Bread dough calculators

Sourdough and yeast loaves: the Tartine country bread at 75%, Hamelman’s poolish baguette, all-rye and wheat-rye on zakwas, pain de mie, focaccia, soda bread.

Bread is where the schedule matters most. A loaf on starter alone rises in the hours you give it, and how much starter to add follows from how long and how warm that is. A yeasted loaf works the same way with a much smaller dose. The rest is flour and water: a Tartine country loaf at 75% hydration and 20% young levain, a baguette on a poolish built the night before, a Polish all-rye with a big starter dose and no kneading, a pain de mie with milk and butter for the lidded tin. Soda bread skips fermentation altogether.