Artos Pro

Recipe Library

Batch Foundations

Pies / Weight (g)

Bowl Residue (%)

Target Mix (mins)

Dough Composition

Hydration (%)

Salt (%)

Total Yeast (%)

Advanced Methods

Include 2nd Flour

Use Preferment

Use Autolyse

Mode

Bread mode (loaves instead of pies)

My Usual Process

Select your typical workflow — the app will remember it for reminders and AI advice.

Reminders

Subtle hints based on your process (e.g. "Fridge now?" for cold ferment).

Remind on timer end Remind on tab change

Lab Inventory (Pantry)

Account & Cloud Sync

Unlock Premium

Cloud sync & backup
Unlimited AI + full history context
Personalization sliders
Crumb photo analysis
Priority responses

$4.99/month or $39/year

Stage 1: Preferment

Preferment Timestamp Tracker

Track 12–24 hr poolish/biga ferments without a ticking timer.

Target Ferment Time (hrs)

Ambient Temp (°F)

00:00

Bake Planning

Target Launch

Final rest (mins)

Preheat (mins before launch)

Actual Out

Actual preheat start

Oven temp (°F)

Bake duration (mins)

Master Bake Protocol

Sauce & Cheese Prep

Target sauce per pie (g)

Sauce batch for how many pies?

(g/pie)

2nd Cheese

Sauce overage % (buffer for uneven ladling)

Cheese overage % (buffer for grating/spillage)

Sauce Batch (Night Before)

Cheese Batch (Day Of)

Pie Production

Prep Checklist

Today's Observations & Quick Tags

Tip: Log dough feel during mix, bulk ferment, or shaping while it's fresh.
Return here after baking and slicing to add crust/crumb observations and final rating.

Dough Feel During Mix/Ferment (tap all that apply)

Crust & Crumb After Bake (tap all that apply)

Sauce tags

Cheese tags

Overall Bake Rating

3 / 5 ★★★

Crumb Photo (optional – upload after slicing)

Artos Pro Private Beta

Recipe Library

Batch Foundations

Dough Composition

Advanced Methods

Mode

Bread Preferment (Loaf Mode)

My Usual Process

Reminders

Lab Inventory (Pantry)

Account & Cloud Sync

Unlock Premium

Stage 1: Preferment

Preferment Timestamp Tracker

Fridge Phase (Cold Ferment)

Bulk Phase (Direct Dough)

Bulk Phase (Long Room-Temp)

Bulk Phase (Preferment Same-Day)

Hybrid (Fridge + Room Temp)

No-Knead / Stretch-and-Fold

Rest Timer