Bubble walks you through one loaf, one stage at a time, and pings you the moment the dough needs you. The other thirty-six hours it just sits there getting better, while you get on with your life.
Free to read · no account for the recipe · works at the counter, offline
Bubble · in 35 min
First stretch & fold — then 45 minutes to yourself.
The method
The same four every loaf. You only ever do one at a time — Bubble holds the timeline so you don't have to keep it in your head.
1.0 · Feed · The night before
Stir a spoonful of starter into fresh flour and water before bed. By morning it's doubled, domed, and smells like yogurt and green apples — that's ripe. Bubble times the feed to your kitchen's temperature, so it peaks when you wake up, not at 3 a.m.
2.0 · Mix · Morning
Fold flour, water, the ripe levain and salt into a shaggy dough, then walk away for an hour while the flour drinks and the gluten knits itself — no kneading required. One rest timer, one nudge when it's ready for the first fold.
3.0 · Prove · Day, then overnight
Four gentle folds over the first couple of hours build the structure; then the dough bulks for four or five, shapes into a taut round, and rests overnight in the fridge. Bubble paces the folds and tells you when the bulk is genuinely done — by how the dough looks, not just the clock.
4.0 · Bake · Dawn
Straight from the fridge, slash the top and lower it into a screaming-hot pot — twenty minutes lidded for the rise, twenty more open for the crust. Pull it at the colour you like, then wait the hardest hour of all: letting it cool before you cut.
The honest math
From the kitchen
"My first three loaves came out like frisbees. Bubble was the first thing to tell me my starter was just hungry, not dead."
Priya · baking since March
"The fold reminders are the whole product, honestly. I'd always miss the second one and end up with a brick."
Marcus · Saturday baker
"I feed it Thursday night, mix Friday, bake to a podcast on Saturday morning. It finally just fits around my week."
Lena · 60 loaves in
Pricing
Free
$0
The recipe, the four stages, and manual timers. Forever.
Plus
$4/ month
Reminders that read your kitchen, and every loaf you'll ever bake. Or $30 a year.
Feed a starter tonight and you'll have something worth slicing by the weekend. The recipe's free — read the whole thing before you commit to anything.