Temperature × recipe
Baguette at 78–82°F
Adjusted timing: 2.3h bulk + 0.8h proof (multiplier 0.78×).
- Baseline bulk (76°F)
- 3h
- Adjusted bulk
- 2.3h
- Baseline proof
- 1h
- Adjusted proof
- 0.8h
- Multiplier
- 0.78×
- Activity
- very-active
- Target hydration
- 68%
- Bake temp
- 475°F
Why the timing shifts
Warm kitchen or proofing box — ideal for accelerating fermentation. Ferment 25% faster than baseline. Good for schedule compression. Watch carefully — dough over-proofs quickly. Ideal for hot-weather baking when you want to get dough into cold retard before too much fermentation happens. Consider reducing levain to 12-15% to slow things back down.
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 80°F
- 0.78×
- Adjusted bulk ferment
- 2.3 h
- Adjusted final proof
- 0.8 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.