Tell the planner when you want warm, cooled bread on the table and how long each step of your recipe takes. It works backward to show exactly when to build the levain, mix, fold, shape, proof, preheat and bake, and warns you if a step lands while you are asleep.
Last updated:
When do you want the bread?
Leave blank for the next day the schedule still fits.
That time is when the bread is
Recipe steps (0 = skip)
h
Time for the starter build, poolish or biga to peak.
min
Flour + water rest; overlaps the end of the levain.
min
h
During bulk; 0 for none.
min
min
min
h
min
Runs during the end of the proof.
min
min
Sleep check
Enter your values to see the result.
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How to use the Bread Baking Schedule Planner
Choose the date and time you want the bread, and whether that means cooled and sliceable or just out of the oven.
Pick a preset or type the time each step of your recipe takes; enter 0 to skip a step.
Tick cold retard if the shaped loaf proofs in the fridge, and set your bedtime and wake-up time for the sleep check.
Press Create schedule to see when to start, the timeline and a step-by-step table.
Copy or download the schedule, then watch the dough: adjust bulk by how it looks, not only by the clock.
How the bread schedule is worked backward
A bread recipe is a chain of steps that must happen in order, so the easiest way to plan it is from the end. The planner uses these rules:
Out of the oven = ready time − cooling time (or your target itself if you chose "coming out of the oven").
Bake starts = out of the oven − bake time. Preheat starts = bake start − preheat time, running in parallel with the proof.
Final proof starts = bake start − proof time (room temperature or fridge).
Shaping = proof start − shaping time, and pre-shape = shaping start − bench rest.
Bulk fermentation starts = pre-shape start − bulk time. Stretch-and-fold sets fall at bulk start + 1 × interval, + 2 × interval, and so on.
Mixing = bulk start − mixing time. The autolyse ends at mixing and the levain must peak at mixing, so both are counted back from that moment and can overlap.
Example: bread cooled and ready at 5:00 PM with 2 h cooling, a 45 min bake, a 2.5 h proof, 15 min shaping, a 30 min bench rest, 5 h bulk, 20 min mixing and a 5 h levain. Working back gives out of the oven at 3:00 PM, bake at 2:15 PM, proof at 11:45 AM, pre-shape at 11:00 AM, bulk at 6:00 AM, mixing at 5:40 AM and the levain build at 12:40 AM. That levain lands in the middle of the night, which is why many bakers build it the evening before or use a cold retard.
Typical step times by bread type
These ranges are common starting points at a warm room temperature of about 75°F (24°C). Your flour, starter strength and kitchen temperature will change them, so use them to plan and the dough itself to decide.
Bread
Levain / preferment
Bulk
Final proof
Bake
Cool
Same-day sourdough boule
4–6 h
4–6 h
2–3 h
40–50 min
1–2 h
Sourdough, overnight cold proof
4–6 h
4–5 h
8–16 h in fridge
40–50 min
1–2 h
Basic yeast sandwich loaf
none
1–1.5 h
45–75 min
30–40 min
1 h
Baguettes with poolish
12–16 h poolish
1.5–2.5 h
45–60 min
20–25 min
20–30 min
Enriched dough (brioche, challah)
none
1.5–2.5 h
1–2 h
25–35 min
30–45 min
Whole wheat or rye-heavy loaf
4–8 h
3–5 h
1–2 h
45–60 min
2 h or more
Tips for a schedule that fits your day
Temperature is the biggest lever. As a rough rule, warmer dough ferments faster and cooler dough slower; a few degrees can move bulk by an hour or more. Warm water speeds things up, cool water slows them down.
Use the fridge to bridge the night. A shaped loaf can rest in the fridge overnight, so a morning bake does not mean a 3 AM start.
Shift the starter feed. Using less starter in the levain (or a cooler spot) lets it peak later, which is handy for building it at bedtime and mixing in the morning.
Watch the dough, not just the clock. End bulk when the dough has risen noticeably, feels airy and shows bubbles; check the proof with a gentle poke that springs back slowly.
Allow a buffer. If you need bread for a meal, aim the ready time 30–60 minutes early so a slow fermentation does not leave you waiting.
Frequently asked questions
How do I plan a sourdough baking schedule backward?
Start from the time you want to eat and subtract each step in reverse: cooling, bake, final proof, shaping, bench rest, bulk fermentation, mixing, then the levain build. The time you reach is when you must begin. The planner does this subtraction for you and lists every step with its start and end time.
Why does the schedule include cooling time?
Bread keeps cooking from residual heat after it leaves the oven, and the crumb is still setting. Slicing a hot loaf often gives a gummy interior. Most crusty loaves need at least 1 to 2 hours on a rack, so if you want to serve at a set time the bake has to finish that much earlier.
Does the autolyse add to the total time?
Usually not. An autolyse is normally started while the levain is finishing, so in this planner it overlaps the last part of the levain build and ends when you mix. It only extends the day if it is longer than the levain build or there is no levain.
How long should bulk fermentation take?
It depends mainly on dough temperature and how much starter or yeast you use. A typical sourdough at about 75 to 78°F (24 to 26°C) takes roughly 4 to 6 hours; cooler dough can take much longer and warmer dough less. Judge it by the dough: a noticeable rise, a domed, airy surface and bubbles at the sides. Treat the scheduled time as a guide.
What is a cold retard and why use it?
A cold retard is proofing the shaped loaf in the refrigerator, often 8 to 16 hours. The cold slows fermentation so the loaf can wait overnight, it develops more flavour, and a firm, cold loaf is easier to score. Many bakers bake straight from the fridge, which is how this planner schedules it.
When should I turn the oven on?
Most ovens with a baking stone or Dutch oven need 45 to 60 minutes to heat through fully. The planner times the preheat to run during the end of the final proof so the oven is ready the moment the dough is.
What does the sleep check do?
It looks at every step where you need to do something, including each stretch and fold, and flags any that fall between your bedtime and wake-up time. If steps land at night, try a later ready time, a longer cold retard or building the levain the evening before.
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