Is the indirect method superfluous?
I spend the last couple days studying from some bread books.
I'm confused because at first glance the indirect dough method seems superfluous. Why can't all lean indirect doughs be made directly by adjusting the amount of yeast and fermentation time and temperature?
I think to get the right indirect -> direct conversion rate you need to approximate a few things (the rate at which amylase 'works' at different temperature, yeast metabolism rates at different temperatures, ...). Things won't be linear like all other bread 'math' formulas, but instead you will need to think about things like nonlinear growth stuff. Wouldn't be too hard.
If anyone wants to work on this with me, we could probably rewrite all indirect methods and make them seem a little easier:)
Maybe, I'm wrong though, convince me the indirect method can somehow produce simple sugar levels that direct dough methods can't with reduced yeast levels and longer and colder firmentation temperature.