Temperature × recipe
40% Rye Hearth Loaf at 73–77°F
Adjusted timing: 3.7h bulk + 8.4h proof (multiplier 1.05×).
- Baseline bulk (76°F)
- 3.5h
- Adjusted bulk
- 3.7h
- Baseline proof
- 8h
- Adjusted proof
- 8.4h
- Multiplier
- 1.05×
- Activity
- active
- Target hydration
- 78%
- Bake temp
- 475°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 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 75°F
- 1.05×
- Adjusted bulk ferment
- 3.7 h
- Adjusted final proof
- 8.4 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.