How to use it
Choose whether you are planning backwards from when you want bread, or forwards from when you can start. Then set how long each step takes in your kitchen. The plan updates with clock times you can print or keep on screen while you bake.
The default times describe one common rhythm: build the levain in the morning, bulk ferment in the afternoon, shape in the evening, proof overnight in the fridge and bake the next morning. They are starting points, not instructions.
What changes the timings
- Temperature. The biggest factor. A warmer dough ferments faster. Starting at a consistent dough temperature, using the water temperature calculator, makes your timings repeatable.
- Starter amount. More starter in the dough shortens bulk fermentation; less lengthens it. Set it in the recipe calculator.
- Starter strength and flour. A young or sluggish starter, or a change of flour, can move every step.
Judge bulk fermentation by the dough, not the clock: look for a clear rise, a domed surface, bubbles at the sides and a dough that feels airy and jiggly.
Limits of this planner
- It lays your steps end to end. It does not estimate how long fermentation will take; you supply the durations.
- Times are shown in your device's time zone.