Temperature × recipe
40% Rye Hearth Loaf at 68–72°F
Adjusted timing: 4.7h bulk + 10.8h proof (multiplier 1.35×).
- Baseline bulk (76°F)
- 3.5h
- Adjusted bulk
- 4.7h
- Baseline proof
- 8h
- Adjusted proof
- 10.8h
- Multiplier
- 1.35×
- Activity
- moderate
- Target hydration
- 78%
- Bake temp
- 475°F
Why the timing shifts
Most home kitchens — typical year-round room temperature. Ferment slightly longer than 76°F baseline. Recipe times generally work as written with minor extensions (+20%). Good balance of schedule manageability and flavor development. Most Hamelman and Tartine formulas are written assuming this range.
Technique for 40% Rye Hearth Loaf
Autolyse wheat flours 30 min with water. Add rye flour, levain, salt. Mix thoroughly by hand (rye prevents useful kneading). 3-4 coil folds over 3h bulk at 76°F. Shape in floured banneton. Cold retard 8h. Bake in preheated dutch oven at 475°F: 20 min lid on, 20 min lid off.
Calculator pre-set to these values
- Multiplier at 70°F
- 1.35×
- Adjusted bulk ferment
- 4.7 h
- Adjusted final proof
- 10.8 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.