Three ways to control 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.
Temperature and bulk time
| 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. Wholegrain flour shortens them. Always finish bulk by the look of the dough, not the clock.
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 bake
| 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 |
Working-day bake
| 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 bake
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 is all done in a day.
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.
Full method for the bake itself: basic country loaf.