Temperature × recipe
Sourdough Naan at 68–72°F
Adjusted timing: 4.1h bulk + 1.4h proof (multiplier 1.35×).
- Baseline bulk (76°F)
- 3h
- Adjusted bulk
- 4.1h
- Baseline proof
- 1h
- Adjusted proof
- 1.4h
- Multiplier
- 1.35×
- Activity
- moderate
- Target hydration
- 70%
- 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 Naan
Mix dough with yogurt + water. 3h bulk. Divide into 100g pieces, short 1h proof. Stretch into teardrop shape. Cook on very hot cast-iron skillet (or under hot broiler) 90 sec per side. Brush with melted butter/ghee, optionally sprinkle fresh herbs (cilantro).
Calculator pre-set to these values
- Multiplier at 70°F
- 1.35×
- Adjusted bulk ferment
- 4.1 h
- Adjusted final proof
- 1.4 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.