The Bake Day Planner — Four Formulas, Sized to Your Pan

Home › Calculators › The Bake Day: Four Formulas on One Sheet

Focaccia pan: length (or diameter) cm

Focaccia pan: width cm — empty for round

Focaccia dough per cm² g

Ciabatta: flour g

Sourdough: flour g

Croissants: flour g

Bowl loss %

Enter your pan and your flour weights, then press Calculate.

From the book — Chapter 13. Focaccia 100/80/5/2/0.5 · ciabatta 100/80/2/0.5 with 30% of the flour as poolish · sourdough 100/75/2 with 20% levain · croissant dough totalling 178.4% plus 50% roll-in fat.

Bake losses used: focaccia 12%, ciabatta 16%, sourdough 15%, croissants 16% — replace them with your own once you have measured them. Template A, the formula sheet: Print the blank sheets (PDF). Everything stays in your browser — no sign-up, nothing stored.