Yeast vs. time question for the "baking is a precise science" folks
So, after about 1.5 years of baking bread, I've internalized what seems like fundamental truth: if you use more yeast, then you must develop the dough more and keep fermentation time shorter. And vice versa. Now, I'm trying to map that to actual mixing times and %age yeast. Mixing time is hard to define, and one man's improved mix is another man's short mix, etc. So time+temp seems the way to go to specify this. Does this look reasonable to the experienced folks:
For a dough with 10%WW/Rye, and 90% APF, Hydration of 69-72%, and Dough Temp of 75 F:
- If you want to bulk-ferment 2.45-3.00 hours (short mix) use 0.3% instant yeast
- If you want to bulk-ferment 2.00-2.15 hours (improved mix) use 0.6% instant yeast
- If you want to bulk-ferment 1.00-1.15 hours (intensive mix) use 1.0% instant yeast
and keep the proofing times approximately the same (poke test to be the final arbiter).
(I don't know whether this is reductionist thinking, but seems useful to have some such guidance in my head if it's accurate).