烘焙酸種麵包最困難的不是麵團的處理，而是烘焙時間表。由於要先餵養酵母至活躍才使用，已花了4、5個小時，之後又要長時間發酵，建立一個時間表就可以預先地安排怎樣分配時間，將烘焙酸種麵包巧妙地融入日常生活中。
Basic sourdough recipe steps 製作酸種麵包的基本步驟
Pre mix & autolyse – mixing your ingredients and allowing the flour to hydrate [混合材料，讓麵粉水合]
Form the dough & rest – forming the shaggy autolysed mix into an actual dough [將混合物製成一個麵團]
Stretch & folds – developing the gluten in your dough [拉摺讓麵團產生麩質]
Bulk ferment – fermenting your dough and allowing the yeast and bacteria to produce the gases necessary to rise your bread [發酵麵團，讓酵母和細菌產生麵團所需的氣體]
Shape the dough – shaping your dough into a loaf and placing it into the banneton or shaping container [做型，放入塑形用的竹籃或容器中]
Cold ferment – proofing the dough in the refrigerator to develop flavor and delay baking time [在冰箱中冷藏麵團以增加風味並延遲烘烤時間]
Bake – bake your bread in the Dutch oven [烘焙]
Easy Sourdough Bread 簡易酸種麵包烘焙時間表
Day 1
9am Feed the sourdough starter [餵養酸種酵母]
1:30pm Pre mix & autolyse [混合材料讓麵粉水合]
2:30pm Form the dough into a smooth ball and rest for 30 minutes [成團，靜置30分鐘]
3pm – 5pm Perform 4-6 sets stretch & folds, at least 15 minutes rest in between each set over next 2 hours [2個小時內拉摺麵團4-6組]
5pm Cover and leave on counter top for bulk ferment [發酵麵團]
12am Shape and lift into banneton, proof in the fridge until next day [做型，放入塑形用的竹籃或容器中，冷藏發酵]
Day 2
3pm Score and bake your bread [割上花紋，烤焗]
8pm Cut your bread [切開麵包]
Enjoy your bread!
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