Instrument Panel · v1.0
CALCULATORS
Deterministic tools for the working kitchen. Baker's math, thermal conversions, and scaled formulations — computed live, no rounding sleight of hand.
Input · Thermal balance
Desired Water Temperature
DWT = (target dough temp × 3) − (ambient + flour + friction factor). Set the water, control the fermentation clock.
Friction presets
Output · Thermal directive
Water charge
Water temp
27°C
Water temp °F
80.6°
Factor base
×3
● WITHIN OPERATING BAND
- Sum of known temps
- 45 °C
- Total temperature budget
- 72 °C
- Ice substitution (to hit 4°C water)
- not required
- Liquid water at 4°C
- 700 g
Charge water at27 °C
Verify with probe post-mix · tolerance ±0.5°C