Sourdough Schedule Calculator
Work backwards from serving time through cooling, baking and fermentation, then check hands-on steps against the hours you are home.
An end time earlier than the start crosses midnight. Set both times equal for all-day availability. This single daily window repeats every day; check extra commitments against the exported plan.
Adjust the recipe durations
1 hands-on step conflicts with your availability
Serve Sun 15 Nov, 11:00. Cooling begins Sun 15 Nov, 09:00.
Feed starter falls outside your home window. Move the serving time or choose a recipe designed for your availability.
A later plan fits at Sun 15 Nov, 11:15 with the same durations.
| Stage | Starts | Ends | Attention | Check |
|---|---|---|---|---|
| Feed starterExample 10-minute feed. Use only when its observed activity matches your recipe. | Sat 14 Nov, 06:50 | Sat 14 Nov, 07:00 | Hands-on | Outside home window |
| Starter maturationEstimated window; a ripe-starter check decides whether mixing can begin. | Sat 14 Nov, 06:50 | Sat 14 Nov, 14:50 | Passive | Check progress |
| Mix doughMixing is included in bulk fermentation time. | Sat 14 Nov, 14:50 | Sat 14 Nov, 15:10 | Hands-on | Fits home window |
| Bulk fermentationEstimated duration; follow the recipe’s temperature and rise cues. | Sat 14 Nov, 14:50 | Sat 14 Nov, 19:50 | Passive | Check progress |
| Fold 1Illustrative 5-minute fold. Adjust to your actual recipe. | Sat 14 Nov, 15:20 | Sat 14 Nov, 15:25 | Hands-on | Fits home window |
| Fold 2Illustrative 5-minute fold. Adjust to your actual recipe. | Sat 14 Nov, 15:50 | Sat 14 Nov, 15:55 | Hands-on | Fits home window |
| Fold 3Illustrative 5-minute fold. Adjust to your actual recipe. | Sat 14 Nov, 16:20 | Sat 14 Nov, 16:25 | Hands-on | Fits home window |
| Shape and refrigerateOnly shape when the dough is ready; this clock cannot assess fermentation. | Sat 14 Nov, 19:50 | Sat 14 Nov, 20:10 | Hands-on | Fits home window |
| Refrigerated final proofPreheating overlaps this stage. Confirm the recipe supports your cold-proof duration. | Sat 14 Nov, 20:10 | Sun 15 Nov, 08:10 | Passive | Check progress |
| Start preheatingExample 5-minute setup; remaining preheat is passive. | Sun 15 Nov, 07:25 | Sun 15 Nov, 07:30 | Hands-on | Fits home window |
| Oven preheatingUse your recipe and equipment’s required preheat. | Sun 15 Nov, 07:25 | Sun 15 Nov, 08:10 | Passive | Check progress |
| Score and loadLoading time is included in the bake window. | Sun 15 Nov, 08:10 | Sun 15 Nov, 08:20 | Hands-on | Fits home window |
| BakeInclude any lid removal or oven changes from your recipe as extra attention windows. | Sun 15 Nov, 08:10 | Sun 15 Nov, 09:00 | Passive | Check progress |
| Remove loafAllow a safe, clear place for hot equipment and the cooling loaf. | Sun 15 Nov, 08:55 | Sun 15 Nov, 09:00 | Hands-on | Fits home window |
| Cool before slicingCooling is preserved; do not shorten it to catch up with the schedule. | Sun 15 Nov, 09:00 | Sun 15 Nov, 11:00 | Passive | Check progress |
The calculation
Work backwards: serving − cooling − baking = oven loading. Subtract the final proof, shaping and bulk stages to find mixing time. Preheating overlaps the end of the cold proof.
Worked example
Illustrative Sunday 11:00 plan: cool from 09:00, bake from 08:10 and preheat from 07:25. With a 12-hour cold proof, shaping is Saturday 19:50–20:10, mixing begins 14:50, and an eight-hour starter window starts 06:50. A 07:00–22:00 home window conflicts with that feed; the calculator suggests an 11:15 serving time with the same durations.
What to check
Replace the example durations with a recipe you have tested in your kitchen. Fermentation timings are estimates. When the dough is not ready, reassess the serving time and follow the recipe’s readiness cues. A home window is assumed to repeat every day; specific appointments still need a manual check.
Read the method
By Crispy Crust · Published 10 November 2026 · How we write and review guides