Temperature × recipe
Pain de Campagne (Variant with Rye) at 63–67°F
Adjusted timing: 7.6h bulk + 22.8h proof (multiplier 1.90×).
- Baseline bulk (76°F)
- 4h
- Adjusted bulk
- 7.6h
- Baseline proof
- 12h
- Adjusted proof
- 22.8h
- Multiplier
- 1.90×
- Activity
- moderate
- Target hydration
- 75%
- Bake temp
- 500°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 Pain de Campagne (Variant with Rye)
Autolyse 45 min, all flours + 90% water at 78°F. Add levain (with some rye in it for flavor), salt, remaining water. 4 folds in 2h. Total bulk 4h. Shape boule, cold retard 12h. Bake 500°F dutch oven 20+25 min.
Calculator pre-set to these values
- Multiplier at 65°F
- 1.9×
- Adjusted bulk ferment
- 7.6 h
- Adjusted final proof
- 22.8 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.