This timetable aims to fit the process of making sourdough bread within 12 hours. Its perfect for a rainy day off work or during home office, if you can spare a few minutes during the day.

If you are brand new, you might want to check out the bread basics first.

Ingredients

For creating this timetable I mostly used my rustic sourdough bread recipe, though you can replace it with most other sourdough recipes.

Instructions

• 7am feed levian

• 10am autolyze

• 11am mix dough

• bulk fermentation (4h 23 degrees)

• 15pm shaping

• proofing (3h 23 degrees)

• 17pm oven preheating (250 degrees)

• 18pm baking

  • 20min covered (250 degrees)
  • 20min uncovered(220 degrees)