Tell us when you want to bake and we’ll work back through every step. Built for an overnight cold proof and a next-morning bake.
When do you want to bake?
Kitchen temperature70°F / 21°C
61°F (cool)73°F86°F (warm)
Cold proof (overnight)14 h
8 h12 h16 h
Before you start: your starter should already be fed, bubbly and active — see the Starter Feeding Guide if it needs waking up.
Day 1 — the day before
Day 2 — baking day
Times are a guide, not a rule. Bulk fermentation is done when the dough has risen about 30–50%, feels airy and jiggly, and domes slightly — this can run faster or slower than the clock. When in doubt, trust the dough. Cold proof is flexible (8–16 h), so bake whenever suits you in the morning.
Working from this timeline? Your First Loaf is the recipe it’s built around. Bulk running faster or slower than planned? Our guide to bulk fermentation shows you how to read the dough. And if your starter isn’t quite ready, the Starter Feeding Guide will get it there.
