Saturday 6 PM Baking Schedule

Fresh sourdough ready at 6 PM on Saturday

Ready By

6 PM

Start At

7:00 AM

Kitchen Temp

moderate

Schedule Mode

Overnight retard is recommended — prep fits into your day, and you can bake anytime within 12-72 hours. Same-day requires uninterrupted time.

Timing varies with temperature. Select your kitchen's typical range.

Choose between the autolyse method (recommended) or combining all ingredients at once.

1
Feed Starter
7:00 AM→11:00 AM
4 hr
Feed your sourdough starter with equal parts flour and water. Wait until it doubles in size and shows peak activity with bubbles throughout.
2
Autolyse
11:00 AM→11:30 AM
30 min
Mix flour and water (no starter or salt yet) and let rest. This hydrates the flour and begins gluten development for a more extensible dough.
3
Bulk Fermentation
11:30 AM→3:30 PM
4 hr
Add starter and salt to the dough. Perform stretch and folds every 30-45 minutes. Dough should increase in volume by 50-75% and show bubbles.
4
Shaping
3:30 PM→3:50 PM
20 min
Preshape the dough into a round, let rest 15-20 minutes, then perform final shaping. Create surface tension and place in proofing basket seam-side up.
5
Final Proof
3:50 PM→5:20 PM
1 hr 30 min
Allow shaped dough to proof at room temperature or in the refrigerator (cold retard). The dough is ready when it passes the poke test.
6
Baking
5:20 PM→6:00 PM
40 min
Score the dough and bake in a preheated Dutch oven or on a baking stone with steam. Start covered at high heat, then uncover to develop crust color.

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