November, Beautiful pizza!
Thank you. I'm hoping today's pizza will be even better. I'm using turbinado sugar, which I prefer over honey any day, and a 50/50 flour blend with the formula in the initial post.
I am wondering how much volume increase you get in this amount of time.
About 200% (100% increase) during the bulk rise, and an additional 150% (50% increase) during the divided rise.
I would also love to know why you would prefer this short rise time over a longer slower rise. I am assuming it is at least partially because of the increase in enzymatic activity that you get with the elevated yeast levels.
I've discussed this before, but I'm not sure where all the places are that I did. Here's one place: http://www.pizzamaking.com/forum/index.php/topic,4517.msg48023.html#msg48023
I also created a chart about 9 months ago that illustrates where the sweet spot is for a combination (blue line) of enzymatic action under the influence of artificially high acid production (red line) and yeast productivity (green line): http://www.unclesalmon.com/lib/images/graphs/sweet_spot.png
You can see that the apex of the combination is right around 40°C (104°F). Determined through experimentation, under normal acid production (not shown) the sweet spot is closer to 30°C (86°F).
It's also a very convenient schedule to follow, and I have been using it consistently for a while now to judge the differences between dough formulas. It's simple and it allows me the opportunity to see the dough perform in a bulk stage, divided stage, a warm stage, and a room-temperature stage. That much variation in the schedule gives me a lot to compare dough formulas with.