TYPICAL BAKER’S SCHEDULE
To help you get a better picture of a baking timeline and structure of sourdough planning, here’s my typical baker’s schedule:
6 a.m.: Place the starter on the counter and let it bubble up throughout the day.
6 p.m.: Check the starter. If it doesn’t seem bubbly or viable, do a day of feedings. If it seems bubbly and viable, begin the recipe. After prepping the recipe, feed the starter and either return it to your refrigerator or leave it on the counter to bake again tomorrow.
7 p.m.: Stretch and fold the dough.
8 p.m.: Stretch and fold the dough. Cover for the night.
6 a.m.: Shape and tighten the dough. Place the dough into a rice-floured banneton. Place in the refrigerator to bake at a later time (that night or the next night) or cover and leave on the counter to rise 1 to 2 hours before baking.
7 a.m.: If the bread was left out to rise, begin heating the oven 1 hour prior to baking. If you’re slow to put the bread into the oven, heat the oven to 500 degrees and then reduce to 450 degrees when the Dutch oven is inside and the door is closed.
8 a.m.: Line a Dutch oven with parchment paper and flip the dough into the Dutch oven. Next, score the dough with an X or one single line. Place the lid onto the Dutch oven and put into the oven. Close the door. Set a timer for 30 minutes.
8:30 a.m.: Remove the lid. Reset the timer to 20 to 30 minutes (depending on the loaf and how dark you’d like the crust).
9 a.m.: Remove from the oven. Hold the parchment paper and remove the dough to a cooling rack. Let the dough cool for at least 3 hours or up to 12 hours for rye bread. Then slice and serve.
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