Foolproof Bread: bread dough calculator for quantities and timing
Choose a recipe — sourdough or yeasted bread, baguette, ciabatta, wholemeal bread, rye bread, rolls, sandwich loaf — and enter how many hours you have and your kitchen's temperature: Foolproof Bread recalculates yeast, water, salt, folds and the dough schedule, from biga or poolish all the way to baking.
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Recipes
- Bagel — Bagel, a great classic of Polish baking.
- Baguette with LiCoLi — Although French tradition favours a solid starter and a baguette free of any sour notes, this liquid-culture version earns its own well-deserved place in the world of baguettes.
- Baguette with pâte fermentée — An intense crust colour, a cream-coloured crumb and a delicate hazelnut aroma — baguettes made with pâte fermentée let you develop flavour while simplifying production.
- Baguette with poolish — One of the most extraordinary breads, despite its apparent simplicity.
- Baguette de tradition — This recipe calls for experienced hands and a bit of daring, but the result will leave you speechless.
- Berne Brot — Berne Brot, originally from Bern, is a braided loaf that only resembles challah in appearance.
- Bialys — Originally from the city of Białystok, in Poland, and turned into a legend in New York, this unique bread isn't boiled like a bagel, but baked straight in a very hot oven.
- Challah — Bring the magic of Shabbat to the table.
- Ciabatta — Ciabatta is an extraordinary bread, an Italian invention and a surprisingly recent one: It was born in 1982, in Adria.
- Ciabatta with semolina — A variant of ciabatta with a share of durum wheat semolina, which joins the bread flour in the biga and fully replaces it in the final dough.
- Marocco di Montignoso from the Lunigiana — Marocco di Montignoso is a bread typical of the municipality of Montignoso, in Tuscany.
- Marocca di Casola — The fruit of a centuries-old tradition handed down by the women of the Lunigiana, Marocca di Casola is a bread from another time that has kept its identity intact. Even today, its recipe stays faithful to the past, using the historic ingredients and the classic wood-oven baking.
- Toasted buckwheat and spelt miches — In this recipe the buckwheat is first toasted, then soaked, giving these spelt miches an unmistakable, intense earthy aroma.
- Canadian miches — The dough is quite hydrated and deliberately soft. The result is a large loaf, slightly flattened in shape, with an open crumb structure, a chewy texture and exceptional keeping quality (the flavour peaks about three days after baking).
- Naan — Soft, steaming and irresistibly fragrant, naan is the best-loved flatbread of the East, the perfect companion for curries, sauces and spiced dishes.
- Pullman bread — Sandwich loaf, pullman bread or pain de mie is a bread born to travel.
- Pain paillasse de Lodève — Pain de Lodève shares its origins with two other great classics of French bread baking: Pain Paillasse and Pain Rustique. Its distinctive feature is the shaping: the dough is simply cut into pieces and baked without being shaped at all.
- Pan brioche al pepe
- Hard-dough bread — Hard-dough bread ("pane a pasta dura") is a product of the Italian tradition, characterised by a very low-hydration dough (around 40-45% water on the flour) often enriched with a small amount of fat, such as lard or oil.
- Five-grain bread — A rustic bread, rich in texture and flavour.
- Seeded bread — A seeded bread with a character all its own, marked by its intense toasted aroma and rich nutritional profile.
- Sunflower seed bread — Sunflower seed bread, originally Sonnenblumenbrot, is a rustic bread from the German tradition.
- Spelt and honey bread — Spelt and honey bread brings out the aromatic qualities of this ancient grain.
- Cracked wheat bread — This whole wheat bread with soaked cracked wheat is particularly tasty.
- Brown rice bread — This brown rice bread has a distinctive hazelnut aroma and an excellent ability to retain moisture, keeping it fresh for days.
- Roasted garlic bread — Roasted garlic loses its sharp bite, turning into a soft, delicate cream that runs through the whole loaf. A starter (18% of the total flour) adds a deep aromatic dimension, bringing out the garlic's flavour instead of overpowering it.
- Autumn bread — A bread with the scent of autumn and a refined aromatic balance. On one side, the toasted notes of whole wheat flour and walnuts stand out; on the other, the sweetness of raisins and the pleasant tartness of cranberries round out the profile.
- Oatmeal bread — Oatmeal bread, perfect for breakfast, soft as a cloud.
- Quinoa bread — Toasted quinoa gives this loaf a deep, enveloping nutty note, while also enriching its nutritional value.
- Durum semolina bread with LiCoLi — A high percentage of durum semolina gives this loaf a golden colour that's a pleasure just to look at.
- Raisin bread
- Pumpkin and pumpkin seed bread — This winter pumpkin bread has a moist, fragrant and colourful crumb.
- White bread — A simple, honest white bread, within everyone's reach.
- Canadian bread — The perfect everyday bread: a versatile, adaptable recipe inspired by the French "pain au levain" style, which has become a great classic of American bread baking.
- Carrot and walnut bread — Carrots aren't a common ingredient in bread baking today, and the idea of a crumb tinged with orange can seem puzzling at first. In fact, the final colour and flavour are far more subtle and delicate than you might expect.
- German farmhouse bread — A rustic bread inspired by the tradition of the great German wood-fired ovens.
- Sourdough spelt bread — Toasted whole spelt flour gives this bread an intense aroma and a dark crust, balanced by the wheat flour and the slow maturation of the sourdough starter.
- Sourdough bread
- Potato bread — This rustic potato bread was born out of necessity and went on to become a classic.
- Potato and onion bread — This rustic potato and onion bread was born out of necessity and went on to become a classic.
- Rye bread at 66%
- Rye bread at 80% with soaker
- Rye bread with caraway
- Rye bread with walnuts
- Rye bread with raisins and walnuts
- Rye and flaxseed bread
- Durum semolina bread
- Tolfa bread — Tolfa bread, also known as Allumiere bread, is the traditional bread of the Tolfa Mountains, in northern Lazio.
- White sandwich bread — Classic white sandwich bread, a soft cloud with a thin, golden crust and a tender crumb with very small holes.
- Whole wheat bread — A bread with a clean taste and a surprising lightness for a great whole-wheat classic.
- Whole wheat sourdough bread — The addition of whole wheat flour brings the share of unrefined flours (whole wheat and rye) to 25% of the total, visibly transforming the aromatic profile of this pain au levain.
- Multigrain whole wheat bread — This is a bread with a bold, hearty character that keeps well thanks to its high moisture content.
- Pain rustique — A little yeast, a high proportion of prefermented flour in the dough and a slow rise give this rustic bread its authentic character. The addition of 20% whole wheat flour lends a rich, robust and unmistakable flavour.
- Soft butter rolls — These soft butter rolls are tender, versatile and perfect for filling.
- Burger buns — These burger buns are delicious.
- Rosetta rolls — Puffed rosetta rolls are a symbol of bread baking in Lazio: round rolls, completely hollow inside, with a five-petal crust plus a small "cap".