1 Your setup
This changes the mixer batching defaults and the oven guidance below for round, stone-baked styles.
2 Style & size
Pick a style to load its baker's-percentage starting point — every number stays fully editable afterward.
3 Flour
Protein/strength only nudges the hydration hint below — the math works with any flour you pick.
4 Baker's percentages
Percent of flour weight. Loaded from the style, but change anything you like.
%
%
%
%
5 Mixer & batching
6 When do I start?
Tell me when you want to eat — everything below works backward from that, and the yeast amount adjusts automatically to however long that leaves for fermentation. No need to pick a schedule length yourself.
Fermentation conditions
What these actually measure right now — not a target, the real reading.