Inputs in blue
Levain
temp C
levain inoculation percentage[1] 7.21% inoc from bread calc[2] 7.21%
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] 9:00 PM
starter speed factor (try 1.23)[7] 1.250 doubling time[8] 8.35 levain doubled 5:20 AM
ripeness factor (try 2.75)[9] 2.00 ferment time[10] 10.41 levain ready 7:24 AM
Dough
inoculation percentage[11] 15.00% inoc from bread calc[12] 15.00%
salt[13] 2.00% salt from bread calc[14] 2.00%
hydration[15] 62.00% hyd from bread calc[16] 80.00%
bulk ferment temp F 75.0 23.89 time
final proof temp F 75.0 23.89 doubling time[17] 5.061 bulk fermentation starts[18] 9:15 AM
starter speed factor (try 1.4)[19] 1.400 bulk ferment time[20] 4.383 bulk fermentation ends 1:37 PM
proofing factor (try 2.3)[21] 2.20 proof time[22] 2.617 final proof ends 4:14 PM
bulk ferment factor (try 1.0)[23] 0.80 mix to bake[24] 7.000 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 9:15 AM
11:45 AM 2.5 73.5 23.06 1 0.357 0.378 0.337 0.355 0.378 0.332
1:00 PM 1.25 75 23.89 1 0.579 0.634 0.530 0.387 0.413 0.361
1:45 PM 0.75 76.5 24.72 1 0.792 0.887 0.707 0.417 0.448 0.386
4:21 PM 2.6 76 24.44 1 2.282 2.757 1.888 0.407 0.436 0.378
4:21 PM 0 72 22.22 1 2.282 2.757 1.888 0.324 0.345 0.303
4:21 PM 0 74 23.33 1 2.282 2.757 1.888 0.366 0.389 0.342
4:21 PM 0 73 22.78 1 2.282 2.757 1.888 0.345 0.367 0.323
End Time 4:21 PM
Total Time (mix to bake) 7.1
[1]
bwraith:
This is the percentage of fermented flour from the storage starter as a percentage of the total flour in the levain.
[2]
bwraith:
This is the inoculation of the levain calculated from the "bread calc" page. Enter this number on the left to analyse the rise time of the levain that is specified in the recipe on the "bread calc" page.
[3]
bwraith:
Salt as percentage of total flour in the levain, if there is salt in it.
[4]
bwraith:
Levain hydration, i.e. total water as percent of total flour in levain.
[5]
bwraith:
This is the levain hydration used on the "bread calc" page. You can enter it for the "hydration" of the levain on the left to calculate the rise times of the levain in the recipe on the "bread calc" page.
[6]
bwraith:
Enter a time in the format 11:35 AM, and you can see what time the levain will be doubled and what time it will be ready.
[7]
bwraith:
Adjust this "starter speed factor" so that the doubling time of your levains is correctly predicted. This number is an indication of the overall speed of your starter, and 1.23 worked for my starter using KA bread flour, but yours may be quite different. You can adjust this number up and down for flour composition if you learn from trial and error how to adjust for the speed of fermentation of different flour compositions. For a whole grain starter, such as spelt, the right number might be 1.4 for my starter, i.e. higher than 1.23.
[8]
bwraith:
This is the time it would take for the levain to double in volume if left undisturbed after mixing. Mix a test levain and set the "starter speed factor" so that this doubling time is correct for your starter.
[9]
bwraith:
This is a factor you can set to determine how ripe you want the levain to be in the time estimates. Use 1 for just doubling the volume of the levain,  2.75 for a somewhat overproofed dough equivalent, 6 for fairly ripe levain that may already be collapsing. However, you can learn how your starter ripens and set this factor according to your preferences.
[10]
bwraith:
This is the predicted time for the fermentation of the levain to progress to the "ripeness factor".
[11]
bwraith:
Dough inoculation is the percentage of fermented flour as a percentage of the total flour weight in the dough.
[12]
bwraith:
This is the dough inoculation calculated on the "bread calc" page for the recipe entered there. You can use this number for the "inoculation percentage" if you want to analyse the recipe using the rise time predictions on this page.
[13]
bwraith:
This is the total salt divided by the total flour weight in percentage terms.
[14]
bwraith:
This is the salt percentage of total flour weight in the dough calculated from the "bread calc" page for the recipe entered there. You can use this number for the salt input on this page, if you want to calculate rise times for that recipe.
[15]
bwraith:
Dough hdyration is the percentage of total water to total flour weight in the dough. This hydration is for a white flour equivalent consistency. If you have a dough with flours that require more water, then you may want to use a lower number than the actual dough hydration to reflect the firmer consistency of the whole grain flour.
[16]
bwraith:
Overall dough hydration from the "bread calc" recipe. You can enter this number to the left in the hydration input to analyse the rise times of the recipe on the "bread calc" page.
[17]
bwraith:
This is the predicted time for the dough to double in volume, if you were to leave it undisturbed after mixing, like a test dough.
[18]
bwraith:
Enter the time the dough begins bulk fermentation.
[19]
bwraith:
Set this "starter speed factor" so that the model correctly predicts the doubling time for your test doughs. This should be the same number as in the levain if you are using the same storage starter and same flour, but if the levain has different flour, you can learn by trial and error how to adjust this number for the speed of fermentation of different flour compositions. I use 1.4 with a mix of flours like 85% AP, 10% WW, and 5% whole rye.
[20]
bwraith:
This is the predicted bulk fermentation time to reach the bulk fermentation progress factor set in the "bulk ferment factor" input.
[21]
bwraith:
After the "starter speed factor" is set to predict doubling times with bulk ferment factor set to 1.0, use test doughs to set the proofing factor so your doughs are proofed as you like. Higher for more proofing, lower for less proofing.
[22]
bwraith:
This is the final proofing time needed for the fermentation to progress to the "proofing factor" input.
[23]
bwraith:
First set the "starter speed factor" (above) so the doubling time is correct for a test dough.  If the "bulk ferment factor" is set to 1.0, then the model will predict the point at which the fermentation is equivalent to a doubling of volume. However, if you want to set the bulk fermentation time to shape earlier, set the "bulk ferment factor" to less than one, like .75, for example. I think that .75 may be a reasonable number for some of the recipes that say "shape when dough has risen by somewhat less than double".
[24]
bwraith:
Total time from beginning of bulk fermentation until you start the bake.
[25]
bwraith:
Notes:
9:15 AM mixed 8 minutes in DLX. Wouldn't form gluten - very sticky and stiff. Maybe the mash was too active. This is a "gummy mess". I added  (maybe 250g of HRS Cream/Golden blend to it to try to add some fresh flour.

9:20AM 72F
11:40AM folded 75F
1:00 PM folded 76F
2:00 PM shaped 78F
4:21P bake hearth at approx 450F, steam
4:40P rotate more steam, 430F hearth
5:10p remove hearth at 400F
good baking temp for this bread

The dough had problems. Use smaller mash, and don't mix soaker ingredients with mash the night before. Instead just use mash, and no soaker and mix in  dry flour next day along with starter. Needed a little more water, probably.
[26]
bwraith:
These " fermentation progress factors" indicate the progress of the fermentation. The progress factor is the ratio of the estimated population concentration in the dough to the population concentration in a fully refreshed and healthy storage starter. This progress factor is set to reach 1.0 when the dough has doubled (if you set the "starter speed factor" to match a doubling of your levains and doughs), and seems to reach around 2.3 for a dough that has been proofed long enough and is ready to bake.  This "average fermentation progress factor" is an average of the yeast and the lactobacillus activity, and it is used to do the various rise time and fermentation time calculations.
[27]
bwraith:
If the dough is fermented in stages with different temperatures such as bulk fermentation and final proof, and/or if you want to break up the process based on handling stages, for example, if you want to proof when the dough is at a factor of 75%, you can enter a series of times and temperatures here and see the resulting "fermentation progress factor", a number that indicates the degree of fermentation. If the "starter speed factor" is set to correctly predict a doubling of the levain and dough, then the "average fermentation progress factor" will be 1.0 when the dough has doubled, and about 2.3 when the dough has completed the final proof. You can experiment to find the best progress factors for ending the bulk fermentation and the final proof.
[28]
bwraith:
set to 0 for no salt, set to 1 if salt is used. This can be used if you have an autolyse stage where the levain has been mixed but the salt has not yet been added.
[29]
bwraith:
These " fermentation progress factors" indicate the progress of the fermentation. The progress factor is the ratio of the estimated population concentration in the dough to the population concentration in a fully refreshed and healthy storage starter. This progress factor is set to reach 1.0 when the dough has doubled (if you set the "starter speed factor" to match a doubling of your levains and doughs), and seems to reach around 2.3 for a dough that has been proofed long enough and is ready to bake.  This "average fermentation progress factor" is an average of the yeast and the lactobacillus activity, and it is used to do the various rise time and fermentation time calculations.
[30]
bwraith:
The "lb fermentation progress factor" is specific to the activity and growth of the Lactobacillus only. It is an indication of the cumulative growth of the Lactobacillus in the culture over the various stages. Hard to say how to use this, but I included it as something to look at.
[31]
bwraith:
The "yeast fermentation progress factor" is an indication of the cumulative growth of the yeast population over the various stages. Generally, you will see that the lactobacillus grows faster than the yeast, but at some temperatures, e.g. 85F, the lactobacillus will well outpace the yeast. Hard to say how to use this, but I thought it might be something interesting to look at.