Description

Craft enriched pan loaves with pillowy crumb and even slices for sandwiches and toast. You will compare straight‑dough, tangzhong, and yudane methods for moisture retention. We set mixing targets that develop gluten without over‑oxidizing flavor and color. Pan sizing and scaling ensure domes that bake through without gummy lines. A fat‑and‑sugar balance module keeps tenderness while avoiding collapse. You’ll learn proof tests and oven spring timing for symmetrical tops. Flavor options include honey‑oat, sesame, and seed‑blend variants with stable add‑ins. We include kid‑friendly shaping for pull‑apart rolls and mini loaves. Troubleshooting handles tearing crusts, pocked crumb, and tight texture. Serve soft, aromatic bread that stays fresh for days.

Video course + pan scaling table + tenderness tuning guide + shaping demos

2.75 hours

Tangzhong/yudane, mix targets, pan scaling, proof tests, add‑ins, freshness strategy.

Families and home bakers wanting soft, reliable sandwich breads and rolls.