Temperature × recipe
Focaccia Genovese 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
- 475°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 Genovese
Mix dough with olive oil incorporated. 3h bulk. Heavily oil sheet pan. Transfer, stretch to fill. Proof 90 min. Before baking: mix 2 tbsp olive oil + 2 tbsp water + 1 tsp salt, brush over surface, dimple aggressively. Bake 475°F 18-22 min until deep golden edges.
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.