Temperature × recipe
Country Loaf (Pain de Campagne) at 36–40°F
Adjusted timing: 11.6h bulk + 34.8h proof (multiplier 2.90×).
- Baseline bulk (76°F)
- 4h
- Adjusted bulk
- 11.6h
- Baseline proof
- 12h
- Adjusted proof
- 34.8h
- Multiplier
- 2.90×
- Activity
- dormant
- Target hydration
- 75%
- Bake temp
- 500°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 Country Loaf (Pain de Campagne)
Autolyse 45 min with all flour and 90% of water at 78°F. Add levain (20% of flour weight, 100% hydration), salt, and remaining water. 4 sets of stretch-and-folds in first 2 hours of bulk. Total bulk 4h at 76°F. Preshape round, rest 20 min, final shape tight boule, place in floured banneton. Cold retard 12 hours at 38°F. Bake from cold in 500°F preheated dutch oven: 20 min lid on, 25 min lid off until internal temp 210°F.
Calculator pre-set to these values
- Multiplier at 38°F
- 2.9×
- Adjusted bulk ferment
- 11.6 h
- Adjusted final proof
- 34.8 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.