Temperature × recipe
Sourdough Brioche at 73–77°F
Adjusted timing: 2.1h bulk + 2.1h proof (multiplier 1.05×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 2.1h
- Baseline proof
- 2h
- Adjusted proof
- 2.1h
- Multiplier
- 1.05×
- Activity
- active
- Target hydration
- 55%
- Bake temp
- 375°F
Why the timing shifts
BASELINE — the reference temperature for all fermentation times in this system. Warm kitchen, proofing box, summer AC setting. 76°F (24.4°C) is the classical bakery target. If you control dough temperature via dough desired temperature (DDT) calculations, aim for this range. All published recipe times assume this temperature unless otherwise noted.
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 75°F
- 1.05×
- Adjusted bulk ferment
- 2.1 h
- Adjusted final proof
- 2.1 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.