ABCDEFGHIJKLMNOPQRSTUVWXYZAAAB
1
CLICK HERE TO COPY THE SPREADSHEET
2
INGREDIENTS (two 8-ounce rounds)
FEEDING CALCULATOR (complete lines 2F-4F)
3
DOUGH INGREDIENTGRAMSPERCENTAmount of Starter (grams)30
4
00 Flour - Change this number to scale the ingredients up. ---->>275100Desired Inoculation %70%
5
Filtered Water17965.1Desired Hydration %85%
6
Mature Levain228you will need...
7
Fine Sea Salt - Rounded up to 6.1 from 6.05.6.12.2Starter (grams)30
8
Flour (grams)43
9
Water (grams)36
10
11
LEVAIN BUILD + PIZZA DOUGH
12
TIME TO BEGIN STEPTIME BETWEEN STEPSTASKDOUGH TEMP (DT)AMBIENT TEMPNOTES
13
DAY 1
14
12:00 PMFeeding 1: 50% inoculation 85% hydrationWhat is the ambient temperature? What is the temperature of your starter as it matures? How does the starter smell - like flour when fed? Slightly fermented when ripe? When does it cross over into smelling strongly acidic? Feed it before that point if possible.
15
16
11:00 PMFeeding 2: 25% inoculation 85% hydration
17
18
DAY 2
19
12:00 PMFeeding 3: 50% inoculation 85% hydration
20
21
11:00 PMMix
22
23
Day 3
24
12:00 PMFlip
25
26
Day 4
27
1:10 PM<<---- The rest of the timeline will adjust accordingly once this time is specified.Remove from Fridge4272What's the dough temperature(DT)?
28
0:30
29
1:40 PMChange Water7072
30
0:40
31
2:20 PMAdd Salt7471How does the dough feel? Extensible? Easy to work with?
32
0:25Elapsed time accounts for salt addition.
33
2:45 PMStretch/Fold7671
34
0:20
35
3:05 PMStretch/Fold8071Do you hear bubbles popping? How active is the dough?
36
0:20
37
3:25 PMStretch/Fold7971How's that dough temperature(DT)? How does the dough feel? Look?
38
0:20
39
3:45 PMStretch/Fold8071
40
0:45
41
4:30 PMShape8071
42
2:15
43
6:45 PMTurn on Roccbox - reaches 750 after 45 minutesLift the container and look at the bottom. How is the bubble formation - small, large? How fermented does the dough look? Has it spread out a bit?
44
1:00
45
7:45 PMBake @800-850°FHow did the pizza turn out? Easy to stretch? Was there much difference between the first and second bake?
46
0:20
47
8:05 PMBake @800-850°F
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100