01
Not SetTemperature
Average dough temperature throughout bulk fermentation. The single most important variable.
Reading
78°F
25.6°C
60°F / 16°C95°F / 35°C
UnderTarget zoneOver
The Fermentation
Compass
Nine signals. One decision. Stop guessing whether your dough is ready.
Fermentation Compass
Set Your First Reading
Adjust the criteria below to see where your dough stands.
Temp
Time
Rise
Dome
Bub Top
Bub Side
Wobble
Window
Smell
Under Ready Over Not Set
Recipe Profile
These shift the “ready” window for your specific dough. Set them once, then work the signals.
Hydration
Leaven %
Flour Type
02
Not SetTime
Hours since adding starter to flour and water. Time should be the last indicator you rely on.
Reading
4 hrs
0 hours10 hours
UnderTarget zoneOver
03
Not SetPercent Rise
Volume increase measured in a straight-walled container. The most reliable indicator of underproofing.
Reading
25%
0%120%
UnderTarget zoneOver
04
Not SetDomed on Top
Is the dough surface domed with a visible "shoulder" around the edges of the bowl?
05
Not SetBubbles on Top
Large bubbles visible on the surface of the dough.
06
Not SetBubbles on Sides
Bubbles visible through the side of a clear container. Shows internal fermentation activity.
07
Not SetWobble Test
Shake the bowl gently. How does the dough surface respond?
08
Not SetWindowpane Test
Stretch a small piece of dough thin. The earliest warning sign of overproofing.
09
Not SetSmell Test
Lift the lid and smell the dough. Your nose tells you what the clock can't.
Bake Timeline
No checks logged yet. Set your readings above and hit “Log This Check” every 30 to 60 minutes to track your dough’s journey.
No readings set yet.