How the Fermentation Time Calculator Works

Introduction

The Dough Fermentation Time Calculator uses a comprehensive formula to estimate the time required for your dough to ferment. This formula considers several key factors that influence the fermentation process. The calculator is based on scientific factors, but it can not really work as an all around formula as there are unpredictable factors in the fermentation process, thus the results are estimates. Here's a breakdown of how each factor contributes to the calculation:

Key Factors in the Calculation

  • Flour Quantity: The amount of flour used in the dough is the basis for all other ingredient ratios. The calculator requires you to input the weight of the flour in grams.
  • Yeast Concentration: The amount of yeast, either as a percentage of the flour weight or in grams, is a crucial factor. The yeast can be either dry or fresh, with fresh yeast being converted into its dry yeast equivalent for the calculation.
  • Hydration Level: This represents the water content in the dough, expressed as a percentage of the flour weight or in grams. Proper hydration is essential for optimal yeast activity and dough consistency.
  • Temperature: The ambient or dough temperature in degrees Celsius is vital for the fermentation rate. Higher temperatures speed up fermentation, while lower temperatures slow it down.

The Formula

The formula used by the calculator is based on the principle that fermentation time is affected by yeast concentration, hydration level, temperature, protein content, and flour strength. Here's a simplified overview of the calculation process:

Base Factors

A set of base factors is established for a standard fermentation scenario:

  • Base Time: 2 hours
  • Base Yeast Concentration: 0.01 (1% dry yeast)
  • Base Temperature: 22°C

Adjustments for Inputs

Each input factor adjusts the base fermentation time:

  • Yeast Factor: Adjusts for the yeast concentration.
  • Hydration Factor: Adjusts for the water content in the dough.
  • Temperature Factor: Adjusts for the ambient or dough temperature.

Calculation

The formula combines these adjustments to calculate the estimated fermentation time:

Fermentation Time = Base Time × (Base Factors / Calculated Factors)

Example

For instance, if you input 1000 grams of flour, 1% dry yeast, 60% hydration, and 22°C temperature, the calculator evaluates each factor and adjusts the base time accordingly to give you the estimated fermentation time in hours and minutes.