Dough and proofing
Working out water temperature: how to hit the right dough temperature
Updated October 2026 · 2 min read
Dough temperature decides how fast it ferments. It is the one number you can still steer when mixing – through the water.
Why dough temperature matters
Two degrees more or less change bulk fermentation by an hour or more. Know your dough temperature and you can plan the proof and get a similar loaf every time. For wheat sourdough, 24–26 °C (75–79 °F) is a good target.
The formula
Dough temperature is roughly the average of the temperatures of water, flour, starter and room – plus the heat that mixing adds. Solved for the water:
Water temperature = 4 × desired dough temperature − (room + flour + starter + friction)
Friction is the warming from mixing. By hand it is close to zero. A stand mixer warms the dough by about 5–10 °C depending on the machine and mixing time; 8 °C is a good starting value. The formula works the same way in Fahrenheit.
Two examples
Target 25 °C, room 21 °C, flour 21 °C (it is stored at room temperature), starter 24 °C:
| Mixing | Calculation | Water |
|---|---|---|
| By hand | 4 × 25 − (21 + 21 + 24 + 0) | 34 °C |
| Stand mixer | 4 × 25 − (21 + 21 + 24 + 8) | 26 °C |
Things to watch
- Not too hot: water above about 40 °C (104 °F) harms the yeast in the starter. If the formula asks for more, plan a slightly longer proof instead.
- In summer the answer is often cold water, sometimes with ice. Below about 2 °C is hardly practical; then cool the dough down after mixing instead.
- Check: after mixing, measure the dough with a probe thermometer. If it is off, you will know your mixer's friction better next time.
For yeasted doughs without a starter, the starter drops out and you multiply by 3 instead of 4.
Common questions
How do I find my stand mixer's friction factor?
Measure once: take the dough temperature after mixing times four, then subtract water, flour, starter and room. The result is your mixer's friction at that mixing time.
Isn't lukewarm water good enough?
In a cool kitchen in winter it often isn't; in summer it is often too warm. With the formula you get a similar dough temperature in any weather, and with it similar proofing times.
Does the target apply to rye bread too?
Rye doughs are often kept a little warmer, around 28–30 °C (82–86 °F). The formula stays the same, only the target changes.
More guides
- How to make a sourdough starter in seven days
- Feeding your sourdough starter: ratios, rhythm and a rest in the fridge
- Bulk fermentation and final proof: how long, and how to tell the dough is ready
- A sourdough schedule: plan backwards, proof overnight, bake in the morning
- Hydration and baker's percentages: scale any recipe to the loaf you want