Guided mode
Active Bake & Timers
Work down the seven phases. Each one has its own countdown with a chime, and you can nudge any timer as the loaf tells you what it needs.
Phase 1 of 7
Phase 1 — Dough Prep & Initial Rise
Weigh everything in grams on your digital scale. Attach the flat paddle to your KitchenAid — never the dough hook. Add lukewarm water, yeast, salt and the flour blend to the bowl and mix on medium-low for 60–90 seconds until a cohesive, smooth batter forms with no dry flour remaining. Transfer to your Cambro container, cover loosely — never airtight — and let rise 2 hours at room temperature. No mixer bowl to wash? Hand-mix in the bucket with your Danish dough whisk for about a minute instead.
2:00:00
of 120 minutes — paused
All phases
Ready-by planner
Pick the moment you want to slice and this works backward through every stage — mixing, rise, chill, shaping, preheat, bake and the mandatory two-hour cool.
Ready by — reverse schedule
When you need to start
yesterday 10:15 PM
18 hr 45 min from first weigh-in to first slice — ready today 5:00 PM.
That start time has already passed. Switch to the fastest same-day plan, or push your ready time later.
1Mix the dough (KitchenAid, flat paddle)
yesterday 10:15 PM → 10:25 PM10 min
Weigh everything in grams, then mix on medium-low for 60–90 seconds until smooth. Scrape into the Cambro bucket, lid resting loosely on top.
2Initial rise at room temperature
yesterday 10:25 PM → 12:25 AM2 hr
2 hours on the counter until the dough flattens on top. Don't punch it down.
3Refrigerate overnight (ideal)
today 12:25 AM → 12:25 PM12 hr
Overnight in the fridge. Cold dough is vastly easier to shape and cut, and the flavor deepens. The batch keeps 5 days (up to 10 for whole-grain).
4Shape the boule & rest on parchment
today 12:25 PM → 1:25 PM1 hr
Wet hands, no kneading. Rest 60 minutes on the parchment sling (or in the banneton) while the oven comes up.
5Preheat the Le Creuset in the Wolf oven
today 1:25 PM → 2:15 PM50 min
Pot and lid together on standard BAKE — not convection. The full 45–60 minutes; cast iron lags far behind the preheat beep. Knob off above 400°F.
6Bake covered, then uncovered
today 2:15 PM → 3:00 PM45 min
Covered first so the sealed pot traps the steam, then lid off to brown and crisp.
7Cool on the rack — do not cut
today 3:00 PM → 5:00 PM2 hr
Two full hours on a wire rack. Cutting warm gluten-free bread collapses the crumb and turns it gummy as moisture redistributes.
Log this bake
Finish the last phase and this opens automatically — or start the entry now.