Variant default: 62% ·
Advanced
Leave empty to assume room temp.
Extra dough for mixer/bowl losses.
🔍 Dough diagnostics
Overproofed
- Flat ball, sticky / fragile
- Large bubbles collapsing
- Sour smell
- Tears when lifted
Fix next time
- Reduce yeast 25–50%
- Shorten warm bulk
- Use colder water
- Ball & refrigerate sooner
- Prefer 24h over 48h in hot weather
Underproofed
- Tight ball, hard to stretch
- Little gas
- Tears from resistance
Fix
- Leave out longer before bake
- Slightly more yeast next time
- Warmer final dough temp for room-temp ferments