Enter your beta access code to continue.
Starting point: make today, bake tomorrow (overnight cold proof after balling). Everything below is editable—adjust it, rename it, and save your own version when you’re ready.
Tap a recipe to load it. Tap the current recipe again to reload the last saved version.
Recipe saved separately from current bake notes.
Single flour = 100%. Turn on 2nd flour to split percentages.
Optional dough ingredients for this recipe. Check items to add baker's % below; set when each goes in during mix (dissolve, dry, delayed, or fold).
Choose how the dough ferments and when you ball it. This sets the rest steps and timing guidance throughout your bake.
Cold bulk ferment time comes from the Fridge time field.
Poolish/preferment time is tracked separately and is not included in this total.
When do you want to bake?
This launch date has passed.
Initial mix, a rest, then final mix. Bench rest stays a separate step after.
Poolish/biga flour can follow your recipe blend or use a single flour; the final dough still uses your blend above.
Flour and water rest first; salt, yeast, and pantry additions after.
Add any recipe-specific steps Artos doesn’t capture. Saved with this recipe and shown when you run it.
Track 12–24 hr poolish/biga ferments without a ticking timer.
Short rest after mix before shaping or long bulk.
Tap after mix or bench rest — before starting long rest.
Optional: enter the sauce amount you actually mixed. Ingredient grams will use this amount instead of planned sauce.
Active bake review
Outcome tags, notes, rating, photos, and optional suggested adjustments stay here until you finish or park this bake.
Loaded recipe: —
Tap outcome tags and rate the bake. Add one change for next time — then optionally ask Artos for a suggested adjustment.
Finish archives this bake to Past Bakes and clears the active session. Save/Update keeps working without clearing.
One reference photo only. Artos does not analyze photos yet. This does not save to your phone's Photos app.