Norma,
I noticed that I gave the wrong video time in my last post where the worker is downsizing a skin. I meant to say around 4:14 instead of 1:14. I have corrected the error.
At 4:23-4:24 in the video, I see a young worker with something in his left hand but at 4:25 it looks like he is using a dough scraper to move away some scrap dough.
It's hard to get a feel for the layout of the V&N work area but if you look at 1:24 in the video you will see Rosemary all alone (i.e., without Guy) in a room or section of a room with several tubs of dough, but not the mixer bowl that was covered at 1:17 and pushed aside. Obviously, somewhere along the way the dough in the mixer bowl was put into its own tub. It does not appear that the tubs are near the ovens or kitchen area where it is likely to be quite warm.
I estimated the amount of yeast by eyeball, at about 0:48 in the video. For my estimate, I looked at the size of the yeast container. That container looks to be a translucent or transparent container. I say this because it appears that you can see the tan color of the yeast in the container. But, from the video, it is hard to say whether the yeast container is entirely full. So, there could be less than 1/3 cup yeast. Using less yeast would permit a longer fermentation window while still offering up several punch down opportunities.
Since there are no coolers in sight, we can't say whether the dough is fermented entirely at room temperature. A cooler might be involved at some point, in combination with room temperature fermentation, but there is nothing that I can see in the video to instruct us on that point. That aside, I think there is greater latitude when a dough is to be run through a dough roller in the sense that a dough can be long in the tooth, but not overfermented, and still be able to be run through the dough roller with the help of bench flour. However, from the video, I don't get a sense that the dough is on its deathbed.
Peter
