Bread Baking 102: Master Sandwich Breads, Ciabatta & Bagels

Learn how to use dough percentages to craft bagel dough, calculate hydration from flour 100 percent, and scale recipes by percentages, including yeast, salt, honey, and malt syrup.

Learn how to calculate bagel dough temperature for proper fermentation and flavor, using an ideal 27 degrees Celsius, balancing flour, room, and water temperatures.

Make bagel dough using bread or all-purpose flour with at least 10% protein, fine salt, instant yeast, and honey; knead, stretch, and ferment until doubled for chewy texture.

Divide the dough into six equal pieces with a scale and bench scraper, pre-shape gently, cover with a wet cloth to relax gluten, and rest 20 minutes before final shaping.

Learn two bagel shaping methods using rolling pin, stretching and sealing to produce even edges, plus how to prepare baking paper and trays for proving.

Master the proofing process for bagels and sandwich breads with overnight fridge proof for flavor and texture, or a same-day quick proof, plus tips on plastic wrap and poke testing.

Learn to poach bagels in simmering water with honey, then bake them to a light rise and golden crust; poaching time should be 10–15 seconds per side to avoid collapse.

Ferment bagel dough overnight to achieve airy texture, then poach briefly and bake 20 minutes to blistered sides, finish with sesame and poppy seeds for cream cheese and salmon sandwich.

Assemble a salmon and cream cheese bagel sandwich by spreading cream cheese on both bagel halves, layering smoked salmon, capers, red onions, and a touch of lemon juice.

Learn to make Japanese milk bread with a cooled roux and thorough kneading for a soft, airy texture, using bread flour, milk powder, salt, caster sugar, and instant yeast.

Master tangzhong by whisking flour and milk into a thick paste, cooking to a smooth roux, then cooling to prevent stickiness before dough incorporation.

Mix and knead the dough to hydrate flour, incorporate butter, and develop gluten through rest, stretch, and fold, then ferment until doubled.

Divide dough into three equal portions by weight, weigh each part to about 240 grams, and gently preshape to preserve airy structure; rest 20–30 minutes before final shaping.

Learn final shaping techniques for sandwich breads with a Japanese-inspired rolled fold, dusting, and sealing, followed by proper proofing under plastic and a milk wash before baking.

Bake and finish a soft, double-sized Japanese bread, brushing butter for shine, using foil to prevent overdarkening, then cool for an hour to achieve stringy, springy texture for egg sandwiches.

Master the Japanese egg sandwich by hard-boiling eggs, separating yolks and whites, and folding yolk with mayonnaise, mustard, and cream. Assemble on buttered bread, trim crusts, and slice into triangles.

master a classic french brioche with poolish, using a stand mixer, timing butter addition, and overnight fermentation for richer flavor and versatile uses like french toast.

Mix flour and eggs to form a strong brioche dough, emulsify butter in two additions, then knead until smooth; ferment until doubled and refrigerate overnight before shaping and baking.

Divide the dough into eight 80-gram pieces and shape tight balls, oil sides, place in loaf tin or on a tray, cover with plastic, and prove 1–2 hours until puffed.

Learn to proof and bake a light loaf with an egg wash for color, baking at 200°C for 10 minutes, then 180°C, and proper cooling.

Master French toast with brioche by dipping slices in a milk-egg mixture, then gently pan-frying in butter until caramelized, finished with maple syrup. Optional toppings include berries or whipped cream.

Learn to shape dinner rolls into two pieces, roll and seal, proof, and bake with egg wash, then assemble a ham and cheese sandwich.

Master a ham and cheese sandwich by buttering both sides, adding Dijon mustard and mayo, layering smoked ham with Swiss cheese, and optionally baking to melt.

Learn a high-hydration bread dough at 70–77% hydration using 300 g flour, 230 g water, 1 g yeast, 10–15 g oil, salt hydrated later, and steam for better rise.

Master autolyse-style hydration by adding water in steps to a high-hydration dough, then stir in 1 gram yeast without salt; rest 30 minutes to fully absorb water.

Mix salt into the dough to hydrate it evenly, ensuring no grains remain as water is absorbed. Rest 30 minutes and continue kneading to develop gluten in high-hydration doughs.

Master the slap and folds technique to develop gluten and strength in dough, using a bench scraper, oil, and gentle folds, then rest for 30 minutes.

Execute the second stretch and folds session to strengthen the dough with gentle folds, oil on hands, 5 cycles of 10 folds, 30-minute rests, and fermentation to improve rise.

Learn to divide and shape ciabatta dough after fermentation, handling it gently with flour and a bench scraper, then proof on a floured linen cloth before baking.

Preheat the oven to 230 degrees Celsius on fan bake, using steam from a baking stone or inverted tray and a cast iron pan to achieve an open-textured loaf.

Prepare for baking by practicing a gentle transfer of the bread, using baking paper to flip and move it onto a sheet while preserving shape and minimizing marks.

Preheat the oven to 230 degrees for 45 minutes, warm the steel or cast iron, then bake the dough for 20 minutes with steam from water and ice.

Bake the final rustic loaf 20-25 minutes for color, then cool on parchment to prevent sogginess, develop crust and open crumb, and enjoy it in an Italian sandwich with tomatoes.

Create a simple Italian tomato, burrata and basil sandwich on airy bread, using oil, salt, and pepper-seasoned tomatoes, with optional pesto or mozzarella and a light balsamic glaze.

Identify common bread mistakes, from insufficient oven spring and underproofed dough to soggy bottoms, and apply fixes like proper hydration, gluten development, thorough baking, and cooling on a wire rack.