Temperature × recipe
Miche (Poilâne-Style) at 83–87°F
Adjusted timing: 2.8h bulk + 6.7h proof (multiplier 0.56×).
- Baseline bulk (76°F)
- 5h
- Adjusted bulk
- 2.8h
- Baseline proof
- 12h
- Adjusted proof
- 6.7h
- Multiplier
- 0.56×
- Activity
- hyperactive
- Target hydration
- 78%
- Bake temp
- 480°F
Why the timing shifts
Hot kitchen — summer without AC, near-window light. Ferment nearly 2× faster than baseline. Not ideal — fermentation outpaces gluten development, leading to over-acidic flavor and collapsed structure. If unavoidable, use very low levain (10-12%), minimal bulk (2h max), and get dough into cold retard ASAP. Consider reducing bulk temperature by moving dough to cooler location (basement, refrigerator brief intervals).
Technique for Miche (Poilâne-Style)
Autolyse 60 min with all water at 80°F. Add levain, salt. 4 folds in 2h. Long bulk 5h at 76°F. Shape very tight boule, heavily flour banneton. Cold retard 12h. Bake in LARGE dutch oven (7-qt minimum) at 480°F: 30 min lid on, 30 min lid off, or until internal 210°F.
Calculator pre-set to these values
- Multiplier at 85°F
- 0.56×
- Adjusted bulk ferment
- 2.8 h
- Adjusted final proof
- 6.7 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.