Fermentation timing
100% Whole Wheat Pan Loaf — Timing by Kitchen Temperature
Baseline: 4h bulk + 8h proof at 76°F. Adjust for your kitchen below.
Temperature × time table
| Kitchen temp | Multiplier | Bulk (h) | Proof (h) |
|---|---|---|---|
| 62°F | 2.20× | 8.8 | 17.6 |
| 68°F | 1.58× | 6.3 | 12.6 |
| 72°F | 1.23× | 4.9 | 9.8 |
| 76°F | 1.00× | 4.0 | 8.0 |
| 80°F | 0.78× | 3.1 | 6.2 |
| 85°F | 0.56× | 2.2 | 4.5 |
Calculator pre-set to 100% Whole Wheat Pan Loaf
- Multiplier at 76°F
- 1×
- Adjusted bulk ferment
- 4 h
- Adjusted final proof
- 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.