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Baking Schedule Planner
Want to bake at a specific time? This planner works backwards from your target bake to tell you when to do each step. Use our calculator for exact ingredient amounts.
Use these example schedules as templates. Subtract or add hours to match your kitchen temperature — every 1 °C above 22 °C cuts bulk fermentation by roughly 10–15 %, and every 1 °C below adds about the same.
Five mistakes that wreck a sourdough schedule
- Feeding the закваска too early. A закваска peaks 4–6 hours after feeding at 24 °C. Mix it before peak and the dough will be sluggish; mix it long after peak and the dough turns sticky and overproofed. Watch for a domed top and a slightly sweet smell.
- Ignoring kitchen temperature. A 4-hour bulk at 24 °C is 6 hours at 19 °C. Use a thermometer, not the clock. The calculator suggests a temperature-aware bulk window — trust the dough state over the timer.
- Cold-proofing too short. Less than 8 hours in the fridge gives you a paler crust, a tighter crumb, and dull flavor. Aim for 12–16 hours; up to 36 hours is fine if your starter is healthy.
- Loading a cold oven. Bread needs the Dutch oven (or stone) preheated for 45–60 minutes at 250 °C. A shorter preheat gives weak oven spring and a thick, leathery crust.
- Skipping the bench rest. A 20-minute pre-shape lets gluten relax so the final shape holds tension. Without it, the dough fights you and the loaf flattens.
When the schedule slips
- Закваска not ready by mix time. The kitchen is cold or the starter was tired. Wait — never mix with a flat закваска. Move the jar somewhere warmer (top of the fridge, near the oven) to push it to peak.
- Bulk is taking forever. Check dough temperature with an instant-read thermometer. Below 21 °C, fermentation slows dramatically. A proofing box at 25–26 °C cuts bulk to 3.5–4 hours.
- Bread came out flat. Either the dough was overproofed in bulk or under-shaped. Next bake, end bulk at 50–75 % rise (not doubled), and shape with more tension.
- You need to delay the bake. Cold proof can stretch to 36–48 hours with a healthy starter. Beyond that the crust browns unevenly and the crumb tightens. Pull and bake.
Schedule FAQ
Yes — feed the закваска at 7 AM, mix at 1 PM, bulk until 7 PM, shape and bake by 9 PM. Skipping the cold proof means a milder flavor and slightly flatter crumb but it works.
After autolyse, 30–60 minutes after the initial mix. Hold back 30 g of the recipe water, mix the salt into it, and incorporate by squeezing.
30–45 minutes is the sweet spot for most flours. Whole-grain doughs benefit from 60 minutes; shorter is fine if you are time-pressed.
Not the early bulk — the dough needs warmth (22–26 °C) to build structure. After shaping, the cold proof slows fermentation while flavor develops.
Move the dough to the fridge before you leave. Resume bulk fermentation by bringing it back to room temperature when you return — count cold time as roughly half the equivalent room-temperature time.
Look for a 50–75 % rise, smooth and slightly domed surface, large bubbles visible through the side of the bowl, and a jiggle when you shake the container.
Related guides
Disclaimer: Baking results vary based on flour type, ambient temperature, starter health, and technique. Use this guide and our sourdough hydration calculator as a starting point, then adjust to your conditions.