A bread planner for iPhone

Bread on your schedule.

Tell Crusty when you want to slice. It works backward through the levain, the folds, the shaping, and a night in the fridge, and never needs your hands while you’re asleep or in a meeting.

Download on theApp Store See it plan a loaf ↓

12 hands-on moments56 minutes of work0 alarms at 3 AM

Crusty’s Today screen: a countdown to the autolyse, the levain building, and the loaf ready tomorrow at 3:22 PM
Lock Screen Stretch and fold 2 4:58 Country loaf Folded

Try it

When do you want bread?

It’s Thursday morning. You sleep from 11 to 7 and you’re at work all Friday. Pick a time and watch Crusty fit a country loaf around the week.

You’re needed Asleep or at work

These plans come from the same planning engine that runs in the app, with a 21 °C kitchen.

Planning

A plan that fits, or an honest “not by then.”

Pick a time, or just tap Start now. Crusty searches every fridge length and start time for plans that keep your hands free when you’re not.

  • Choose milder or tangier: more hours in the fridge, same ready time.
  • If the time can’t work, it says so and offers the earliest that can.
  • Started early? It replans every step from what actually happened.
Choosing when the bread should be ready, with a timeline preview
The plan: it fits, with milder and tangier options and every hands-on moment listed

Two bakes, one oven

Loaf for brunch, bagels for breakfast.

Run up to three bakes at once. Crusty plans each around the others, so two never need the oven at the same time, and every reminder says which dough it’s for.

  • Switch between bakes on Today with a tap.
  • Each bake has its own Lock Screen countdown.
  • Siri logs whichever dough is waiting on you.
Today with two bakes: a country loaf and bagels, each with its next step

Your calendar

It reads your day before it asks for your hands.

Pick the calendars that matter. Meetings and appointments become time Crusty works around, and your bake can land in a calendar of its own.

  • Hands-on steps show as busy; the long waits show as free.
  • A new meeting mid-bake? It moves the folds out of the way.
  • Free events, declined invites, and all-day events are ignored.
FridayOctober 2
🍞 Autolyse5 min · busy
DentistYour calendar
🍞 Mix the dough15 min · busy
Bulk ferment · hands-offFree, so others can book you
🍞 Stretch and fold 15 min · busy
🍞 Stretch and fold 25 min · busy

While you bake

Floury hands, big type.

Cook mode keeps the screen awake and shows one thing: what’s next and how long until it. Reminders arrive on time, and you can log a fold from the Lock Screen without washing up.

  • A Live Activity and Home Screen widget count down to the next fold.
  • “I folded the dough” works through Siri, hands still floury.
  • Tap Folded on the notification; the plan follows.
  • The grams for each step, right where you need them.
Cook mode: a large countdown to the autolyse on a dark screen
Today screen before a bake: up next, the last bake, and the starter

Apple Watch and iPad

The next fold, on your wrist.

Crusty on Apple Watch shows what’s next and counts down to it. Tap Folded or Done and your iPhone replans the rest. On iPad, the whole bake sits beside what’s next.

  • A page for each bake, and one for your starter.
  • Complications for every watch face.
  • Log a feed or mark a peak without finding your phone.
  • Your bakes, recipes, and log follow you to iPad through iCloud.
Crusty on iPad: the countdown to stretch and fold 3 beside the whole bake’s timeline
Crusty on Apple Watch: next, divide and shape, in 1:02:19, with a Start early button

Your starters

It learns how fast your starter really is.

Log a feed and Crusty predicts the peak from the ratio and the room. Tap “Record peak” when it does, and every prediction after that gets closer to your jar.

  • Reminders when it should peak and when it’s hungry.
  • Tells you when to feed so it peaks as the levain goes in.
  • Feeding would land at 2 AM? It suggests a stiffer feed at bedtime.
  • Keep more than one: each has its own schedule, feeds, and pace.
  • “Check readiness” walks through rise, dome, bubbles, smell, and float.
Starter screen: a rising feed with an estimated peak, Log a feed and Record peak buttons, Check readiness, and recent feeds

Baker’s percentages

Change the loaf, not the math.

Every recipe is a formula. Make two loaves, push the water to 80%, or switch to a stiffer levain, and the grams and the timing follow. Save it as your own.

  • Water temperature for the dough temperature you want.
  • Stronger or weaker levain changes how long bulk takes.
  • Save any tweak as a recipe of your own.
Country loaf900 g

💧 Mix with 33 °C water for 25 °C dough.

The library

Seven breads to start, and room for yours.

Each recipe knows its own steps, rises, and cues. Write your own in grams or cups, import one from a link, or open one a friend shares, and Crusty times it like the rest.

Overnight

Country sourdough

Open crumb, crisp crust. 75% water.

Overnight

100% whole wheat

Hearty and moist, baked in a tin.

Two days

Pizza dough

Four balls, blistered and chewy.

Overnight

Focaccia

Airy, golden, one sheet pan.

Same day

Challah

Braided and sweet. No starter needed.

Overnight

Brioche

Rich with butter and eggs.

Overnight

Bagels

Shaped at night, boiled at breakfast.

+

Yours

Write it, paste it, or import it from a link.

Under the hood

Fermentation is a range, not a number.

Most recipes say “bulk for 5 hours.” Your dough doesn’t know that. Crusty treats every rise as a window that stretches with the temperature and the strength of your starter, then uses the slack to fit your life.

×2

Every 8 °C warmer, fermentation runs about twice as fast. Crusty scales each rise for your kitchen and your dough temperature.

90 min

Halve the starter in your levain and it needs roughly one more doubling time. Stiffer feeds wait longer, and the plan knows it.

8–36 h

The fridge is the shock absorber. A cold retard can stretch across a workday or a night so the next step lands when you’re free.

Your bake log

Every loaf teaches the next one.

Crusty keeps what really happened: step times, dough temperature, crumb photos, and how it turned out. After a few bakes it tells you what it sees.

Why

“Overproofed bakes averaged 79 °F dough; your good ones 76 °F.” Patterns in plain words, with the numbers behind them.

A vs B

Compare two bakes side by side: what changed, how long each rise really took, and which came out better.

Yours

Search, tag, export to a spreadsheet, and sync across your iPhone and iPad through your own iCloud.

Crusty app icon

Your next loaf, planned around your week.

Get Crusty on the App Store for iPhone, iPad, and Apple Watch.

Download on theApp Store