Plan a dough

Exact 280g balls, adjusted for your room and routine.

Number of balls Hydration% Bulk-rise temperature°C Finished dough temperature°C Bulk risehrs Final provehrs Final-prove temperature°C

Use my own yeast amount

Plan from

Mixing time Balling time Serving time

Start mixing

Your mix8.400 kg

30 × 280g

Flour—

Water—

Salt—

Fresh yeast——

Schedule

22h at 18°C · 9h at 18°C

Mix for 25 minutes—
Bulk rise ends · Ball the dough—
Dough ready—

Using your original standard calculation.

Mixing timer

Your standard 25-minute mix.

25:00

Ready.

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Finished dough temperature°C

Experiences

Record what happened so recommendations improve.

Learning

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Standards & backup

Your original recipe always remains available.

Original standard

Ball weight: 280g exact
Hydration: 62.8%
Salt: 2.412%
Fresh yeast at 18°C: 1g/kg flour
Bulk / final prove: 22h / 9h
Finished mix: 23.4°C
Temperature model: Activity triples per 9°C

Restore backup

All records and adjustments are stored on this device. No account or subscription is used.