Hello all, my name is Jonathan, and i recently (less than 2 months ago) started baking the bread at the restraunt i work at. I am extremely excited to have this opportunity presented to me. I started the first couple of weeks making somewhat dense dough using http://www.thefreshloaf.com/recipes/rusticbread <-- that recipe. the more i made the more open my crumb became, and now ive tweaked the recipe (shown below) to my liking. I am now trying to figure out how long i want to retard the dough once made.
100% hyration 3lbs flour 3lbs water
1 1/2 tablespoon salt
3/8 teaspoon yeast
3lbs ~10oz flour 2lbs water 1 1/2 tablespoons salt
1 1/2 teaspoons yeast
also, i can't get it through my bosses head how important the "unbleached" flour is, i was using bleached AP flour at first and then he finally got me some bleached bread flour, anything i can tell him to stress the importance of unbleached flour?