Temperature × recipe
Spelt Hearth Loaf at 63–67°F
Adjusted timing: 5.7h bulk + 11.4h proof (multiplier 1.90×).
- Baseline bulk (76°F)
- 3h
- Adjusted bulk
- 5.7h
- Baseline proof
- 6h
- Adjusted proof
- 11.4h
- Multiplier
- 1.90×
- Activity
- moderate
- Target hydration
- 70%
- 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 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 65°F
- 1.9×
- Adjusted bulk ferment
- 5.7 h
- Adjusted final proof
- 11.4 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.