Temperature × recipe
Sourdough Pretzel at 83–87°F
Adjusted timing: 1.1h bulk + 4.5h proof (multiplier 0.56×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 1.1h
- Baseline proof
- 8h
- Adjusted proof
- 4.5h
- Multiplier
- 0.56×
- Activity
- hyperactive
- Target hydration
- 58%
- Bake temp
- 450°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 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 85°F
- 0.56×
- Adjusted bulk ferment
- 1.1 h
- Adjusted final proof
- 4.5 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.