Temperature × recipe
Sourdough Brioche at 58–62°F
Adjusted timing: 5.1h bulk + 5.1h proof (multiplier 2.55×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 5.1h
- Baseline proof
- 2h
- Adjusted proof
- 5.1h
- Multiplier
- 2.55×
- Activity
- sluggish
- Target hydration
- 55%
- Bake temp
- 375°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 Brioche
Stand mixer mandatory. Combine flour, eggs, levain, salt, sugar in mixer. Knead 5 min on medium. Gradually add softened butter 1 tbsp at a time over 10 min. Knead until window-pane. 2h bulk at 76°F with 2 folds. Shape into log, loaf pan, or braided brioche mold. Cold retard overnight (12-16h at 38°F). Bake from cold at 375°F until internal 195°F (~35 min). Egg wash before bake for shine.
Calculator pre-set to these values
- Multiplier at 60°F
- 2.55×
- Adjusted bulk ferment
- 5.1 h
- Adjusted final proof
- 5.1 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.