A Guide to Sourdough Timings (How to Actually Plan Your Baking Day)

Wondering how long each stage of sourdough should take? This guide breaks down realistic timings for levain, bulk fermentation, cold proofing, and baking so you can plan around your life.

8/27/20262 min read

One of the most common questions in sourdough baking is simply “how long does this take?” The honest answer is that it depends on your temperature, your starter’s strength, and your specific recipe, but here are realistic ranges to help you plan.

Levain Timing

If you're not yet familiar with what a levain is, check out my post on this topic here. A levain built at a moderate ratio (around 1:2:3) and kept at roughly 26 degrees Celsius typically reaches peak in 3 to 4 hours. The same levain at a cooler room temperature might take 6 to 8 hours. If you want it rising overnight for a first thing in the morning dough mix, use a higher feed ratio or a cooler spot to slow it down.

Bulk Fermentation Timing

This is the stage from mixing your dough to shaping it, and it is the most variable stage of all. Depending on your levain’s strength, your dough temperature, and your recipe’s hydration, bulk fermentation can take anywhere from 4 to 10 hours. Rather than watching the clock, watch the dough: you are looking for it to increase by around 1.5 to 2 times its size, feel jiggly, and pull away cleanly from the bowl.

Cold Proof Timing

A cold proof can range from a few hours to up to 3 days, with longer proofs developing a more pronounced sour flavour. An overnight proof (around 12 hours) is a popular middle ground that fits neatly into most schedules, giving you a loaf ready to bake the next morning.

Baking Timing

Most home sourdough loaves bake for 35 to 45 minutes total. A common approach is a higher temperature, covered bake for the first 20 minutes to trap steam for oven spring, followed by a slightly lower temperature, uncovered bake for the remaining time to develop colour. Your loaf is ready when it reaches at least 90 degrees Celsius internally.

Cooling Timing

Do not skip this step. A loaf needs at least 1 to 2 hours to cool fully before slicing, as the inside continues cooking even after it leaves the oven. Cutting in too early leaves you with a gummy, doughy centre, even if the loaf was baked in the oven for the perfect time.

A Sample Full Day Schedule

Here is a realistic full schedule for anyone baking around a day when you're at home to give your dough attention:

• 8am: Build your levain and place somewhere warm. (I sometimes like to prep the levain the evening before, give it an hour or so counter time for the wild yeast to start their reproduction process before popping into the fridge overnight to slow the process before getting out at 7am to come up to room temp)

• 12pm: Levain reaches peak, mix your dough - cover and place somewhere warm

• Afternoon/Evening: Bulk fermentation begins with stretch & folds then coil folds roughly every 30 minutes for the first three hours, then left undisturbed to rise for the final stretch

• 8pm: Laminate/shape the dough and place into the fridge in your proofing basket for a cold proof

• Next morning: Bake straight from the fridge

Why Timings Vary So Much Between Bakers

If you have seen wildly different timings recommended online, that is completely normal. Every starter is different in strength, every kitchen sits at a different ambient temperature, and every recipe has a different hydration and flour blend, all of which affect fermentation speed. The most useful thing you can do is keep your own conditions consistent, so you learn your own realistic timings rather than chasing someone else’s.