calculating fermentation times in relation to different temperatures?
Greetings
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?
If such factor exists, it would be of much benefit. For example, we can determine how long to retard a dough in the fridge, by multiplying the time it takes to double at room temp. times such factor, and if we are mixing both room temp fermentation and cold fermentation, we can calculate the time the dough needs in each step.
There are charts that show time based on the preferment amount with constant temperature an hydration. There are charts showing the reproduction rates of LAB and yeast at various temperatures but constant preferment amounts and hydration. Plus every SD culture is different. Plus temperatures aren't immediate either and kitchen temperatures are always changing too. When you put the dough in the fridge it takes 3 hours for it to cool down so the rate for fermentation is changing all the time during those hours.
Since every recipe is different around here every week with different amounts of: preferment, hydration, whole grains temperature etc so there are too many variable changing for any chart or formula to work well. Best to watch the dough and not the clock.
The best way ti get a rule of thumb is take your recipe and see how long it takes to ferment and proof at various temperatures and get your own rule of thumb.
For my hydration 75-80% and kind of flour 30- 50% whole grain 10-15% preferment, it takes roughly 12 hours to proof in the fridge with no bulk ferment and 8-10 hours with a 1 hour bulk ferment. More whole grains means faster as does more preferment and higher temperatures of the air and dough. Winter is different than summer. You jsut have to figure it out for each recipe and time of year adn the method you are using,
Happy Baking
Surely 80c is a typo as no bread dough that I know of will rise at that temperature.
Thanks for mentioning it. I was thinking f numbers.
I've corrected the number to 24c
I know that for the math lovers, it is a comforting feeling to possess some equation for figuring out all aspects of dough development and other things in life. Alas, I agree with dabrownman. Dough development is a touchy-feely, individualized process. Every dough, every sourdough starter at a particular point in time, every kitchen with whatever temperature and humidity level, and even the more reliable temperature of a fridge, all contribute to a process that resists formulas. You really just have to look at the dough and through trial and error estimate timing. The estimates, just like recipes or equations, are guides rather than reliable norms for every dough.
That's fine, if you have free time watching and all. I myself enjoy watching my dough when baking for my family. But sometimes you're short of time, had to go out or something, or you're inviting a group of people and need to work ahead, so planning ahead at times is essential. Besides, what if say you run a bakery or some kind of baking operation, you need to time your routine, to be ahead of demands.
The factor/formula/equation I'm looking for must be there somewhere. I cannot believe that no one in bakery business, culinary schools or institutes ever crossed their mind to come up with such equation.
I agree that not all starters are the same, summer/winter/kitchen/flour and all kind of different factors. But I mentioned in my example a dough that has risen x2 in 4 hours, so all those factors are already taken care of. Plus, in my example, the same exact dough was split in 2 parts, which means that both dough parts had the exact same factors. I'm only isolating the proofing time factor in different temperatures.
You're right. I should do that some time. I just thought maybe someone might have done such experiments before.
I think I might have already done such experiment before, not sure when or how. But browsing at my dough diary, I found a note suggesting that the formula seems to be:
time to ferment in fridge =
room temp ÷ fridge temp x time to ferment in room temp
Example:
Given those numbers, the time it would double in your fridge can be calculated as follows:
24 ÷ 4 x 5 = 30 hours
This way, we can calculate any warm/cold ferment combination. Once we reach the factor (in this example: 24 ÷ 4 = 6) we can then use that factor to calculate, for example, if we left the dough to bulk ferment in room temp for 2 hour, then for some reason we had to retard it, then to know how much time it needs in the fridge, we take 6-2=4, then 4x6 = 24 hours of cold fermentation.
The above equation needs to be proven further. So if anyone is interested to experiment and give us their results, it would be great. It should work regardless of the type of dough formula, processing or time of year.
grains in them will double in my AZ kitchen, (only 80 F right now at 11.30 AM) in about 3 hours adter gluten development of 2 hours with 15% pre-fermented flour but will do the same in the fridge after the same gluten development in about 12 hours and my fridge is at 38 F.
In the summer when the kitchen is at 88 F and reducing the preferment to 10% I can get about 2 hours on the counter and or 8 in the fridge to double but it depends on the hydration and how much whole grains are in the ix. Every recipe is different. for each time of year.