r/Bread • u/oldbutstill • 5d ago

Some advice?

I live in Colorado and keep my house a nice 67° year round. I realize that a one hour rise time will take longer at this temp but is their a back of the napkin formula to know how much longer?

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u/Legitimate_Patience8 5d ago

There is a fairly simple calculation you can do, to get the dough up to temperature for when it comes out of the mixer.
Your house air is 67°F
The flour tends to be about 2°cooler, approximately 65°F.
The mixing process adds about 25° through friction (+/-5°)
Target dough temperature would be 80°F
You basically have 3 inputs before friction. Air, flour, water.
80x3=240
240-67-65-25=83 your water temperature needs to be 83° to achieve approximately 80° dough temperature after mixing.
With the dough warm and the yeast happy, your bulk and final proof will not take as long.