Question 1

Why do some sandwich loaves require two proofs while others only use a single proof? What is the reasoning behind choosing one over the other?

Accepted Answer

With the single-proof method, you shape the dough right after mixing without a bulk fermentation, which gives a very fine, even crumb with no large air holes. A two-proof method leaves a few small gas bubbles that can't be completely pressed out, but the resulting bread is softer and more pillowy. Personally, I look at two things: first, my schedule when I want to save time; second, what suits that specific bread. For instance, with my Mother's Day heart-shaped buns, a single proof made shaping easier and gave the dense, fine crumb I wanted. For sourdough, I ferment overnight and bake the next day. As for that viral Turen toast you mentioned, I just looked it up on Xiaohongshu and saw it comes in three flavors. Judging from the photos, its hydration looks fairly low. If I manage to recreate it, I will definitely share the formula!

Question 2

Why does my bread crust always bake up hard and crisp instead of soft and tender?

Accepted Answer

Crust hardness is closely tied to baking temperature and time, so try baking for a few minutes less. Your loaf pan matters too: in my savory bacon and cheese loaf post, I used a 300g Sanneng gold Pullman pan, and the crust comes out tender every single time. If it is the top crust that gets hard, tent it with aluminum foil earlier in the bake, lower your top heat, and shorten the bake time slightly. Also use a formula with higher hydration. Spraying water on the top won't soften a sandwich loaf crust; it actually makes it crisper. I find Tangzhong and sponge formulas stay soft as long as they aren't overbaked, whereas direct-method loaves firm up more easily. So it comes down to formula + oven heat + bake time.

Question 3

When we talk about the hydration of a bread dough, does that mean just plain water, or the combined water content of all liquid ingredients?

Accepted Answer

Dough hydration refers to the total water contributed by all liquid ingredients combined, not just plain water alone. Also, regarding old dough (pâte fermentée): unlike a sponge, old dough is a fully balanced, complete dough of its own, so you can add it directly into another recipe as a flavor and structure booster without recalculating the main dough's liquid.

Question 4

Does one whole egg equal roughly 35g of water?

Accepted Answer

Yes, that is just about right.

Question 5

Does 60% hydration mean 600g of water for 1000g of flour?

Accepted Answer

Yes, either 600g of plain water, or a combination of liquid ingredients whose converted water content totals 600g.

Question 6

If I am making a coffee Pullman loaf, does instant coffee powder count toward the flour weight or another category?

Accepted Answer

Instant coffee powder is used in such a tiny amount that its dry weight is negligible. Once dissolved in water, just count the mixture toward your liquid weight.

Question 7

I am making a pumpkin loaf using very dry Kabocha (Beibei) pumpkin. What is its approximate water content, and should I count it as liquid or flour?

Accepted Answer

Kabocha pumpkin is much better suited for a filling than for the dough itself. If you mix it into the dough, don't use too much; it is very dry and starchy, so using a lot makes it hard to get a fine, feathery shred. Regular pumpkin purée is around 70% water, whereas dry Kabocha is probably closer to 30%.

Question 8

If I replace water with milk in a toast recipe, do I just add about 10g more per 100g?

Accepted Answer

Yes, their water content differs by roughly 10% to 12%.

Question 9

Do you post your recipes on Xiachufang?

Accepted Answer

No, I don't have an account there 😊😊

Question 10

Why does my bread crust always bake up hard and crisp instead of soft and tender?

Accepted Answer

Crust hardness is closely tied to baking temperature and time, so try baking for a few minutes less. Your loaf pan matters too: in my savory bacon and cheese loaf post, I used a 300g Sanneng gold Pullman pan, and the crust comes out tender every single time. If it is the top crust that gets hard, tent it with aluminum foil earlier in the bake, lower your top heat, and shorten the bake time slightly. Also use a formula with higher hydration. Spraying water on the top won't soften a sandwich loaf crust; it actually makes it crisper. I find Tangzhong and sponge formulas stay soft as long as they aren't overbaked, whereas direct-method loaves firm up more easily. So it comes down to formula + oven heat + bake time.

Question 11

Why do some sandwich loaves require two proofs while others only use a single proof? What is the reasoning behind choosing one over the other?

Accepted Answer

With the single-proof method, you shape the dough right after mixing without a bulk fermentation, which gives a very fine, even crumb with no large air holes. A two-proof method leaves a few small gas bubbles that can't be completely pressed out, but the resulting bread is softer and more pillowy. Personally, I look at two things: first, my schedule when I want to save time; second, what suits that specific bread. For instance, with my Mother's Day heart-shaped buns, a single proof made shaping easier and gave the dense, fine crumb I wanted. For sourdough, I ferment overnight and bake the next day. As for that viral Turen toast you mentioned, I just looked it up on Xiaohongshu and saw it comes in three flavors. Judging from the photos, its hydration looks fairly low. If I manage to recreate it, I will definitely share the formula!

Bread Baking Basics: Baker's Percentages and Water Content of Common Liquids

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