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

Past Time Warning

The calculated start time is in the past!

Recommendations:

Choose a later finish time
Reduce the total process duration
Consider using shorter fermentation times

Your bread will be ready:

Tomorrow at 18:00

Detailed Timeline

1

Levain Building

Today at 21:0012 hours

Mix flour and water with starter
Keep at recommended temperature

22-24°C (72-75°F)

2

Dough Development

Tomorrow at 09:006 hours

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

3

Final Fermentation

Tomorrow at 15:003 hours

Shape dough
Place in banneton
Let rise at room temperature