Temperature × recipe
Sourdough Bagel at 68–72°F
Adjusted timing: 1.4h bulk + 16.2h proof (multiplier 1.35×).
- Baseline bulk (76°F)
- 1h
- Adjusted bulk
- 1.4h
- Baseline proof
- 12h
- Adjusted proof
- 16.2h
- Multiplier
- 1.35×
- Activity
- moderate
- Target hydration
- 55%
- Bake temp
- 500°F
Why the timing shifts
Most home kitchens — typical year-round room temperature. Ferment slightly longer than 76°F baseline. Recipe times generally work as written with minor extensions (+20%). Good balance of schedule manageability and flavor development. Most Hamelman and Tartine formulas are written assuming this range.
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 70°F
- 1.35×
- Adjusted bulk ferment
- 1.4 h
- Adjusted final proof
- 16.2 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.