Temperature × recipe
Sourdough Brioche at 63–67°F
Adjusted timing: 3.8h bulk + 3.8h proof (multiplier 1.90×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 3.8h
- Baseline proof
- 2h
- Adjusted proof
- 3.8h
- Multiplier
- 1.90×
- Activity
- moderate
- Target hydration
- 55%
- Bake temp
- 375°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 Brioche
Stand mixer mandatory. Combine flour, eggs, levain, salt, sugar in mixer. Knead 5 min on medium. Gradually add softened butter 1 tbsp at a time over 10 min. Knead until window-pane. 2h bulk at 76°F with 2 folds. Shape into log, loaf pan, or braided brioche mold. Cold retard overnight (12-16h at 38°F). Bake from cold at 375°F until internal 195°F (~35 min). Egg wash before bake for shine.
Calculator pre-set to these values
- Multiplier at 65°F
- 1.9×
- Adjusted bulk ferment
- 3.8 h
- Adjusted final proof
- 3.8 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.