Temperature × recipe
Focaccia 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
- 80%
- Bake temp
- 450°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 Focaccia
Mix everything at once (no autolyse). 3-4 stretch-and-folds. 3h bulk at 76°F. Heavily oil a quarter-sheet pan (at least 3 tbsp olive oil). Transfer dough, gently stretch to fill pan. Proof 90 min. Dimple with oiled fingertips to create deep wells. Drizzle olive oil over, sprinkle flaky salt. Bake at 450°F for 22-25 min until golden brown on top and bottom.
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.