Bake Planner: bulk fermentation estimate
estimate_bulk_fermentationLoafy's Bake Planner. Estimate how long the bulk fermentation of a sourdough bread dough (from mixing until shaping) takes at a given dough temperature and starter amount. Returns a range from several models with each model's figure and source: Bill Wraith's rise-time model (2007/08), the Loafy bakers (his model scaled by how long the bulk fermentations Loafy's bakers logged took) and, where the book names one, the figure from The Sourdough Framework. Every time is theoretical: the dough is done when it has grown, as the result's note says. For a whole bake planned backwards from when the bread should be ready, use plan_sourdough_bake.
Input Schema
| Name | Required | Description | Default |
|---|---|---|---|
| salt | No | "yes" for a bread dough with about 2 % salt, "no" for a levain or the starter itself. | yes |
| starter_percent | Yes | Starter as a percentage of the flour weight: 100 g of starter on 500 g of flour is 20. | |
| dough_temperature_c | Yes | The dough's temperature in °C, measured in the dough. Convert °F: 72 °F is 22 °C. | |
| starter_hydration_percent | No | The starter's hydration in %: 100 for equal flour and water, 50 for a stiff one. |
Output Schema
| Name | Required | Description | Default |
|---|---|---|---|
| url | No | The same answer, recipe or entry on loafy.ai. | |
| note | No | A remark on the whole result, such as why nothing was found. | |
| salt | No | Whether the dough has salt. | |
| tool | No | The tool that answered. | |
| input | No | The arguments as the tool used them, after any correction. | |
| notes | No | What was corrected or left out, such as a value outside its range. | |
| range | No | The range in words, such as "6 h 30 min to 10 h". | |
| models | No | Every model that has a figure for this dough. | |
| to_hours | No | The longest time any model gives: when it should be done. | |
| from_hours | No | The shortest time any model gives: when to start checking the dough. | |
| starter_percent | No | Starter as a share of the flour, in %. | |
| dough_temperature_c | No | The dough temperature the estimate is for, in °C. | |
| inoculation_percent | No | The flour already fermented, the flour in the starter, as a share of all the flour: what Bill Wraith's model counts. | |
| starter_hydration_percent | No | The starter's hydration, in %. |