Desired dough temperature: the water temperature formula
Fermentation speed depends on dough temperature, and water is the one ingredient whose temperature is easy to change. The formula finds the water temperature that brings the mixed dough to the temperature you want.
For a straight dough: water temperature = 3 × desired dough temperature − flour temperature − room temperature − friction factor. With a preferment such as a levain or poolish, multiply by 4 and also subtract the preferment's temperature.
Example in °F: target 76, flour 70, room 72, friction factor 24. Water = 3 × 76 − 70 − 72 − 24 = 62 °F.
The friction factor is the warming caused by mixing. It is a temperature difference, not a temperature, so it converts between scales without the 32-degree offset: 24 °F of friction is 24 ÷ 1.8 = 13.3 °C. The same example in °C: 3 × 24.4 − 21.1 − 22.2 − 13.3 = 16.7 °C, which is 62 °F.
To find the friction factor of your own mixer, mix one dough, measure it, and run the formula backwards: friction = 3 × measured dough temperature − flour − room − water used. The dough temperature calculator does both directions.
Limits: the formula weights every ingredient equally, which is an approximation that works for ordinary bread doughs. If the answer is below your tap water temperature, part of the water has to be replaced with ice; if it is above what your yeast or starter tolerates, warm the flour or the room instead.
Used by
- Desired dough temperature calculatorEnter the dough temperature you want and the temperatures of your flour, room and mixer. You get the water temperature that brings the dough there, in degrees Celsius or Fahrenheit.