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Bake Sourdough Around a Work Schedule

  • Writer: Lauren Morgan
    Lauren Morgan
  • Mar 2
  • 3 min read

A No-Stress Guide! 🍞⏳

Think you don’t have time to make homemade sourdough because of a busy work schedule? Think again! With a little planning, you can fit sourdough baking into your daily routine without it feeling like a chore.

By using overnight fermentation and fridge storage, you can bake fresh sourdough while working full-time—with minimal hands-on effort! Plus, since it takes the same amount of time to make two loaves as it does one, I always double the recipe to make the most of my time. I like to make one for my husband and I and give one away to our family or neighbors.


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Why This Method Works for a Busy Schedule

✔ Minimal Hands-On Time – Just a few minutes here and there!✔ Ferments While You Sleep – No need to babysit the dough.✔ Flexible Baking Time – Bake any evening after work.✔ Double the Bread, Same Effort – Always make two loaves at once!

The Recipe: No-Stress Sourdough

This recipe makes one loaf, but I always double it to bake two at a time!

Ingredients (Single Loaf):

  • 350g water (adjust slightly based on humidity)

  • 550g all-purpose flour

  • 100g fed & active sourdough starter

  • 12g salt

📌 Pro Tip: If you’re baking sourdough regularly, keep your starter on a consistent feeding schedule so it’s always ready to use! I always use my low stress method where I grab my starter out of the fridge the night before I will feed it. Then feed it in the morning. After I am done using it I do a smaller feed and then put it back into the fridge.

Step-by-Step Schedule for Workdays

Morning – Feed Your Starter Before Work

  • Take your starter out of the fridge (if stored cold) and feed it so it’s bubbly and active by the time you get home.

  • If your home is warm, it’ll be ready in 6–8 hours.

Evening – Mix the Dough & Start Bulk Fermentation

  1. After Work: Mix together the water, flour, salt and starter until just combined. Let it rest for 30 minutes.

  2. Do Stretch & Folds: Perform 3–4 stretch & folds over the next hour. If you are tired and short on time just let the dough sit 5 mins inbetween or skip a stretch and fold, you will still have beautiful bread in the end.

  3. Let the Dough Rest Overnight: Cover and let it bulk ferment overnight at room temperature (8–12 hours).

📌 Pro Tip: If your home is warm, shorten the ferment time slightly to prevent over-proofing.

Morning – Shape & Refrigerate Before Work

  1. Check that your dough has doubled in size and looks airy.

  2. Gently shape it into a round or oval loaf (depending on your baking vessel).

  3. Place it in a floured banneton or bowl lined with a floured towel.

  4. Cover and put in the fridge before heading to work.

📌 Why Refrigerate? Cold-proofing slows fermentation, allowing you to bake it later—anytime within the next 48 hours!

Evening (Any Day After Work) – Bake!

  1. Preheat oven to 425°F (245°C) with your Dutch oven.

  2. Take your dough out of the fridge, score the top with a sharp blade, and transfer onto parchment paper then into the hot Dutch oven.

  3. Bake covered for 35 minutes, then uncover and bake for another 15 minutes until deep golden brown.

  4. Let cool for at least 1 hour before slicing (it’s worth the wait!). If you can not wait it is ok! The crumb on the pieces you cut may just be a little harmed.

📌 Pro Tip: Baking directly from the fridge helps with oven spring—no need to bring the dough to room temperature!

Why This Work-Friendly Method Works So Well

✔ Saves Time: Hands-on steps take just 5–10 minutes at a time.✔ More Flexible Baking: You can bake any day after work!✔ Better Flavor & Texture: The slow ferment develops a deep, tangy flavor.✔ Less Stress: No rush—your dough waits for you in the fridge!

Bonus Tip: Always Make Two Loaves!

Since the process is exactly the same, I double the recipe every time I bake. That way, I get two loaves for the same amount of effort!

🥖 Eat one fresh, freeze the other!🥖 Gift one to a friend!🥖 Try different mix-ins for variety!

📌 Storage Tip: Sourdough stays fresh at room temperature for 5-7 days or in the freezer for up to 3 months.

Why You Should Try This Method!

Making sourdough on a work schedule is totally doable with a little planning! With overnight fermentation and flexible fridge-proofing, you can enjoy fresh, homemade bread without feeling rushed.

If you try this method, tag me on Instagram @Weeknight_Homemaker—I’d love to see your beautiful loaves!

Happy baking! 


🍞💛Lauren


The Weeknight Homemaker

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