Temperature × recipe
Baguette at 36–40°F
Adjusted timing: 8.7h bulk + 2.9h proof (multiplier 2.90×).
- Baseline bulk (76°F)
- 3h
- Adjusted bulk
- 8.7h
- Baseline proof
- 1h
- Adjusted proof
- 2.9h
- Multiplier
- 2.90×
- Activity
- dormant
- Target hydration
- 68%
- Bake temp
- 475°F
Why the timing shifts
Refrigerator territory — used for overnight retard during proofing or bulk slowdown. 12-16 hours at this temperature is equivalent to 1-1.5 hours at 76°F baseline. Essential for flavor development in artisan sourdough. Cold retard improves shape retention, enables flexible scheduling, and develops deeper tangy flavors. Place dough in floured banneton, cover, refrigerate at this temperature.
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 38°F
- 2.9×
- Adjusted bulk ferment
- 8.7 h
- Adjusted final proof
- 2.9 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.