Temperature × recipe
Sourdough English Muffin at 68–72°F
Adjusted timing: 2.7h bulk + 16.2h proof (multiplier 1.35×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 2.7h
- Baseline proof
- 12h
- Adjusted proof
- 16.2h
- Multiplier
- 1.35×
- Activity
- moderate
- Target hydration
- 72%
- Bake temp
- 350°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 English Muffin
Mix dough, 2h bulk. Refrigerate overnight (12-16h). Portion into 90g pieces, shape into rounds, dust with cornmeal, place in ring molds on parchment. Proof 60-90 min at room temp. Heat cast-iron skillet on medium-low (350°F), cook each muffin 7 min per side, flipping once. Split with fork (don't cut) for best texture.
Calculator pre-set to these values
- Multiplier at 70°F
- 1.35×
- Adjusted bulk ferment
- 2.7 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.