Proofday

The hard part of sourdough is the timing

A bake runs 24 to 36 hours, and the dough moves faster in a warm kitchen and slower in a cool one. Proofday does the clock math so the folds, the shaping and the oven land when you're awake.

• Plan backwards. Pick "bread ready at" or "start now". Proofday lays out feed, autolyse, mix, bulk with stretch-and-folds, shape, proof, preheat, bake and cool.
• Timings that follow your kitchen. Bulk and proof times come from your dough temperature and levain amount, and the app shows its estimate instead of hiding it.
• Bake mode. The current step, a countdown, fold reminders on your phone, and a Done button that re-plans the rest of the bake from what actually happened.
• Baker's percentages. Flour blend, hydration, levain and salt, turned into grams, accounting for the flour and water already in your levain.