Variant default: 62% ·
Advanced
20 g sea salt for 675 g flour is 2.96% — use 3.0%.
Optional override. At 22 °C, the tested 30 h profile uses 3.0 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 24h over 48h in hot weather
Underproofed
- Tight ball, hard to stretch
- Little gas
- Tears from resistance
Fix
- For the 30 h cold profile at 22 °C: use 3.0 g fresh yeast/kg, bulk 3 h, then refrigerate balls 28–30 h
- If there is still almost no activity after the 3 h bulk, check yeast freshness and the actual fridge temperature
- Use the optional yeast override only after changing one thing at a time