I've been looking for this info, to no avail.
I'm looking for a factor or formula that we can use to calculate the time needed to ferment a dough based on fermentation temperature?
For example, let's say I finished mixing and kneading a final dough, then before fermenting, I split it into 2 identical equal parts. Now, if I ferment dough-1 in a temp. of 24c, and it took 4 hours to double in volume, how do I calculate the time it would take dough-2 to double if fermented in 8c?