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Schedules
Five loaves, tested and timed.
Every formula in grams, every step on a clock. Times are written for dough at 75°F / 24°C — the app stretches or shrinks them to match your kitchen.
Country loaf, overnight
The default. Build the levain in the morning, bulk in the afternoon, shape at night, bake first thing.
Country loaf, same day
Levain at breakfast, bread by dinner. No fridge step, so the timing is tighter and the flavour is milder.
First loaf, 70%
Stiffer dough, fewer folds, more margin. Start here if a previous loaf turned into a puddle.
Open crumb, 82%
High hydration, gentle handling, long cold proof. Wants strong flour and a starter that is firing reliably.
Sourdough focaccia
No shaping, no scoring, no Dutch oven. The forgiving one.
Reading a formula
What the percentages mean
Every number is a share of the total flour, which is always 100%. That is what lets one formula bake a small boule or four loaves without rewriting it.
The flour and water inside your levain count toward those totals. It sounds like a technicality, but it is why a 75% dough asks you to pour noticeably less than 75% water: the levain has already brought some. The weigh-out on every recipe page, like the calculator, does that subtraction for you.
Scale any formula in the calculator