Sourdough recipes
Every canonical sourdough bread style with hydration target, flour mix, bulk and proof times, bake temp, and source citations from Hamelman, Robertson, AVPN, AICIG, and King Arthur.
Enriched doughs
Hearth loaves
Lean doughs
Pan breads
Looking for pizza dough formulas?
The same baker's percentage math applies to pizza. See the pizza dough index for 7 canonical styles (Neapolitan AVPN, NY, Detroit, Roman al taglio, Sicilian, Chicago deep dish, focaccia Romana) with hydration, yeast %, oil %, and bake-temp ranges.
Related references on this site
- All 12 hydration levels — find recipes by hydration target
- All 15 flour types — spec and absorption multiplier per flour
- All 8 temperature ranges — every recipe has a per-temperature timing page
- All 7 pizza dough styles — AVPN Neapolitan, NY, Detroit, Roman, Sicilian, Chicago, focaccia
- All 5 starter types — match starter character to recipe flavor profile
- Guide: baker's percentage explained — the math underlying every formula
- Guide: troubleshooting sticky dough — when your hydration is too high for the flour