What is desired dough temperature (DDT)?

DDT is the target temperature of your dough right after mixing. It's important because temperature controls fermentation rate. A consistent DDT means consistent fermentation timing, regardless of the weather or season. Most bread doughs target 24-26°C.

Why is DDT important?

Dough temperature directly affects how fast yeast works. Every 1°C increase speeds up fermentation noticeably. Without controlling DDT, your bread will ferment at different rates on hot summer days versus cold winter mornings, making timing unpredictable.

What DDT should I target?

For most bread: 24-26°C. Sourdough often targets 25-27°C for a balance of yeast activity and lactic acid production. Enriched doughs like brioche may target lower (22-24°C) to prevent butter from melting. Baguettes are often mixed cooler (23-24°C).

What if the calculated water temperature is too hot?

If the water temperature exceeds 43°C, it could damage the yeast. In this case, chill your flour in the fridge for an hour before mixing, or use a combination of cool water and ice. Alternatively, accept a slightly lower DDT.

Why does dough temperature matter so much?

Yeast activity roughly doubles with every 8-10 degrees C increase in temperature. A dough at 28 degrees C will ferment about twice as fast as one at 20 degrees C. Controlling dough temperature gives you consistent, predictable fermentation times and better flavour development.

BakeCalcs

Desired Dough Temperature Calculator

Calculate the water temperature needed to achieve your target dough temperature.

Dough Method

Desired Dough Temperature

Flour Temperature

Room Temperature

How We Calculate This

The DDT formula works on the principle that the final dough temperature is the average of the component temperatures. By knowing all other temperatures, you can solve for the water temperature.

Formulas

Straight dough (3 factors): Water temp = (DDT × 3) − Flour temp − Room temp
With pre-ferment (4 factors): Water temp = (DDT × 4) − Flour temp − Room temp − Preferment temp

Tips

Measure flour temperature with an instant-read thermometer
Room temperature is the temperature of your mixing area
Friction from the mixer also heats dough — advanced bakers subtract a friction factor

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.