Temperature × recipe
100% Rye Pan Loaf at 78–82°F
Adjusted timing: 2.0h bulk + 1.2h proof (multiplier 0.78×).
- Baseline bulk (76°F)
- 2.5h
- Adjusted bulk
- 2.0h
- Baseline proof
- 1.5h
- Adjusted proof
- 1.2h
- Multiplier
- 0.78×
- Activity
- very-active
- Target hydration
- 85%
- Bake temp
- 425°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 100% Rye Pan Loaf
Mix flour, water, levain, salt into a thick paste with spoon or mixer (no kneading). Scrape into greased loaf pan, wet hands to smooth top. Bulk 2.5h at 76°F, then bake directly — no proof stage. Bake at 425°F for 15 min, reduce to 375°F for 35 min until internal temp 205°F. Cool in pan 15 min, then rest wrapped in cotton cloth 24-48h before slicing (flavor develops over time).
Calculator pre-set to these values
- Multiplier at 80°F
- 0.78×
- Adjusted bulk ferment
- 2 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.