Temperature × recipe
40% Rye Hearth Loaf at 63–67°F
Adjusted timing: 6.7h bulk + 15.2h proof (multiplier 1.90×).
- Baseline bulk (76°F)
- 3.5h
- Adjusted bulk
- 6.7h
- Baseline proof
- 8h
- Adjusted proof
- 15.2h
- Multiplier
- 1.90×
- Activity
- moderate
- Target hydration
- 78%
- 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 40% Rye Hearth Loaf
Autolyse wheat flours 30 min with water. Add rye flour, levain, salt. Mix thoroughly by hand (rye prevents useful kneading). 3-4 coil folds over 3h bulk at 76°F. Shape in floured banneton. Cold retard 8h. Bake in preheated dutch oven at 475°F: 20 min lid on, 20 min lid off.
Calculator pre-set to these values
- Multiplier at 65°F
- 1.9×
- Adjusted bulk ferment
- 6.7 h
- Adjusted final proof
- 15.2 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.