Temperature × recipe
100% Rye Pan Loaf at 58–62°F
Adjusted timing: 6.4h bulk + 3.8h proof (multiplier 2.55×).
- Baseline bulk (76°F)
- 2.5h
- Adjusted bulk
- 6.4h
- Baseline proof
- 1.5h
- Adjusted proof
- 3.8h
- Multiplier
- 2.55×
- Activity
- sluggish
- Target hydration
- 85%
- Bake temp
- 425°F
Why the timing shifts
Cold kitchen territory — cellars, garages, unheated rooms. Ferment time is 2.5× longer than baseline 76°F. Excellent for flavor development when you have the patience. If your kitchen runs this cold naturally, either move dough to a warmer spot or extend bulk and proof times dramatically. Consider using 20-25% levain instead of 15-20% to compensate for slow activity.
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 60°F
- 2.55×
- Adjusted bulk ferment
- 6.4 h
- Adjusted final proof
- 3.8 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.