Temperature × recipe
Pan de Cristal at 58–62°F
Adjusted timing: 10.2h bulk + 2.5h proof (multiplier 2.55×).
- Baseline bulk (76°F)
- 4h
- Adjusted bulk
- 10.2h
- Baseline proof
- 1h
- Adjusted proof
- 2.5h
- Multiplier
- 2.55×
- Activity
- sluggish
- Target hydration
- 95%
- Bake temp
- 500°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 Pan de Cristal
Mix in stand mixer: all flour, 60% of water, oil, salt, levain. Gradually add remaining water over 5-10 min while mixing until dough is fully developed but extremely loose. 4 sets of coil folds every 30 min in first 2h, then rest for 2 more hours. Gently tip onto heavily oiled sheet pan. Cut into 4-6 rectangles with oiled bench scraper. Short 1h proof. Bake 500°F with steam, 18-22 min.
Calculator pre-set to these values
- Multiplier at 60°F
- 2.55×
- Adjusted bulk ferment
- 10.2 h
- Adjusted final proof
- 2.6 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.