How to use the sourdough schedule planner
- Pick when you want bread – for example tomorrow at 10 am, or Saturday lunchtime.
- Enter your kitchen temperature, how much starter the recipe uses and your usual feeding ratio.
- Choose cold or room-temperature proofing. An overnight cold proof is the easiest way to fit sourdough around work and sleep.
The planner works backwards from your bake time and shows every step with a clock time. Steps that land in the middle of the night are flagged with 🌙 so you can shift the plan – usually by changing the fridge time or the feeding ratio.
The steps in a sourdough bake
| Step | Typical time |
|---|---|
| Feed starter until it peaks | 4–12 hours, depending on ratio and temperature |
| Autolyse (flour + water rest) | 30–60 minutes |
| Bulk fermentation with folds | 4–10 hours, depending on temperature |
| Pre-shape, rest and shape | about 45 minutes |
| Cold proof in the fridge | 8–16 hours (or 1–3 hours at room temperature) |
| Preheat oven and Dutch oven | 45–60 minutes |
| Bake | 40–50 minutes |
| Cool before slicing | at least 1 hour |
Sample schedules
Bake on a weekend morning
Feed your starter at 1:2:2 around 8 am, mix at 3 pm, fold through the afternoon, shape around 9 pm and put it in the fridge. Preheat at 8 am and have bread at 9:30 am.
Bake after work
Feed your starter at 1:5:5 before bed, mix before leaving in the morning with a lower starter percentage (10%), and let bulk run slowly while you're out – in a cool kitchen. Shape when you get home and either bake after a 2-hour room proof or refrigerate and bake the next morning.
Making the timing work for you
- Too slow? Use warmer water (see the water temperature calculator), more starter, or a smaller feeding ratio.
- Too fast? Use less starter, a bigger feeding ratio, or cooler water.
- Something landed at 3 am? Lengthen or shorten the cold proof – anywhere from 8 to 24 hours works for most doughs.
Bulk times use the same model as our bulk fermentation calculator. Always go by how the dough looks and feels.
Frequently asked questions
What is a good sourdough schedule for beginners?
A popular one: feed your starter in the morning, mix around midday, bulk ferment through the afternoon, shape in the evening, refrigerate overnight and bake the next morning. The cold overnight proof makes timing forgiving.
How long can shaped sourdough stay in the fridge?
8–16 hours is the sweet spot. Many doughs are fine up to 24–36 hours, getting tangier the longer they wait. Bake straight from the fridge – cold dough is easier to score.
Can I proof sourdough at room temperature instead?
Yes. After shaping, proof for about 1–3 hours at room temperature until it passes the poke test: a floured fingertip leaves a dent that springs back slowly. Switch off the cold retard in the planner to use this option.