The intention for this page is to provide a set of common bread baking calculators. These calculators will help you quickly determine desired dough temperature, hydration levels, and much more.
Desired Dough Temperature Calculations
The following common bread baking calculator will determine the necessary water temperature needed to reach your desired dough temperature (DDT) when you finish mixing your dough. For example, if we want our dough to be 78°F (25°C) at the end of mixing (this is our DDT) and we have a multiplication factor of 4(a flour temperature of 78°F (25°C), an ambient room temperature of 78°F (25°C), a preferment (levain/leaven) temperature of 78°F (25°C), and a friction factor of 0) we would need to heat our water to 78°F (25°C) to ensure our dough is 78°F (25°C) at the end of mixing.
Start at the top of the form and fill in the information as you measure it with a thermometer. Once you reach the bottom, the necessary water temperature will be calculated for you. Heat your mixing water to the output value right before you start, and you’ll hit your DDT.
See my post on The Importance of Dough Temperature for a more in depth explanation on everything discussed here!