Make a recipe
Build a new recipe from scratch, or turn your own formula into a timed plan for the day.
New bake
Your own numbers in, a plan for the day out — no AI credits used.
Add a row for each flour you are using. Starter flour is counted separately.
Total flour 500g · Strong white 400g (80%) · Wholemeal 100g (20%)
All water you add, including any bassinage.
Percentage of added flour, e.g. 20.
Percentage of total flour. 2% is the classic.
Measured after mixing, or what you expect it to settle at.
Where the dough will actually sit during bulk.
Every stage is stamped from here.
The cold retard stretches so the loaf goes in the oven then — set it if you mix late and want a morning bake.
True hydration
80%
Starter
100g
Salt
11g
Dough weight
1001g
Total flour 550g · total water 440g · 9.1% of the flour prefermented
Closest saved vessel: Oval banneton (1000g) — a good match.
- 80% hydration is slack but manageable — use wet hands and a firm final shape.
- Salt at 2.0% is in the classic 1.8–2.2% band.
Stages come from the process saved in your baseline, stretched or compressed for the temperatures above.
My kitchen — my usual recipe, my oven, my tins
These details shape every recipe and plan. Change them whenever your kitchen changes.
Your proven baseline
Using the starter template — edit it so recipes are built around your kitchen.
Recipes are AI-generated suggestions — trust your dough over the clock.