Recipes
Style library
Pizza
Neapolitan, New York, Detroit, Roman and more
- Neapolitan00 flour · 62% · very low yeast · 24–48h
- New YorkBread flour · 63% · oil + sugar · long cold ferment
- New Haven / ApizzaStrong flour · 65% · low yeast · thin base
- Roman (tonda)Bread flour + semolina · 65% · oil
- Roman al Taglio80% hydration · pan based · biga
- Detroit70% hydration · oil · steel pan
- Sicilian72% hydration · oiled pan · airy crumb
- Grandma65% hydration · oiled sheet pan · same day
- Chicago Tavern50% hydration · cracker thin · long cold rest
- Chicago Deep Dish55% hydration · butter/oil rich · pan
- Thin & Crispy55% hydration · oil · quick
- Sourdough Pizza70% hydration · levain · long cold proof
- 96-Hour DoughMulti-stage cold bulk + cold ball ferment
Bread
Sourdough loaves, baguettes, ciabatta, tin loaves
- Sourdough Country Loaf78% hydration · 20% levain · overnight cold retard
- White Tin Loaf65% hydration · same day · soft sandwich crumb
- Wholemeal Loaf72% hydration · 60% wholemeal · overnight bulk
- Poolish Baguette72% hydration · overnight poolish · 4 baguettes
- Ciabatta82% hydration · biga · open crumb
Focaccia
Tray doughs, high hydration, olive oil
- Focaccia80% hydration · poolish · lots of olive oil
- Overnight Focaccia82% hydration · cold overnight bulk · 30×40cm tray
Enriched
Brioche, buns, rolls, bagels, pretzels
- Burger BunsMilk & butter enriched · 8 × 100g
- Bagels56% hydration · cold retard · boiled then baked
- BriocheButter rich · overnight cold dough · 12 rolls
Other
Flatbreads and anything you build yourself
- Generic / CustomBlank slate — everything editable