A Bake-Keeper Free Printable

Bake-Day Timeline Template

Copy the schedule that matches your day, or fill in your own times below.

7:00 AM: Feed starter (1:1:1, warm spot)

11:00 AM: Starter peaks, mix dough

11:15 AM: Bulk ferment begins (fold every 30 min x4)

3:00 PM: Bulk ends (puffy, ~50% bigger)

3:15 PM: Shape

3:30 PM: Cold retard, or proof 1 to 2 hrs at room temp

5:30 PM+: Score & bake: 475°F, 30 min covered + 15 min uncovered

8:00 PM: Feed starter (1:10:10, cooler spot overnight)

8:00 AM: Starter peaks, mix dough

8:15 AM: Bulk ferment begins (fold every 30 min x4)

12:00 PM: Bulk ends

12:15 PM: Shape into banneton

12:30 PM: Cold retard in fridge, 8 to 48 hrs

Next bake: Score straight from fridge, bake: 475°F, 30 min covered + 15 min uncovered

Fill In Your Own

Feed Starter Mix Dough Bulk Start Bulk End Shape Retard/Proof Bake

Want exact numbers for your kitchen? Use the Bake-Day Timeline Calculator and print your result instead of the generic template above.

Want future printables sent to you? (Totally optional. The download above works either way.)