Here is the timeline I plan for the Virtua Group Bake.  I will begin at 7:00 am, I’m in the U.S. Eastern time zone.  The total time is 12 hours and 50 minutes.  Most of that is the bulk proof.  You can adjust the time to fit your schedule.  I frequently start my bread at 7:00 pm and let it bulk proof overnight.  Also, I frequently prolong the proofing (either the bulk proof or the final proof) by putting the dough in the refrigerator.  I’ve final proofed for as much as two days before baking it.

You do not have to wait for me to start.  Some members are many hours ahead of me and 7:00 am comes to them many hours before it comes to me.  Go ahead and start, or you can wait—it’s up to you.

If you are posting photos, please reference the step number so that we know where you are in the process.

Feel free to post questions.

Time   Duration Step
7:00 AM 0:00 Mix levain, flour, and water
7:40 AM 0:40 Mix salt and additional water
8:20 AM 0:40 Stretch and Fold 1
9:00 AM 0:40 Stretch and Fold 2
9:40 AM 0:40 Stretch and Fold 3
10:20 AM 0:40 Stretch and Fold 4
6:20 PM 8:00 Bulk proof complete, divide and bench rest
6:40 PM 0:20 Shape and put in banneton
8:40 PM 2:00 Complete final proof, place in oven
9:10 PM 0:30 Baking done
10:10 PM   1:00 Cool and slice