Sourdough Bake Plan
Tell me when you want to bake — I’ll work back through every step. Built for an overnight cold proof and a next-morning bake.
When do you want to bake?
Kitchen temperature21°C
16°C (cool)23°C30°C (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.