Temperature × recipe
Ciabatta at 78–82°F
Adjusted timing: 2.3h bulk + 1.2h proof (multiplier 0.78×).
- Baseline bulk (76°F)
- 3h
- Adjusted bulk
- 2.3h
- Baseline proof
- 1.5h
- Adjusted proof
- 1.2h
- Multiplier
- 0.78×
- Activity
- very-active
- Target hydration
- 82%
- 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 Ciabatta
Mix everything (no autolyse needed at this protein level). 3-4 sets of stretch-and-folds in 2.5h bulk at 76°F. Dump onto heavily floured counter, gently stretch into rectangle. Cut into 3-4 rectangles with bench scraper (no deflating). Short proof 60-90 min on linen couche. Bake on preheated stone with steam for first 10 min at 475°F; total 20-22 min until deep golden.
Calculator pre-set to these values
- Multiplier at 80°F
- 0.78×
- Adjusted bulk ferment
- 2.3 h
- Adjusted final proof
- 1.2 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.