Temperature × recipe
Sourdough Panettone at 78–82°F
Adjusted timing: 2.3h bulk + 7.8h proof (multiplier 0.78×).
- Baseline bulk (76°F)
- 3h
- Adjusted bulk
- 2.3h
- Baseline proof
- 10h
- Adjusted proof
- 7.8h
- Multiplier
- 0.78×
- Activity
- very-active
- Target hydration
- 50%
- Bake temp
- 330°F
Why the timing shifts
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.
Technique for Sourdough Panettone
Stage 1 dough: flour, water, levain, sugar, egg yolks — develop gluten in mixer 15 min, let ferment 8h. Stage 2: add butter gradually, then candied fruit, raisins, vanilla, zests. Additional 10 min mixing. Short 3h bulk. Shape into ball, place in panettone mold. Proof 10-12h until dome rises 1 inch above rim. Cut cross in top with butter, bake 330°F for 50-55 min until internal 208°F. Immediately invert, cool hanging upside-down for 4+ hours (prevents compression).
Calculator pre-set to these values
- Multiplier at 80°F
- 0.78×
- Adjusted bulk ferment
- 2.3 h
- Adjusted final proof
- 7.8 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.