Temperature × recipe
Sourdough Pretzel at 63–67°F
Adjusted timing: 3.8h bulk + 15.2h proof (multiplier 1.90×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 3.8h
- Baseline proof
- 8h
- Adjusted proof
- 15.2h
- Multiplier
- 1.90×
- Activity
- moderate
- Target hydration
- 58%
- Bake temp
- 450°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 Pretzel
Mix stiff dough. 2h bulk at 76°F. Divide into 100g pieces. Roll into 18-inch ropes. Shape into pretzel twist. Cold retard uncovered 8-12h (dries surface). Dip in lye solution (or simmered baking soda solution) 20 sec. Place on baking sheet, sprinkle pretzel salt, slash with razor across belly. Bake 450°F for 12-15 min until deep mahogany.
Calculator pre-set to these values
- Multiplier at 65°F
- 1.9×
- Adjusted bulk ferment
- 3.8 h
- Adjusted final proof
- 15.2 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.