Temperature × recipe
Sourdough English Muffin at 73–77°F
Adjusted timing: 2.1h bulk + 12.6h proof (multiplier 1.05×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 2.1h
- Baseline proof
- 12h
- Adjusted proof
- 12.6h
- Multiplier
- 1.05×
- Activity
- active
- Target hydration
- 72%
- Bake temp
- 350°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 English Muffin
Mix dough, 2h bulk. Refrigerate overnight (12-16h). Portion into 90g pieces, shape into rounds, dust with cornmeal, place in ring molds on parchment. Proof 60-90 min at room temp. Heat cast-iron skillet on medium-low (350°F), cook each muffin 7 min per side, flipping once. Split with fork (don't cut) for best texture.
Calculator pre-set to these values
- Multiplier at 75°F
- 1.05×
- Adjusted bulk ferment
- 2.1 h
- Adjusted final proof
- 12.6 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.