How long is the bulk ferment for Baguette at 63-67°F?

5.7 hours (3h baseline at 76°F × 1.90 multiplier).

How long is the final proof for Baguette at 63-67°F?

1.9 hours (1h baseline at 76°F × 1.90 multiplier).

Temperature × recipe

Baguette at 63–67°F

Adjusted timing: 5.7h bulk + 1.9h proof (multiplier 1.90×).

Baseline bulk (76°F): 3h
Adjusted bulk: 5.7h
Baseline proof: 1h
Adjusted proof: 1.9h
Multiplier: 1.90×
Activity: moderate
Target hydration: 68%
Bake temp: 475°F

Why the timing shifts

Cool kitchen — spring/fall without heating, air-conditioned summer. Ferment 1.5× longer than baseline. Good flavor development territory. Dough develops more complex sour notes. Manageable schedule. Extend bulk and proof by 50% vs recipe defaults.

Technique for Baguette

Short autolyse (20 min). 3 sets of stretch-and-folds. 3h bulk, divide into 250g pieces, preshape cylinders, rest 20 min. Final shape: elongate to 18 inches with tapered ends, place in floured couche. Proof 60 min. Transfer to parchment, score 3-5 diagonal overlapping slashes with lame. Bake on preheated stone at 475°F with steam for first 10 min; 18-22 min total until deep mahogany crust.

Calculator pre-set to these values

Bulk (at 76°F)(h)

Proof (at 76°F)(h)

Your kitchen temp(°F)

Multiplier at 65°F: 1.9×
Adjusted bulk ferment: 5.7 h
Adjusted final proof: 1.9 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.