Dough temperature calculator
Dough temperature is the single variable that decides how fast fermentation runs, and water is the only ingredient you can easily adjust on the day. Enter the temperatures you have and the temperature you want, and the calculator gives you the water to use.
How it works
The formula
Multiply your desired dough temperature by the number of temperature factors, then subtract each one. With a levain there are four factors — room, flour, starter and friction — so multiply by four. Without a levain, multiply by three.
Choosing a target
For wheat sourdough, 24–26 °C after mixing suits most schedules. For rye, 27–29 °C. A dough two degrees colder can need an hour longer in bulk, which is usually what people mean when they say a recipe "did not work" in winter.
The friction factor
Mixing adds heat. Hand mixing adds roughly 1–2 °C, a spiral mixer 5–8 °C depending on how long it runs. If you do not know yours, start at 2 for hand mixing, measure the finished dough, and adjust the number next time.
Frequently asked questions
What if the calculator asks for ice-cold or boiling water?
That usually means the room or flour temperature is far from your target. Use the coldest or warmest water that is practical, accept a dough a degree or two off target, and adjust the bulk fermentation time instead.
Where do I measure flour temperature?
In the middle of the bag or bin, not at the surface. Flour stored in a cold pantry can sit several degrees below room temperature, which is exactly the gap this calculation is meant to close.
Do I need this for enriched doughs?
Even more so. Butter and eggs carry their own temperature and brioche or croissant dough is far less forgiving of a warm mix, where the butter begins to melt into the dough rather than staying in layers.
Learn this properly
A calculator gets the numbers right. Getting the result right is a craft — our chefs teach it step by step, with feedback on your own bakes.
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