Temperature × recipe
Sourdough Panettone at 83–87°F
Adjusted timing: 1.7h bulk + 5.6h proof (multiplier 0.56×).
- Baseline bulk (76°F)
- 3h
- Adjusted bulk
- 1.7h
- Baseline proof
- 10h
- Adjusted proof
- 5.6h
- Multiplier
- 0.56×
- Activity
- hyperactive
- Target hydration
- 50%
- Bake temp
- 330°F
Why the timing shifts
Hot kitchen — summer without AC, near-window light. Ferment nearly 2× faster than baseline. Not ideal — fermentation outpaces gluten development, leading to over-acidic flavor and collapsed structure. If unavoidable, use very low levain (10-12%), minimal bulk (2h max), and get dough into cold retard ASAP. Consider reducing bulk temperature by moving dough to cooler location (basement, refrigerator brief intervals).
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 85°F
- 0.56×
- Adjusted bulk ferment
- 1.7 h
- Adjusted final proof
- 5.6 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.