Inputs in blue | ||||||||||
Levain | ||||||||||
temp C | ||||||||||
levain inoculation percentage[1] | 2.89% | inoc from bread calc[2] | 2.89% | |||||||
salt[3] | 0.00% | |||||||||
hydration[4] | 70.00% | hyd from bread calc[5] | 80.00% | time | ||||||
temperature F | 70.0 | 21.11 | levain fermentation begins[6] | 9:25 PM | ||||||
starter speed factor (try 1.23)[7] | 1.400 | doubling time[8] | 9.91 | levain doubled | 7:19 AM | |||||
ripeness factor (try 2.75)[9] | 2.00 | ferment time[10] | 11.56 | levain ready | 8:58 AM | |||||
Dough | ||||||||||
inoculation percentage[11] | 13.50% | inoc from bread calc[12] | 13.50% | |||||||
salt[13] | 2.00% | salt from bread calc[14] | 2.00% | |||||||
hydration[15] | 70.00% | hyd from bread calc[16] | 79.00% | |||||||
bulk ferment temp F | 75.0 | 23.89 | time | |||||||
final proof temp F | 75.0 | 23.89 | doubling time[17] | 5.248 | bulk fermentation starts[18] | 10:00 AM | ||||
starter speed factor (try 1.4)[19] | 1.350 | bulk ferment time[20] | 4.322 | bulk fermentation ends | 2:19 PM | |||||
proofing factor (try 2.3)[21] | 2.60 | proof time[22] | 3.404 | final proof ends | 5:43 PM | |||||
bulk ferment factor (try 1.0)[23] | 0.70 | mix to bake[24] | 7.726 | |||||||
fermentation progress[25] | fermentation progress | fermentation progress | ||||||||
Stage calculator[26] | time (hrs) | temp F | temp C | salt[27] | average factor[28] | lb factor[29] | yeast factor[30] | ave activity | lb activity | yeast activity |
Start Time | 10:00 AM | |||||||||
10:19 AM | 0.33 | 75 | 23.89 | 0 | 0.154 | 0.156 | 0.153 | 0.466 | 0.498 | 0.435 |
2:13 PM | 3.9 | 75 | 23.89 | 1 | 0.694 | 0.776 | 0.621 | 0.385 | 0.411 | 0.360 |
5:31 PM | 3.3 | 74 | 23.33 | 1 | 2.312 | 2.794 | 1.913 | 0.365 | 0.388 | 0.341 |
5:31 PM | 0 | 76 | 24.44 | 1 | 2.312 | 2.794 | 1.913 | 0.406 | 0.435 | 0.377 |
5:31 PM | 0 | 76 | 24.44 | 1 | 2.312 | 2.794 | 1.913 | 0.406 | 0.435 | 0.377 |
5:31 PM | 0 | 76 | 24.44 | 1 | 2.312 | 2.794 | 1.913 | 0.406 | 0.435 | 0.377 |
5:31 PM | 0 | 76 | 24.44 | 1 | 2.312 | 2.794 | 1.913 | 0.406 | 0.435 | 0.377 |
End Time | 5:31 PM | |||||||||
Total Time (mix to bake) | 7.53 |