Neapolitan Dough Calculator

Traditional is the default Neapolitan workflow. Incorporation and final mix depend on mixing method. Bulk rest and ball proof are calculated from room temperature and yeast level.

Incorporation and final mix are tied to the selected method. Bulk rest and ball proof are calculated. Oven fire-up overlaps the end of proofing and does not add to total elapsed.

Adds an optional production buffer for bowl, bench, and handling loss while keeping the selected dough ball weight unchanged.

Reserved for flour temperature, water temperature, and target dough temperature. Room temperature currently lives in timing controls because it directly affects the traditional schedule.

Mixing method is active in timing controls. This card is reserved for later friction-factor and temperature-rise assumptions.

Manual W and P/L are enabled when Custom / Manual flour is selected.