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The clock begins when starter is added to the autolysed dough—not after kneading or folds.
Planning estimate only; use dough rise and structure to decide when bulk is finished.Claire Saffitz–inspired house formula
The clock begins when starter is added to the autolysed dough—not after kneading or folds.
Planning estimate only; use dough rise and structure to decide when bulk is finished.The estimate uses a six-hour reference at 78°F, 20% starter and 30% whole wheat, adjusted heuristically for temperature, starter quantity, and flour mix. It is not a validated prediction. Starter activity and actual dough rise matter more than the clock.
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