AI has its uses

It can, indeed, be very useful at calculating. I had no idea it could produce a .pdf, so thanks for that.

I have found A I. To be helpful and a big time saver. That being said, I use this simple calculator to write new formulas and reconfigure existing formulas. Simple to use.

https://pizzadoughcalculator.vercel.app/calculator?a=doughWeight&tf=0&dw=600&b=1&shp=round&s=0&w=0&l=0&h=65&yt=none&y=0&st=kosherMorton&slt=2&br=2&p=tf&pa=24&pwa=50&pya=0&pfa=0&pst=0&dh=0&ph=0&stf=0&dd=0&ss=0&sa=0&pwt=0&plt=0&c_g=1&c_kg=0&c_ml=0&c_o=0&c_p=0&c_t=0&c_tb=0&c_c=0&c_d=1&c_n=1&c_pr=0&c_ns=2&um=1&t=La%20Baguette%20au%20Levain%20%20By%20Will%20Falzon%20-%2010%2F11%2F25&flrid=2&wtrid=2&flrs=%5B%7B%22id%22%3A0%2C%22name%22%3A%22Flour%22%2C%22percent%22%3A100%2C%22editingName%22%3Afalse%2C%22editingPercent%22%3Afalse%2C%22isPreferment%22%3Afalse%7D%2C%7B%22id%22%3A1%2C%22name%22%3A%22Flour%22%2C%22percent%22%3A100%2C%22editingName%22%3Afalse%2C%22editingPercent%22%3Afalse%2C%22isPreferment%22%3Atrue%7D%5D&wtrs=%5B%7B%22id%22%3A0%2C%22name%22%3A%22Water%22%2C%22percent%22%3A100%2C%22editingName%22%3Afalse%2C%22editingPercent%22%3Afalse%2C%22isPreferment%22%3Afalse%7D%2C%7B%22id%22%3A1%2C%22name%22%3A%22Water%22%2C%22percent%22%3A100%2C%22editingName%22%3Afalse%2C%22editingPercent%22%3Afalse%2C%22isPreferment%22%3Atrue%7D%5D&n=Hand%20mix%2C%20Rest%2030%20Minutes.%20%0ARubaud%20fold%20(Bowl%20fold)%20-%2030%20Times.%20%0ARepeat%203%20Time%20at%2030%20minutes%20%0ABulk%20ferment%20-%2090%20minutes%20%0AStretch%20%26%20Fold%20once%20around%20the%20bowl%0ABulk%20ferment%20-%20120%20minutes%20%0AStretch%20%26%20Fold%0APre%20shape%20-%20Rest%2015%20minutes%20%2F%20shape%0AProof%20-%2060%20minutes%20%0ASlash%20%2F%20bake%20at%20475%C2%B0F%2020%20minutes%20

Edited to add:

I find the calculator Benny, and others use cumbersome and confusing. But that is a me issue, I think?

It works. I have a look at your link. Thanks.

I use a spreadsheet I worked up.  It's not very refined but it works well enough for me.  It's a Libreoffice Calc spreadsheet.  I don't know if the formulae would translate to Excel or not.

You start by entering the total flour weight, then the baker's percentages.  Gray cells are calculated by the spreadsheets (and are locked), white ones can be typed into.

I find I'm using AI more and more these days. Like most people comment, you need to check its accuracy and relevance; however, I find it very useful, quick, and time-saving.  A couple of years ago, I posted here about making a bread quiz from Chef Jacob Burton. It shows how useful ChatGPT can be as an aide in education. Copy the below text into ChatGPT and try your luck.

Lets pay a quiz game. Ask me 10 questions, one at a time, about bread baking. Make all the questions advanced so that if I answer all questions correctly, I would have expert level knowledge.

Cheers,

Gavin

These questions are hard! I only got 1/2 credit for my lucid, well thought out answer. I quit! 

 You’re on the right track — but not fully correct yet.

✅ Yes: long fermentation → proteolysis breaks down gluten → dough slackens.

✅ Yes: using a higher protein flour is one way to compensate.

But the question asked what baker’s adjustment is most effective — and must not sacrifice extensibility.

The expected expert answer was:

→ Slightly lower the hydration while maintaining high inoculation and/or moderate strength flour — this directly limits proteolysis without tightening the dough to the point of losing extensibility.

Using just “higher protein flour” can work, but it doesn’t precisely target protease action — it just gives you more gluten to lose.

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Score so far: ⚠️ 0.5/1 — partially correct.

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Question 2 of 10:

In a high-hydration sourdough (>80% hydration), what is the critical functional difference between a coil fold and a lamination — and why might lamination actually increase perceived dough strength more dramatically, even though it fully stretches the gluten network flat?

Cocky hobbyist!