Does anyone have a temperature system for proofing?
Does anyone have a system of temperature for measuring how long a proof should take? I mean if I'm proofing my normal sourdough as fast as possible I try to maintain the temp. at 26/7 degrees C. and at that temperature the bulk rise and final proof together take about 6 hrs. I was wondering if anyone has a way of calculating fairly accurately how much slower the dough works when you lower the temperature, it seems fairly general knowledge that lowering the temp. one degree slows the yeast down by 10%, so at 21/22 C the rise takes twice as long. Clearly however this starts to change as you go lower as the dough doesn't completely stop at 4 degrees in the fridge. A night in the fridge for me, let's say 10 hours, is usually equivalent to about 2hrs rising. Therefore I wondered if anyone has tried to work out exactly how much longer things take at lower temperatures. Just curious, I tend to like to have things all worked out like that, it's probably partly because of I'm not all that confident about telling when my dough is ready for the oven.