Free Dough Temperature calculator with clear step-by-step results.
Desired dough temperature is controlled through the one ingredient you can change freely: the water. With a preferment there are four contributing temperatures, so the target is multiplied by four and the known contributions - flour, room, preferment and mixer friction - are subtracted to give the water temperature.
Water temperature
Water = 4 x desired dough temp - (flour + room + preferment + friction factor)
Ice substitution
Ice grams = water x (4 - required temp) / 80 when the required temperature is below 4 C
Mix a batch, measure the final dough temperature, and rearrange the formula: friction = 4 x actual dough temp - (flour + room + preferment + water). A spiral mixer typically lands between 6 and 12 C.
Fermentation rate roughly doubles for every 8-10 C. A dough finishing at 27 C instead of 24 will be ready far sooner and can over-proof before you get to it.