Pick a bake style — dough numbers and bake targets follow your choice.
2.
DOUGH BALLS
3.
FERMENTATION
Room-temp bulk before balling.
Typical home fridge about 3–6°C.
Must not exceed total ferment time.
After balling: fridge first if the fridge stage is on, then bench rest balls for this many hours at room temp before baking.
Total ferment
Start Date/Time (Optional)
Ready at:
4.
FLOUR
5.
DOUGH FORMULA
Preferment (poolish or stiff biga). Presets match the style; green = preset, yellow = you overrode it.
Salt and oil stay in the final mix.
Preferment percentages
MAIN DOUGH PERCENTAGES
Total dough
INGREDIENTS
MIXING
DOUGH TIMELINE
BAKE SETUP
Advanced: target dough weight overrides
If set, overrides balls × ball weight and recalculates per-ball weight.
Controls how grams are rounded in the table.
