This is not an application of pre-established recipes but of raised dough designs.
2 parts are included and used by scrolling the steps on the same screen, in the order of operations.
All values noted in blue can be modified.
The first one is about the design of the bread dough:
possibility to use, in the desired quantity, up to 4 different flours available in a complete list with import of the average hydration level of each of them (adjustable according to its own flours).
Choice of the type of ferments with pre-ferments such as yeast and yeast. As for flours, the ferment tea, according to its type in the list, is imported and can be modified. The quantity of yeast is converted according to the type chosen, the base being established in fresh yeast.
It should be noted that the mix, the maximum th of the latter as well as the recommended minimum and maximum maturation times according to their W are also shown.
The amount of salt is automatically calculated and adjustable.
There is also a table allowing the entry of ingredients added to the dough; their quantity written in relation to the flour, also allows the water added to be added, so that the recipe can be balanced.
The total weight of the dough sought follows, which gives the recipe according to the values entered previously.
Then comes 2 tools:
The first one gives the temperature of the casting water as a function of the base temperature, flour and ambient air.
The second one allows to calculate an estimate of a fermentation time if one comes to modify the conditions of a basic diagram such as yeast quantity and growth temperature.
The second part concerns pizza dough.
Just like bread, the choice of flours up to 2 this time, is made according to their baking strength and calculated deduction from their tea.
The average th and W average of the mix is indicated.
Then comes the salt and oil part, expressed in grams per litre.
The rest of the program calculates the amount of yeast required, according to the desired fermentation time and temperature.
Once calculated, this amount of fresh yeast can be converted according to the type of yeast used.
The next part is a calculator of the quantity of dough according to the quantity, type and shape of pizza made.
Once this quantity has been calculated, the recipe is displayed. It is possible to enter the value directly without going through the previous section.
The following tools will, as for him, by entering 2 flours with their own W, calculate the quantity of these last ones, in order to obtain a mix with a defined weight at a defined W.
The third part concerns the realization of the leaven with the head leaven, refreshed..... and this in a way totally adaptable to the need of the realization.
Poolish calculation tools, fermented dough, are also available.
Each of these 2 parts, bread and pizza have their own user guide.
Recipe archiving on this current version is not available.
A last part on the equivalences of flour names according to countries has been added in order to facilitate the use of the application according to the nationality of the user.