Temperature × recipe
Sourdough Brioche at 36–40°F
Adjusted timing: 5.8h bulk + 5.8h proof (multiplier 2.90×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 5.8h
- Baseline proof
- 2h
- Adjusted proof
- 5.8h
- Multiplier
- 2.90×
- Activity
- dormant
- Target hydration
- 55%
- Bake temp
- 375°F
Why the timing shifts
Refrigerator territory — used for overnight retard during proofing or bulk slowdown. 12-16 hours at this temperature is equivalent to 1-1.5 hours at 76°F baseline. Essential for flavor development in artisan sourdough. Cold retard improves shape retention, enables flexible scheduling, and develops deeper tangy flavors. Place dough in floured banneton, cover, refrigerate at this temperature.
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 38°F
- 2.9×
- Adjusted bulk ferment
- 5.8 h
- Adjusted final proof
- 5.8 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.