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

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

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

2.9 hours (1.5h baseline at 76°F × 1.90 multiplier).

Temperature × recipe

Ciabatta at 63–67°F

Adjusted timing: 5.7h bulk + 2.9h proof (multiplier 1.90×).

Baseline bulk (76°F): 3h
Adjusted bulk: 5.7h
Baseline proof: 1.5h
Adjusted proof: 2.9h
Multiplier: 1.90×
Activity: moderate
Target hydration: 82%
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 Ciabatta

Mix everything (no autolyse needed at this protein level). 3-4 sets of stretch-and-folds in 2.5h bulk at 76°F. Dump onto heavily floured counter, gently stretch into rectangle. Cut into 3-4 rectangles with bench scraper (no deflating). Short proof 60-90 min on linen couche. Bake on preheated stone with steam for first 10 min at 475°F; total 20-22 min until deep golden.

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: 2.9 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.