Sourdough Baking Schedule Calculator
Calculate your sourdough baking timeline backwards from when you want fresh bread.
Plan bulk fermentation, proofing, and bake times around your schedule.
Why sourdough timing is critical:
Unlike commercial yeast bread, sourdough fermentation is driven by wild yeast and bacteria in your starter. The timing shifts with temperature — warm kitchens ferment fast, cool kitchens ferment slowly. Underproof and the bread is dense and gummy. Overproof and the loaf collapses in the oven with a flat, gummy interior.
A standard sourdough timeline:
| Stage | Typical Duration | Notes |
|---|---|---|
| Starter feeding → peak | 4–8 hours | Use at peak activity |
| Autolyse (optional) | 20–60 minutes | Flour + water resting |
| Mix, fold, and strengthen | 30–60 minutes | 3–4 sets of stretch-and-fold |
| Bulk fermentation | 4–12 hours | Temp-dependent (see below) |
| Pre-shape and bench rest | 20–30 minutes | |
| Shape and final proof | 1–4 hours room temp OR 8–16 hours fridge | |
| Bake (with preheat) | 45–60 minutes | Dutch oven at 475–500°F |
Bulk fermentation by temperature:
| Dough Temp | Bulk Time |
|---|---|
| 65°F (18°C) | 10–12 hours |
| 70°F (21°C) | 6–8 hours |
| 75°F (24°C) | 4–6 hours |
| 78°F (26°C) | 3–4 hours |
| 80°F (27°C) | 2–3 hours |
The cold retard advantage:
Shaping the dough and placing it in the refrigerator for 8–16 hours (cold proofing) develops deeper flavor and gives you scheduling flexibility. You can bake in the morning from a fridge-proofed loaf started the night before — or bake up to 72 hours later for extra sour flavor.
Baker’s percentage reminder:
A standard sourdough (75% hydration):
- 450g bread flour (100%)
- 337g water (75%)
- 90g active starter (20%)
- 9g salt (2%)
Total dough weight: 886g → yields one 750g loaf after baking (bread loses ~15% weight as steam).
When to know bulk fermentation is done:
The dough should increase by 50–75% in volume and have a domed top with visible bubbles. The dough should feel airy and jiggly, not dense. The “poke test” (dough springs back slowly when poked) is unreliable — use volume increase instead.