Temperature × recipe
40% Rye Hearth Loaf at 58–62°F
Adjusted timing: 8.9h bulk + 20.4h proof (multiplier 2.55×).
- Baseline bulk (76°F)
- 3.5h
- Adjusted bulk
- 8.9h
- Baseline proof
- 8h
- Adjusted proof
- 20.4h
- Multiplier
- 2.55×
- Activity
- sluggish
- Target hydration
- 78%
- 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 40% Rye Hearth Loaf
Autolyse wheat flours 30 min with water. Add rye flour, levain, salt. Mix thoroughly by hand (rye prevents useful kneading). 3-4 coil folds over 3h bulk at 76°F. Shape in floured banneton. Cold retard 8h. Bake in preheated dutch oven at 475°F: 20 min lid on, 20 min lid off.
Calculator pre-set to these values
- Multiplier at 60°F
- 2.55×
- Adjusted bulk ferment
- 8.9 h
- Adjusted final proof
- 20.4 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.