Variant default: 66.5% ·
Advanced
20 g sea salt for 675 g flour is 2.96% — use 3.0%.
Reserve water for yeast, ice, and gradual addition after autolyse.
Optional override. At 22 °C, the best 18½ h profile uses 4.0 g/kg.
Optional Manitoba/Americana percentage. The rest is Caputo base flour.
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 the 30h profile over 48h in hot weather
Underproofed
- Tight ball, hard to stretch
- Little gas
- Tears from resistance
Fix
- For the best 18½ h profile at 22 °C: use 4.0 g fresh yeast/kg, bulk 3 h, refrigerate ~14½ h, then bench 1 h
- If there is still almost no activity after the 3 h bulk, check yeast freshness and the actual fridge temperature
- Change only one variable next time: yeast, hydration, warm time, or fridge time