Inputs in blue | ||||||||||
Levain | ||||||||||
temp C | ||||||||||
levain inoculation percentage[1] | 4.39% | inoc from bread calc[2] | 4.39% | |||||||
salt[3] | 0.00% | |||||||||
hydration[4] | 72.00% | hyd from bread calc[5] | 80.50% | time | ||||||
temperature F | 70.0 | 21.11 | levain fermentation begins[6] | 10:15 PM | ||||||
starter speed factor (try 1.23)[7] | 1.470 | doubling time[8] | 8.38 | levain doubled | 6:37 AM | |||||
ripeness factor (try 2.75)[9] | 1.50 | ferment time[10] | 9.16 | levain ready | 7:24 AM | |||||
Dough | ||||||||||
inoculation percentage[11] | 20.00% | inoc from bread calc[12] | 20.00% | |||||||
salt[13] | 1.90% | salt from bread calc[14] | 1.90% | |||||||
hydration[15] | 72.00% | hyd from bread calc[16] | 80.50% | |||||||
bulk ferment temp F | 75.0 | 23.89 | time | |||||||
final proof temp F | 75.0 | 23.89 | doubling time[17] | 4.089 | bulk fermentation starts[18] | 7:30 AM | ||||
starter speed factor (try 1.4)[19] | 1.470 | bulk ferment time[20] | 3.456 | bulk fermentation ends | 10:57 AM | |||||
proofing factor (try 2.3)[21] | 2.20 | proof time[22] | 2.486 | final proof ends | 1:26 PM | |||||
bulk ferment factor (try 1.0)[23] | 0.80 | mix to bake[24] | 5.942 | |||||||
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 | 7:30 AM | |||||||||
8:30 AM | 1 | 73 | 22.78 | 1 | 0.282 | 0.288 | 0.275 | 0.363 | 0.386 | 0.340 |
10:00 AM | 1.5 | 74 | 23.33 | 1 | 0.502 | 0.533 | 0.472 | 0.385 | 0.410 | 0.360 |
11:06 AM | 1.1 | 75 | 23.89 | 1 | 0.785 | 0.860 | 0.717 | 0.407 | 0.434 | 0.380 |
12:06 PM | 1 | 75 | 23.89 | 1 | 1.180 | 1.328 | 1.048 | 0.407 | 0.434 | 0.380 |
1:06 PM | 1 | 74 | 23.33 | 1 | 1.734 | 2.001 | 1.503 | 0.385 | 0.410 | 0.360 |
1:42 PM | 0.6 | 73 | 22.78 | 1 | 2.156 | 2.523 | 1.842 | 0.363 | 0.386 | 0.340 |
1:42 PM | 0 | 76 | 24.44 | 1 | 2.156 | 2.523 | 1.842 | 0.428 | 0.459 | 0.398 |
End Time | 1:42 PM | |||||||||
Total Time (mix to bake) | 6.2 |