Hey all. I have a question for anybody who would like to answer. I used the lehmann dough calculator for the first time to make a ball of dough. I used my bread machine to mix it, which leaves no residue. According to the calculator it calls for .57 lbs of flour, which translates to 2 cups and slightly less than 1/8 cup. (I used bread flour) It called for 5.79 ounces of water, which I measured out with a glass cup that had ounce markings on it. The amount of yeast called for is .34 tsp for ADY, which seems like quite a bit less than I would normally use for a ball of dough, which is maybe 1/3 of a package.

Anyway, I put the yeast in the water first and let it sit, then added everything else. The final product looked like a pile of dry bubble gum pieces. I rubbed it with a little oil and have it in the fridge to sit overnight. I'm curiuos if it is really supposed to be like that, or if I did something wrong.

Here's the numbers I used and what the calculator gave me

.1 thickness, 1 ball of dough, 14 inch round, 63% hydration, .5% ADY, 1% kosher salt, 1.5% oil, 1.5% sugar, and 0% residue.

*Lehmann Calculator*

Flour (100%): 260.55 g | 9.19 oz | 0.57 lbs

Water (63%): 164.14 g | 5.79 oz | 0.36 lbs

ADY (.5%): 1.3 g | 0.05 oz | 0 lbs | 0.34 tsp | 0.11 tbsp

Salt (1%): 2.61 g | 0.09 oz | 0.01 lbs | 0.77 tsp | 0.26 tbsp

Oil (1.5%): 3.91 g | 0.14 oz | 0.01 lbs | 0.87 tsp | 0.29 tbsp

Sugar (1.5%): 3.91 g | 0.14 oz | 0.01 lbs | 0.98 tsp | 0.33 tbsp

Total (167.5%): 436.41 g | 15.39 oz | 0.96 lbs | TF = 0.1

Thanks for the help!

GMan