Adjust bulk fermentation time for dough temperature.
Fermentation roughly doubles per ten degrees, so the standard 21 C schedule is stretched or shortened by that factor. Even a few degrees of dough temperature swing changes proofing by an hour, so adjusting keeps bakes on time.
Bread Proofing Time
Bulk time = base x 2^((21 - dough temp) / 10)
Bulk time = base x 2^((21 - dough temp) / 10) Fermentation roughly doubles per ten degrees, so the standard 21 C schedule is stretched or shortened by that factor.
Even a few degrees of dough temperature swing changes proofing by an hour, so adjusting keeps bakes on time.
This calculator takes 2 inputs: Dough temperature, Dough style. The pre-filled defaults are a realistic starting point — replace them with figures from your own environment for a result you can act on.