A quick calculation, no account
How long is your bulk ferment at your temperature?
Enter your kitchen temperature and your starter percentage and you'll see straight away how long your dough needs. Fermentation roughly doubles in speed every 8 degrees — so those two degrees matter more than you think. Not sure exactly what Bulk ferment — The first, long rise — the whole dough still in one bowl. Read more is? Tap it.
Estimated bulk ferment
5h 11m
At 21 °C your bulk ferment takes 1h 11m longer than a recipe that assumes 24 °C.
An estimate based on temperature, starter amount and target rise. Always look at your dough too.
Turn this into a bake planWhy a couple of degrees matters so much
Yeast and lactic acid bacteria work faster the warmer it gets. As a rule of thumb the pace doubles every 8 degrees: where 24 °C asks for four hours, 20 °C is heading for six and 16 °C for eight. Most recipes come from kitchens where 24 °C is normal, and then say "3 to 5 hours". In a 19-degree kitchen that number simply isn't true — and that is the single biggest reason people think they are doing something wrong. This calculator converts it; the bake planner in the app turns it into clock times.