Temperature × recipe
Spelt Hearth Loaf at 78–82°F
Adjusted timing: 2.3h bulk + 4.7h proof (multiplier 0.78×).
- Baseline bulk (76°F)
- 3h
- Adjusted bulk
- 2.3h
- Baseline proof
- 6h
- Adjusted proof
- 4.7h
- Multiplier
- 0.78×
- Activity
- very-active
- Target hydration
- 70%
- Bake temp
- 450°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 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 80°F
- 0.78×
- Adjusted bulk ferment
- 2.3 h
- Adjusted final proof
- 4.7 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.