Temperature × recipe
100% Whole Wheat Pan Loaf at 58–62°F
Adjusted timing: 10.2h bulk + 20.4h proof (multiplier 2.55×).
- Baseline bulk (76°F)
- 4h
- Adjusted bulk
- 10.2h
- Baseline proof
- 8h
- Adjusted proof
- 20.4h
- Multiplier
- 2.55×
- Activity
- sluggish
- Target hydration
- 80%
- 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% Whole Wheat Pan Loaf
Long autolyse (90 min) with 100% of the water at 80°F. Add levain and salt, mix until fully incorporated. 4 stretch-and-folds in 2h. Total bulk 4h. Shape into log, place seam-side down in oiled 9x5 loaf pan. Cold retard overnight. Bake at 425°F for 35-40 min until internal 200°F.
Calculator pre-set to these values
- Multiplier at 60°F
- 2.55×
- Adjusted bulk ferment
- 10.2 h
- Adjusted final proof
- 20.4 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.