Temperature × recipe
Focaccia Genovese 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
- 475°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 Genovese
Mix dough with olive oil incorporated. 3h bulk. Heavily oil sheet pan. Transfer, stretch to fill. Proof 90 min. Before baking: mix 2 tbsp olive oil + 2 tbsp water + 1 tsp salt, brush over surface, dimple aggressively. Bake 475°F 18-22 min until deep golden edges.
Calculator pre-set to these values
- 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.