DOUGH_FORMULATOR

Formula

Total dough weight (g)

Loaves

Per loaf (g)

Bake loss (%)

Pin flour weight Editing dough weight rescales the whole recipe - all percentages stay put.

Total flour (g) - the anchor, includes starter's flour

100%

Hydration (%)

Hold back for bassinage (% of added water)

Starter

Starter hydration (%) - 100 = fed 1:1 flour:water

Prefermented flour (%) - starter amount follows

Salt (% of total flour)

Flour blend

Add-ins (% of flour)

Plan from

I start at

Room temp

Cold retard (hours)

Starter already fed & peaking

Water temperature calculator (desired dough temp)

Target dough temp (°C)

Flour temp (°C)

Starter temp (°C)