I have been working on both 24-hour and a 48-hour doughs and would like to know what others target for how much rising they expect in how much time.
My dough is based on the following:
Flour (100%): 1229 g Caputo "00" blue label
Water (61%): 737 g
CY (.2%): 2.46 g
Salt (2.6%): 32g
Yeast is dispersed in warm filtered water, mixed with flour until shaggy by hand for a 30min autolyse, add salt, then 2-3min in the SP5 spiral mixer, and transfered to a 4L round Cambro coated with olive oil.
If I incubate the dough overnight in my minifridge set to 72F, the dough will double in volume in about 10-12 hours. I think my starting dough temp is about 62F but I really should check this and I know better.
Then after a stretch and fold and back into the minifridge, it doubles again in about every 4 hours.
I tried a total of three doublings (24 hours total) before balling (250g) and held the dough at either 64F, 55F, or ~38F in the fridge.
The 64F balls were very slack, 55F inbetween, and 38F were still fairly tight after an additional 18 hours.
When cooked at a floor temp of 800F, I thought the color didn't develop well and all showed some signs of over proofed dough. Thinking about it I am not surprosed considering the amount of yeast and that it went through three doublings.
Advice on how to fine tune my doughs?