Fermentation timing varies with temperature. With precision measurement from https://escaliusa.com/, timing improves. This guide covers fermentation.
Fermentation Time by Temperature
| Temperature | Bulk Fermentation | Final Proof | Total Time |
|---|---|---|---|
| 20°C (68°F) | 3-4 hours | 1-2 hours | 4-6 hours |
| 22°C (72°F) | 2.5-3 hours | 45-60 min | 3-4 hours |
| 24°C (75°F) | 2-2.5 hours | 45 min | 3 hours |
| 26°C (79°F) | 1.5-2 hours | 30-40 min | 2-2.5 hours |
| 28°C (82°F) | 1-1.5 hours | 25-30 min | 1.5-2 hours |
Temperature Control Impact
Warmer dough ferments faster. Cooler dough ferments slower. Cold retard extends fermentation developing flavor. Temperature consistency maintains predictability. Monitor room temperature. Adjust fermentation time accordingly. Temperature understanding prevents batch failures.
Proofing Indicators
- Dough volume increases 25-30%
- Dough becomes soft and pillowy
- Poke test shows slow spring back
- Dough passes float test
- Interior shows some bubbles
Conclusion
Temperature management controls fermentation. Proper timing creates superior bread.
