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Plan your sourdough bake day. Pick a schedule, set your start time or deadline, and get a complete step-by-step timeline.

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Overnight Cold Proof · total time: 33 hr 20 min

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Overnight Cold Proof

Total time: 33 hr 20 min

1.
Feed starter
12 hours
1:5:5 ratio — wait for it to dome and bubble
2.
Autolyse
1 hour
Combine flour and water, no salt yet. Rest covered
3.
Mix & add salt
15 min
Dissolve salt in reserved water, squeeze through dough
4.
Bulk fermentation
5 hours
4 sets of stretch & folds in the first 2 hours, then leave it alone
5.
Pre-shape & bench rest
25 min
Gentle round on unfloured surface, rest uncovered
6.
Final shape
10 min
Build tension, transfer seam-side up into banneton
7.
Cold proof in fridge
12 hours
Cover and refrigerate — develops flavor and eases scoring
8.
Preheat oven
45 min
Dutch oven inside, 500°F
9.
Bake
45 min
20 min covered, then uncover and reduce to 460°F
10.
Cool
1 hour
Resist cutting — crumb sets during cooling

Total time: 18 hr 20 min

1.
Feed starter
8 hours
Shorter feed — use a warmer spot to speed activity
2.
Autolyse
1 hour
Combine flour and water, no salt yet. Rest covered
3.
Mix & add salt
15 min
Dissolve salt in reserved water, squeeze through dough
4.
Bulk fermentation
4 hours
Warmer environment, watch for 50-75% volume increase
5.
Pre-shape & bench rest
25 min
Gentle round on unfloured surface, rest uncovered
6.
Final shape
10 min
Build tension, transfer seam-side up into banneton
7.
Room-temp proof
2 hours
Cover and proof at room temperature until puffy
8.
Preheat oven
45 min
Dutch oven inside, 500°F
9.
Bake
45 min
20 min covered, then uncover and reduce to 460°F
10.
Cool
1 hour
Resist cutting — crumb sets during cooling

Total time: 45 hr 20 min

1.
Feed starter
12 hours
1:5:5 ratio — wait for it to dome and bubble
2.
Autolyse
1 hour
Combine flour and water, no salt yet. Rest covered
3.
Mix & add salt
15 min
Dissolve salt in reserved water, squeeze through dough
4.
Bulk fermentation
5 hours
4 sets of stretch & folds in the first 2 hours, then leave it alone
5.
Pre-shape & bench rest
25 min
Gentle round on unfloured surface, rest uncovered
6.
Final shape
10 min
Build tension, transfer seam-side up into banneton
7.
Cold proof in fridge
24 hours
Extended cold retard for deeper, more complex flavor
8.
Preheat oven
45 min
Dutch oven inside, 500°F
9.
Bake
45 min
20 min covered, then uncover and reduce to 460°F
10.
Cool
1 hour
Resist cutting — crumb sets during cooling

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