Temperature × recipe
Ciabatta at 58–62°F
Adjusted timing: 7.6h bulk + 3.8h proof (multiplier 2.55×).
- Baseline bulk (76°F)
- 3h
- Adjusted bulk
- 7.6h
- Baseline proof
- 1.5h
- Adjusted proof
- 3.8h
- Multiplier
- 2.55×
- Activity
- sluggish
- Target hydration
- 82%
- Bake temp
- 475°F
Why the timing shifts
Cold kitchen territory — cellars, garages, unheated rooms. Ferment time is 2.5× longer than baseline 76°F. Excellent for flavor development when you have the patience. If your kitchen runs this cold naturally, either move dough to a warmer spot or extend bulk and proof times dramatically. Consider using 20-25% levain instead of 15-20% to compensate for slow activity.
Technique for Ciabatta
Mix everything (no autolyse needed at this protein level). 3-4 sets of stretch-and-folds in 2.5h bulk at 76°F. Dump onto heavily floured counter, gently stretch into rectangle. Cut into 3-4 rectangles with bench scraper (no deflating). Short proof 60-90 min on linen couche. Bake on preheated stone with steam for first 10 min at 475°F; total 20-22 min until deep golden.
Calculator pre-set to these values
- Multiplier at 60°F
- 2.55×
- Adjusted bulk ferment
- 7.7 h
- Adjusted final proof
- 3.8 h
How the math works
Multipliers are piecewise-linear interpolations between reference points measured by Myhrvold et al. in Modernist Bread vol 3. 76°F is the baseline (1.0×); every 10°F drop roughly doubles fermentation time, and every 10°F rise roughly halves it.