Temperature × recipe
Hokkaido Milk Bread (Sourdough) at 36–40°F
Adjusted timing: 7.3h bulk + 8.7h proof (multiplier 2.90×).
- Baseline bulk (76°F)
- 2.5h
- Adjusted bulk
- 7.3h
- Baseline proof
- 3h
- Adjusted proof
- 8.7h
- Multiplier
- 2.90×
- Activity
- dormant
- Target hydration
- 72%
- Bake temp
- 350°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 Hokkaido Milk Bread (Sourdough)
Make tangzhong: 25g bread flour + 125g water, heat in pan stirring to 65°C until thick paste. Cool. Combine tangzhong with other dough ingredients + levain. Knead 10 min. 2.5h bulk. Divide into 3 pieces, roll each into rectangle, fold thirds, roll into coil. Place coils side-by-side in oiled loaf pan. Proof 3h until risen 1 inch above pan. Bake 350°F for 30-35 min until golden and internal 190°F.
Calculator pre-set to these values
- Multiplier at 38°F
- 2.9×
- Adjusted bulk ferment
- 7.3 h
- Adjusted final proof
- 8.7 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.