Temperature × recipe
Pain de Campagne (Variant with Rye) at 73–77°F
Adjusted timing: 4.2h bulk + 12.6h proof (multiplier 1.05×).
- Baseline bulk (76°F)
- 4h
- Adjusted bulk
- 4.2h
- Baseline proof
- 12h
- Adjusted proof
- 12.6h
- Multiplier
- 1.05×
- Activity
- active
- Target hydration
- 75%
- Bake temp
- 500°F
Why the timing shifts
BASELINE — the reference temperature for all fermentation times in this system. Warm kitchen, proofing box, summer AC setting. 76°F (24.4°C) is the classical bakery target. If you control dough temperature via dough desired temperature (DDT) calculations, aim for this range. All published recipe times assume this temperature unless otherwise noted.
Technique for Pain de Campagne (Variant with Rye)
Autolyse 45 min, all flours + 90% water at 78°F. Add levain (with some rye in it for flavor), salt, remaining water. 4 folds in 2h. Total bulk 4h. Shape boule, cold retard 12h. Bake 500°F dutch oven 20+25 min.
Calculator pre-set to these values
- Multiplier at 75°F
- 1.05×
- Adjusted bulk ferment
- 4.2 h
- Adjusted final proof
- 12.6 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.