Temperature reference
78–82°F Sourdough (25.60–27.80°C)
Bulk multiplier: 0.750× · Proof multiplier: 0.750× · Activity: very-active
Recommendation
Warm kitchen or proofing box — ideal for accelerating fermentation. Ferment 25% faster than baseline. Good for schedule compression. Watch carefully — dough over-proofs quickly. Ideal for hot-weather baking when you want to get dough into cold retard before too much fermentation happens. Consider reducing levain to 12-15% to slow things back down.
Timing calculator at this temperature
- Multiplier at 80°F
- 0.78×
- Adjusted bulk ferment
- 3.1 h
- Adjusted final proof
- 9.4 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.
How each style behaves at this temperature
Click any style to see its full timing at 78–82°F:
- Country Loaf (Pain de Campagne)
- Ciabatta
- Baguette
- Focaccia
- Sourdough Brioche
- 100% Rye Pan Loaf
- 40% Rye Hearth Loaf
- 100% Whole Wheat Pan Loaf
- Spelt Hearth Loaf
- Pain de Campagne (Variant with Rye)
- Sourdough Bagel
- Sourdough Pretzel
- Neapolitan Pizza (Sourdough)
- NY Style Pizza (Sourdough)
- Focaccia Genovese
- Pain au Levain
- Miche (Poilâne-Style)
- Pan de Cristal
- Ciabatta Integrale
- Sourdough English Muffin
- Sourdough Naan
- Sourdough Tortilla
- Sourdough Challah
- Sourdough Panettone
- Hokkaido Milk Bread (Sourdough)