Sourdough Bake Schedule Planner
Plan a sourdough bake backwards from when you want bread: when to feed the starter, mix, bulk ferment, shape, cold-proof and bake — adjusted for kitchen temperature.
How to use
- 1Enter when you want the bread out of the oven and your kitchen temperature.
- 2Choose whether to cold-proof overnight in the fridge.
How it's calculated
Bulk fermentation ≈ 5 h at 24 °C (75 °F), roughly halving or doubling for each 8 °C change. Starter peaks about 4–8 h after feeding. Cold proof 8–16 h; bake ~45 min plus cooling.
Frequently asked questions
How do I know bulk fermentation is done?
Look at the dough, not just the clock: 50–75% volume increase, domed edges, bubbles on the surface and a jiggly feel.
Why proof in the fridge?
Cold slows fermentation, develops flavour, makes scoring easier and gives you a flexible bake time.
My kitchen is cold — what can I do?
Use warmer water when mixing, or ferment in the oven with just the light on to raise the temperature.