Inputs in blue | ||||||||||
Levain | ||||||||||
temp C | ||||||||||
levain inoculation percentage[1] | 6.75% | inoc from bread calc[2] | 6.75% | |||||||
salt[3] | 0.00% | |||||||||
hydration[4] | 75.00% | hyd from bread calc[5] | 70.00% | time | ||||||
temperature F | 76.0 | 24.44 | levain fermentation begins[6] | 2:00 PM | ||||||
starter speed factor (try 1.23)[7] | 1.400 | doubling time[8] | 5.36 | levain doubled | 7:21 PM | |||||
ripeness factor (try 2.75)[9] | 2.70 | ferment time[10] | 6.99 | levain ready | 8:59 PM | |||||
Dough | ||||||||||
inoculation percentage[11] | 39.00% | inoc from bread calc[12] | 39.00% | |||||||
salt[13] | 1.50% | salt from bread calc[14] | 1.50% | |||||||
hydration[15] | 67.00% | hyd from bread calc[16] | 78.00% | |||||||
bulk ferment temp F | 75.0 | 23.89 | time | |||||||
final proof temp F | 75.0 | 23.89 | doubling time[17] | 4.493 | bulk fermentation starts[18] | 9:00 AM | ||||
starter speed factor (try 1.4)[19] | 1.400 | bulk ferment time[20] | 2.495 | bulk fermentation ends | 11:29 AM | |||||
proofing factor (try 2.3)[21] | 2.30 | proof time[22] | 3.567 | final proof ends | 3:03 PM | |||||
bulk ferment factor (try 1.0)[23] | 0.80 | mix to bake[24] | 6.062 | |||||||
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 |
stage 1 | 1 | 76 | 24.44 | 1 | 0.522 | 0.534 | 0.510 | 0.312 | 0.334 | 0.289 |
stage 2 | 1 | 76 | 24.44 | 1 | 0.713 | 0.746 | 0.682 | 0.312 | 0.334 | 0.289 |
stage 3 | 0 | 76 | 24.44 | 1 | 0.713 | 0.746 | 0.682 | 0.312 | 0.334 | 0.289 |
stage 4 | 0 | 76 | 24.44 | 1 | 0.713 | 0.746 | 0.682 | 0.312 | 0.334 | 0.289 |
stage 5 | 0 | 76 | 24.44 | 1 | 0.713 | 0.746 | 0.682 | 0.312 | 0.334 | 0.289 |
stage 6 | 0 | 76 | 24.44 | 1 | 0.713 | 0.746 | 0.682 | 0.312 | 0.334 | 0.289 |
stage 7 | 0 | 76 | 24.44 | 1 | 0.713 | 0.746 | 0.682 | 0.312 | 0.334 | 0.289 |
Total Time (mix to bake) | 2 |