DoughMatrix

Precision Hydration & Fermentation Engine

50100ceiling 78
72.0%

True total hydration

Safe·6.0 pt under ceiling

Under the flour ceiling. The gluten net should hold.

Baker’s H
69.2%
Sweet spot
72%
Load
92%

Formula

Flour
500g
Loaves
1
True hydrationbaker’s 69.2%
72.0%
Salt11.0 g
2.0%
Starter50 g flour
100g
Starter hydration1:1 is 100%
100%

True hydration counts the 50 g flour and 50 g water inside the starter, not just bowl water over bowl flour.

Flour & ceiling

Second flour

Scale-out

  • Flour
    Bread
    500g
  • Water
    bowl
    346g
  • Starter
    50/50
    100g
  • Salt
    on total flour
    11.0g
Dough957 g

Bulk fermentation

Dough temp
24.0°C
Levain
Earliest
4h 6m
Target
5h
Latest
6h 6m

t(T) = 5.0h · 2^((24 − T) / 8.5) · (20% / inoculation) · maturity. Inoculation 20% of flour. Folds every 30 min × 4. Warm proof ~2h 6m, or retard 10–16 h at 4°C.

Build the levain

1:2:2 from seed to make 100 g at 100% H.

  • Ripe seed20.0 g
  • Flour40 g
  • Water40 g
  • Ready~5h at 24°C

Desired dough temp

29°C water

4-factor: 4×DDT − flour − room − starter − friction

Room
22°C
Flour
21°C
Starter
23°C
Friction0 hand, 6 mixer
1°C

Bench timeline

  1. now
    Autolyse
    318 g water + flour · hold back 28 g
  2. +30m
    Mix
    Starter, salt, remaining water · DDT water 29°C
  3. +1h
    Fold 1
    Coil or stretch-and-fold · every 30 min
  4. +1h 30m
    Fold 2
    Coil or stretch-and-fold · every 30 min
  5. +2h
    Fold 3
    Coil or stretch-and-fold · every 30 min
  6. +2h 30m
    Fold 4
    Coil or stretch-and-fold · every 30 min
  7. +5h 30m
    Shape
    Preshape, rest 20 min, final shape into banneton
  8. +5h 50m
    Warm proof
    ~2h 6m at dough temp, or cold retard
  9. +7h 56m
    Bake
    Score and load · 20 min covered, 20–25 min open

Cold retard after shaping: 10–16 hours at 4°C, then bake from cold.