Baker's yeast quantity prediction model - please compare to your results

[TXCraig1]

Why ice water?

I don't remember exactly why I started doing it that way. Been doing it for as long as I can remember. I was probably trying to end up with a dough that was near the low-60's fermentation temp.

[pizzainthe6ix]

That doesn't seem right.  If you just have the cold water facuet position open, the cold water temp should drop the longer you run it.  When you start out running the cold water you'll get water from the smaller lines in the house, then water from the buried main in the street will reach your faucet.  I doubt the water in the buried street main is at 110F.  Perhaps your faucet is inadvertently mixing hot and cold water when you put it in a certain position.

Potentially.  Neither here or there, I just adjust it to what I want my final dough temp to be

[pizzainthe6ix]

I don't remember exactly why I started doing it that way. Been doing it for as long as I can remember. I was probably trying to end up with a dough that was near the low-60's fermentation temp.

Maybe this way it would end up lower than the temperature you are proofing at?  Why do you sue 7XF with IDY?

[TXCraig1]

Why do you sue 7XF with IDY?

Because it's easier.

[pizzainthe6ix]

Does anyone know if I can use this for bagels? It seems to work out but I was curious if anyone else had tried it.

I found what seems to be a nice recipe, but I want to adapt with a poolish, longer ferment and CY.

Some recipes below:
A King Arthur Recipe calls for 1.6% ADY for a 2hr RT ferment
Another recipe calls for a 2hr RT bulk ferment and another 8-12hr bulk cold ferment using .36% IDY (they say dry instant yeast)

I have Ken Forkish's bread book that makes a white bread with a Poolish that uses .34% of IDY (where 11% is in the Poolish, the rest in final dough).  This is a 3hr RT bulk ferment, 1hr RT when shaped.

The Ken Forkish recipe and the others are pretty similar RT fermentations so does putting it in the fridge really stop the fermentation 100% where it can take the 8-12hrs?

[TXCraig1]

I don't think this would be a good reference for bread which usually is a very different fermentation workflow. I think as a general rule, bread would need more yeast for a similar time ready-to-bake because of the punch downs and multiple rises.

[pizzainthe6ix]

Just finished one of my best ferments with .040% CY and just under 24hrs:
Mixed Poolish at 9am (with 100% of the total formula yeast) - left outside at 78F
Mixed Final Dough at 9:30pm and let bulk ferment inside around 72F (moved outside to warm up a bit to speed things up)
Divided and balled at 11:30am and fermented inside around 72F
Put in the fridge at 7pm because it looked and felt right
Removed at 8pm
Baked at 8:30pm

The only thing I am confused about is if the time the poolish fermented would be included in the total fermentation time??

[TXCraig1]

The table wasn't intended to apply to indirect (poolish, biga, etc.) doughs. It may help you find a starting point with them - or it may not - lots of variables.