Design what you're making
recommended 2
in
recommended °C
default 25°CAll rest, pre-ferment and ferment times (and their recommended ranges) adjust to suit this. Cooler rooms slow fermentation and stretch the times; warmer rooms speed it up.
hrs
recommended All rest, pre-ferment and ferment times below are at room temperature.
%
typical for this style Read it off the flour's nutrition panel (protein per 100g). Stronger flour holds more water and tolerates longer ferments, so the recommended hydration and times shift to match it. Too low for the style and the dough won't hold structure.
°C
ideal Enter the temperature you can actually bake at. If your oven can't reach the ideal, enter its max. If it can exceed the ideal, that's fine for thin styles, but not recommended for thicker styles.
Mixing by hand effectively creates a shorter mixing time, to compensate for this, we'll include a few additional stretch-and-folds during the bulk to build strength gently. A mixer on the other hand, does that work up front.
Preferment tip: a poolish or biga is dough made ahead and left to ferment, then folded into the final mix. It adds flavour and strength that a same-day dough can't build in the time available.
Fermentation times
hrs
recommended hrs
recommended Times are targets, not laws. Dough is ready when it has expanded, relaxed, and become easier to stretch. Cold rooms slow it down; hot rooms speed it up.
Completing the dough
These set the final dough — the whole thing, preferment included. Hydration here is the finished dough's hydration, not just this stage.
%
recommended %
starting point %
recommended %
recommended %
recommended Percentages are baker's % (of total flour). Yeast amount is worked out from the fermentation time and type.
Your recipe
—
total dough
—
total time
—
per ball
Method