How much dough fits your pot?

Pick what you bake in, then what you are making. You get every gram to weigh, sized to fill it properly.

What do you bake in?

A pot that is too full stops the loaf rising; too empty and it spreads.

Dutch ovens

Bannetons (baked on a stone)

Loaf tins

Pans

How many?

What are you making?

"75% water" means 75 g of water for every 100 g of flour. Want different percentages? Change them in the Dough Lab

Got a recipe in cups? The conversion chart turns cups, spoons and °F into grams and °C.

Your dough

900 g

for 1 × 5 qt / 4.7 L Dutch oven

The common size, and the one most recipes are written for.

Weigh out

Bread flour	407 g
Whole wheat	51 g
Water	331 g
Levain	102 g
Salt	10 g
Dough	900 g

Formula, as % of all the flour including the levain's: 90% bread flour, 10% whole wheat; 75% water, 20% levain, 2% salt.

Build the levain first

Mix about 5 hours ahead: equal weights of starter, flour and water. That peaks in 4 to 6 hours at about 78°F / 26°C, longer if cooler.

Starter	41 g
Bread flour	41 g
Water	41 g

Bake this with timers Fine-tune it in the Dough Lab

Water temperature (optional)

Dough temperature does more to your timing than anything else. Measure the room, the flour and the levain, and this gives the water temperature that lands your dough on target.

Target dough Room Flour Levain

Mixer warming (0 by hand)

Use water at

88°F

Got the grams? Now bake it.

The app turns this into a timed plan for your kitchen and your pot: the levain to build, and the steps for a Dutch oven, a stone or a tin.

Open the app See the recipes