Temperature × recipe
Sourdough Bagel at 58–62°F
Adjusted timing: 2.5h bulk + 30.6h proof (multiplier 2.55×).
- Baseline bulk (76°F)
- 1h
- Adjusted bulk
- 2.5h
- Baseline proof
- 12h
- Adjusted proof
- 30.6h
- Multiplier
- 2.55×
- Activity
- sluggish
- Target hydration
- 55%
- Bake temp
- 500°F
Why the timing shifts
Cold kitchen territory — cellars, garages, unheated rooms. Ferment time is 2.5× longer than baseline 76°F. Excellent for flavor development when you have the patience. If your kitchen runs this cold naturally, either move dough to a warmer spot or extend bulk and proof times dramatically. Consider using 20-25% levain instead of 15-20% to compensate for slow activity.
Technique for Sourdough Bagel
Mix dough (stand mixer recommended due to stiffness). Short 1h bulk. Divide into 100g pieces, shape into rings. Place on parchment, cold retard 12-24h. Bring 4L water + 2 tbsp malt syrup + 1 tsp baking soda to gentle boil. Drop bagels 30 sec per side. Transfer to sesame/poppy/everything seeds if desired. Bake on preheated baking sheet at 500°F with steam for 18 min until deep golden.
Calculator pre-set to these values
- Multiplier at 60°F
- 2.55×
- Adjusted bulk ferment
- 2.6 h
- Adjusted final proof
- 30.6 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.