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.
APF-100%
Milk-60%
IDY-1.2
salt-2%
sugar-15%
butter-15%
eggs-5%
process:
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
shape
proof for an hour
bake with improvise steam
cool for at least 30-45 mins
pack.
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.