Long retard after bulk
I help run a small community bakery in the UK and although neither of us are professionally trained we have been producing good quality, consistant bread for a little over 12 months now. My main issue is that as we aren't a big profit making bakery we need to try and maximise our time and oven space to allow us to grow and supply our ever increasing customer base.
I currently bulk retard our sourdoughs and baguettes for 24-48 hours before shaping and find this works really well, however i am having trouble translating this to our standard white/wholemeal/malted mixes and find they do very little after retarding. I'm unsure if this is because my mix ratios are off (60% hydration, 1% instant yeast, 2.5% salt - bulk prove for 2 hours with folds every 30mins) or the dough is over proving in the retarder or something else i'm not factoring in. It's quite difficult getting around these issues without formal training/education so any light you could shed on this would be really helpful.