These three schedules cover the most common home-baking situations. Each uses a white bread flour sourdough at 75% hydration and 20% starter (by flour weight). Bulk fermentation times assume a dough temperature of 75–78°F (24–26°C) in a 70–72°F kitchen. Adjust times using the bulk fermentation temperature guide for your actual kitchen conditions.
Use the sourdough schedule calculator to generate a personalized timeline for your temperature and desired bake time.
Schedule 1: Weekday — Bake the Same Evening
For people who work from home or have a flexible afternoon. Feed the starter in the morning, mix dough at lunch, bake before dinner.
Flour weight: 500 g | Water: 375 g (75%) | Salt: 10 g (2%) | Starter: 100 g (20%)
| Time | Step |
|---|---|
| 7:00 am | Feed starter 1:5:5 (or 1:2:2 if kitchen is cool). |
| 12:00 pm | Starter at peak. Mix flour and water; rest 30–60 minutes (autolyse). |
| 12:45 pm | Add starter and salt. Mix thoroughly by hand or with stretch-and-folds. |
| 1:00 pm | Bulk fermentation begins. Mark dough level in container. |
| 1:30 pm | Stretch and fold, set 1 (4 folds, rotating bowl 90° each). |
| 2:00 pm | Stretch and fold, set 2. |
| 2:30 pm | Stretch and fold, set 3. |
| 3:00 pm | Stretch and fold, set 4 (final). Leave undisturbed. |
| 5:00–6:00 pm | Bulk done (4–5 hours total). Dough risen 50–75%, domed, bubbling. |
| 5:15–6:15 pm | Pre-shape. Bench rest 20–30 minutes uncovered. Final shape. |
| 5:45–6:45 pm | Proof at room temperature in a floured banneton, covered. |
| 7:00–8:00 pm | Poke test passes. Preheat Dutch oven at 500°F for 30 minutes. |
| 7:30–8:30 pm | Score and bake covered 20 minutes at 500°F, then 20–25 minutes uncovered at 450°F. |
| 9:00–10:00 pm | Internal temp 205–210°F. Cool on rack at least 1 hour before slicing. |
Note: If bulk runs longer than expected, the bake shifts late. Start with a well-fed, active starter to keep the schedule tight.
Schedule 2: Weekend Morning Bake
Mix dough Friday evening, cold-retard overnight, bake Saturday morning. This is the most popular home-baker schedule because it fits the workweek and produces excellent flavor.
Flour weight: 500 g | Water: 375 g (75%) | Salt: 10 g (2%) | Starter: 100 g (20%)
| Time | Step |
|---|---|
| Friday, 9:00 pm | Feed starter 1:1:1 before bed (peaks in 4–5 hours at 75°F). |
| Saturday, 8:00 am | Starter at or past peak. Mix flour and water; rest 30 minutes. |
| 8:30 am | Add starter and salt. Mix. Bulk fermentation begins. |
| 9:00 am | Stretch and fold, set 1. |
| 9:30 am | Stretch and fold, set 2. |
| 10:00 am | Stretch and fold, set 3. |
| 10:30 am | Stretch and fold, set 4 (final). |
| 12:30–1:30 pm | Bulk done (4–5 hours). Pre-shape. Bench rest 20 minutes. Final shape. |
| 1:00–2:00 pm | Place shaped dough in floured banneton, cover with plastic. Refrigerate immediately. |
| Saturday, 8:00–10:00 pm | Cold retard begins (~8–10 hours in fridge). |
| Sunday, 8:00 am | Remove from fridge. Preheat Dutch oven at 500°F for 30–45 minutes. |
| 8:30–9:00 am | Score cold dough directly from fridge. Bake covered 20 min at 500°F, uncovered 20–25 min at 450°F. |
Result: Mild-to-moderate tang, open crumb, well-developed crust. The overnight retard allows flavor compounds to develop slowly.
Schedule 3: Overnight Cold Retard — Start and Finish Next Day
Mix and start bulk fermentation in the evening. Cold-retard bulk overnight. Shape and bake the next morning or afternoon. This schedule suits bakers who want a longer fermentation for more sour flavor and maximum scheduling flexibility.
Flour weight: 500 g | Water: 375 g (75%) | Salt: 10 g (2%) | Starter: 50 g (10%) — lower percentage extends fermentation**
| Time | Step |
|---|---|
| Day 1, 9:00 am | Feed starter 1:5:5 (peaks overnight). |
| Day 1, 8:00 pm | Mix flour + water; autolyse 1 hour. Add starter and salt. |
| Day 1, 9:00 pm | Bulk fermentation begins (mark level). |
| 9:30 pm | Stretch and fold, set 1. |
| 10:00 pm | Stretch and fold, set 2. |
| 10:30 pm | Stretch and fold, set 3. |
| 11:00 pm | Final set. Refrigerate the entire bulk dough (covered, unsealed slightly to allow gas escape). |
| Day 2, 8:00–10:00 am | Remove from fridge. Check rise — dough should have risen 50–75% even at cold temps. |
| 9:00–10:00 am | Pre-shape at room temperature. Bench rest 30 minutes. Final shape. |
| 9:30–10:30 am | Place in banneton. Option A: bake now (skip second cold retard, room-temp proof 1–2 hr). Option B: refrigerate 4–12 more hours, then bake. |
| Option A bake: 11:00 am–12:00 pm | Poke test passes. Preheat Dutch oven 500°F. Score and bake. |
| Option B bake: anytime day 2 | Score from cold and bake. |
Flavor: More complex and sour than Schedule 2, especially with 10% starter. Good for those who want a pronounced sourdough character.
Common Timing Mistakes
- Using a spent starter. Starter that has already peaked and fallen produces slow, unpredictable fermentation. Feed it and wait for peak before mixing.
- Trusting the clock over the dough. Bulk fermentation cues — rise, dome, jiggle — are more reliable than any schedule.
- Skipping the Dutch oven preheat. The preheated cast iron delivers instant oven spring. Cold Dutch oven = flat bread.
- Cutting into a hot loaf. The crumb finishes setting as the loaf cools. Cutting before 1 hour gives a gummy interior.
For the full breakdown of how temperature controls every step, see bulk fermentation temperature guide. For building and maintaining your starter, see sourdough starter feeding ratios.