How long is the bulk ferment for Focaccia at 63-67°F?

5.7 hours (3h baseline at 76°F × 1.90 multiplier).

How long is the final proof for Focaccia at 63-67°F?

2.9 hours (1.5h baseline at 76°F × 1.90 multiplier).

Temperature × recipe

Focaccia at 63–67°F

Adjusted timing: 5.7h bulk + 2.9h proof (multiplier 1.90×).

Baseline bulk (76°F): 3h
Adjusted bulk: 5.7h
Baseline proof: 1.5h
Adjusted proof: 2.9h
Multiplier: 1.90×
Activity: moderate
Target hydration: 80%
Bake temp: 450°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 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

Bulk (at 76°F)(h)

Proof (at 76°F)(h)

Your kitchen temp(°F)

Multiplier at 65°F: 1.9×
Adjusted bulk ferment: 5.7 h
Adjusted final proof: 2.9 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.