The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Internal dough temp and final rise time

Dan001's picture
Dan001

Internal dough temp and final rise time

Hi guys,

 

Anyone out there has a spread sheet showing the Relationship between rise time and dough temp. For instance my last rise on the sourdough is usually 2h30 at 76 degree. However if for some reason i am baking at a friends house and i cannot control my temp because i dont have my proofer how do i know how long to let rise at say 70 degree instead of 76.

Is there some kind of relationship between temp and time or a rule like for each degree you have to add 20 minutes.

 

Any help would be greatly appreciated

 

Tks

 

Dan in Montreal

Ford's picture
Ford

I cannot give you an accurate answer in time, but I would guess about an additional hour.  You might try placing the dough in a cold oven with the oven light on and check the temperature.  Your best test would be the two finger impression test of the dough.

Ford