Cold-ferment yeast.
Plan a long, slow rise. Enter your bulk and cold-ferment times and temperatures, and we size the yeast with the Q10 model so the dough is closer to your target window.
Room-temp bulk
Cold ferment (fridge)
Yeast
Set either section to 0 hours for a pure room-temp or pure cold ferment.
Yeast
1.27g
0.255% of floureffective 6.5°C
Weigh to the nearest 0.1g for best consistency.
The effective temperature is what holding the dough there for the whole time would equal in fermentation activity, weighted by the Q10 model, not a simple average.
Need the full formula? Open the dough calculator.