Bake ReplanBake Replan / Bakery production schedule
Bakery production schedule, worked back from your orders
A production schedule starts at the end: the time all bread must be out. Here, 16 country loaves and 8 seeded ryes must be out by 8:00 am from one deck oven. That is 4 loads and 210 minutes of baking, so the first load goes in at 4:30 am and the oven heats at 3:30 am. Change the counts or the time and the schedule redoes itself.
- Build tonight
- –
- Heat the oven at
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The plan for this example. Change the orders above, or the formulas below.
Night before: the levain
Oven loads
Mixes
The numbers, worked
- Loads: 16 country loaves at 8 a load is 2 loads of 45 minutes, and 8 ryes at 6 a load is 2 loads of 60 minutes (the second holds 2 loaves, with 4 spaces free).
- Oven time: 2 × 45 + 2 × 60 = 210 minutes, or 3½ hours.
- First load: 8:00 am less 3½ hours is 4:30 am. With a 60-minute preheat, heat the oven at 3:30 am.
- Dough: 16 × 900 g + 2% for waste is 14,688 g of country dough, and 8 × 1,000 g + 2% is 8,160 g of rye.
- Levain: the two doughs use 2,546 g; keep 50 g back and build 2,596 g tonight.
The plan uses only the numbers you give it. It does no fermentation timing and gives no food-safety advice.
Questions
What order should oven loads go in?
This planner bakes in the order your products are listed, one load after another. Put the loaves that must be out first at the top of your products list, or the ones that bake hottest first if your oven runs down in temperature.
Does it time the bulk ferment and proof?
No. It plans from your numbers only: weights, loads, bake times and the levain build. Fermentation depends on your dough, your kitchen and your starter, so you set those times on the sheet yourself.
What if the loads don't fit before my deadline?
The heat time moves earlier. If the loads need more than a day in one oven, the plan says so, and a second oven is the fix.
Can I print it?
Yes. "Print the day sheet" prints the orders, the levain build, each mix with check boxes, and the oven loads with in and out times.
Change the example
Formulas are in baker's percentages: the flours add to 100% and every other line is a share of the flour. Changes on this page are kept in this browser, apart from your plan on the full planner.