Temperature × recipe
100% Whole Wheat Pan Loaf at 78–82°F
Adjusted timing: 3.1h bulk + 6.2h proof (multiplier 0.78×).
- Baseline bulk (76°F)
- 4h
- Adjusted bulk
- 3.1h
- Baseline proof
- 8h
- Adjusted proof
- 6.2h
- Multiplier
- 0.78×
- Activity
- very-active
- Target hydration
- 80%
- 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% Whole Wheat Pan Loaf
Long autolyse (90 min) with 100% of the water at 80°F. Add levain and salt, mix until fully incorporated. 4 stretch-and-folds in 2h. Total bulk 4h. Shape into log, place seam-side down in oiled 9x5 loaf pan. Cold retard overnight. Bake at 425°F for 35-40 min until internal 200°F.
Calculator pre-set to these values
- Multiplier at 80°F
- 0.78×
- Adjusted bulk ferment
- 3.1 h
- Adjusted final proof
- 6.2 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.