Hi there !
(You’ll quickly notice that English is not my mother tongue. Be indulgent!)
Maybe this may interest some of you.
I transferred Craig’s prediction time chart in a FileMaker database, so you can have it on your iPhone or iPad with the FileMaker Go app (which is free) or on your desktop or laptop if you have FileMaker Pro installed (which is not free). I’m afraid that the (free) FileMaker Go is available only for iPhone and iPad.
Till now the database shows the CY percentages only, because this is what I use. But should anybody ask, I can build versions with ADY and/or IDY.
I did this in order to facilitate the pizza dough schedule on the mid to long term.
It is especially useful if you have a cellar, a wine cooler, or a room where the temperature is, ideally, more or less constant and significantly cooler than the place where you will bake the pizza.
How does it work ?
See the screen shot !
On the upper left you have drop-down fields where you can set the °F temperature of the Cellar (or whatever room or wine cooler) and the °F temperature of the Kitchen or the place where the balls will spend their last hour(s). The converted °C fields are there just for info. The Cellar temperature can be set from 50°F to 77°F and the Kitchen temperature from 65°F to 100°F.
Below these temperature fields, you have a field called Pre-oven where you can set the number of hours you foresee for the balls to gently warm to room temperature before baking. You can set this Pre-oven hours field from 0 to 4 hours.
The likely “useful” percentages of CY (at least for me) are sandwiched between two columns.
The left column shows the hours needed for maturation considering the Cellar temperature only.
The middle column (to the right of the CY percentages) shows the hours that the dough (in bulk and balls) will actually spend in the Cellar considering the time that the balls will spend in the Kitchen. These fields are the same as the left ones minus the offset. And the offset, that you can see below the Pre-oven hours that you have defined, is automatically calculated in regard with the Pre-oven hours that you have set.
The far right column shows the total number of hours that you have to foresee between the moment the dough is ready to rest and the moment you bake the first pizza.
In the screenshot sample, you have to set the Cellar temperature to 62°F and the Kitchen temperature to 75°F, just because it is the actual temperature in these places. And you have apparently decided that the balls will rest at room temperature for 2 hours before baking.
From there you can consider it two different ways.
Or you definitely want to use 0.100% of CY ; therefore the dough (bulk and balls) will spend 29 hours in the Cellar at 62°F and then 2 hours in the Kitchen at 75°F, for a total time of 31 hours.
Or you consider that the best schedule for you is to prepare the dough 22 hours ahead of baking ; therefore you will use a percentage of 0.150% of CY and the dough will spend 20 hours in the Cellar and 2 hours in the Kitchen.
The only three fields that are accessible are the two °F temperatures and the red Pre-oven hours.
Once you have set these three fields you push/click the pizza-clock and all the rest is automatically calculated.
Easy peasy ;-)
Don’t hesitate to share your comments, suggestions and wishes !