Temperature reference
68–72°F Sourdough (20.00–22.20°C)
Bulk multiplier: 1.200× · Proof multiplier: 1.200× · Activity: moderate
Dial shows where 68–72°F sits on the sourdough activity scale (32–100°F). Indicator points at the midpoint; color shifts from cool blue (dormant) to warm orange (hyperactive).
Recommendation
Most home kitchens — typical year-round room temperature. Ferment slightly longer than 76°F baseline. Recipe times generally work as written with minor extensions (+20%). Good balance of schedule manageability and flavor development. Most Hamelman and Tartine formulas are written assuming this range.
Timing calculator at this temperature
- Multiplier at 70°F
- 1.35×
- Adjusted bulk ferment
- 5.4 h
- Adjusted final proof
- 16.2 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.
How each style behaves at this temperature
Click any style to see its full timing at 68–72°F:
- Country Loaf (Pain de Campagne)
- Ciabatta
- Baguette
- Focaccia
- Sourdough Brioche
- 100% Rye Pan Loaf
- 40% Rye Hearth Loaf
- 100% Whole Wheat Pan Loaf
- Spelt Hearth Loaf
- Pain de Campagne (Variant with Rye)
- Sourdough Bagel
- Sourdough Pretzel
- Neapolitan Pizza (Sourdough)
- NY Style Pizza (Sourdough)
- Focaccia Genovese
- Pain au Levain
- Miche (Poilâne-Style)
- Pan de Cristal
- Ciabatta Integrale
- Sourdough English Muffin
- Sourdough Naan
- Sourdough Tortilla
- Sourdough Challah
- Sourdough Panettone
- Hokkaido Milk Bread (Sourdough)
Related references on this site
- Guide: temperature and time in sourdough — the piecewise-linear multipliers and how to use them in planning
- Autolyse strategy by temperature — warmer kitchen needs shorter autolyse before adding starter
- Levain build timing — how long to wait before peak in a hot vs cold kitchen
- All 25 recipes — each has a /timing page — each recipe shows bulk + proof at 68-72°F
- All 12 hydration levels — drier doughs ferment slower; combine hydration choice with temperature
- All 8 temperature ranges — from cold retard 38-40°F to peak summer 88-95°F