Temperature × recipe
Sourdough Pretzel at 58–62°F
Adjusted timing: 5.1h bulk + 20.4h proof (multiplier 2.55×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 5.1h
- Baseline proof
- 8h
- Adjusted proof
- 20.4h
- Multiplier
- 2.55×
- Activity
- sluggish
- Target hydration
- 58%
- Bake temp
- 450°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 Pretzel
Mix stiff dough. 2h bulk at 76°F. Divide into 100g pieces. Roll into 18-inch ropes. Shape into pretzel twist. Cold retard uncovered 8-12h (dries surface). Dip in lye solution (or simmered baking soda solution) 20 sec. Place on baking sheet, sprinkle pretzel salt, slash with razor across belly. Bake 450°F for 12-15 min until deep mahogany.
Calculator pre-set to these values
- Multiplier at 60°F
- 2.55×
- Adjusted bulk ferment
- 5.1 h
- Adjusted final proof
- 20.4 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.