Making bread better.
Hi all I am looking for some advice.
First off, I work at a Bakery in Victoria, Australia. And I have been tasked with improving the quality of our products as I have a background in Artisan Baking, the thing is we make bread using "Improver" for you Americans Improver is a dough conditioner and I am not sure how to use it. At the moment we do not let our doughs bulk ferment at all and I see that as a problem.
So that leads to what I want to talk about:
How long should the bulk ferment be for a white dough with improver in it. And mixed for 4 minutes on slow speed and 8-10 minutes on fast? Or will there be no difference?
Would mixing it using the Improved Method produce a better product? And if so how long should I rest it for?
White Dough Percentages: