Temperature × recipe
Baguette at 83–87°F
Adjusted timing: 1.7h bulk + 0.6h proof (multiplier 0.56×).
- Baseline bulk (76°F)
- 3h
- Adjusted bulk
- 1.7h
- Baseline proof
- 1h
- Adjusted proof
- 0.6h
- Multiplier
- 0.56×
- Activity
- hyperactive
- Target hydration
- 68%
- Bake temp
- 475°F
Why the timing shifts
Hot kitchen — summer without AC, near-window light. Ferment nearly 2× faster than baseline. Not ideal — fermentation outpaces gluten development, leading to over-acidic flavor and collapsed structure. If unavoidable, use very low levain (10-12%), minimal bulk (2h max), and get dough into cold retard ASAP. Consider reducing bulk temperature by moving dough to cooler location (basement, refrigerator brief intervals).
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 85°F
- 0.56×
- Adjusted bulk ferment
- 1.7 h
- Adjusted final proof
- 0.6 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.