Desired dough temperature calculator
Dough temperature controls fermentation speed more than anything else you can change. Enter your target and the temperatures of your kitchen to get the water temperature that hits it.
Use water at 93°F
The formula
water = DDT × 3 − (flour + room + friction) for a straight dough, and water = DDT × 4 − (flour + room + friction + preferment) when the dough contains a levain, poolish or biga. Use the same unit for every number; the friction factor is a temperature rise, so convert it between °F and °C by dividing or multiplying by 1.8 with no 32° offset.
Example (°C): DDT 24, flour 18, room 20, friction 4 → 24 × 3 − 42 = 30°C water.
Example (°F, sourdough): DDT 78, flour 70, room 72, levain 75, friction 2 → 78 × 4 − 219 = 93°F water.
Friction factors
| Mixing method | °F | °C |
|---|---|---|
| Stretch & folds / no-knead | 2 | 1 |
| Hand kneading | 7 | 4 |
| Stand mixer | 24 | 13 |
| Spiral mixer, long mix | 20–30 | 11–17 |
To measure yours: mix as usual, take the dough temperature and compare. Your friction factor is the old value plus (actual − desired) × 3, or × 4 with a preferment.
Target dough temperatures by bread
| Bread | Desired dough temperature |
|---|---|
| Sourdough bread | 78°F (25.6°C) |
| Baguette | 76°F (24.4°C) |
| Focaccia | 76°F (24.4°C) |
| Neapolitan pizza | 73°F (22.8°C) |
| New York pizza | 75°F (23.9°C) |
| Bagels | 77°F (25°C) |
| Ciabatta | 76°F (24.4°C) |
| Brioche | 75°F (23.9°C) |
| Sandwich bread | 78°F (25.6°C) |
| Challah | 77°F (25°C) |
When you need ice
In summer, or with a stand mixer, the answer can be colder than your tap water. The calculator then splits the water into ice and tap water using the heat needed to melt ice (80 calories per gram): ice = water × (tap − needed) ÷ (tap + 80) in °C, or ÷ (tap + 112) in °F. 700 g of water from a 15°C tap brought to 5°C needs about 74 g of ice and 626 g of tap water.
Learn more in the desired dough temperature guide, or use the water temperature section of the full recipe calculator, which fills in the water weight for you.
FAQ
What is desired dough temperature (DDT)?
The temperature you want the dough to be right after mixing — usually 75–78°F (24–26°C) for lean breads and sourdough. Hitting it keeps fermentation times predictable.
What is the friction factor?
The temperature rise caused by mixing. It is about 2°F (1°C) for stretch-and-folds, 7°F (4°C) for hand kneading and around 24°F (13°C) for a stand mixer. Measure yours by comparing the calculated and actual dough temperature.
Why multiply by 4 with a preferment?
Each ingredient that brings its own temperature into the dough counts once: flour, room, friction and water make 3 factors plus the water you solve for; a levain, poolish or biga adds a fourth temperature to subtract.