Temperature × recipe
Ciabatta at 36–40°F
Adjusted timing: 8.7h bulk + 4.3h proof (multiplier 2.90×).
- Baseline bulk (76°F)
- 3h
- Adjusted bulk
- 8.7h
- Baseline proof
- 1.5h
- Adjusted proof
- 4.3h
- Multiplier
- 2.90×
- Activity
- dormant
- Target hydration
- 82%
- 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 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 38°F
- 2.9×
- Adjusted bulk ferment
- 8.7 h
- Adjusted final proof
- 4.4 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.