The Library / Time and temperature

Ten degrees roughly doubles the speed

Every 10°C warmer approximately halves the time to peak. It's the biggest lever you have, and most kitchens move more than you'd think.

Why

Biological reaction rates rise with temperature in a roughly exponential way over the range dough lives in. Doubling per 10°C is a rule of thumb rather than a law, but it's close enough to plan with: a bulk that takes four hours at 22°C takes around three at 26°C and closer to six at 16°C.

Further down

The rule breaks down at the extremes. Much above 30°C the bacteria start to outpace the yeast and you get sourness without much lift; near freezing, yeast activity nearly stops while some bacterial activity continues, which is exactly why a cold retard adds flavour rather than simply pausing everything.

Words used here Peak

Updated 7 October 2026