Temperature × recipe
Ciabatta at 88–95°F
Adjusted timing: 1.2h bulk + 0.6h proof (multiplier 0.39×).
- Baseline bulk (76°F)
- 3h
- Adjusted bulk
- 1.2h
- Baseline proof
- 1.5h
- Adjusted proof
- 0.6h
- Multiplier
- 0.39×
- Activity
- extreme-mold-risk
- Target hydration
- 82%
- Bake temp
- 475°F
Why the timing shifts
Very hot — avoid. Mold risk rises sharply above 85°F. Fermentation outpaces structural development. Levain becomes unbalanced toward lactic acid producers, creating cloying sour flavor. Only use briefly for refreshing starters or if absolutely unavoidable. Move dough to cooler location, or skip this bake and wait for cooler conditions. If baking must happen, reduce levain to 8%, bulk 90 min max, get into refrigerator immediately after shaping.
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 92°F
- 0.39×
- Adjusted bulk ferment
- 1.2 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.