Advanced Settings
Pick a recipe to see your schedule.
❄️ Cold retard mode — long fridge bulk, wake-up folds at room temp
⚠️ Temperature above 105°F kills yeast. Lower the temperature to generate a schedule.
⚠️ Overproofing risk — room-temperature dough can't ferment this long. Reduce duration, lower yeast, or switch to cold retard.
☠️ Dough exhausted — at this temperature and duration, yeast runs out of food and gluten breaks down completely. No usable bread possible.
⚠️ Stiff dough — below 63% hydration is difficult to open and may tear during shaping.
💧 Wet dough — above 76% requires confident technique. Expect more spreading and a more open crumb.