Temperature × recipe
Spelt Hearth Loaf at 68–72°F
Adjusted timing: 4.1h bulk + 8.1h proof (multiplier 1.35×).
- Baseline bulk (76°F)
- 3h
- Adjusted bulk
- 4.1h
- Baseline proof
- 6h
- Adjusted proof
- 8.1h
- Multiplier
- 1.35×
- Activity
- moderate
- Target hydration
- 70%
- Bake temp
- 450°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 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 70°F
- 1.35×
- Adjusted bulk ferment
- 4.1 h
- Adjusted final proof
- 8.1 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.