Temperature × recipe
Pan de Cristal at 63–67°F
Adjusted timing: 7.6h bulk + 1.9h proof (multiplier 1.90×).
- Baseline bulk (76°F)
- 4h
- Adjusted bulk
- 7.6h
- Baseline proof
- 1h
- Adjusted proof
- 1.9h
- Multiplier
- 1.90×
- Activity
- moderate
- Target hydration
- 95%
- 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 Pan de Cristal
Mix in stand mixer: all flour, 60% of water, oil, salt, levain. Gradually add remaining water over 5-10 min while mixing until dough is fully developed but extremely loose. 4 sets of coil folds every 30 min in first 2h, then rest for 2 more hours. Gently tip onto heavily oiled sheet pan. Cut into 4-6 rectangles with oiled bench scraper. Short 1h proof. Bake 500°F with steam, 18-22 min.
Calculator pre-set to these values
- Multiplier at 65°F
- 1.9×
- Adjusted bulk ferment
- 7.6 h
- Adjusted final proof
- 1.9 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.