The One Day Bake Nine to Five Bake Flex Bake

Generally, I like baking sourdough bread over a two day span to give it a nice long For those of you who have jobs with standard 9-5 hours (or something close to that) you can still bake For those who have a freelance schedule, have a day off, or just have an open day on the
fermentation. However, you can certainly squeeze it into one day if needed. If you follow sourdough bread at home! With a few key process alternations I’ve created a sourdough baking guide to fit weekend, this is my ideal baking schedule without restrictions! Take these special days to
my trick for an overnight ice water starter feeding and you’ve got a full day to give your around your schedule so you can still produce incredible sourdough bread during the work week! really enjoy the process and hone in on your skills so baking becomes easier for when you
bread some loving, you can pull off this one day bake no problem! have a tighter schedule.
Variables* - Sourdough bread making is an active living process!
It can be very temperamental with multiple elements effecting the
Variables* - Sourdough bread making is an active living Variables* - Sourdough bread making is an active living
process and final product including temperature, environment,
process! It can be very temperamental with multiple elements process! It can be very temperamental with multiple elements
and fermentation activity. The timing in this recipe is based off a
effecting the process and final product including temperature, effecting the process and final product including temperature,
room temperature of 72 degrees Fahrenheit. If your temp is
environment, and fermentation activity. The timing in this recipe environment, and fermentation activity. The timing in this recipe
colder, then your process will be slowed down so you can adjust
is based off a room temperature of 72 degrees Fahrenheit. If is based off a room temperature of 72 degrees Fahrenheit. If
the times accordingly. If it’s warmer, the process will speed up so
your temp is colder, than your process will be slowed down so your temp is colder, then your process will be slowed down so
adjust accordingly. Baking is an intuitive process and this should
you can adjust the times accordingly. If it’s warmer, the process you can adjust the times accordingly. If it’s warmer, the process
be used as a rough guide in conjunction with the skills and
will be speed up so adjust accordingly. Baking is an intuitive will speed up so adjust accordingly. Baking is an intuitive
knowledge you gained in Sourdough U!
process and this should be used as a rough guide in conjunction process and this should be used as a rough guide in conjunction
with the skills and knowledge you gained in Sourdough U! with the skills and knowledge you gained in Sourdough U!

8:00am Feed Starter - Remove most of the starter leaving at least 2 Tbsp, then
10:00pm Feed Starter - remove most of the starter leaving at least 2 Tbsp, then feed your starter with flour and ice cold water to slow down the activation process. 8:00am Feed Starter - Remove most of the starter leaving at least 2 Tbsp, then
The ice water will could take
give you an extra 2-4 feed your starter with flour and ice cold water to slow down the activation feed your starter with flour and room temperature water.
Cold water should anywhere from 4-7
hours of activation
extend activation 8:00am Autolyse - Mix flour and water together to form shaggy mass. hours to activate
time so the starter
will be ready to use 10:00pm Autolyse - mix flour and water together to form shaggy mass. to 9 hours. depending on 12:00pm Autolyse - Mix flour and water together to form shaggy mass.
when you wake up. variables so adjust
5:00pm - Add Starter and Salt to the Dough - Once the starter is fully activated, times accordingly.
7:00am - Add Starter and Salt to the Dough - once the starter is fully activated, incorporate the starter and salt into the dough with the stretch and fold technique. 1:00pm Add Starter and Salt to the Dough - Once the starter is fully activated,
incorporate the starter and salt into the dough with the stretch and fold technique. incorporate the starter and salt into the dough with the stretch and fold technique.

5:30pm Stretch and Fold - Perform a stretch and fold round every 30 minutes for the
7:30am Stretch and Fold - perform a stretch and fold every 30 minutes for the next 1:30pm Stretch and Fold - Perform a stretch and fold round every 30 minutes for the
next 2-2.5 hours until you feel the dough has developed a nice gluten structure.
The bulk rise can 2-2.5 hours until you feel the dough has developed a nice gluten structure. next 2-2.5 hours until you feel the dough has developed a nice gluten structure.
take anywhere from
Depending on
2-6 hours depending Depending on 7:30pm Bulk Rise - Let the dough sit for the next few hours until it has risen by variables, bulk rise
on your variables* so 9:30am Bulk Rise - Let the dough sit for the next few hours until it has risen by variables, bulk rise 30-50% this process depends on the variables* listed above so use your intuition! 2:30pm Bulk Rise - Let the dough sit for the next few hours until it has risen by
could take 2-6 hours,
make sure you use 30-50% this process depends on the variables* listed above so use your intuition! could take 2-6 hours, 30-50% this process depends on the variables* listed above so use your intuition!
place in fridge
your intuition and place in fridge
10:00pm Pre Shape - Once your satisfied with your bulk rise, remove the dough onto overnight if it’s taking
what you learned in overnight if taking to
2:00pm Pre Shape - once your satisfied with your bulk rise, remove the dough onto a to long to rise the 5:30pm Pre Shape - Once your satisfied with your bulk rise, remove the dough onto a
Sourdough U to long. a floured surface and pre shape your loaves. proper amount.
decide if it’s done floured surface and pre shape your loaves. floured surface and pre shape your loaves.
bulk rising.

2:30pm Bench Rest- let the reshaped loaves bench rest for 30 minutes. 10:00pm Bench Rest- Let the pre shaped loaves bench rest for 30 minutes. 5:30pm Bench Rest- Let the reshaped loaves bench rest for 30 minutes.

3:00pm Final Shaping - give your loaves a final shaping and place them in the 10:30pm Final Shaping - Give your loaves a final shaping and place them in the baskets. 6:00pm Final Shaping - Give your loaves a final shaping and place them in the
proofing baskets. proofing baskets.
You can continue If proofing at room
to proof the loaf in 10:30pm Proofing - Place your proofing baskets in a plastic bag (or plastic wrap) and temp, bake
Make sure it passes 3:00pm Proofing - place your proofing baskets in a plastic bag (or plastic wrap) and let the fridge for up to let put them the fridge to proof overnight. 6:00pm Proofing - Place your proofing baskets in a plastic bag (or plastic wrap) and let
the poke test learned immediately after your
proof at room temperature 20 hours if you dough is finished
put them the fridge to proof overnight.
in Sourdough U want to bake your
before you bake! proofing (no fridge
bread after you get time). If proofing in the
5:00pm - Preheat Oven - place your dutch oven pan in the oven at 500 Degrees home from work.
7:00am Pre-heat Oven - Place your dutch oven pan in the oven at 500 Degrees 8:00am - Preheat Oven - Place your dutch oven pan in the oven at 500 Degrees
fridge, you can go up
Fahrenheit and preheat for at least 45 minutes. Fahrenheit and preheat for at least 45 minutes. Fahrenheit and preheat for at least 45 minutes.
to 12-20 hours until
baking.
5:00 - 7:00pm- Baking - Remove proofed loaves onto parchment paper or directly into 8:00am Baking - Remove proofed loaves onto parchment paper or directly into the 9:00am- Baking - Remove proofed loaves onto parchment paper or directly into the
the preheated dutch oven, score loaves then bake for 20 minutes with the lid on. Turn preheated dutch oven, score loaves then bake for 20 minutes with the lid on. Turn the preheated dutch oven, score loaves, then bake for 20 minutes with the lid on. Turn the
the oven down to 450, remove the lid on the dutch oven and continue bake for 20-30 oven down to 450, remove the lid on the dutch oven and continue bake for 20-30 oven down to 450, remove the lid on the dutch oven and continue bake for 20-30
minutes with lid off. Let the loaves cool completely before cutting. minutes with lid off. Let the loaves cool completely before cutting. minutes with lid off. Let the loaves cool completely before cutting.

The Nighthawk Baker The Real Baker

Im not much of a night person myself, but I know there are plenty of you out there Because of the extended process of making bread at home, real bakers tend to get up at
who work best in the later hours. This checklist is perfect if you are either busy all the crack of dawn in order to produce fresh bread daily for their customers. I can’t say I
day or you just love staying up later and getting things done (Works well for 9-5 schedule) follow this exact schedule, but there is something magical about waking up early to bake
bread. This is is also a great work around for a 9-5 schedule!

Variables* - Sourdough bread making is an active living process! It Variables* - Sourdough bread making is an active living
can be very temperamental with multiple elements effecting the process! It can be very temperamental with multiple elements
process and final product including temperature, environment, and effecting the process and final product including temperature,
fermentation activity. The timing in this recipe is based off a room environment, and fermentation activity. The timing in this recipe
temperature of 72 degrees Fahrenheit. If your temp is colder, then is based off a room temperature of 72 degrees Fahrenheit. If
your process will be slowed down so you can adjust the times
your temp is colder, then your process will be slowed down so
accordingly. If it’s warmer, the process will speed up so adjust
you can adjust the times accordingly. If it’s warmer, the process
accordingly. Baking is an intuitive process and this should be used
as a rough guide in conjunction with the skills and knowledge you will speed up so adjust accordingly. Baking is an intuitive
gained in Sourdough U! process and this should be used as a rough guide in conjunction
with the skills and knowledge you gained in Sourdough U!

3:00pm Feed Starter - Remove most of the starter leaving at least 2 Tbsp, then 10:00pm Feed Starter - Remove most of the starter leaving at least 2 Tbsp, then
feed your starter with flour and room temperature water. The ice water will feed your starter with flour and ice cold water to slow down the activation.
give you an extra 2-4
Could take 4-7
hours of activation
hours for your time so you starter is
starter to be fully 7:00pm Autolyse - Mix flour and water together to form shaggy mass. 10:00pm Autolyse - Mix flour and water together to form shaggy mass.
ready to go first thing
activated. in the morning.
8:00pm - Add Starter and Salt to the Dough - Once the starter is fully activated, 5:00am - Add Starter and Salt to the Dough - Once the starter is fully activated,
incorporate the starter and salt into the dough with the stretch and fold technique. incorporate the starter and salt into the dough with the stretch and fold technique.

8:30pm Stretch and Fold - Perform a stretch and fold round every 30 minutes for the 5:30am Stretch and Fold - Perform a stretch and fold round every 30 minutes for the
next 2-2.5 hours until you feel the dough has developed a nice gluten structure. next 2-2.5 hours until you feel the dough has developed a nice gluten structure.
If you have to go to
Depending on
10:30pm Bulk Rise - Let the dough sit for the next few hours until it has risen by work or school, just 7:30am Bulk Rise - Let the dough sit for the next few hours until it has risen by
variables*, bulk rise
place the dough
could take 2-6 hours, 30-50% this process depends on the variables* listed above so use your intuition! covered in the fridge
30-50% this process depends on the variables* listed above so use your intuition!
place in fridge
right before you
overnight if taking to
12:30am Pre Shape - Once your satisfied with your bulk rise, remove the dough onto a leave and pick the 10:30am Pre Shape - Once your satisfied with your bulk rise, remove the dough onto a
long.
process back up
floured surface and pre shape your loaves. floured surface and pre shape your loaves.
when you get home.

12:30am Bench Rest- Let the reshaped loaves bench rest for 30 minutes. 10:30am Bench Rest- Let the reshaped loaves bench rest for 30 minutes.

1:00am Final Shaping - Give your loaves a final shaping and place them in the 11:00am Final Shaping - Give your loaves a final shaping and place them in the
proofing baskets. proofing baskets.
You can either
proof in the fridge 1:00am Proofing - Place your proofing baskets in a plastic bag (or plastic wrap) and let 11:00am Proofing - Let your loaves proof at room temperature for 1-3 hours until they
You could proof these
for 10-16 hours or
put them the fridge to proof overnight. in the fridge until the pass the poke test.
at room temp for
next morning but it
1-3 hours if you
would be pushing it!
can stay up that 1:00pm - Preheat Oven - Place your dutch oven pan in the oven at 500 Degrees 12:00pm - Preheat Oven - Place your dutch oven pan in the oven at 500 Degrees
late! Fahrenheit and preheat for at least 45 minutes. Fahrenheit and preheat for at least 45 minutes.

2:00pm- Baking - Remove proofed loaves onto parchment paper or directly into the 1:00pm- Baking - Remove proofed loaves onto parchment paper or directly into the
preheated dutch oven, score loaves then bake for 20 minutes with the lid on. Turn the preheated dutch oven, score loaves then bake for 20 minutes with the lid on. Turn the
oven down to 450, remove the lid on the dutch oven and continue bake for 20-30 oven down to 450, remove the lid on the dutch oven and continue bake for 20-30
minutes with lid off. Let the loaves cool completely before cutting. minutes with lid off. Let the loaves cool completely before cutting.