Andrew Fiorillo

Hi!

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© Copyright 2024, Andrew Fiorillo
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Ingredient Percent Mass (g)
Strong Bread Flour 100.0 % 259.3
Sourdough culture (60% hydration) 18.3 % 47.5
Instant Yeast (*Optional) 0.7 % 1.8
Water 70.0 % 181.5
Salt 1.0 % 2.6
Olive Oil 2.8 % 7.3
Total 192.8 %

See the recipe for more details.

This calculator is inspired by hendricius/pizza-dough – read his book!