Sourdough runs on a handful of numbers you end up looking up again and again — how long bulk takes at a given temperature, when the loaf is done, what hydration to aim for. This page collects them into clean reference charts. Every one assumes a healthy, active starter and standard white bread flour; treat them as starting points to read against your own dough, not fixed timers.
Bulk fermentation time by temperature
Temperature is the single biggest lever on bulk fermentation. The warmer the dough, the faster it ferments — roughly halving for every 8°C / 15°F. These times assume ~20% starter and a 65–70% hydration white dough, and end at a 50–75% rise.
| Dough temperature | Approx. bulk time | Notes |
|---|---|---|
| 65°F / 18°C | 8–10 hours | Slow; good for flavour, easy to control |
| 70°F / 21°C | 6–8 hours | Comfortable, forgiving window |
| 75°F / 24°C | 4–6 hours | The standard reference point |
| 78°F / 26°C | 3.5–5 hours | Watch it closely from here |
| 82°F / 28°C | 2.5–4 hours | Fast; overproofing gets easy |
Read the rise, not the clock: aim to end bulk when the dough has grown 50–75%, looks domed and jiggly, and shows bubbles at the edges.
Final proof chart (room vs cold)
After shaping, the final proof can happen at room temperature or in the fridge. Cold proofing is slower, more forgiving, and gives better flavour and scoring.
| Method | Temperature | Time | Best for |
|---|---|---|---|
| Room temperature | 70–75°F / 21–24°C | 1–4 hours | Same-day bakes |
| Cold / retard | ~39°F / 4°C | 8–16 hours | Flavour, easy scoring, schedule control |
| Cold (extended) | ~39°F / 4°C | 16–36 hours | More sour; watch for overproofing past ~24h |
Confirm with the poke test: press a floured finger gently into the dough. It should spring back slowly, about halfway. Springs back fast = underproofed; stays dented = overproofed.
Starter peak time by temperature & ratio
Use your starter at or just before peak. When it peaks depends on both temperature and feeding ratio — more food (a higher ratio) buys more time.
| Feeding ratio | At 68°F / 20°C | At 75°F / 24°C | At 82°F / 28°C |
|---|---|---|---|
| 1:1:1 | 6–8 h | 4–6 h | 2–4 h |
| 1:2:2 | 8–12 h | 6–10 h | 4–6 h |
| 1:5:5 | 14–18 h | 10–14 h | 6–10 h |
Bake temperature, time & doneness
The oven numbers for a standard 900g–1kg loaf in a preheated Dutch oven, plus the internal temperature that tells you it’s done.
| Stage | Setting | Time |
|---|---|---|
| Preheat (empty pot) | 230–260°C / 450–500°F | 30–60 min |
| Bake — lid on (steam) | 230–250°C / 450–480°F | ~20 min |
| Bake — lid off (brown) | 220–240°C / 425–465°F | 20–25 min |
| Done — internal crumb | 96°C / 205°F | — |
Start checking the probe at about 35 minutes total. Pull at 96°C (205°F), then cool at least 1–2 hours before slicing. For the full doneness breakdown by loaf type — enriched, sandwich-tin, and high-altitude targets — see the sourdough internal temperature table.
Hydration levels chart
Hydration is water weight as a percentage of flour weight. Higher hydration means a more open crumb but a slacker, harder-to-handle dough.
| Hydration | Handling | Crumb | Best for |
|---|---|---|---|
| 60–65% | Firm, easy | Tight, even | Sandwich loaves, beginners, shaping practice |
| 65–70% | Workable | Balanced, semi-open | The all-round standard boule |
| 70–75% | Slack, sticky | Open, holey | Rustic loaves, experienced handling |
| 75–85%+ | Very wet | Very open | Ciabatta-style, advanced technique |
Whole-grain flours absorb more water — add about 5% hydration for heavily whole-wheat or rye doughs to hit the same feel. Dial exact grams with the hydration calculator.
Crumb troubleshooting chart
What the inside of the loaf is telling you, and where to look first.
- Dense & gummy throughout → underbaked (bake to 96°C) or sliced warm (cool fully)
- Tight, dense band near the base → underproofed, or crumb sliced hot
- Flat, wide loaf with collapsed holes → overproofed; shorten bulk or proof cooler
- Big tunnels near the top, dense below → poor shaping / degassing, or under-fermented bulk
- Tight even crumb, no openness → low hydration, weak starter, or under-fermented bulk
- Gnarly burst side / blowout → underproofed or scored too shallow
Enter your dough temperature and starter percentage to turn these ranges into one time estimate.