# Sourdough timetable

Bulk fermentation schedule for the weekend bakes at the kitchen bench.

- Stretch and fold every forty minutes for the first two hours.
- Bulk ends when the dough has grown by half and jiggles, not by clock.
- Cold retard overnight in the fridge at four degrees.
- Bake from cold with steam for the first twenty minutes.

The starter is fed one to five in the morning so it peaks mid afternoon,
which is when the mix actually happens.