Bread, scheduled backwards.
You say when you want to be eating. Kvas tells you what to do, and when.
It works backwards from the table — through cooling, baking, proof, bulk fermentation and the levain, and every refresh feed before that — around the hours you are asleep or at work.
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A plan for bread on the table at dinner.
A plain white loaf at 75% hydration, a healthy starter, a kitchen at 24 °C, and a baker who is asleep between 11 at night and 7 in the morning. This is not a screenshot: Kvas ran the model for Thursday 18:00 when you opened this page.
Ready to eat
Thursday at 18:00
Start Wednesday 11:17, 30 hours 43 minutes in all
Start Wed 11:17 (feed the levain), mix Wed 17:14, shape Wed 22:29, bread out of the oven Thu 16:00, ready to eat Thu 18:00.
To make this time work, Kvas adjusted:
- Changed from room-temperature proof to cold retard 16 hours 16 minutes. More flavour and a schedule you can sleep through; bake straight from the fridge.
Tomorrow
Step 1 of 9: Wednesday at 11:17
Feed the levain
Feed 1:2.5:2.5 (starter:flour:water). Keep at about 24 °C.
Step 2 of 9: any time between Wednesday at 16:38 and 17:49, best at 17:14
Mix the dough
Stay around until Wednesday at 17:44.
Mix flour, water and the peaked levain (20% levain, 75% hydration). Add the salt.
Step 3 of 9: Wednesday at 17:44
Bulk fermentation
Stay around until Wednesday at 20:06.
Keep the dough at about 24 °C. Stretch-and-fold in the first half. Stop when it has risen 65%, not when the clock says so.
Step 4 of 9: any time between Wednesday at 22:01 and 22:58, best at 22:29
Shape
Stay around until Wednesday at 22:59.
Pre-shape, bench rest, final shape, into the banneton or pan.
Step 5 of 9: Wednesday at 22:59
Into the fridge (cold retard)
Straight into the fridge (3 °C–5 °C), covered. Bake from cold.
Thursday
Step 6 of 9: Thursday at 14:15
Preheat the oven
Turn the oven on, with the Dutch oven or baking surface inside if you use one.
Step 7 of 9: any time between Thursday at 10:59 and Friday at 10:59, best at 15:15
Bake
Stay around until Thursday at 16:00.
Score and load into the preheated oven.
Step 8 of 9: Thursday at 16:00
Cool
Out of the oven onto a rack. Leave it alone.
Step 9 of 9: Thursday at 18:00
Ready to eat
Cut it.
Every moment here is a window rather than a promise — the large time is what to aim for, the small one is how far it can slip. Nothing is scheduled inside the hours the baker said they were asleep. That is the whole job.
How it works
You give it a time.
Eight questions, one per screen: when you want to eat, what you are baking, how warm your kitchen is, and the hours you are not available. Every one has a sensible default, and you can skip straight past it.
It works backwards.
Cool, bake, preheat, proof, shape, bulk, mix, levain — and the refresh feeds before that. Each span comes from a fermentation model whose coefficients are written down with their sources, adjusted for your flour, your hydration and your temperature.
It refuses to wake you at half past one.
A schedule that puts a step inside an hour you said you were asleep is a failed plan, not an answer. When the time you asked for will not fit, Kvas says what it would have to change, what that costs the bread, and changes nothing until you choose.
What it is careful about
Windows, not points.
Every prediction comes back as earliest, best and latest, and the schedule shows all three. Fermentation is not a train timetable, and a plan that pretends otherwise is wrong the first time your kitchen is a degree cooler.
The rise is the instruction. The clock is an estimate.
Bulk fermentation ends when the dough has risen by the percentage the model asked for, not when four and a half hours have gone by. The time is there so you can plan the day around it — never so you can obey it.
Nothing is changed silently.
If the schedule had to move something to make your time work — a cold retard instead of a room-temperature proof, a slower levain — it says so on the plan, and says what you trade for it.
Tell it when you want to eat.
The planner is free and needs no account. Accounts — which add timers that reach a locked phone, a bake log, and a model that learns your kitchen — are invite-only for now.