bulk fermentation for white bread
Hi guys, i've been selling bread for a month now but it happens tobe a white bread varieties, but something on my process is on the grey area for me and that is the BULK FERMENTATION. Correct me if im wrong but i understand that longer fermentation process also improve the shelf life of bread and the softness?though i knew that with high sugar, i'tll be a junk food for the yeast. so im gonna write down my formula and process and i hope somebody would comment if im doing the right thing or not.
combine all ingredients butter is last
mix and knead by hand
do the window pane test
1st bulk fermentation for 1 hour then fold
2nd bulk fermentation for 1 hour again
proof for an hour
bake with improvise steam
cool for at least 30-45 mins
I hope you could help me to improve my process and the product. im only using a home oven though. thanks again guys happy baking to all of you.