Desired Dough Temperature (DDT) Calculator
Achieve perfect fermentation by calculating the exact water temperature needed for your bread dough. A crucial tool for consistent sourdough and yeast breads.
Required Water Temperature
72.0°F
Master Your Fermentation with DDT
Consistency is the hallmark of a professional baker. If your bread rises perfectly one day but over-proofs the next, the culprit is often Dough Temperature. By controlling the Desired Dough Temperature (DDT)—typically 75°F to 78°F for sourdough—you ensure your wild yeast behaves predictably every single bake. Our calculator helps you find the exact water temperature needed to balance out the heat of your flour, room, and mixer friction.
Understanding Friction Factor
Friction warms your dough during mixing. The longer and faster you mix, the more heat is generated.
- Hand Mix (0-2°F):Gentle mixing generates almost no heat.
- Stand Mixer (10-25°F):A KitchenAid on speed 2-4 generates significant heat over 10 minutes.
- Food Processor (30°F+):Blades spin very fast, heating dough rapidly in just 45 seconds.
Frequently Asked Questions
Why is my water temp negative?▼
If the calculator says -5°F, it means your room or flour is way too hot! You physically cannot get the dough cool enough with liquid water alone. Switch to ice water (weigh the ice!) and try to cool your flour in the fridge before mixing.
Does sourdough starter temp matter?▼
Yes! If you use a lot of levain (like 1:2:2 ratio), its temperature will impact the final dough. Toggle the "Include Preferment" switch above to account for it.
What is the best DDT for Sourdough?▼
Most artisan bakers aim for 76°F - 78°F (24°C - 26°C). This temperature favors the yeast (rise) versus the bacteria (acid), giving you a balanced flavor and a 3-4 hour bulk fermentation.