CrumbCraft Dough Lab

CrumbCraft Dough Lab is an offline-first dough-math and bake-timing workbench for home bakers who are tired of getting a different loaf every time.

Set your baker's percentages or a target dough weight, and every ingredient, pan weight, water temperature and rise window is solved on the spot — before you touch the flour.

HOW IT WORKS
Four destinations keep a bake on track:
• Bake — today's dough board with the active stage timer and quick actions.
• Formulas — 12 seeded formulas plus your own, shown as percentages, grams or ordered weighing steps.
• Timer — a chainable multi-stage bake schedule with named alarms and a Home Screen countdown.
• Archive — saved bakes with crumb photos and side-by-side diffs.

DOUGH CALCULATOR
Edit baker's percentages — flour 100%, water, salt, yeast, preferment, enrichments — with sliders or precise grams. Auto-scale by target dough weight, loaf count or pan size and watch every ingredient recompute live.

HYDRATION DIAL
A signature circular gauge maps hydration to a consistency band, from stiff bagel dough around 55% through sandwich loaf, country sourdough and ciabatta past 85%, with a feel description and shaping advice for the point you pick.

DOUGH TEMPERATURE SOLVER
Enter flour, room and preferment temperatures plus your mixer friction factor, and get the exact water temperature to hit your target finished dough temperature. Presets cover hand mix, stand mixer and no-knead.

PREFERMENT PLANNER
Build poolish, biga or levain by ratio and hydration, see a ripening timeline with a peak-use window scaled to ambient temperature, and set a reminder for when it's ready.

STAGE TIMER
Chain autolyse, bulk, folds, bench rest, final proof, bake and cool into one schedule with named alarms, per-stage notes and cold-proof handling.

PAN & SHAPE CONVERTER
Convert between round tins, loaf pans, sheet trays, bannetons and free-form batards. Get the pan volume factor and the dough weight each pan needs at your hydration.

FORMULA LIBRARY
Twelve seeded formulas — country sourdough, 50% whole wheat, dark rye, ciabatta, focaccia, bagels, pizza, brioche, challah, baguette, sandwich loaf and cinnamon rolls — plus your own custom formulas.

CRUMB TROUBLESHOOTER
Tap the symptom you see — gummy centre, one big tunnel, dense crumb, pale crust, no oven spring, tight bottom — and walk a decision tree to ranked probable causes with concrete adjustments for next time.

ALSO INCLUDED
• Yeast & unit converter: fresh, active dry, instant dry and levain equivalence, starter hydration adjustments, g/oz/ml and °C/°F.
• Share-ready plain-text formula export.
• Works offline — no account, no ads.

CrumbCraft Dough Lab answers the five questions that decide a bake: how much, how wet, how warm, how long, and what went wrong last time.