Hydration Markers
Fine-tune water temperature, flour blend, and autolyse time to influence gluten development and starter activity across your timeline.
Start by selecting your flour blend—whole wheat, rye, or high-extract white—each absorbs water differently and affects how much hydration feels right. A higher percentage like 78% with whole grains may need more autolyse time to soften bran, while a 70% white flour mix might autolyse for just 20 minutes. Water temperature directly impacts fermentation speed: 78°F water with an active starter speeds early activity, while 68°F slows it, buying time if your kitchen runs warm.
Adjusting autolyse duration lets you space out enzyme activity before salt and starter go in. Shorter autolyse (15–20 minutes) suits high-temperature setups where fermentation kicks off fast; longer (30–45 minutes) gives gluten time to relax before salt tightens the network. Watch how changing autolyse nudges the first fold marker forward or backward on your timeline—no manual reordering needed.
When you shift hydration or autolyse, the system recalculates starter activity windows based on typical lag phases, so bulk ferment and proof marks adjust accordingly. For example, adding more water relaxes the dough but may slightly delay the first fold, since wetter doughs develop strength differently. Use the live preview to see how a +5% hydration change shifts subsequent markers—helping you balance extensibility and structure across the day.
