problems with retarded bread
I own a small Italian bakery. I recently installed a retarder. I am having problems with my bread and rolls. I mix my dough, rest it for 1 1/2 hours with a punch. I cut it, form it, stretch it then put it in the retarder with no proof. That night I take it out of the retarder, let it sit on the.floor for a few hours to rise, then in the oven it goes. The final product tastes very good, but does hardly get any oven spring. Also, the bread goes somewhat flat. Any suggestions?