Inputs in blue | ||||||||||
Levain | ||||||||||
temp C | ||||||||||
levain inoculation percentage[1] | 9.57% | inoc from bread calc[2] | 9.57% | |||||||
salt[3] | 0.00% | |||||||||
hydration[4] | 65.00% | hyd from bread calc[5] | 65.00% | time | ||||||
temperature F | 70.0 | 21.11 | levain fermentation begins[6] | 12:45 AM | ||||||
starter speed factor (try 1.23)[7] | 1.400 | doubling time[8] | 6.75 | levain doubled | 7:29 AM | |||||
ripeness factor (try 2.75)[9] | 1.50 | ferment time[10] | 7.77 | levain ready | 8:31 AM | |||||
Dough | ||||||||||
inoculation percentage[11] | 13.10% | inoc from bread calc[12] | 13.10% | |||||||
salt[13] | 2.00% | salt from bread calc[14] | 2.00% | |||||||
hydration[15] | 67.00% | hyd from bread calc[16] | 77.00% | |||||||
bulk ferment temp F | 77.0 | 25.00 | time | |||||||
final proof temp F | 74.0 | 23.33 | doubling time[17] | 4.687 | bulk fermentation starts[18] | 9:00 AM | ||||
starter speed factor (try 1.4)[19] | 1.400 | bulk ferment time[20] | 4.024 | bulk fermentation ends | 1:01 PM | |||||
proofing factor (try 2.3)[21] | 2.20 | proof time[22] | 2.862 | final proof ends | 3:53 PM | |||||
bulk ferment factor (try 1.0)[23] | 0.75 | mix to bake[24] | 6.885 | |||||||
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 | 9:00 AM | |||||||||
9:30 AM | 0.5 | 66 | 18.89 | 1 | 0.143 | 0.145 | 0.141 | 0.217 | 0.239 | 0.194 |
10:30 AM | 1 | 71 | 21.67 | 1 | 0.195 | 0.202 | 0.189 | 0.312 | 0.333 | 0.291 |
12:30 PM | 2 | 72.5 | 22.50 | 1 | 0.389 | 0.420 | 0.360 | 0.344 | 0.366 | 0.322 |
2:15 PM | 1.75 | 74.5 | 23.61 | 1 | 0.765 | 0.864 | 0.677 | 0.387 | 0.412 | 0.361 |
3:15 PM | 1 | 75 | 23.89 | 1 | 1.138 | 1.320 | 0.981 | 0.397 | 0.424 | 0.371 |
4:57 PM | 1.7 | 76 | 24.44 | 1 | 2.318 | 2.830 | 1.899 | 0.418 | 0.449 | 0.388 |
4:57 PM | 0 | 76 | 24.44 | 1 | 2.318 | 2.830 | 1.899 | 0.418 | 0.449 | 0.388 |
End Time | 4:57 PM | |||||||||
Total Time (mix to bake) | 7.95 |