Temperature × recipe
100% Rye Pan Loaf at 83–87°F
Adjusted timing: 1.4h bulk + 0.8h proof (multiplier 0.56×).
- Baseline bulk (76°F)
- 2.5h
- Adjusted bulk
- 1.4h
- Baseline proof
- 1.5h
- Adjusted proof
- 0.8h
- Multiplier
- 0.56×
- Activity
- hyperactive
- Target hydration
- 85%
- Bake temp
- 425°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 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 85°F
- 0.56×
- Adjusted bulk ferment
- 1.4 h
- Adjusted final proof
- 0.8 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.