Each ingredient affects the final dough temperature (FDT) when making sourdough bread. The FDT is the dough’s temperature at the end of mixing (just before bulk fermentation) and sets the stage for successful fermentation for the rest of the bread-making process. While the temperature of each ingredient is essential, the mixing water is the easiest to control (I warm mine in the microwave!). Since water is one of the largest ingredients in most recipes, its temperature significantly impacts the dough. Warming or cooling the water before mixing can help you achieve a recipe’s desired dough temperature (DDT).
To determine the right water temperature, consider the weather and your kitchen’s temperature, as these are the most influential factors. You’ll need to adjust accordingly—use cooler water if it’s hot in your kitchen and warm water if it’s cold.
If you keep baking notes, refer to them for seasonal temperature trends, which can guide your water temperature choice. If you’re baking in a new environment, experiencing significant temperature changes, or lack prior notes, calculate the water temperature. Over time, you’ll develop an instinct for adjusting the water temperature, making calculations less frequent.
Start at the top of the form and fill in the information as you measure each item with a thermometer. At the bottom, the Required Water Temperature will be updated automatically. Heat or cool your dough mixing water to this temperature before mixing, and you’ll hit your DDT.
What’s Next?
See my post on The Importance of Dough Temperature for more information on why temperature is such a fundamental aspect to baking great sourdough bread.