I wanted to discuss a few things I have been investigating regarding fermentation time. What spurred this was a reheated slice of the 2nd batch in this thread (it was not overblown). The idea that the 'W" number of a flour would inform the maturation period of fermentation makes somewhat sense to me, but only when the variables of percentage of yeast, temperature and fermentation time are taken into account.
"W", as I have found, is a numerical indication of the energy needed to make a bubble of air in the dough as big as it could go before it burst. The dough that is made for the test has a hydration of unknown value, unless the manufacturer presents it. This is obviously an indication of the physical
strength of the flour. It would make sense that this would indirectly
correlate to fermentation time, but only when you have constants involved to bridge the gap - such as amount of yeast, hydration, temperature, etc. So I see why an attempt was made by someone to graph maturation period based on the "W", but it is, at best, an approximation that does not take into account how one determines that a ball of dough has "matured."
The numbers that were presented here, starting at reply 12, http://www.pizzamaking.com/forum/index.php/topic,4986.msg42521.html#msg42521
, seem to be based on 3-5 grams of yeast per liter of water at 75 degrees. So the percentage of yeast is .3 - .5 percent. Assuming that it is fresh yeast used in the test, those numbers are more/double the amount I am using (.25 weight of water). So I believe that I can use the 10-12 hour window at 68 degrees without hesitation. Plus, it did not make sense to me that pizzerias in Naples need to serve all the day's dough within a 3 hour period because the dough would overblow. But I will post my results, good or bad, when I do the bake this weekend. I am not a scientist, so all of my assumptions/assertions may be wrong.