Dough Temperature Calculator
Serious bakers control dough temperature, not just time. Enter your target and this works out the water temperature to mix with so the dough lands where you want it.
How it works
The formula is water temp = (DDT × factors) − flour − room − friction − preferment. "Factors" is the number of temperatures in play: 3 for a straight dough (flour, room, friction) or 4 when you also mix in a preferment. Friction is the heat your mixing method adds. Solving for water tells you exactly how warm or cold to make it.
FAQ
What dough temperature should I aim for?
75–78°F (24–26°C) suits most bread. Cooler dough ferments slower (good for flavour and schedules); warmer speeds things up.
What if the calculator says to use ice-cold water?
On hot days it will. Use cold water, swap part of it for ice (weigh the ice as water), or chill your flour — a warm kitchen is the hardest variable to beat.
Does this matter for sourdough?
Even more so — temperature drives starter and dough activity. Pair it with the hydration calculator for full control.