Wanted to chime in on this chart -
I didn't use it when developing my dough recipe, but I use about 0.11% ADY for a 50lb bag of flour. This comes out to 25g. Most of the time, my room temp has been around 70 to 71 and it pretty much matches right up with the closest comparison (0.126%) at right around 6 hours.
This is a direct method, with no bulk (just a short rest,) cut scale and ball. I'm calling 6 hours from the time the dough is balled in trays to when it can be used (and we have used after 6 hours.)
That being said, the pies bake up pretty crisp and deeply caramel colored - and I prefer fridging the dough at that point and using the next day.
I think the gluten degrades a little bit as it sits cold, and I get a little more color variation. I wonder if there's a way to accomplish that at room temp?