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This only changes the recipe here. The calculator stays the same.Overview
Stiff levain is a lower-hydration naturally leavened preferment that ferments more slowly and predictably than a liquid build. It tends to produce a sweeter, rounder acidity and stronger dough structure, which makes it useful for breads where balance, shape retention, or gentle sourness matter.
Bread Flour (Strong)
Water
Wild Yeast CultureTotal Weight:
250 g
Final Dough
Bread Flour (Strong)WaterWild Yeast CultureDough management
Build preferments, mix, develop, rest and ferment the dough.
Mix
Duration5 minTemperature24 °CTime guideline: 10-20 minutes by hand, 5-10 minutes by mixer.
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Combine the ingredients (flour, water, yeast, salt, and any additions) to form the dough.
Rest
Duration12 hTemperature24 °CTime guideline: Varies; typically 5-30 minutes .
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Various short periods where the dough is allowed to relax, occurring at different stages in the process, such as after kneading, before shaping, or during bench rest. These rest periods allow the gluten network to relax, making the dough easier to work with and preventing it from becoming too tight.