So long as you manage your dough properly, you should be able to add at least a portion of youe scrap dough back into fresh dough. As soon as the scrap is generated, immediately place it into a container in the cooler.
Then, at the end of the day, when you mix your new dough, you can add the scrap back to the new dough at an amount not to exceed 15% of the total, new dough weight. So, if you are mixing a dough based on 50-pounds of flour weight, the total dough weight would be something close to 81-pounds. 15% of 81-pounds is 12.15 (call it 12-pounds). So you can add up to 12-pounds of scrap dough to the new dough. Just make sure you don’r overload your mixer in doing so. Another thing I do with scrap dough is to convert it into Focaccia for use as a dipping bread, or into breadsticks. It works well for both of these applications.
Tom Lehmann/The Dough Doctor