Work-fit record planner

Flexible Baking — Fits Around Your Day

Bake Window schedules your bake to fit around when you're not home:

  • ▪ Protects dough from over-fermenting while you're away
  • ▪ Uses cold retardation to "pause" fermentation
  • ▪ Gives predictable windows for mixing, bulk, shaping, and baking
  • ▪ Minimises early-morning or late-night work
  • ▪ Works reliably across seasons (your UK kitchen swings 16–24°C)

Just 30 minutes of prep gets your bread started, then only 15–20 minutes to bake the next day.

Sample records

Suggested Bakes

Classic 24-Hour Sourdough
  • Mix dough at 19:00 (evening, Day 1)
  • Bulk overnight (room temp)
  • Shape and chill in fridge (morning, Day 2)
  • Bake after work (evening, Day 2)
Typical schedule
Bread keeps well for a day or two after baking.
Quick Yeasted Loaf
  • Mix at 18:30
  • Bulk 1.5h, shape, proof 45min
  • Bake at 20:45, eat by 21:15
Evening bake
Enriched Brioche
  • Mix at 19:00
  • Bulk 2h, chill overnight
  • Shape & bake next evening
Special treat
After-Work Soda Bread
  • Mix after work in 10 minutes
  • No kneading or proving
  • Bake the same evening
  • Ready while dinner is still warm
Same-evening bake
Good fit when you want real bread tonight rather than a next-day schedule.
Recipe-backed bread presets available now: Brioche Loaf, Brown Soda Bread, Cinnamon Raisin Loaf, Country Sourdough, Country Sourdough Miche, Farmhouse Loaf, Granary Tin Loaf, Rosemary Focaccia, White Bloomer, Wholemeal Tin Loaf
Planner

Build Your Own Work-Fit Record

Prep tonight, bake tomorrow: Start around 18:30 tonight and aim for the oven around 20:00 tomorrow.
Bake Window uses this to place the bake path around your work rather than asking you to enter lots of times.
Would a no-knead recipe also help? Bake Window can suggest effortless, heritage no-knead breads from your region.
Choose the style you actually want to bake rather than letting QuickBake guess.
Top bread staples for UK, filtered to your chosen bread type. Curated staples stay first, and DITA bread recipes are labelled by source.
Fine-tune temperature and flour strength
Typical UK kitchen: 18–22°C. Default is 21°C.
Check your flour bag. Default is 12%.