Temperature × recipe
Sourdough Bagel at 78–82°F
Adjusted timing: 0.8h bulk + 9.4h proof (multiplier 0.78×).
- Baseline bulk (76°F)
- 1h
- Adjusted bulk
- 0.8h
- Baseline proof
- 12h
- Adjusted proof
- 9.4h
- Multiplier
- 0.78×
- Activity
- very-active
- Target hydration
- 55%
- Bake temp
- 500°F
Why the timing shifts
Warm kitchen or proofing box — ideal for accelerating fermentation. Ferment 25% faster than baseline. Good for schedule compression. Watch carefully — dough over-proofs quickly. Ideal for hot-weather baking when you want to get dough into cold retard before too much fermentation happens. Consider reducing levain to 12-15% to slow things back down.
Technique for Sourdough Bagel
Mix dough (stand mixer recommended due to stiffness). Short 1h bulk. Divide into 100g pieces, shape into rings. Place on parchment, cold retard 12-24h. Bring 4L water + 2 tbsp malt syrup + 1 tsp baking soda to gentle boil. Drop bagels 30 sec per side. Transfer to sesame/poppy/everything seeds if desired. Bake on preheated baking sheet at 500°F with steam for 18 min until deep golden.
Calculator pre-set to these values
- Multiplier at 80°F
- 0.78×
- Adjusted bulk ferment
- 0.8 h
- Adjusted final proof
- 9.4 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.