Temperature × recipe
Sourdough Pretzel at 36–40°F
Adjusted timing: 5.8h bulk + 23.2h proof (multiplier 2.90×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 5.8h
- Baseline proof
- 8h
- Adjusted proof
- 23.2h
- Multiplier
- 2.90×
- Activity
- dormant
- Target hydration
- 58%
- Bake temp
- 450°F
Why the timing shifts
Refrigerator territory — used for overnight retard during proofing or bulk slowdown. 12-16 hours at this temperature is equivalent to 1-1.5 hours at 76°F baseline. Essential for flavor development in artisan sourdough. Cold retard improves shape retention, enables flexible scheduling, and develops deeper tangy flavors. Place dough in floured banneton, cover, refrigerate at this temperature.
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 38°F
- 2.9×
- Adjusted bulk ferment
- 5.8 h
- Adjusted final proof
- 23.2 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.