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 (1:2:2, 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 1–2 hrs at room temp

5:30 PM+ — Score & bake: 450°F, 20 min covered + 20–25 min uncovered

8:00 PM — Feed starter (1:5:5, 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, 8–24 hrs

Next bake — Score straight from fridge, bake as above

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.)