We are a small independent that uses a cold proofing process for our dough. Typically, I like our dough to sit for 36 hours (made at night Day 0, not used Day 1) and it is usable on Day 2, and Day 3. As of Day 4 it is too blown, but can be used for breadsticks etc, just a pain to work with.
The problem we are running into is on hand inventory, because we are smaller. I would like to tweak my recipe to give the dough more time to proof (Day 1 and Day 2) which with proper storage could be used on Days 3, 4, and 5.
My recipe is as follows:
50lb General Mills All Trumps High Gluten Flour
14qts refrigerated (34 degrees) water
2oz Fleischmann IDY
We pour in water, oil, salt, sugar, mix thoroughly, add flour, sprinkle yeast on top, and mix for 10 minutes.
16" 20oz, 14" 16oz, 12" 12oz, 10" 8oz, stored in Cambro Polycarbonate Dough Boxes
They are cross stacked until the dough reaches 50 degrees, and then are downstacked
My question is, to hopefully save some time and money on trial and error, should I cut back the yeast / sugar, add more salt, or a combination therein to get my desired result?