Summer Sourdough Crushed Ice & Water Temp Chart for a Hot 92 Degree (92°F / 33°C) Kitchen — Spiral Mixer (74°F Artisan DDT)
4-factor Desired Dough Temperature (DDT) and 80 cal/g latent heat crushed-ice calculation for hitting 74°F dough in a hot 92°F room.
Heat flows in two directions in a 92°F (33.3°C) kitchen: heat flows from the 92°F flour and levain into the dough, and spiral mixer (74°f artisan ddt) adds +18°F of its own. To land the finished dough on 74°F, the 210g of liquid water must enter at 2°F (-16.7°C). Cooling from 78°F tap water down to 2°F means melting 140g of ice into the 350g batch and leaving 210g of liquid water; each gram of ice absorbs 80 cal on melting alone.
- Required Water Temp
- 2°F (-16.7°C)To hit 74°F DDT in 92°F room
- 350g Batch Ice Split
- 140g Ice / 210g WBased on 78°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
4-Factor DDT Table: 92°F Room, 74°F Target, Spiral Mixer (74°F Artisan DDT)
Calculated using 4-factor calorimetry and latent heat of fusion (144 BTU/lb / 80 cal/g) with 78°F tap water.
| Total Recipe Water | Theoretical Water Temp | Crushed Ice to Weigh | Tap Water (@ 78°F) | Resulting Final Dough Temp |
|---|---|---|---|---|
| Batch 350g [Baseline] | target 2°F / -16.7°C | ice 140g | liquid 210g | lands on 74°F |
| Batch 300g Down 50g | target 2°F / -16.7°C | ice 120g | liquid 180g | lands on 74°F |
| Batch 400g Up 50g | target 2°F / -16.7°C | ice 160g | liquid 240g | lands on 74°F |
| Batch 250g Down 100g | target 2°F / -16.7°C | ice 100g | liquid 150g | lands on 74°F |
| Batch 500g Up 150g | target 2°F / -16.7°C | ice 200g | liquid 300g | lands on 74°F |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 2°F (-16.7°C) baseline.
Baking Sourdough in a Hot 92°F Room: Why You Need 2°F Water (140g Ice)
Liquid water absorbs 1.0 cal/g per °C of warming, whereas solid ice at 0°C (32°F) absorbs 80 cal/g (144 BTU/lb) to melt into 0°C water before warming. That phase-change heat sink counteracts a 92°F (33.3 Celsius) room plus +18°F of spiral mixer (74°f artisan ddt) friction when the theoretical water temperature drops to 2°F.
Friction factors are equipment-specific. The +18°F used for spiral mixer (74°f artisan ddt) is a lumped parameter covering the steel bowl, ambient convection, hydration exotherm and shear work, and it changes if you switch from a spiral hook to a paddle.
Thermal Control Protocol for Spiral Mixer (74°F Artisan DDT) in a 92°F Room
- Start the Night Before: In a 92°F (33.3°C) kitchen the flour will sit near room temperature overnight if you store it sealed, so re-probe it in the morning rather than trusting yesterday's reading.
- Prepare the Water Station: Get the 2°F (-16.7°C) water ready before you open the flour bag — once the flour is wet the temperature negotiation is over.
- Blend Ice and Water: Stir 140g of crushed ice into 210g of 78°F faucet water until the slush is uniform, then pour over the flour.
- Record and Repeat: Note the final probe reading alongside the 92°F (33.3°C) room temperature so the next bake is a copy rather than a calculation.
Common Scaling & Troubleshooting Questions (2°F (-16.7°C))
Can I mix the ice directly into the flour?
Yes, and it is often the better technique. Mixing 140g of crushed ice into the 210g of water and flour together chills the mass faster than adding cold water to warm flour, and the 80 cal/g phase change is fully captured.
What is the DDT formula for a 92 deg F kitchen using Spiral Mixer (74°F Artisan DDT)?
Target water temperature = (4 × 74°F) − (92 deg F room + 92 deg F flour + 92 deg F levain + 18°F friction) = 2°F (-16.7°C).
What water temperature should I use for sourdough in a 92°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 2°F (-16.7°C).