Temperature × recipe
Sourdough Panettone at 73–77°F
Adjusted timing: 3.2h bulk + 10.5h proof (multiplier 1.05×).
- Baseline bulk (76°F)
- 3h
- Adjusted bulk
- 3.2h
- Baseline proof
- 10h
- Adjusted proof
- 10.5h
- Multiplier
- 1.05×
- Activity
- active
- Target hydration
- 50%
- Bake temp
- 330°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 Panettone
Stage 1 dough: flour, water, levain, sugar, egg yolks — develop gluten in mixer 15 min, let ferment 8h. Stage 2: add butter gradually, then candied fruit, raisins, vanilla, zests. Additional 10 min mixing. Short 3h bulk. Shape into ball, place in panettone mold. Proof 10-12h until dome rises 1 inch above rim. Cut cross in top with butter, bake 330°F for 50-55 min until internal 208°F. Immediately invert, cool hanging upside-down for 4+ hours (prevents compression).
Calculator pre-set to these values
- Multiplier at 75°F
- 1.05×
- Adjusted bulk ferment
- 3.2 h
- Adjusted final proof
- 10.5 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.