Sourdough Baking Timeline: A Schedule from Feeding the Starter to Baking the Loaf

A sourdough loaf takes about a day and a half from feeding the starter to the first slice, but most of that time the dough is resting. This timeline sets out each step with a clock time, what to do and how to tell it is ready, with the recipe in baker's percentages and fixes for common problems.

Get this chart as a poster

This chart is on its way to our print shops. Our posters are listed on Zazzle, TeePublic and Threadless (links at the top of this page); browse the kitchen and classroom charts to see the ones already available.

One loaf from feeding the starter to the first slice, with times, temperatures and the signs to look for.

The schedule

When	Step	What to do	Ready when
Day 1, 9 pm	Feed the starter	Mix 1 part starter : 1 part flour : 1 part water by weight; leave covered at room temperature	Doubled, domed and bubbly (4-12 hours)
Day 2, 8 am	Autolyse	Stir 500 g bread flour and 350 g water until no dry flour remains; cover and rest	30-60 minutes
8:45 am	Mix	Add 100 g active starter, squeeze it through; add 10 g salt with the last 25 g water	Dough is evenly mixed
9:15 am	Stretch and fold	Every 30 minutes, 4 times: lift each side of the dough and fold it over the middle	Dough turns smooth and strong
9 am-2 pm	Bulk ferment	Leave covered, ideally at 75-78 F (24-26 C); cooler kitchens take longer	Risen about 50-75%, airy, jiggly
2 pm	Pre-shape	Tip out, round into a loose ball and let it rest on the bench	20-30 minutes, slightly relaxed
2:30 pm	Shape	Shape a tight boule or batard; place seam side up in a floured banneton	Taut surface, holds its shape
2:45 pm	Cold proof	Cover and refrigerate overnight at 38-40 F (3-4 C)	8-16 hours; poke springs back slowly
Day 3, 8 am	Preheat	Heat the oven with a lidded Dutch oven inside to 500 F (260 C)	45-60 minutes
9 am	Score and bake	Turn out, score 1/2 inch deep, bake covered 20 min; uncover, lower to 450 F (230 C)	Deep brown crust, 20-25 more minutes
9:45 am	Cool	Cool on a rack before cutting so the crumb can set	At least 1 hour; inside about 205-210 F (96-99 C) when baked

The recipe in baker's percentages

Troubleshooting

Ingredient	Weight	Baker's %
Bread flour	500 g	100% (all other amounts are a share of the flour)
Water	375 g	75% hydration (350 g to start, 25 g with the salt)
Active starter	100 g	20%
Salt	10 g	2%

Dense, gummy crumb	Under-fermented: give bulk fermentation more time or a warmer spot
Flat, spreading loaf	Over-fermented or weak shaping: shorten bulk and shape tighter
Pale crust	Bake longer uncovered, or preheat the Dutch oven longer
Starter too slow	Feed twice a day at room temperature for a few days before baking

Notes and sources

Watch the dough, not the clock: a warm kitchen speeds every step and a cool one slows it down.

Times assume a kitchen around 75 F (24 C). Grams are more reliable than cups for bread.