Temperature × recipe
100% Rye Pan Loaf at 73–77°F
Adjusted timing: 2.6h bulk + 1.6h proof (multiplier 1.05×).
- Baseline bulk (76°F)
- 2.5h
- Adjusted bulk
- 2.6h
- Baseline proof
- 1.5h
- Adjusted proof
- 1.6h
- Multiplier
- 1.05×
- Activity
- active
- Target hydration
- 85%
- Bake temp
- 425°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 100% Rye Pan Loaf
Mix flour, water, levain, salt into a thick paste with spoon or mixer (no kneading). Scrape into greased loaf pan, wet hands to smooth top. Bulk 2.5h at 76°F, then bake directly — no proof stage. Bake at 425°F for 15 min, reduce to 375°F for 35 min until internal temp 205°F. Cool in pan 15 min, then rest wrapped in cotton cloth 24-48h before slicing (flavor develops over time).
Calculator pre-set to these values
- Multiplier at 75°F
- 1.05×
- Adjusted bulk ferment
- 2.6 h
- Adjusted final proof
- 1.6 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.