Water temperature calculator
Bakers aim for a dough temperature, often 24 to 26°C, because it sets how fast everything ferments. Choose it, and the water temperature you need follows from the room, flour and starter temperatures.
Mixing
The formula
Water = 4 × target dough temperature − (room + flour + starter + friction). Friction is the heat from mixing: about 1°C by hand, 10 to 14°C in a stand mixer.