← Grain, flour and bread H45-03 · Module 3 of 7 · Pages: 22 · Worksheets: 4

Bread: from yeast to sourdough

Baker's percentages, kneading, rising, shaping and baking in a home oven, with recipes for brown, wholemeal and rye bread, pogača, soda bread and sourdough

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Bread: from yeast to sourdough

In short

  • Everything is calculated on flour = 100 %: water 60–75 %, salt 2 %, fresh yeast 1–2 %.
  • Dough works best at 24–26 °C (75–79 °F). You set the temperature with the warmth of the water.
  • Dough has risen when it has grown 1.5–2 times and a finger dent springs back slowly.
  • Bake hot and with steam at first (230–250 °C / 450–480 °F), then lower. Bread is done at 96–98 °C (205–208 °F) in the middle.
  • Slice it only once cool, and throw away the whole loaf if it has mould or a sticky, stringy crumb.

What's inside

Chapters

  1. Baker's percentages
  2. Flour and water
  3. Yeast or sourdough
  4. Kneading
  5. First rise
  6. Shaping and second rise
  7. Baking in the oven
  8. Recipes: yeast bread
  9. Recipes: sourdough and rye
  10. Cooling and storing
  11. When something is wrong
  12. Common mistakes
  13. Printable checklist

Worksheets

  • Recipe and water calculator
  • Baking calendar
  • Weekly plan
  • Baking log

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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