Sourdough Fermentation Times

	B	C	D	E	F	G	H	I	J
1
2	Sourdough Fermentation times
3						Salt Level	2%
4	Temperature	Bulk fermentation time	Proofing time	Overall time		Hydration	75%
5	Temperature is a key factor when that influences the fermentation speed	The time after mixing in your starter into your dough. Bulk since in large bakeries multiple breads are bulk fermented together. Your dough should double in size here.	The time required after finishing bulk fermentation for your bread to have proofed. The bread is shaped and then proofed in a banneton typically. Proofing is finished once your dough passes the finger poke test.	The overall fermentation time (bulk fermentation and proofing time)
6
7	Temperature	Starter Percentage %
8	1) Degrees C° 2) Degrees F°	0.50%	1%	2.50%	5%	10%	15%	20%	25%

9	10.0C	92.2	79.67	63.16	50.81	38.83	32.22	27.86	24.76
10	50F	18.71	18.71	18.74	18.81	19.12	19.67	20.48	21.64
11		110.91	98.38	81.9	69.62	57.96	51.89	48.35	46.4
12	12.8C	57.59	49.76	39.45	31.73	24.25	20.13	17.4	15.47
13	55F	11.69	11.69	11.7	11.75	11.94	12.28	12.79	13.51
14		69.27	61.45	51.15	43.48	36.2	32.41	30.2	28.98
15	15.6C	36.67	31.68	25.12	20.2	15.44	12.81	11.08	9.85
16	60F	7.44	7.44	7.45	7.48	7.61	7.82	8.15	8.61
17		44.11	39.13	32.57	27.69	23.05	20.64	19.23	18.45
18	18.3C	24.05	20.78	16.48	13.25	10.13	8.41	7.27	6.46
19	65F	4.88	4.88	4.89	4.91	4.99	5.13	5.34	5.64
20		28.93	25.67	21.36	18.16	15.12	13.54	12.61	12.1
21	21.1C	16.5	14.26	11.3	9.09	6.95	5.77	4.99	4.43
22	70F	3.35	3.35	3.35	3.37	3.42	3.52	3.67	3.87
23		19.85	17.61	14.66	12.46	10.37	9.29	8.65	8.3
24	23.9C	12.1	10.46	8.29	6.67	5.1	4.23	3.66	3.25
25	75F	2.46	2.46	2.46	2.47	2.51	2.58	2.69	2.84
26		14.56	12.91	10.75	9.14	7.61	6.81	6.35	6.09
27	26.7C	9.79	8.46	6.71	5.4	4.13	3.42	2.96	2.63
28	80F	1.99	1.99	1.99	2	2.03	2.09	2.18	2.3
29		11.78	10.45	8.7	7.4	6.16	5.51	5.14	4.93
30	29.4C	9.18	7.93	6.29	5.06	3.86	3.21	2.77	2.46
31	85F	1.86	1.86	1.86	1.87	1.9	1.96	2.04	2.15
32		11.04	9.79	8.15	6.93	5.77	5.16	4.81	4.62
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35	Salt Level	2%
36	Hydration	75%
37
38	This is a pretty more understandable version of the original done by: http://www.wraithnj.com/breadpics/rise_time_table/bread_model_bwraith.htm - All credits go to him 🚀
39
40	All those times are just guidelines. Your sourdough is likely different. Please check out the original source for further variables that influence this. Please also have a look at my YouTube channel with further tips and tricks on controlling the fermentation.
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