Temperature × recipe
Miche (Poilâne-Style) at 88–95°F
Adjusted timing: 2.0h bulk + 4.7h proof (multiplier 0.39×).
- Baseline bulk (76°F)
- 5h
- Adjusted bulk
- 2.0h
- Baseline proof
- 12h
- Adjusted proof
- 4.7h
- Multiplier
- 0.39×
- Activity
- extreme-mold-risk
- Target hydration
- 78%
- Bake temp
- 480°F
Why the timing shifts
Very hot — avoid. Mold risk rises sharply above 85°F. Fermentation outpaces structural development. Levain becomes unbalanced toward lactic acid producers, creating cloying sour flavor. Only use briefly for refreshing starters or if absolutely unavoidable. Move dough to cooler location, or skip this bake and wait for cooler conditions. If baking must happen, reduce levain to 8%, bulk 90 min max, get into refrigerator immediately after shaping.
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 92°F
- 0.39×
- Adjusted bulk ferment
- 2 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.