Working out the dough
The baker's calculator
Your dough in grams: from the pieces you want or from the flour, with biga, poolish or sourdough. With the right water temperature and a schedule.
What are you making?
Pick one and start from sensible numbers. Then change whatever you like.
Bread
Pizza and focaccia
Sweet doughs
From scratch
How much?
The flours
The water
As a percentage of the flour. With biga and poolish it's all the water; with a starter it's the water you add.
The leavening
Which yeast do you use?
With your times: 0.67 % fresh, that is 4.8 g.
The times
From mixing to the oven. The fridge slows things a lot: it counts about an eighth.
When do you want to bake?
Water at the right temperature
How do you mix?
Salt and the rest
Michele's touches
Optional: the way he does it in the bakery.
Baked, about 1,067 g (about 12 % water leaves in the oven).
The dough
In this order: water and yeast, then the flour; salt and fats last.
The baker's numbers
Real hydration
65 %
all the water over all the flour
Dough yield (TA)
165
the German way of counting
Prefermented flour
0 %
in the biga, poolish or starter
Salt on all the flour
2 %
20 g per kg
For a 25 °C dough use water at 28 °C.
The numbers are right for Everyday bread.
The schedule
To bake on Sat, 17 Oct at 19:00.
Sat, 17 Oct
13:40Mix the dough
14:00Bulk: in one piece, covered (3 h)
17:00Divide and shape, then final proof covered (2 h)
18:15Turn the oven to 230 °C (with a tray for steam)
19:00Bake with steam
19:40Take out and cool on a rack
These are starting points: watch the dough, not the clock. If it rises sooner, move on sooner.
Keep it
Formulas stay only on this phone (and in the Suitcase, if you pack it). The link carries the numbers inside the address, after the #: no server sees them.
Worked out here, on your phone: these are starting points, you still watch the dough. Michele's recipes stay as he wrote them; this is the workshop for your own formulas.