Re: Baker’s yeast quantity prediction model – please compare to your results

I don’t think that explains it because this is showing that dough should be ready in about an hour at RT…. which is the low estimate Charlie gives for his bulk ferment only.

I also looked at the Serious Eats Detroit Style recipe. It’s a RT ferment (let’s assume 70 degrees). Now look at the chart line for 70 degrees. It shows the dough will be ready in only 2 hours using 0.32% IDY. But the Serious Eats recipe uses more than 5x as much yeast! They use 1.67% IDY. So that pizza should be ready to go in…. 30 mins?

Something just isn’t adding up for me.

Here is an example where the type of pizza could impact the prediction. Since you probably want DS to rise a bit in the pan, more yeast may be beneficial. That being said, I don’t think it explains the SE recipe. I think they call for too much yeast and the dough is probably overfermented. I think you see signs of that in the pictures. Except for the last one, they all show a …