Temperature × recipe
100% Rye Pan Loaf at 88–95°F
Adjusted timing: 1.0h bulk + 0.6h proof (multiplier 0.39×).
- Baseline bulk (76°F)
- 2.5h
- Adjusted bulk
- 1.0h
- Baseline proof
- 1.5h
- Adjusted proof
- 0.6h
- Multiplier
- 0.39×
- Activity
- extreme-mold-risk
- Target hydration
- 85%
- Bake temp
- 425°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 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 92°F
- 0.39×
- Adjusted bulk ferment
- 1 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.