Plan a dough
Exact 280g balls, adjusted for your room and routine.
Your mix8.400 kg
30 × 280gFlour—
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
Experiences
Record what happened so recommendations improve.
Learning
No experiences yet
Add at least three results before refining.
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
All records and adjustments are stored on this device. No account or subscription is used.