Inputs in blue | ||||||||||
Levain | ||||||||||
temp C | ||||||||||
levain inoculation percentage[1] | 1.97% | inoc from bread calc[2] | 1.97% | |||||||
salt[3] | 0.00% | |||||||||
hydration[4] | 70.00% | hyd from bread calc[5] | 70.00% | time | ||||||
temperature F | 75.0 | 23.89 | levain fermentation begins[6] | 10:10 PM | ||||||
starter speed factor (try 1.23)[7] | 1.230 | doubling time[8] | 9.15 | levain doubled | 7:18 AM | |||||
ripeness factor (try 2.75)[9] | 2.50 | ferment time[10] | 11.01 | levain ready | 9:10 AM | |||||
Dough | ||||||||||
inoculation percentage[11] | 20.00% | inoc from bread calc[12] | 20.00% | |||||||
salt[13] | 2.00% | salt from bread calc[14] | 2.00% | |||||||
hydration[15] | 76.00% | hyd from bread calc[16] | 76.00% | |||||||
bulk ferment temp F | 78.0 | 25.56 | time | |||||||
final proof temp F | 78.0 | 25.56 | doubling time[17] | 4.295 | bulk fermentation starts[18] | 9:15 AM | ||||
starter speed factor (try 1.4)[19] | 1.230 | bulk ferment time[20] | 3.606 | bulk fermentation ends | 12:51 PM | |||||
proofing factor (try 2.3)[21] | 2.00 | proof time[22] | 2.349 | final proof ends | 3:12 PM | |||||
bulk ferment factor (try 1.0)[23] | 0.80 | mix to bake[24] | 5.955 | |||||||
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 | 9:15 AM | |||||||||
10:15 AM | 1 | 82 | 27.78 | 1 | 0.304 | 0.326 | 0.283 | 0.438 | 0.510 | 0.367 |
11:15 AM | 1 | 78 | 25.56 | 1 | 0.449 | 0.499 | 0.404 | 0.390 | 0.425 | 0.355 |
12:30 PM | 1.25 | 78 | 25.56 | 1 | 0.731 | 0.849 | 0.629 | 0.390 | 0.425 | 0.355 |
3:00 PM | 2.5 | 78 | 25.56 | 1 | 1.938 | 2.455 | 1.530 | 0.390 | 0.425 | 0.355 |
3:00 PM | 0 | 76 | 24.44 | 1 | 1.938 | 2.455 | 1.530 | 0.357 | 0.382 | 0.331 |
3:00 PM | 0 | 76 | 24.44 | 1 | 1.938 | 2.455 | 1.530 | 0.357 | 0.382 | 0.331 |
3:00 PM | 0 | 76 | 24.44 | 1 | 1.938 | 2.455 | 1.530 | 0.357 | 0.382 | 0.331 |
End time | 3:00 PM | |||||||||
Total Time (mix to bake) | 5.75 |