Temperature × recipe
40% Rye Hearth Loaf at 78–82°F
Adjusted timing: 2.7h bulk + 6.2h proof (multiplier 0.78×).
- Baseline bulk (76°F)
- 3.5h
- Adjusted bulk
- 2.7h
- Baseline proof
- 8h
- Adjusted proof
- 6.2h
- Multiplier
- 0.78×
- Activity
- very-active
- Target hydration
- 78%
- Bake temp
- 475°F
Why the timing shifts
Warm kitchen or proofing box — ideal for accelerating fermentation. Ferment 25% faster than baseline. Good for schedule compression. Watch carefully — dough over-proofs quickly. Ideal for hot-weather baking when you want to get dough into cold retard before too much fermentation happens. Consider reducing levain to 12-15% to slow things back down.
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 80°F
- 0.78×
- Adjusted bulk ferment
- 2.7 h
- Adjusted final proof
- 6.2 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.