Precision Dough Calculator
Built on strict Baker's Percentages. Enter your desired dough ball count and specs to generate the perfect recipe.
Size and Quantity
Fermentation Time
Yeast has been auto-calculated to 0.05% (IDY) based on time & temp. You can still tweak it manually below.
Baker's Percentages
For fresh yeast, multiply by 3.
Your Recipe
Total Dough Weight
= 4 x 250g balls
✓Step-by-step Instructions
Mixing
Dissolve yeast (0.05%) in the water (65%). Add flour gradually and mix slowly. Once the dough comes together, add the salt and knead for 10-15 minutes until smooth.
First Rest & Fold
Let dough rest under a damp cloth for 30 minutes. Perform a full stretch and fold to build dough strength.
Bulk Fermentation
Let the dough bulk ferment at room temp (21°C) for 20 hours.
Balling
Cut and weigh the dough into 4 balls of exactly 250g each. Shape them tight and place in a proofing box.
Final Proof
Let the dough balls proof at room temperature for 3-4 hours until doubled and soft to the touch.
Bake!
Preheat oven to max temp, open dough gently from the center using flour/semolina, top, and bake until beautifully charred.