Temperature × recipe
Sourdough Pretzel at 73–77°F
Adjusted timing: 2.1h bulk + 8.4h proof (multiplier 1.05×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 2.1h
- Baseline proof
- 8h
- Adjusted proof
- 8.4h
- Multiplier
- 1.05×
- Activity
- active
- Target hydration
- 58%
- Bake temp
- 450°F
Why the timing shifts
BASELINE — the reference temperature for all fermentation times in this system. Warm kitchen, proofing box, summer AC setting. 76°F (24.4°C) is the classical bakery target. If you control dough temperature via dough desired temperature (DDT) calculations, aim for this range. All published recipe times assume this temperature unless otherwise noted.
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 75°F
- 1.05×
- Adjusted bulk ferment
- 2.1 h
- Adjusted final proof
- 8.4 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.