Stop guessing when your dough is ready. Schedule fermentation by the hour, not the hope.
A sourdough bakery production software that tracks every fermentation stage so you bake at peak, not by prayer.
Know the exact fermentation window for each batch 24 hours in advance — no more mid-shift guessing or over-proofed loaves.
You're mixing a 2 AM batch of dough. It needs to bulk ferment for 4-5 hours depending on room temperature, then cold retard overnight, then final proof at 8 AM. But you have three other batches at different stages. You're checking the dough every 30 minutes, texting yourself notes, and still you're never sure if you're shaping too early or letting it over-ferment. A sourdough bakery production software should tell you exactly when to move each batch to the next stage — based on actual time, temperature, and your own notes from past bakes. Most bakers track this in a notebook or a spreadsheet. You're looking for something that knows sourdough.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're checking the dough every 30 minutes and still getting it wrong”
You set a timer for bulk fermentation, but room temperature shifts, and suddenly your dough is over-proofed at 3 AM when you're not watching. Or you under-proof because you were being cautious, and the crumb is tight. You've lost 40 loaves this month to timing — that's $320 in waste. You need to know the actual fermentation window for today's conditions, not a recipe that says '4-5 hours.'
“Three batches at different stages and no way to track them visually”
You have a 2 AM mix, a 6 AM mix, and a 10 AM mix. Each one needs to move to a different stage at a different time. You're writing times on the dough tub with a Sharpie, setting phone alarms, and texting yourself notes. If you miss one window, the whole day's timeline collapses. You need a production schedule that shows you which batch goes where and when.
“You can't tell your staff when to shape without being there”
Your head baker knows the dough, but your newer staff member doesn't. When you're not in the bakery, they're either shaping too early or waiting around. You can't write 'shape when it's jiggly' and expect consistency. You need a system that tells them — in writing, with a time — when to move each batch.
“Cold retards are a mystery — you don't know if overnight means 12 hours or 18”
You pull loaves from the fridge at different times depending on when you mixed them, and the results are inconsistent. Some loaves have tight crumb, others are too open. You're trying to dial in your retard time, but you can't track what worked last week because it's all in your head. You need to log actual retard times and see the results.
“You're losing track of which batches came from which levain”
You mix two different levains (one at 100% hydration, one at 80%) and use them in four different dough batches. Each one ferments differently. By 10 AM, you can't remember which dough got which levain, and you're adjusting fermentation times by guessing. You need to link each batch to its levain so you know exactly what to expect.
Your fermentation schedule becomes visible and automatic
Monday morning, you log into BakeOnyx and see all your batches for the week: mix time, bulk fermentation window, retard window, and final proof window — all calculated based on your notes from last week's bake. You text your head baker a link. She opens it on her phone, sees that the 2 AM batch needs shaping at 6:15 AM, and shapes it on time. You sleep. The dough doesn't over-proof.
- ✓Log each batch mix with time, hydration, and levain — then BakeOnyx calculates bulk fermentation windows
- ✓Set fermentation targets (bulk proof time, retard length, final proof time) and get alerts when each stage is ready
- ✓Track room temperature notes and link them to batch results so you dial in timing faster
- ✓Share your daily bake schedule with staff — they see exactly when to shape, score, and load the oven
- ✓Review past batches and compare fermentation times to crumb structure so you improve every week
How It Works
Create your sourdough recipes with fermentation targets
You enter your base recipe: flour type, hydration, levain percentage, and salt. Then you set your fermentation targets — 'bulk fermentation: 4-5 hours at 75°F' or 'cold retard: 14-18 hours at 38°F.' BakeOnyx stores these so you don't re-enter them every time.
Log each batch when you mix — time, temperature, levain notes
At 2 AM, you tap 'New Batch,' select your recipe, note the room temperature (72°F today), and log which levain you used. BakeOnyx shows you the expected bulk fermentation window: 4 hours 15 minutes to 5 hours 15 minutes based on your temperature and past notes.
Get alerts and share the schedule with your team
BakeOnyx sends you a notification at 6 AM: 'Your 2 AM batch is ready to shape (bulk fermentation complete).' You forward the day's schedule to your head baker. She sees three batches, their timings, and what she needs to do by when.
Log the actual fermentation time and results
After you shape, you tap 'Bulk fermentation complete' at 6:12 AM. After you pull from the retard, you log 'Retard complete' and note the crumb structure: 'Open, some large holes, good oven spring.' BakeOnyx now has data.
Review trends and adjust next week's timing
You pull up your 'Fermentation Log' report. Last week, your 2 AM batches bulk fermented in 4 hours 10 minutes on average at 72°F, and they had the best crumb. This week, room temp is 68°F, so you adjust your bulk target to 4 hours 45 minutes. You're no longer guessing.
See your fermentation schedule for the next 7 days
Start free, no credit card required. Log one batch and see how BakeOnyx calculates your fermentation windows.
Before & After BakeOnyx
Scheduling a 2 AM mix for a 10 AM delivery
Before
You write '2 AM mix, bulk 4-5 hours, shape around 6:30 maybe, retard overnight, bake 8 AM' in your notebook. At 6 AM you check the dough — it looks ready, so you shape it. At 10 AM it's perfect. But yesterday you checked at 6 AM and it wasn't ready, so you shaped at 6:45, and the crumb was tight. You're never sure if 6 AM or 6:45 is right. You're adjusting by feel, and it's costing you consistency.
After
You log the 2 AM mix at 2 AM. Room temperature is 72°F. BakeOnyx shows: 'Bulk fermentation window: 6:15 AM – 6:45 AM.' You text your baker: 'Shape at 6:15 AM.' She shapes at 6:15 AM. The crumb is perfect — open, consistent, every time. You're no longer guessing.
Room temperature drops 5 degrees overnight
Before
It's 2 AM, you're mixing your 2 AM batch, and you realize the bakery is 67°F, not 72°F like yesterday. You panic. Does that mean bulk fermentation takes 30 minutes longer? An hour longer? You don't know. You set a timer for 4 hours and hope. At 6 AM the dough doesn't look ready, so you wait until 6:45. It's ready then. But you wasted 45 minutes of your morning, and now you're behind on your 6 AM mix.
After
It's 2 AM, you're mixing, you note the temperature is 67°F. BakeOnyx adjusts your bulk fermentation window automatically: '4 hours 45 minutes – 5 hours 15 minutes.' You know exactly how much longer it will take. You shape at 6:45 AM as planned. Your day stays on schedule.
Cold retard timing is inconsistent
Before
You retard loaves overnight, but 'overnight' means different things. Sometimes you pull them at 7 AM (12 hours), sometimes 8 AM (13 hours), sometimes 9 AM (14 hours) depending on when you shaped them and when you woke up. The crumb structure varies wildly. You're trying to figure out if 12 hours is better than 14 hours, but you can't compare because you never logged the actual times. You're stuck experimenting forever.
After
You log every batch: mix time, shape time, retard start time, retard end time. After 15 batches, you pull up your 'Retard Log' report. You see: batches retarded 14-15 hours have the best oven spring and open crumb. Batches retarded 12-13 hours are tighter. You now target 14.5 hours every time. Consistency improves in 2 weeks.
What Changes for You
Reduce over-proofed and under-proofed loaves by 80% in the first month
You know the exact fermentation window for each batch based on actual temperature and your past results. No more checking dough every 30 minutes or losing batches to guessing. One sourdough bakery using BakeOnyx cut waste from 40 loaves per week to 8 loaves per week in 30 days.
Your staff shapes and scores without calling you for permission
They see the schedule on their phone, they know the timing is right, and they move batches on time. You save 45 minutes a day of interruptions and double-checks. Your head baker gets more confident because she's following a system, not your mood.
Dial in your cold retard time in 2-3 weeks instead of 6 months
You log actual retard times and crumb results every bake. After 15 batches, you see the pattern: 16 hours at 38°F gives you the best open crumb. You're no longer experimenting — you're refining. That's 12 fewer weeks of inconsistent loaves.
Plan your week's production in 10 minutes, not 90
You used to spend Sunday night writing out mix times, fermentation times, and retard times for the whole week. Now you create recipes once, then clone them for each batch and adjust for temperature. One baker went from 90 minutes to 12 minutes.
Track levain performance and know which one ferments fastest
You log which levain you used in each batch. After 20 batches, you see that your 100% hydration levain ferments 20 minutes faster than your 80% hydration levain. You now adjust your bulk fermentation targets based on which levain you mixed that day.
Frequently Asked Questions
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See your fermentation schedule for the next 7 days
Start free, no credit card required. Log one batch and see how BakeOnyx calculates your fermentation windows.
Free 14-day trial. No credit card required. Plans from $29/month.