Temperature × recipe
Baguette at 73–77°F
Adjusted timing: 3.2h bulk + 1.1h proof (multiplier 1.05×).
- Baseline bulk (76°F)
- 3h
- Adjusted bulk
- 3.2h
- Baseline proof
- 1h
- Adjusted proof
- 1.1h
- Multiplier
- 1.05×
- Activity
- active
- Target hydration
- 68%
- Bake temp
- 475°F
Why the timing shifts
BASELINE — the reference temperature for all fermentation times in this system. Warm kitchen, proofing box, summer AC setting. 76°F (24.4°C) is the classical bakery target. If you control dough temperature via dough desired temperature (DDT) calculations, aim for this range. All published recipe times assume this temperature unless otherwise noted.
Technique for Baguette
Short autolyse (20 min). 3 sets of stretch-and-folds. 3h bulk, divide into 250g pieces, preshape cylinders, rest 20 min. Final shape: elongate to 18 inches with tapered ends, place in floured couche. Proof 60 min. Transfer to parchment, score 3-5 diagonal overlapping slashes with lame. Bake on preheated stone at 475°F with steam for first 10 min; 18-22 min total until deep mahogany crust.
Calculator pre-set to these values
- Multiplier at 75°F
- 1.05×
- Adjusted bulk ferment
- 3.2 h
- Adjusted final proof
- 1.1 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.