BakeMemoBaking guide · 04
How to calculate dough temperature
The same recipe flies in summer and crawls in winter, usually because the dough temperature changed. You can’t change your flour or kitchen, but you can calculate the water.
Why dough temperature matters
Yeast and starter activity changes a lot with temperature. A dough a few degrees warmer can ferment noticeably faster. Bringing every bake to the same target makes fermentation times comparable. Many breads aim for roughly 24–26°C (75–79°F); follow your recipe.
The formula
Water temp = target dough temp × factors − (room + flour + friction + preferment)
For a straight dough (no preferment) use 3 factors and leave the preferment out. With a levain or old dough, use 4 and include the preferment temperature.
Examples
| Item | Straight dough | With levain |
|---|---|---|
| Target dough temp | 25°C | 25°C |
| Room | 22°C | 22°C |
| Flour | 22°C | 22°C |
| Friction | 6°C | 6°C |
| Levain | — | 24°C |
| Water temperature | 25 × 3 − 50 = 25°C | 25 × 4 − 74 = 26°C |
Measuring friction
Mixing warms the dough; how much depends on hand or machine and how long you mix. Measure it once: estimate with the formula, check the actual dough temperature after mixing, and use the gap to correct your friction value next time.
If the result is very cold, use iced water. If it’s very warm, don’t use hot water — too much heat can harm the yeast.
Log dough temperature on every bake
Write the dough temperature and the state at each stage on a BakeMemo recipe sheet. Line up a few bakes and you’ll see how much temperature shifts fermentation time. 62 recipes and your first three bakes are free, no sign-up.
Download on theApp Store — freeTarget dough temperature and friction vary by recipe, flour and equipment; the values here are examples.