Chapter 10
DAY 14 — Maturity Check
DAY 14 — Maturity Check
Your starter should now triple in size within 4–6 hours of feeding. That's the benchmark for maturity.
The float test (optional but useful): Drop a small spoonful of peak starter into a glass of room-temperature water. If it floats, it's gas-rich and ready to bake with. If it sinks, give it another day or two of feeds.
When the starter passes the triple test consistently, you're ready to bake.
PHASE 2 — BAKE DAY (≈ 24-Hour Process)
This phase has two clock rhythms: an active afternoon (~5 hours of work spread across 8 hours) and a long overnight cold proof, then a morning bake. Plan accordingly.
The Bake-Day Timeline at a Glance
| Time | Step | Active / Passive |
|---|---|---|
| Day 14, ~12:00 PM | Feed starter normally | Active 5 min |
| ~3:00 PM | Starter at peak — build levain | Active 10 min |
| ~5:00 PM | Mix autolyse (1 hr before levain peak) | Active 10 min |
| ~6:00 PM | Levain ready — combine with autolyse + salt | Active 10 min |
| ~6:30 PM | First fold | Active 5 min |
| ~7:00 PM | Second fold | Active 5 min |
| ~7:30 PM | Third fold | Active 5 min |
| ~8:00 PM | Pre-shape on counter | Active 10 min |
| ~8:30 PM | Final shape, into banneton | Active 10 min |
| ~8:50 PM | Banneton into fridge | Passive 12–18 hr |
| Day 15, ~8:00 AM | Preheat Dutch oven 1 hr at 500°F | Passive |
| ~9:00 AM | Score and bake covered 18–20 min | Active |
| ~9:20 AM | Uncover, bake 20–30 min more | Passive |
| ~10:00 AM | Cool 2–3 hours before slicing | Passive (hardest part) |
Note: All times are illustrative. Adjust based on your kitchen temperature — warmer rooms speed everything up, cooler rooms slow it down.