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Sourdough Schedule Planner

Build a schedule for your sourdough bake.

Schedule
  1. Sat, May 9, 7:05 AM

    Feed starter

    1:5:5 feed, 4-8 hours before mix

  2. Sat, May 9, 1:05 PM

    Autolyse

    Flour and water rest, 1 hour

  3. Sat, May 9, 2:05 PM

    Mix dough

    Combine starter, salt, water, flour

  4. Sat, May 9, 6:50 PM

    Bench rest

    Pre-shape, rest 20 minutes

  5. Sat, May 9, 6:50 PM

    Bulk ferment ends

    Ferment at 72°F for about 285 minutes

  6. Sat, May 9, 7:10 PM

    Shape

    Final shape, into banneton

  7. Sat, May 9, 7:30 PM

    Cold retard begins

    Shaped loaf into fridge for 12-16 hours

  8. Sun, May 10, 9:30 AM

    Preheat oven

    Dutch oven and oven up to 500°F

  9. Sun, May 10, 9:30 AM

    Out of fridge

    Score loaf, ready to bake

  10. Sun, May 10, 10:00 AM

    Bake

    Hot Dutch oven, 500°F lid on 20m, 450°F lid off 20m

Bulk fermentation runs about 4 hours at 75°F, longer in cooler kitchens. Hardware and starter strength vary, so use the poke test (gentle indent springs back slowly) over the clock.

About

Working back from when you want fresh bread, this plans the feeds, mix, bulk ferment, shape, and bake times. Adjust for your kitchen temperature.

How to use

  1. Pick when you want bread out of the oven.
  2. Set your kitchen temperature.
  3. See the timeline of feeds, mix, folds, and bake.

FAQ

Cold retard or same-day?+

Cold retard (overnight in the fridge) gives more flavor and easier scoring. Same-day is faster. The planner offers both.