Focaccia Dough Double Size[1] weight oz grams percentage levain percentage Inputs are in blue Consistency & Hydration[2]
for Raisin and sausage/onion       Hydration[3] Water[4]
Storage Starter 1 0.00 0 0.00% starter 1 hydration[5] 60.00%
       
starter flour 0.00 0 0.00% 0.00%[6] 71.0% 0.0
starter water 0.00 0 0.00%
       
Storage Starter 2 0.53 15 1.07% starter 2 hydration[7] 90.00%
       
starter flour 0.28 8 0.56% 3.52%[8] 85.0% 6.7
starter water 0.25 7 0.51%
       
Overall Levain Inoculation[9]       3.52%[10]
Overall Levain Hydration[11]       90.00%[12]
Levain 15.01 426 30.40%
       
Levain Whole Rye Flour[13] 0.00 0.0 0.00% 0.00%[14] levain flour 1 90.0% 0.0
Levain Whole Spelt Flour 0.00 0.0 0.00% 0.00%[15] levain flour 2 85.0% 0.0
Levain Wheat MT AP[16] 7.62 216 15.44% 96.48%[17] main levain flour 85.0% 183.7
Levain Water[18] 6.86 194 13.89% 86.83%[19]
       
raisins[20] 0.00 0.0 0.00% ingredient 1 50.0% 0.0
malt syrup 0.49 14.0 1.00% ingredient 2
recipe salt 0.79 22.4 1.60%
instant yeast 0.12 4 0.25% ingredient 3
olive oil 2.47 70 5.00% ingredient 4
water 34.86 988 70.60%
Whole Rye[21] 2.96 84 6.00% flour 1 90.0% 75.6
Golden Buffalo 0.00 0 0.00% flour 2 90.0% 0.0
Wheat MT Bronze Chief 2.96 84 6.00% flour 3 90.0% 75.6
Wheat MT AP 9.88 280 20.00% flour 4 90.0% 252.0
KA SLHG 12.35 350 25.00% flour 5 85.0% 297.5
KA org AP 13.33 378 27.00% main flour 85.0% 321.3
  95.24 2700 192.85%
       
total salt[22] 0.79 22 1.60%
total flour[23] 49.38 1400 100.00%
total water[24] 41.98 1190 85.00% 86.6%[25] 1212.4[26]
       
flour from starter[27] 7.90 224 16.00%
[1]
bwraith:
Change recipe title.
[2]
bwraith:
This section is to help estimate the amount of water needed to achieve a desired consistency. For each type of flour, enter the desired hydration. The total water and hydration is then calculated and can be used to guide the input to the overall hydration input for the recipe.
[3]
bwraith:
Enter desired hydration for each flour type.
[4]
bwraith:
This is the calculated amount of water given the desired hydration entered for each flour in the recipe.
[5]
bwraith:
This is the hydration of your storage starter. I've provided for the possibility of including a second amount of storage starter in the levain. This is so you can combine a firm and liquid storage starter in the levain.
[6]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[7]
bwraith:
This is the hydration of second storage starter, if you happen to add a second amount of storage starter with a different hydration.
[8]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[9]
bwraith:
This number is the percentage of fermented flour from the starters going into the levain. This number can be used on the summary page to calculate a fermentation time for the levain.
[10]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[11]
bwraith:
This is the hydration desired for the levain. The amount of flour and water to add are stated in "Levain Flour" and "Levain Water"
[12]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[13]
bwraith:
Levain flours 1-2 can be set as a percentage of the total levain flour weight. You can change the labels on the left to suit you.
[14]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[15]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[16]
bwraith:
The main levain flour will be calculated from the inoculation desired less flour contributed by the storage starters and the additional levain flours above. The label can be changed to reflect the type of flour used.
[17]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[18]
bwraith:
This is the levain water you need to add to bring the overall hydration to the "Overall Levain Hydration". It is the total water in the levain less any water added by storage starters.
[19]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[20]
bwraith:
The ingredients 1-4 can be set as a percentage of the total flour weight. You can change the labels on the left to suit you.
[21]
bwraith:
The percentage of each of flour 1-5 can be set as a percentage of total flour weight. The main flour will be calculated as the remaining flour so tha the total flour in the dough will be as input below. Change the labels to indicate the type of flour used.
[22]
bwraith:
This is the percentage of salt as a percentage of total flour weight in the dough.
[23]
bwraith:
Enter the total amount of flour in the dough. This is the total flour weight including flours 1-5, main flour, levain flour, and starter flour.
[24]
bwraith:
This is the overall hydration of the dough. It is the sum of all water as a percentage of the total flour weight in the dough.
[25]
bwraith:
Total overall hydration from total water at right.
[26]
bwraith:
Total water from desired hydration for each flour.
[27]
bwraith:
This is the percentage of fermented flour in the dough as a percentage of total flour weight in the dough. This is the inoculation of the dough which can be used on the summary page to calculate the fermentation and proof times for the dough.