CRISPY CRUST / THE BAKER'S JOURNAL
A conditional reference, plus space for your own starting mark.
Reference: Tom Cucuzza, The Secret of Bulk Fermentation (The Sourdough Journey). Tartine-style formula: 90% bread flour, 10% whole wheat, 75% water, 20% starter, 2% salt. Bulk starts at starter addition; shaped cold proof is 12-16 hours near 3°C (37°F). These are method-specific checkpoints, not universal targets.
| Dough temperature | Rise | Example mark from 400 mL start |
|---|---|
| 27°C / 80°F | 30% | 520 mL |
| 24°C / 75°F | 50% | 600 mL |
| 21°C / 70°F | 75% | 700 mL |
| Recipe / flour blend / starter amount | |
|---|---|
| Final proof method / fridge temperature | |
| Starting reading / units / time | |
| Measured dough temperature | |
| Chosen recipe target / target mark |
| Target reading | starting reading × (1 + target rise ÷ 100) |
|---|---|
| Measured rise (%) | (current reading - start) ÷ start × 100 |
| Actual rise / dough feel at shaping | |
| Cooled crumb / next change |