Most new bakers are surprised to learn that making sourdough bread isn't just a matter of hours - it's a journey that spans anywhere from 12 to 36 hours, or even longer if you choose to ferment in the fridge. Understanding this timeline is crucial for planning your bake and achieving that perfect loaf. Let's break down exactly how long each stage takes and how to work it into your schedule.
The Complete Sourdough Timeline
Stage 1: Preparing Your Starter (4-12 hours)
Before you can even think about mixing your dough, your starter needs to be active and ready. This process varies based on your starter's condition:
- Already Active Starter: 4-6 hours from feeding to peak activity
- Refrigerated Starter: 8-12 hours with one feeding
- Dormant Starter: 24 hours with two feedings
Pro Tip: Your starter should double in size and show plenty of bubbles before use. Not sure about timing? Use our sourdough calculator to plan your starter feedings perfectly.
Stage 2: Building the Levain (8-16 hours)
The levain (or preferment) stage is crucial for developing flavor and strength:
- Warm Kitchen (75-80°F/24-27°C): 8 hours
- Average Kitchen (70-75°F/21-24°C): 12 hours
- Cool Kitchen (65-70°F/18-21°C): 14-16 hours
Temperature Note: Every 10°F increase in temperature roughly doubles fermentation speed. Our calculator can help you adjust times based on your kitchen's temperature.
Stage 3: Dough Development (4-8 hours)
This is your active mixing and folding phase:
- Initial mix: 20-30 minutes
- Autolyse (optional): 30-60 minutes
- Stretch and folds: 2-4 hours
- Bulk fermentation: 2-4 hours additional
Key Point: Look for a 30-50% increase in volume, not doubling. Over-fermentation leads to flat, dense bread.
Stage 4: Final Proof (2-48 hours)
You have two main options here:
Room Temperature Final Proof:
- Duration: 2-4 hours
- Temperature: 75°F/24°C
- Signs of readiness: Dough slowly springs back when poked
Cold Proof (Recommended):
- Duration: 12-48 hours
- Temperature: 38-42°F/3-6°C
- Benefits: Better flavor, more flexible schedule
Stage 5: Baking (45-60 minutes)
The final stage breaks down into:
- Preheating: 45-60 minutes
- Initial bake (with steam): 20-25 minutes
- Final bake (without steam): 20-25 minutes
Common Timeline Questions
Q: What's the Minimum Total Time Possible?
Fast Track Timeline: 14-16 hours
- Active starter ready: 0 hours (using ready starter)
- Warm levain build: 8 hours
- Quick dough development: 4 hours
- Room temperature proof: 2 hours
- Baking: 45 minutes
Q: What's the Recommended Timeline for Best Results?
Optimal Timeline: 24-36 hours
- Starter preparation: 8 hours
- Levain building: 12 hours
- Dough development: 6 hours
- Cold proof: 24 hours
- Baking: 45 minutes
Q: How Can I Fit This Into a Work Schedule?
Working bakers have two main options:
Weekend Bake Schedule:
- Friday night: Feed starter
- Saturday morning: Build levain
- Saturday afternoon: Make dough
- Saturday night: Into fridge
- Sunday morning: Bake
Weekday Schedule:
- Monday morning: Feed starter
- Monday evening: Build levain
- Tuesday evening: Make dough
- Wednesday evening: Bake
Factors That Affect Timing
Several variables can impact your timeline:
Temperature
- Warmer = faster fermentation
- Cooler = slower fermentation
- Each 10°F change roughly doubles/halves time
Starter Strength
- Fresh, active starter = faster fermentation
- Old or weak starter = slower fermentation
Flour Type
- Whole grain = faster fermentation
- White flour = slower fermentation
Hydration Level
- Higher hydration = faster fermentation
- Lower hydration = slower fermentation
How to Control Your Timeline
The key to successful sourdough baking is managing these variables effectively:
Use Temperature Control
- Warmer water for faster fermentation
- Cooler water for slower fermentation
- Consider a proofing box for consistency
Leverage Your Refrigerator
- Pause fermentation when needed
- Extend your timeline flexibly
- Develop better flavor
Plan Ahead
- Use a timing calculator
- Account for your schedule
- Build in buffer time
Common Timeline Mistakes
Rushing the Process
- Under-fermented dough
- Weak gluten structure
- Poor flavor development
Inconsistent Temperature
- Unpredictable fermentation
- Inconsistent results
- Timing difficulties
Not Adapting to Conditions
- Ignoring seasonal changes
- Following recipes too rigidly
- Missing fermentation cues
Getting Your Timeline Right
The secret to perfect sourdough isn't just about the ingredients - it's about timing. Every kitchen is different, and every baker has their own schedule to work around. That's why we've created our sourdough calculator to help you plan your bake perfectly.
Our calculator takes into account:
- Your schedule preferences
- Kitchen temperature
- Starter condition
- Desired completion time
Conclusion
While making sourdough bread takes time, understanding the timeline helps you work it into your schedule effectively. Remember that these times are guidelines - your specific conditions may vary. Pay attention to your dough's signs of readiness rather than just the clock.
Need help planning your sourdough schedule? Try our free sourdough calculator to get a customized timeline based on your specific conditions and preferences.