Choose a dough style
A sound formula to start from.
Six clear starting formulas with practical guidance, troubleshooting and a calculator already set up. Choose what you want to bake, then adjust weight or hydration.
Six starting formulas
01Bread · starting formulaAn honest loaf for every day.No complicated detour, just a solid foundation. This formula makes one supple dough that helps you watch, feel and bake without memorizing everything first.- Hydration
- 65%
- Starting point
- One everyday loaf
02Pizza · starting formulaThin base. Airy rim. Enough dough.A practical pizza foundation for three generous dough balls. You choose count and weight; the formula preserves every ratio.- Hydration
- 65%
- Starting point
- Three generous pizzas
03Sourdough · starting formulaMore time. More flavor. Dough you learn to read.A balanced sourdough formula for one loaf. Not extremely wet, but open enough to learn fermentation, tension and an airy crumb.- Hydration
- 70%
- Starting point
- One sourdough loaf
04Focaccia · starting formulaAiry inside. Golden at the edges.A practical starting point for soft, open focaccia that remains manageable. The formula is ready; you choose how much dough your pan needs.- Hydration
- 75%
- Starting point
- One generous pan of focaccia
05Bagels · starting formulaFirm dough. Glossy crust. Proper chew.Bagels need much firmer dough than bread or pizza. This formula starts with eight equal bagels and scales without mental arithmetic.- Hydration
- 55%
- Starting point
- Eight chewy bagels
06Ciabatta · starting formulaMore water. Less force. Bigger holes.Ciabatta rewards a gentle approach. This wet formula makes two airy loaves and scales instantly when you want to bake more or less.- Hydration
- 78%
- Starting point
- Two airy ciabatta loaves
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