Fermentation timing

Pan de Cristal — Timing by Kitchen Temperature

Baseline: 4h bulk + 1h proof at 76°F. Adjust for your kitchen below.

Temperature × time table

Kitchen tempMultiplierBulk (h)Proof (h)
62°F2.20×8.82.2
68°F1.58×6.31.6
72°F1.23×4.91.2
76°F1.00×4.01.0
80°F0.78×3.10.8
85°F0.56×2.20.6

Calculator pre-set to Pan de Cristal

Multiplier at 76°F
1×
Adjusted bulk ferment
4 h
Adjusted final proof
1 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.

Sources: Myhrvold et al., Modernist Bread vol 3 (temperature multipliers); Catalan bakery tradition — Pan de Cristal formulas.