Bake ReplanBake Replan / Bakery order spreadsheet
From your order spreadsheet to tomorrow's production sheet
Most microbakers keep orders in a spreadsheet, then work out the dough by hand. Copy the totals here instead: 11 country loaves, 6 small loaves and 5 seeded ryes make 18.3 kg of dough, a 2,045 g levain build tonight, and 4 oven loads starting at 3:55 am.
- Build tonight
- –
- Heat the oven at
- –
The plan for this example. Change the orders above, or the formulas below.
Night before: the levain
Oven loads
Mixes
The numbers, worked
- Add up each product across tonight's orders in your spreadsheet, and type the totals here.
- Country dough: 11 × 900 g + 6 × 500 g = 12,900 g, plus 2% = 13,158 g.
- Rye dough: 5 × 1,000 g, plus 2% = 5,100 g.
- Levain: 1,336 g for the country dough and 659 g for the rye, plus 50 g kept back = 2,045 g.
- Oven: 2 country loads, 1 small-loaf load and 1 rye load, 185 minutes, all out by 7:00 am.
The plan uses only the numbers you give it. It does no fermentation timing and gives no food-safety advice.
Questions
Can it read my spreadsheet?
Not yet. You type one total per product, which takes a minute for a small bakery. Your formulas are kept in this browser, so the next bake day you only type the counts.
What does it give that my spreadsheet doesn't?
The chain: from order totals to each dough, the levain to build the night before, and oven loads timed back from your deadline, on one printed sheet.
Where are my orders stored?
Only in this browser, on this device. Nothing is sent anywhere.
Does it track customers or payments?
No. It plans production from totals. Keep customers and payments where you keep them now.
Change the example
Formulas are in baker's percentages: the flours add to 100% and every other line is a share of the flour. Changes on this page are kept in this browser, apart from your plan on the full planner.