Temperature × recipe
Sourdough Bagel at 63–67°F
Adjusted timing: 1.9h bulk + 22.8h proof (multiplier 1.90×).
- Baseline bulk (76°F)
- 1h
- Adjusted bulk
- 1.9h
- Baseline proof
- 12h
- Adjusted proof
- 22.8h
- Multiplier
- 1.90×
- Activity
- moderate
- Target hydration
- 55%
- Bake temp
- 500°F
Why the timing shifts
Cool kitchen — spring/fall without heating, air-conditioned summer. Ferment 1.5× longer than baseline. Good flavor development territory. Dough develops more complex sour notes. Manageable schedule. Extend bulk and proof by 50% vs recipe defaults.
Technique for Sourdough Bagel
Mix dough (stand mixer recommended due to stiffness). Short 1h bulk. Divide into 100g pieces, shape into rings. Place on parchment, cold retard 12-24h. Bring 4L water + 2 tbsp malt syrup + 1 tsp baking soda to gentle boil. Drop bagels 30 sec per side. Transfer to sesame/poppy/everything seeds if desired. Bake on preheated baking sheet at 500°F with steam for 18 min until deep golden.
Calculator pre-set to these values
- Multiplier at 65°F
- 1.9×
- Adjusted bulk ferment
- 1.9 h
- Adjusted final proof
- 22.8 h
How the math works
Multipliers are piecewise-linear interpolations between reference points measured by Myhrvold et al. in Modernist Bread vol 3. 76°F is the baseline (1.0×); every 10°F drop roughly doubles fermentation time, and every 10°F rise roughly halves it.