Sourdough Water Temperature Chart for a 72 Degree (72°F / 22°C) Kitchen — Spiral Mixer (74°F Artisan DDT)
4-factor Desired Dough Temperature (DDT) and mixer friction offset (+18°F) for hitting 74°F dough in a 72°F room.
Your mix water in a 72 deg F (22.2°C) room needs to sit at 62°F (16.7°C) to finish at 74°F, provided the flour, levain and room are all 72 deg F and spiral mixer (74°f artisan ddt) contributes +18°F of mechanical heat. The arithmetic is 4 × 74°F − (72 + 72 + 72 + 18) = 62°F. Since the required 62°F sits below the 68°F coming from your tap, swap 12g of the 350g water for finely crushed ice — the 80 cal/g phase change does the cooling — and keep 338g of tap water alongside it.
- Required Water Temp
- 62°F (16.7°C)To hit 74°F DDT in 72°F room
- 350g Batch Ice Split
- 12g Ice / 338g WBased on 68°F tap water & 80 cal/g latent heat
- Mixer Friction Factor
- +18°FSpiral Mixer
- Target Final Dough Temp
- 74°F (23.3°C)Locks fermentation clock & protease rate
DDT Reference for 72°F Kitchens — Spiral Mixer (74°F Artisan DDT) Water & Ice Split
Calculated using 4-factor calorimetry and latent heat of fusion (144 BTU/lb / 80 cal/g) with 68°F tap water.
| Total Recipe Water | Theoretical Water Temp | Crushed Ice to Weigh | Tap Water (@ 68°F) | Resulting Final Dough Temp |
|---|---|---|---|---|
| Line 350g [Baseline] | required 62°F (16.7°C) | weigh 12g ice | measure 338g liquid | expect 74°F dough |
| Line 300g Down 50g | required 62°F (16.7°C) | weigh 10g ice | measure 290g liquid | expect 74°F dough |
| Line 400g Up 50g | required 62°F (16.7°C) | weigh 13g ice | measure 387g liquid | expect 74°F dough |
| Line 250g Down 100g | required 62°F (16.7°C) | weigh 8g ice | measure 242g liquid | expect 74°F dough |
| Line 500g Up 150g | required 62°F (16.7°C) | weigh 17g ice | measure 483g liquid | expect 74°F dough |
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Offsetting +18°F Mixer Friction in a 72°F (22°C) Kitchen: Target 62°F Water
Ice must be finely crushed. A 12g charge of coarse ice in a 72 deg F (22.2°C) kitchen melts unevenly through the mix, and the last shards can shock the wild yeast even though the bulk of the dough ends up at the correct 74°F.
Water temperature and flour temperature trade off. A 2°F cooler mix water offsets a 2°F warmer flour, but only if the correction is applied before the two meet — once the flour is wet, the system is already committed.
Thermal Control Protocol for Spiral Mixer (74°F Artisan DDT) in a 72°F Room
- Weigh the Full Water Load: For a 350g batch you need 338g of liquid water plus 12g of crushed ice. Set the scale up before you touch the flour.
- Chill the Water: Add the 12g of ice to the 68°F tap water and wait until the melt is complete so the temperature is stable when the flour arrives.
- Mix in Spiral Mixer: Combine flour and water, then run the mixer for the full recommended time so the +18°F of mechanical heat is actually generated rather than assumed.
- Confirm 74°F: Probe the finished dough immediately. In a 72°F (22.2°C) kitchen the reading should land on 74°F ± 1°F.
Frequently Asked Questions for This Desired Dough Temp (DDT) & Ice Solver Spec
What water temperature should I use for sourdough in a 72°F kitchen with Spiral Mixer (74°F Artisan DDT)?
Using Spiral Mixer (74°F Artisan DDT) (+18°F friction) and targeting a 74°F final dough temperature, your theoretical water temperature is 62°F (16.7°C).
Do I need crushed ice or is a cold fridge fine?
Crushed ice, always. Chilling the bowl in the refrigerator removes heat far too slowly for a 350g batch; the 80 cal/g latent heat of fusion in 12g of crushed ice does the job in under a minute.
Will the dough temperature change if I scale the recipe?
No. The 4-factor equation is a temperature balance, not a mass balance, so doubling the flour and water keeps the same 62°F target — but you must double the ice too, from 12g to 24g.