Bake schedule planner
Turn tomorrow's orders and shelf counts into a bake list, every dough in grams with the water temperature, and a timeline of mixer, hands and ovens worked out from when the bakers come in. See what would come out late and how much earlier to start, with Thanksgiving and the other holidays on the calendar.
Help and background Back to the tool
How it works
- 1 Put in your doughs as baker's percentages: the flours make 100%, then the water, the starter, the salt and the rest. Give each its mixing and bulk times, the temperature it should come off the mixer at, and whether it's mixed the day before and held cold.
- 2 List what you bake from each dough: the weight of a piece, how many go on a tray, how long a dozen takes to shape, the proof, the oven temperature and bake time, and how many you want on the shelf each day of the week.
- 3 Set out the bakery: when each baker comes in, when the doors open, how much the mixer takes, and the ovens with the trays each holds.
- 4 Pick the day. Holidays like Thanksgiving are marked on the strip; say how busy the day looks, add the orders, and anything extra.
- 5 The page works out the bake list, every dough in grams with its water temperature, and the morning against the clock: who mixes, shapes and loads what, when. Anything that would come out late is flagged, with how much earlier to come in. Print the baker's sheet for each person and tick it off as you go.
Free. Signed out, it works on the page, and stays on this device only if you turn on Remember. With a free account your doughs, bakes and every day's orders are kept in your account, on every phone and tablet in the bakery; a bakery's formulas never go in a link or our logs.
Good to know
- How does it decide the order?
- It works forward from when the first baker comes in. The ovens heat first. A dough is mixed when a mixer and a baker are free, rests in bulk, then is divided and shaped a load at a time by whoever's free. When a load has proofed it goes in the first oven that's hot and at its temperature. Whatever has the least time to spare before it's wanted goes first. It's a plan to start from, not a rule: your bakers know the dough.
- What does "waits for an oven" mean?
- A load that has finished proofing but has no oven free for it. A few minutes is fine; much longer and it may overproof. The page points these out, so you can shape later, retard it, or add a load to another oven.
- Where do the holidays come from?
- The same calendar as busy days: Ontario's holidays and the region's own dates. The days before Thanksgiving, Easter and Christmas are marked as likely busier for a bakery; that's a guess, so go by your own last year. Whether you can open on a holiday is set by the province's rules (verify for your shop).
- How is the water temperature worked out?
- The usual baker's sum: the temperature you want off the mixer, times three (or four with a starter), less the room, the flour, the starter and your mixer's friction. It's the same sum as the recipe scaler. Check it with a probe the first few times; every mixer is different.
- Can it take the holiday pre-orders?
- Put each order on its day with when it's to be ready, and the bake works back from the earliest. The holiday pre-order sheet prints the totals by day to copy in. For how much to keep on the shelf each weekday, the par levels tool works it out from what you sold.
Where it fits in a restaurant
Its work comes from
It hands its work on to
A hand-off only moves when you press it, and never through a link: signed in, the next tool reads your account's book; signed out, it waits in this browser until the next tool picks it up.
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