Temperature × recipe
100% Whole Wheat Pan Loaf at 36–40°F
Adjusted timing: 11.6h bulk + 23.2h proof (multiplier 2.90×).
- Baseline bulk (76°F)
- 4h
- Adjusted bulk
- 11.6h
- Baseline proof
- 8h
- Adjusted proof
- 23.2h
- Multiplier
- 2.90×
- Activity
- dormant
- Target hydration
- 80%
- Bake temp
- 425°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 100% Whole Wheat Pan Loaf
Long autolyse (90 min) with 100% of the water at 80°F. Add levain and salt, mix until fully incorporated. 4 stretch-and-folds in 2h. Total bulk 4h. Shape into log, place seam-side down in oiled 9x5 loaf pan. Cold retard overnight. Bake at 425°F for 35-40 min until internal 200°F.
Calculator pre-set to these values
- Multiplier at 38°F
- 2.9×
- Adjusted bulk ferment
- 11.6 h
- Adjusted final proof
- 23.2 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.