation only. Do not wait for full rise — the dough goes into the cold underfermented on purpose; the night in the refrigerator will finish fermentation slowly.
Step ingredients
- Dough after mixing
- all of it
- Target
- Dough has visibly come alive and feels lighter, but has grown less than in the morning mode.
- Check
- Potato speeds up fermentation — all the more reason not to overhold the dough in the evening warmth, or it will overstretch the gluten by morning.
- 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: 10 h Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.
Cover the pan with plastic or a bag and put it in the refrigerator for 10–12 hours — proofing continues slowly all night.
Step ingredients
- Piece in the pan
- 1 piece
- Target
- By morning the piece has risen close to the pan rim, surface moist, not crusted over.
- Check
- The surface must not dry out: plastic or a bag keeps the skin from crusting overnight.
- Evidence
- Height in the morning, surface condition.
- Timer to next step: 1 h 30 min
Take the pan out of the fridge and leave it covered at room temperature: the cold dough has to warm up and gain the last of its volume — 60–90 minutes, judged by the dough, not the clock. Thirty minutes before loading, remove the wrap and and preheat the oven to 190 °C (10 °C higher to compensate for the ceramic Emile Henry pan thermal inertia) — the piece loses its chill meanwhile.
Step ingredients
- New ingredients
- none added
- Target
- The dough no longer feels cold, has risen to the rim of the pan or 1–1.5 cm above it, and a dent fills back slowly; the oven is stable.
- Check
- Thirty minutes is not enough for a cold loaf: it spends them warming up, goes into the oven underproofed and tears the crust.
- Evidence
- Mode and preheat time, piece height in the morning.
- 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, and a piece cold from the overnight proof may need an extra 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.