Make your bread Pains et pizzas on Windows Pc

This is not an application of pre-established recipes but pasta designs.
2 parts are included and are used by scrolling the steps on the same screen, in the order of operations.
All the values ​​noted in blue, are modifiable.

The first on the design of bread dough:
possibility to use up to 4 different flours available in a complete list with import of the average hydration rate of each of them (adjustable according to their own flours).
Choice of the type of ferments with the pre-ferments type leaven and yeasts. As for flours, the tea of ​​the ferment, according to the type in the list, is imported and modifiable. The quantity of yeast is then converted to the type chosen, the base being established in fresh yeast.
Note also that according to the mix, the th max of the latter and the minimum and maximum ripening times advised according to their W.
The amount of salt is automatically calculated and adjustable.
Also shown is a table for entering ingredients added to the dough; their quantity inscribed in relation to the flour, also makes it possible to add the added water, so as to be able to balance the recipe.
Following is the total weight of the desired dough which gives the recipe according to the values ​​entered previously.
Then comes 2 tools:
The first gives the temperature of the casting water depending on the base temperature, flour and ambient air.
The second one allows to calculate an estimate of a fermentation time if one comes to modify the conditions of a basic diagram such as quantity of yeast and temperature of shoot.

The second part is about pizza dough.
Just like bread, the choice of flours up to 2 this time is done according to their baking strength and calculated deduction of their tea.
The average th and average W of the mix is ​​indicated.
Here comes the salt and oil part, expressed in grams per liter.
The rest of the program calculates the amount of yeast required, depending on the desired fermentation time and temperature.
Once calculated, this amount of fresh yeast can be converted according to the type of yeast used.
The next part is a dough quantity calculator according to the quantity, type and shape of pizza made.
Once this quantity has been calculated, the recipe is displayed. It is possible to enter the value directly without going through the previous section.
The following tool goes, by himself, by entering 2 flours with their own W, to calculate the quantity of these, in order to obtain a mix with a defined weight to a defined W.

the third part concerns the production of leaven with chef leaven, refreshed .... and this in a manner fully adaptable to the need of the realization.
Poolish calculation tools, fermented paste, are also present.

Each of these 2 parts, bread and pizza have their own user guide.
Archiving of recipes on this current version is not available.

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