Loaf

Flour and dough is the other thing I like to program with. These are some algorithms I tried and work decently.

• Croissants Laminated dough, three single turns · 24 h
• Panettone Two builds on levito madre, over two days · 48 h
• Pizza napoletana Cold-fermented dough, 65% hydration, four pizzas · 24–72 h
• Sourdough bread Naturally leavened, 73% hydration, overnight cold proof · 24 h