Three ways to control sourdough timing
- Temperature. The biggest lever. Warmer dough ferments faster; cooler dough slower.
- Levain percentage. More levain speeds bulk; less slows it. Moving from 20% to 10% adds roughly 1.5 to 3 hours at the same temperature.
- The fridge. At 3 to 5°C (37 to 41°F) fermentation almost pauses, so shaped dough can wait 8 to 16 hours, sometimes longer.
Bulk fermentation time by dough temperature
| Dough temperature | Approximate bulk time, 20% levain |
|---|---|
| 21°C / 70°F | 7 to 9 hours |
| 24°C / 75°F | 5 to 6 hours |
| 26°C / 78°F | 4 to 5 hours |
| 28°C / 82°F | 3 to 4 hours |
These are rough guides for a strong starter and mostly white flour, and wholegrain flour shortens them. Whatever the table says, end bulk when the dough looks ready.
To hit a target dough temperature, adjust the water. On a cold day use water around 30 to 32°C (86 to 90°F); on a hot day use cool water. Check the dough with a thermometer after mixing.
Weekend sourdough schedule
| When | Step |
|---|---|
| Friday 21:00 | Feed starter at 1:5:5 for an overnight levain |
| Saturday 8:00 | Autolyse flour and water |
| Saturday 9:00 | Add levain and salt |
| Saturday 9:30 to 11:00 | Four sets of folds |
| Saturday 14:00 to 15:00 | End bulk, pre-shape, shape |
| Saturday 15:00 | Into the fridge |
| Sunday 8:00 | Preheat, then bake |
Sourdough schedule for a working day
| When | Step |
|---|---|
| Day 1, 7:00 | Feed starter at 1:5:5 before work |
| Day 1, 18:00 | Mix dough with 15% levain and slightly cool water |
| 18:30 to 20:00 | Three or four sets of folds |
| 22:30 to 23:30 | End bulk and shape, or put the bulk dough in the fridge and shape in the morning |
| Day 2, evening | Bake straight from the fridge after work |
This puts the shaped dough in the fridge for about 18 to 20 hours, near the upper end. If your loaves come out flat after a long retard, shorten it or use a cooler fridge.
Same-day sourdough schedule
Skip the cold retard: build a levain at 7:00, mix at 11:00, end bulk around 16:00, shape and proof at room temperature for 1 to 2 hours, then bake. The bread is milder and a little less open, and you lose the convenience of baking cold dough, but it's all done in a day.
Sourdough planning tips
- Write your own timings down for three or four bakes. Your kitchen will settle into a pattern.
- When life gets in the way during bulk, put the bowl in the fridge for a few hours, then carry on.
- For scaling recipes to the loaves you need, use the calculator.
The full method for the bake itself is in the basic country loaf recipe.
Sourdough schedule FAQ
How long can shaped dough stay in the fridge?
At 3 to 5°C (37 to 41°F), 8 to 16 hours is the usual range, sometimes longer. If loaves come out flat after a long retard, shorten it or use a cooler fridge.
How long does bulk fermentation take?
With 20% levain, roughly 7 to 9 hours at 21°C (70°F), 5 to 6 hours at 24°C (75°F) and 3 to 4 hours at 28°C (82°F). Finish by the look of the dough.
What if I have to go out during bulk?
Put the bowl in the fridge for a few hours, then carry on when you're back. Cold slows fermentation almost to a stop.