Temperature × recipe
Pan de Cristal at 36–40°F
Adjusted timing: 11.6h bulk + 2.9h proof (multiplier 2.90×).
- Baseline bulk (76°F)
- 4h
- Adjusted bulk
- 11.6h
- Baseline proof
- 1h
- Adjusted proof
- 2.9h
- Multiplier
- 2.90×
- Activity
- dormant
- Target hydration
- 95%
- 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 Pan de Cristal
Mix in stand mixer: all flour, 60% of water, oil, salt, levain. Gradually add remaining water over 5-10 min while mixing until dough is fully developed but extremely loose. 4 sets of coil folds every 30 min in first 2h, then rest for 2 more hours. Gently tip onto heavily oiled sheet pan. Cut into 4-6 rectangles with oiled bench scraper. Short 1h proof. Bake 500°F with steam, 18-22 min.
Calculator pre-set to these values
- Multiplier at 38°F
- 2.9×
- Adjusted bulk ferment
- 11.6 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.