Process
Baking schedule
You might say: bake timeline, when to do what
The timing of every stage, from building the leaven to cooling the loaf.
- What it does
- Fits fermentation, which takes hours, around the baker's day, and makes a bake repeatable.
- Ask
- When must each stage start for the bread to be ready, and where can the dough wait?
What to look for
- A written timetable with a clock time for each stage
- Dough waiting in the refrigerator overnight
Parts
- Bake day: The sequence every loaf goes through: build the leaven, mix, bulk ferment, shape, proof, bake, cool.
- Retarding: Slowing shaped dough's fermentation by placing it in the refrigerator, usually overnight.
- Bake, evaluate, adjust: Focus on one part of the process at a time, measure the improvement, and change the next part only after that.
Sources
- Ken Forkish, Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, Introduction
Second, this book is also written for more experienced bakers who are looking for another approach to making dough—one that treats time and temperature as ingredients
- Jessica Battilana, Sourdough schedule: How to plan your bread baking timeline, article
Feed starter six to eight hours before mixing your dough Bulk ferment the dough (typically eight to 12 hours, but consult your recipe for specific timing)
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