Inputs in blue | ||||||||||
Levain | ||||||||||
temp C | ||||||||||
levain inoculation percentage[1] | 10.51% | inoc from bread calc[2] | 100.00% | |||||||
salt[3] | 0.00% | |||||||||
hydration[4] | 65.00% | hyd from bread calc[5] | 80.00% | time | ||||||
temperature F | 72.0 | 22.22 | levain fermentation begins[6] | 11:00 PM | ||||||
starter speed factor (try 1.23)[7] | 1.440 | doubling time[8] | 5.55 | levain doubled | 4:33 AM | |||||
ripeness factor (try 2.75)[9] | 2.00 | ferment time[10] | 7.10 | levain ready | 6:06 AM | |||||
Dough | ||||||||||
inoculation percentage[11] | 2.00% | inoc from bread calc[12] | 2.00% | |||||||
salt[13] | 2.00% | salt from bread calc[14] | 2.00% | |||||||
hydration[15] | 68.00% | hyd from bread calc[16] | 71.90% | |||||||
bulk ferment temp F | 70.0 | 21.11 | time | |||||||
final proof temp F | 72.0 | 22.22 | doubling time[17] | 12.840 | bulk fermentation starts[18] | 11:05 PM | ||||
starter speed factor (try 1.4)[19] | 1.440 | bulk ferment time[20] | 11.889 | bulk fermentation ends | 10:58 AM | |||||
proofing factor (try 2.3)[21] | 2.20 | proof time[22] | 2.837 | final proof ends | 1:48 PM | |||||
bulk ferment factor (try 1.0)[23] | 0.80 | mix to bake[24] | 14.727 | Notes[25] | ||||||
fermentation progress[26] | fermentation progress | fermentation progress | ||||||||
Stage calculator[27] | time (hrs) | temp F | temp C | salt[28] | average factor[29] | lb factor[30] | yeast factor[31] | ave activity | lb activity | yeast activity |
Start Time | 11:05 PM | |||||||||
6:35 AM | 7.5 | 70 | 21.11 | 1 | 0.203 | 0.241 | 0.171 | 0.312 | 0.335 | 0.289 |
11:05 AM | 4.5 | 70 | 21.11 | 1 | 0.828 | 1.089 | 0.630 | 0.312 | 0.335 | 0.289 |
11:35 AM | 0.5 | 71 | 21.67 | 1 | 0.979 | 1.301 | 0.736 | 0.334 | 0.357 | 0.311 |
2:05 PM | 2.5 | 72 | 22.22 | 1 | 2.386 | 3.364 | 1.693 | 0.357 | 0.380 | 0.333 |
2:05 PM | 0 | 74 | 23.33 | 1 | 2.386 | 3.364 | 1.693 | 0.403 | 0.429 | 0.376 |
2:05 PM | 0 | 79 | 26.11 | 1 | 2.386 | 3.364 | 1.693 | 0.509 | 0.561 | 0.457 |
2:05 PM | 0 | 79 | 26.11 | 1 | 2.386 | 3.364 | 1.693 | 0.509 | 0.561 | 0.457 |
End Time | 2:05 PM | |||||||||
Total Time (mix to bake) | 15 |