Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Two Proprietary Dough Formulas & Bakery Filling & Production Guide
This is a professional bakery kolache system, not a single casual recipe.
Inside this file are two intentionally different kolache dough formulas, designed to produce soft, pale, enriched, filling-forward kolache using real bakery methods.
Important note:
Formula A is also published inside the Bakeshop Collection.
This Market file includes Formula A + Formula B, along with expanded fillings, scaling, equipment guidance, fermentation options, and production notes in one complete standalone system.
Two proprietary kolache dough formulas
Formula A: Hybrid Czech bakery dough (more structured, cold-ferment friendly)
Formula B: Sponge-based ultra-soft dough (same-day or extended cold ferment)
Same-day, overnight, and 48-hour cold fermentation guidance
Exact yeast adjustments for each fermentation timeline
Target dough temperatures and proofing intent
Detailed bakery workflow
Home baking
Cottage baking
Small-scale production
Bakery-grade fillings system
Vanilla bean cream cheese (cheesecake-style)
Universal fruit filling base
Chocolate, nut, and creative filling variations
Exact crumble formulas
Pale Czech posypka
Chocolate crumble (direct replacement)
Equipment & tooling guidance
Dough tampers, glasses, fingers
How tool choice affects shape, bake, and texture
Bake intent & doneness
Pale vs rustic baking
Internal temperature targets
This file is for you if you:
Are comfortable working with yeast doughs
Understand proofing, fermentation, and dough temperature
Already weigh ingredients and follow formulas by grams
Want a bakery-style kolache, not just a dinner roll or sweet bun
Want a soft, plush, dough-forward kolache that supports fillings
This file is not for you if you:
Are new to yeast baking
Are looking for a quick, foolproof beginner recipe
Prefer cup-only recipes without understanding dough behavior
Expect video tutorials to accompany the formula
Are not willing to learn how proofing, temperature, and handling affect results
This file assumes baseline baking literacy.
All formulas are written in metric (grams)
U.S. volume measurements are provided as a courtesy only
Dough behavior should be followed by temperature and feel, not volume
Baking is variable.
Results depend on:
Ingredient quality
Dough temperature
Proofing environment
Oven behavior
Handling technique
Because these variables are outside my control, I cannot guarantee results or be held responsible for outcomes. This file provides tested formulas, professional guidance, and process clarity, but execution remains the baker’s responsibility.
If you already understand yeast doughs, this file gives you everything you need to succeed.
This file is proprietary to Carter’s Bakeshop.
Permitted use:
Personal baking
Cottage food businesses
Small-scale production
Not permitted:
Sharing, reposting, or redistributing the file
Reselling the recipe itself
Publishing or teaching the formulas as your own
Two Proprietary Dough Formulas & Bakery Filling & Production Guide
This is a professional bakery kolache system, not a single casual recipe.
Inside this file are two intentionally different kolache dough formulas, designed to produce soft, pale, enriched, filling-forward kolache using real bakery methods.
Important note:
Formula A is also published inside the Bakeshop Collection.
This Market file includes Formula A + Formula B, along with expanded fillings, scaling, equipment guidance, fermentation options, and production notes in one complete standalone system.
Two proprietary kolache dough formulas
Formula A: Hybrid Czech bakery dough (more structured, cold-ferment friendly)
Formula B: Sponge-based ultra-soft dough (same-day or extended cold ferment)
Same-day, overnight, and 48-hour cold fermentation guidance
Exact yeast adjustments for each fermentation timeline
Target dough temperatures and proofing intent
Detailed bakery workflow
Home baking
Cottage baking
Small-scale production
Bakery-grade fillings system
Vanilla bean cream cheese (cheesecake-style)
Universal fruit filling base
Chocolate, nut, and creative filling variations
Exact crumble formulas
Pale Czech posypka
Chocolate crumble (direct replacement)
Equipment & tooling guidance
Dough tampers, glasses, fingers
How tool choice affects shape, bake, and texture
Bake intent & doneness
Pale vs rustic baking
Internal temperature targets
This file is for you if you:
Are comfortable working with yeast doughs
Understand proofing, fermentation, and dough temperature
Already weigh ingredients and follow formulas by grams
Want a bakery-style kolache, not just a dinner roll or sweet bun
Want a soft, plush, dough-forward kolache that supports fillings
This file is not for you if you:
Are new to yeast baking
Are looking for a quick, foolproof beginner recipe
Prefer cup-only recipes without understanding dough behavior
Expect video tutorials to accompany the formula
Are not willing to learn how proofing, temperature, and handling affect results
This file assumes baseline baking literacy.
All formulas are written in metric (grams)
U.S. volume measurements are provided as a courtesy only
Dough behavior should be followed by temperature and feel, not volume
Baking is variable.
Results depend on:
Ingredient quality
Dough temperature
Proofing environment
Oven behavior
Handling technique
Because these variables are outside my control, I cannot guarantee results or be held responsible for outcomes. This file provides tested formulas, professional guidance, and process clarity, but execution remains the baker’s responsibility.
If you already understand yeast doughs, this file gives you everything you need to succeed.
This file is proprietary to Carter’s Bakeshop.
Permitted use:
Personal baking
Cottage food businesses
Small-scale production
Not permitted:
Sharing, reposting, or redistributing the file
Reselling the recipe itself
Publishing or teaching the formulas as your own