Lately at work, we have been considering the rhythm of sourdough baking for the home baker. Some bake bread into the night, some first thing in the morning. Others bake only on weekends and some bake every day depending on their family size and needs.

For me, it is most often an evening time activity about twice a week, almost always on Friday and then again mid-week. But the rhythm of sourdough baking is more than poping a loaf of bread into the oven. There is the care and feeding of your start. The mixing, the slow cycles of stretching and folding the dough, and waiting on the long ferment. Shaping, proofing, and finally baking. The actual time you are engaged in the process is about ten minutes, but the bread needs 8–12 hours before it’s baked.

Finding that rhythm in your busy life may seem daunting, but let me explain how I fit it into my day. Mind you I am retired and am at home most days, so this may not fit into your life, but there are other examples as you read on. 

Bread Baking Twice a Week

To begin, I usually get the starter out of the fridge at lunch and feed it. Then sometime after dinner, I mix the ingredients and use the commercial breaks on the television to remind me to stretch and fold the dough three times. When I go to bed, so does the dough. During the winter it spends the night covered in the garage and in the warmer months, it goes into the fridge for a long, slow ferment. Then come morning, I tension the dough and shape it before a final proof, and then pop it in the oven 45 minutes later. By 10 AM is it cool enough to slice but still eat warm.

That means breakfast for me; a couple of eggs, a slice of bread, some fruit and I am good to go. But of course, when I am in the mood, I make bread every day, (which means the neighbors get a loaf) and my schedule is a bit different.

Daily Bread Baking

When I bake daily, I keep an active start on the counter, so it is ready to use. The first thing, though, is to feed it again. At the same time, I combine the flour and water for the autolyse, cover it and leave it be until the starter is active, which is usually between 2–4 hours.

Whenever the start is ready, it goes into the autolysed dough with some salt and I give it all a good mix. During the day to remind me of stretch and fold  I usually set a timer, but after the third time, I cover the dough and let it ferment for 8+ hours. That means right after dinner the bread can go into the oven and be cooled before bedtime.

So there you have it, two different schedules that are my sourdough baking rhythms. To help you explore other rhythms of baking here are several suggested schedules that are based on ideas from Mike Greenfield and adapted for how I would do it

The Working Baker

Baking mid-week can be tough for those working “9 to 5,” but with this schedule, you can have hot bread for breakfast any day of the week if you put your mind to it.

Time

Instructions
The day before baking 7:00 AM Activate Starter
o Mix water and ice cubes for ice water.
o Make a cup of ice water, then pour off ¼ cup of ice water and mix with two tablespoons of starter from your mother culture . (This needs to be as cold as possible to slow down the activation of the start, but do not put it back into the fridge, just leave it on the counter while you are at work.)
o Stir in ⅓ cup of flour
Autolyse
o Mix water and flour until completely combined, but do not knead. Leave on the counter all day for full wheat hydration.
The day before baking 5:00 PM

Add Starter and Salted water to the Dough
o Combine the starter and salted water (1 Tbsp salt to ¼ cup of water for each loaf) into the dough using the stretch and fold technique or by adding it to your mixer and running for 3–4 min.
o Remember to save 2–3 Tbsp of starter, activate it again with ⅓ cup of flour and ¼ cup of water before putting back in the fridge or setting it on the counter.
The day before baking 5:30 PM

Stretch and Fold
o Complete a stretch and fold, and again every 30 minutes for a total of three sets.
The day before baking 7:30 PM

Bulk Rise
o Cover the dough and let it rise for 2 hours.
The day before baking 9:30 PM Pre-shape
o Form the dough into the approximate baking shape and allow to bench rest for 30 minutes covered with a moist towel or bowl
The day before baking 10:00 PM

Tension and Shaping
o Tension each loaf and give it its final shape (boule, batard, loaf, etc.)
Final Proofing
o If using proofing baskets, place the dough into a well-floured brotform or towel-lined and flour-dusted bowl. Slide into a plastic bag and place it in the fridge overnight.
6:30-8:00 AM Baking
o First thing in the morning, preheat the oven to 465°F (240°C) for 45 minutes along with the dutch oven or stoneware you will be baking in.
(If baking without a lid, have 1½ cups of water ready to boil as you place the bread into the oven.
o Move proofed loaves onto parchment paper, score loaves, and place them into the preheated dutch oven.
o Bake for 20 minutes with the dutch oven lid on or if baking the bread uncovered, add boiling water to a pan just beneath the bread.
o After 20 minutes, remove the lid of the dutch oven or remove the pan of water and continue baking for 20 minutes with lid off.
o Let the bread cool before cutting or if you are in a rush, cut the ends for a great grab and go slathered with butter (but remember the napkin). 

The Weekend (or Holiday) Baker

Baking on the weekend, or any day you have off, works well for many folks and since this bread keeps for several weeks, making what you need for the week works out great.  You may also choose to freeze some loaves; this bread is great from the freezer toasted or thawed and eaten later.

Time

Instructions
The day before baking 10:00 PM Activate Starter
o Mix water and ice cubes for ice water.
o Pour off ¼ cup of ice water and mix with two tablespoons of starter from your mother culture stored in the fridge.
(This needs to be as cold as possible to slow down the activation of the start, but do not put it back into the fridge, just leave it on the counter overnight).
o Stir in ⅓ cup of flour
Autolyse
o Mix water and flour until completely combined, but do not knead. Leave on the counter overnight for full hydration. (Do not add the starter until morning).
7:00 AM

Add Starter and Salted water to the Dough
o Combine the starter and salted water (1 Tbsp salt to ¼ cup of water for each loaf) into the dough using the stretch and fold technique or by adding it to your mixer and running for 3–4 min.
o Remember to save 2–3 Tbsp of starter, activate it again with ⅓ cup of flour and ¼ cup of water before putting back in the fridge or setting it on your counter.
7:30 AM

Stretch and Fold
o Complete a stretch and fold, and again every 30 minutes for a total of three sets.
8:30 AM

Bulk Rise
o Cover the dough and let it rise for 8 hours.
4:30 PM Pre-shape
o Cover the dough and let it rise for 8 hours or until nearly doubled in bulk.
Bench Rest
o Allow the pre-shaped dough to rest for 30 minutes covered with a moist towel or bowl
5:00 PM

Tension and Shaping
o Tension each loaf and give it its final shape (boule, batard, loaf, etc.)
Final Proofing
o If proofing baskets, place the dough into a well-floured brotform or towel-lined and flour-dusted bowl and cover with a damp towel or plastic bag or wrap.
Preheat Oven
o Turn oven to 465°F (240°C) to preheat along with the dutch oven or stoneware you will be baking in.
Have 1½ cups of water ready to boil as you place the bread into the oven.
5:45-6:20 PM Baking
o Move proofed loaves onto parchment paper, score loaves, and place them into the preheated dutch oven.
o Bake for 20 minutes with the dutch oven lid on or if baking the bread uncovered, add boiling water to a pan just beneath the bread.
o After 20 minutes, remove the lid of the dutch oven or remove the pan of water and continue baking for 20 minutes with the lid off.
o To prevent a gummy loaf, let the bread cool completely before cutting

Tell us how sourdough bread making fits in the rhythm of your life in the comment section below.