HiDoes it makes sense?
Somewhat. You can change fermentation temp, % yeast used, or time spent fermenting in order to change what time (how long since final mixing) your dough will be ready to use. You found in Craig’s prediction model that:
0.16% yeast suggests 61 hrs at 41° will give you dough ready to use
—and that—
0.16% yeast suggests 4 hrs at 72° will give you dough ready to use
—and I did not understand what you meant by this sentence: “I doing 48 hrs then it should be 2.5hs.” Does that mean 2.5 hrs at room temp after 48 hrs at cold ferment?
I think the easiest changes you could make would be the amount of yeast used. Choose a time you want the dough to be ready. Compare that to how much time you have available, adjust expectations if necessary. Choose a temperature you can maintain, look to the chart for the predicted amount of yeast you will need. Compare your results to what the chart suggested and note any big changes in that thread. This will be easier to determine, thanks to Craig’s chart, than guessing about changing fermentation temperature or length of time fermenting, which will almost surely not match the time you plan to use the dough (not on your first guess anyway).
Bottom line is only change one variable at a time and start with the easiest one. Good luck. Post how your next experiment comes out.
