Temperature × recipe
100% Whole Wheat Pan Loaf at 68–72°F
Adjusted timing: 5.4h bulk + 10.8h proof (multiplier 1.35×).
- Baseline bulk (76°F)
- 4h
- Adjusted bulk
- 5.4h
- Baseline proof
- 8h
- Adjusted proof
- 10.8h
- Multiplier
- 1.35×
- Activity
- moderate
- Target hydration
- 80%
- Bake temp
- 425°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 100% Whole Wheat Pan Loaf
Long autolyse (90 min) with 100% of the water at 80°F. Add levain and salt, mix until fully incorporated. 4 stretch-and-folds in 2h. Total bulk 4h. Shape into log, place seam-side down in oiled 9x5 loaf pan. Cold retard overnight. Bake at 425°F for 35-40 min until internal 200°F.
Calculator pre-set to these values
- Multiplier at 70°F
- 1.35×
- Adjusted bulk ferment
- 5.4 h
- Adjusted final proof
- 10.8 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.