Temperature × recipe
Focaccia at 68–72°F
Adjusted timing: 4.1h bulk + 2.0h proof (multiplier 1.35×).
- Baseline bulk (76°F)
- 3h
- Adjusted bulk
- 4.1h
- Baseline proof
- 1.5h
- Adjusted proof
- 2.0h
- Multiplier
- 1.35×
- Activity
- moderate
- Target hydration
- 80%
- Bake temp
- 450°F
Why the timing shifts
Most home kitchens — typical year-round room temperature. Ferment slightly longer than 76°F baseline. Recipe times generally work as written with minor extensions (+20%). Good balance of schedule manageability and flavor development. Most Hamelman and Tartine formulas are written assuming this range.
Technique for Focaccia
Mix everything at once (no autolyse). 3-4 stretch-and-folds. 3h bulk at 76°F. Heavily oil a quarter-sheet pan (at least 3 tbsp olive oil). Transfer dough, gently stretch to fill pan. Proof 90 min. Dimple with oiled fingertips to create deep wells. Drizzle olive oil over, sprinkle flaky salt. Bake at 450°F for 22-25 min until golden brown on top and bottom.
Calculator pre-set to these values
- Multiplier at 70°F
- 1.35×
- Adjusted bulk ferment
- 4.1 h
- Adjusted final proof
- 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.