Temperature × recipe
Spelt Hearth Loaf at 58–62°F
Adjusted timing: 7.6h bulk + 15.3h proof (multiplier 2.55×).
- Baseline bulk (76°F)
- 3h
- Adjusted bulk
- 7.6h
- Baseline proof
- 6h
- Adjusted proof
- 15.3h
- Multiplier
- 2.55×
- Activity
- sluggish
- Target hydration
- 70%
- 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 Spelt Hearth Loaf
Short autolyse (20 min). 2-3 GENTLE stretch-and-folds (spelt gluten tears easily). 3h bulk. Shape carefully, floured banneton, 6h cold retard. Bake in dutch oven 450°F: 20 min lid on, 18 min off.
Calculator pre-set to these values
- Multiplier at 60°F
- 2.55×
- Adjusted bulk ferment
- 7.7 h
- Adjusted final proof
- 15.3 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.