Sourdough Batch Production Planner for Market Bakers
Scale from 4 to 200+ loaves without shorting your net label weight. Automatically adds 12% oven bake-loss, splits dough into manageable mixer/tub batches, and builds your reverse market-day timetable.
Total Master Scale List (Includes 12% Bake-Loss Buffer)
Reverse Market-Day Production Schedule (With Cold Retard)
| Milestone | Target Clock Time | Production Notes |
|---|
Frequently Asked Questions
How much dough weight should I scale per loaf to account for moisture loss in the oven?
Artisan sourdough loses roughly 11% to 13% of its weight as steam during baking. To guarantee a finished 800g (1 lb 12 oz) labeled loaf for cottage food compliance, scale raw dough pieces at ~895g to 900g (baked weight × 1.12).
How do market bakers split large sourdough batches across smaller mixers or dough tubs?
Divide total batch flour by your mixer bowl or Bus-tub capacity (for example, a 12-loaf bake requiring 5.8kg of flour splits cleanly into three equal 4-loaf tubs of 1.93kg flour each, staggered 20 minutes apart to match oven deck capacity).
What levain feeding ratio works best for overnight market-day production?
A 1:5:5 or 1:8:8 bulk levain mixed 10 to 12 hours before dough mixing gives you a wide, predictable morning peak window without over-acidifying.