Loaf Clock – Sourdough Timer
Detailed timeline with temperature recommendations
Your bread will be ready:
Tomorrow at 00:00
Detailed Timeline
1
Levain Building
Today at 03:0012 hours
- Mix flour and water with starter
- Keep at recommended temperature
22-24°C (72-75°F)
2
Dough Development
Today at 15:006 hours
- Mix ingredients
- Perform stretch and folds every 30 minutes for first 2 hours
- Let dough rest between folds
3
Final Fermentation
Today at 21:003 hours
- Shape dough
- Place in banneton
- Let rise at room temperature