Time Your Sourdough!

Calculate the perfect schedule for your artisan bread

Loaf Clock – Sourdough Timer

Detailed timeline with temperature recommendations

Calculate from:

Start Time

Desired Finish Time

Temperature Unit

Celsius

Fahrenheit

Start Time

Starter State

Levain Building Time

Dough Development Time

Final Fermentation

Night Schedule Alert

This schedule includes work during night hours (10 PM - 6 AM).

Recommendations:

Consider adjusting your start time
Keep dough in a warmer spot (76-78°F/24-26°C)
Use the refrigerator for longer fermentation

Your bread will be ready:

Tomorrow at 08:00

Detailed Timeline

1

Levain Building

Today at 11:0012 hours

Mix flour and water with starter
Keep at recommended temperature

22-24°C (72-75°F)

2

Dough Development

Today at 23:006 hours

Mix ingredients
Perform stretch and folds every 30 minutes for first 2 hours
Let dough rest between folds

3

Final Fermentation

Tomorrow at 05:003 hours

Shape dough
Place in banneton
Let rise at room temperature