Temperature × recipe
Country Loaf (Pain de Campagne) at 63–67°F
Adjusted timing: 7.6h bulk + 22.8h proof (multiplier 1.90×).
- Baseline bulk (76°F)
- 4h
- Adjusted bulk
- 7.6h
- Baseline proof
- 12h
- Adjusted proof
- 22.8h
- Multiplier
- 1.90×
- Activity
- moderate
- Target hydration
- 75%
- Bake temp
- 500°F
Why the timing shifts
Cool kitchen — spring/fall without heating, air-conditioned summer. Ferment 1.5× longer than baseline. Good flavor development territory. Dough develops more complex sour notes. Manageable schedule. Extend bulk and proof by 50% vs recipe defaults.
Technique for Country Loaf (Pain de Campagne)
Autolyse 45 min with all flour and 90% of water at 78°F. Add levain (20% of flour weight, 100% hydration), salt, and remaining water. 4 sets of stretch-and-folds in first 2 hours of bulk. Total bulk 4h at 76°F. Preshape round, rest 20 min, final shape tight boule, place in floured banneton. Cold retard 12 hours at 38°F. Bake from cold in 500°F preheated dutch oven: 20 min lid on, 25 min lid off until internal temp 210°F.
Calculator pre-set to these values
- Multiplier at 65°F
- 1.9×
- Adjusted bulk ferment
- 7.6 h
- Adjusted final proof
- 22.8 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.