Temperature × recipe
Pan de Cristal at 78–82°F
Adjusted timing: 3.1h bulk + 0.8h proof (multiplier 0.78×).
- Baseline bulk (76°F)
- 4h
- Adjusted bulk
- 3.1h
- Baseline proof
- 1h
- Adjusted proof
- 0.8h
- Multiplier
- 0.78×
- Activity
- very-active
- Target hydration
- 95%
- Bake temp
- 500°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 Pan de Cristal
Mix in stand mixer: all flour, 60% of water, oil, salt, levain. Gradually add remaining water over 5-10 min while mixing until dough is fully developed but extremely loose. 4 sets of coil folds every 30 min in first 2h, then rest for 2 more hours. Gently tip onto heavily oiled sheet pan. Cut into 4-6 rectangles with oiled bench scraper. Short 1h proof. Bake 500°F with steam, 18-22 min.
Calculator pre-set to these values
- Multiplier at 80°F
- 0.78×
- Adjusted bulk ferment
- 3.1 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.