Forno — dough lab

Style

Size and quantity

How many

Diameter 30 cm

Dough per piece

g

The dough

Hydration 62 %

Salt, oil, sugar, wholegrain

Salt 2.8 %

Olive oil 0 %

Sugar or malt 0 %

Wholegrain share of the flour 0 %

Leavening

Schedule

Room temperature 20 °C Fridge 4 °C

Room temperature moves the yeast quantity more than anything else here. A kitchen at 26 °C ferments roughly twice as fast as one at 20 °C.

Bake at

Kitchen and oven

Mixing by Baking stone

The stock stone conducts heat quickly, so the floor has to run cooler than the roof. A biscotto lets you use the full 450 °C on both.

Target dough temperature after mixing 23 °C Flour temperature 20 °C

Cupboard flour sits at room temperature. Only change this if you keep it somewhere cold.

Method

Toppings

Bake

Flour

Ask about this dough

The numbers above never come from the model — it only reads them. Good for troubleshooting a bake that went wrong, or working out what to do with the flour you actually have.

Style

Size and quantity

The dough

Leavening

Schedule

Napoletana

Method

Toppings

Bake

Flour

Ask about this dough

Save this bake