Sourdough Schedule

Having a bakers schedule can be helpful when your starting out or anytime really! I find this helpful because I often forget where I am up to or what I have done (forgetting salt or starter - not a great time!). So having a rough guide can be useful when I am doing other things in my day.

However this said - you do not need to stick to certain times OR does it need to be 100% exact. That is the best thing about sourdough - you can easily adjust the method or recipe to suit you and it still turns out delicious!

Baker’s usually use this as they have 10000xmillion things going on (I assume) so this helps to ensure each step is being followed consistently (which is important if your selling bread!)

I have written below a day schedule of my sourdough method - however you DO NOT need to follow this and you can 100% change to suit your life! for example - skip the autolyse or not as many coil folds or adjust the times. This is just ONE example - please use as a guide!

Note: This will also depend on the temperature at which your dough is at! Having a rough guide can be helpful when getting to know your dough and temperatures.

If you prefer a visual see my video here.

Day Schedule:

8am: Autolyse - Add flour and water only. Mix until you have a shaggy looking dough.

*9am: Add starter (fermentation begins here!)

930am: Add salt + olive oil

10am: Coil fold 1 - incorporate any additions into your dough here! (watch my video on different ways to incorporate additions into your dough)

1045am: Coil fold 2

1130am: Coil fold 3

1215am: Coil fold 4 - leave for the bulk rise/fermentation for a further 2-4 hours (depending on your dough/temp - until doubled in size)

~4-5pm: Bench rest your dough

~530-6pm: Banneton fold

6pm: Into the fridge for overnight proofing

*Total fermentation time = ~8-10 hours

Again you can always adjust your times to suit whatever your lifestyle!

Courtney x