Dough Water Temperature Calculator (Base Temperature)
Calculate the water temperature needed to reach your target dough temperature based on room, flour and ambient readings. A baker's essential tool.
Your settings
Your mixer
Your mixing method
Incorporation on speed 1, then a few minutes on speed 2: about 4 on a spiral mixer.
Your temperatures
Your preferment
Result
Mixing water
16 °C
for a dough at 24 °C
Is your water too warm?
Part of the water is replaced with crushed ice, which melts during incorporation.
Is your dough coming out too warm or too cold?
After mixing, measure the dough temperature and correct the base. The correction stays on this page for this mixer and mixing method until you reload it.
The base temperature rule
The base temperature depends on how intensive the mixing is: the more it warms the dough, the lower the base, to compensate. These are the three usual mixing methods: slow, all on speed 1; improved, incorporation on speed 1, then a few minutes on speed 2; intensive, longer on speed 2.
This tool is also built into the LogiBake software, using your own ingredients and recipes.
LogiBake does not replace your expertise.
It gives you the tools to make the most of it.