BAKING SCHEDULE FOR BREAD

When it comes to sourdough, take note that the times are only approximates. Your starter might be more or less active, and your room temperature might be different from mine. If you use more starter than written in the recipe, your dough will proof faster. With less starter, it will rise slower.

 Breakfast

Take your starter out of the fridge (if you bake often, 2-3 times weekly, you can use your starter directly from the fridge without feeding it). If that’s not the case, check your starter’s condition and if needed do an SOS step or feed them once more.

In the morning, feed your starter and leave it at room temperature (RT) to double (approx. 4-6 hours). If you use really cold water or place the jar somewhere colder (12-19 degrees C/53-66 F), your starter will be ready when you come back home from work (after 8-9 hours).

Use almost everything from the jar.

Mix the dough in the afternoon.
Leave it at RT for about 4-6 hours, then shape it and place it in the banneton. After 2-3 hours put it in the fridge till the next day. 

Next day, in the morning, bake your bread if sufficiently proven. If not, leave it at room temperature (RT).

Lunch

The same as above, only you bake the bread for lunch. Leave the dough/banneton in the fridge until then. If not proven enough, leave it at RT.

*No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.

@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2024. All rights reserved.