Flour
500g
100.0%
Recipe Calculator
Ingredient Calculations
Water
350g
70.0%
Starter
100g
20.0%
Salt
10g
2.0%
Total Dough Weight: 960g
Baker's Formula: 70% hydration / 20% starter / 2% salt
Fermentation Timeline
Timeline for 20% starter at 24°C.
30 min
Mix and Autolyse
Mix flour and water, rest the dough, then add starter and salt.
First 2 hrs
Stretch and Folds
Perform 3 to 4 fold sets every 30 minutes during the beginning of bulk fermentation.
4-5 hrs
Bulk Fermentation
Let dough rise at 24°C until it gains 50-70% volume.
20-30 min
Shape and Rest
Pre-shape, bench rest, then shape firmly for the basket or pan.
1-2 hrs room temp or 8-16 hrs cold
Final Proof
Proof at room temperature for same-day baking or retard overnight in the fridge.
45-50 min
Bake
Preheat to 250°C, bake covered, then finish uncovered at 230°C until deeply colored.
Show advanced: Water Temp (DDT) Calculator
Water Temp: 28°C