Temperature × recipe
Sourdough Challah at 58–62°F
Adjusted timing: 5.1h bulk + 7.6h proof (multiplier 2.55×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 5.1h
- Baseline proof
- 3h
- Adjusted proof
- 7.6h
- Multiplier
- 2.55×
- Activity
- sluggish
- Target hydration
- 55%
- Bake temp
- 350°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 Challah
Stand mixer: combine flour, eggs, water, oil, sugar, levain, salt. Knead 8 min on medium. 2h bulk at 76°F with 2 folds. Divide into strands (3/4/6), braid. Proof 3h at 76°F. Egg wash, optionally top with sesame or poppy. Bake 350°F for 30 min until internal 190°F.
Calculator pre-set to these values
- Multiplier at 60°F
- 2.55×
- Adjusted bulk ferment
- 5.1 h
- Adjusted final proof
- 7.7 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.