Fermentation timing

Sourdough Pretzel — Timing by Kitchen Temperature

Baseline: 2h bulk + 8h proof at 76°F. Adjust for your kitchen below.

Temperature × time table

Kitchen tempMultiplierBulk (h)Proof (h)
62°F2.20×4.417.6
68°F1.58×3.212.6
72°F1.23×2.59.8
76°F1.00×2.08.0
80°F0.78×1.66.2
85°F0.56×1.14.5

Calculator pre-set to Sourdough Pretzel

Multiplier at 76°F
1×
Adjusted bulk ferment
2 h
Adjusted final proof
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.

Sources: Myhrvold et al., Modernist Bread vol 3 (temperature multipliers); German baking tradition; adapted for sourdough per Hamelman.